Introduction

These no-bake peppermint cheesecake bites are a delightful holiday treat that combines creamy cheesecake with a refreshing minty twist. Perfect as bite-sized desserts, they’re easy to make and require no oven time. Enjoy the festive flavors with a crunchy peppermint topping.

The image shows six small cheesecake bites arranged on a wooden board placed on a white marble surface. Each cheesecake has three layers: a crumbly brown crust at the bottom, a thick creamy white layer with small red bits mixed in, and a swirl of white whipped cream on top. The whipped cream is sprinkled with crushed red and white candy pieces. Some green mint leaves are placed around the cheesecakes for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crushed chocolate sandwich cookies (like Oreos)
2 tablespoons melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup white chocolate chips, melted and slightly cooled
1/4 cup crushed peppermint candies (plus more for garnish)
1/2 cup whipped cream or whipped topping

Instructions

Prepare the crust: In a small bowl, combine the crushed chocolate sandwich cookies with the melted butter until well mixed. Press about 1 tablespoon of this mixture into the bottom of mini cupcake liners or silicone molds to create an even base layer for each bite.
Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, peppermint extract, and vanilla extract, mixing thoroughly until creamy and well blended.
Incorporate white chocolate: Stir the melted white chocolate into the cream cheese mixture until fully combined and smooth in texture.
Add whipped cream and peppermint candies: Gently fold in the whipped cream or whipped topping along with the crushed peppermint candies to create a fluffy, minty filling.
Assemble the bites: Spoon the cheesecake mixture over the cookie bases in the molds, smoothing the tops with a spatula or the back of a spoon for an even finish.
Chill to set: Refrigerate the bites for at least 2 hours or until firm and set, so they hold their shape when served.
Garnish and serve: Before serving, sprinkle additional crushed peppermint candies on top of each bite for a festive touch and extra crunch.

Tips & Variations

Use silicone molds for easy removal of the cheesecake bites without losing their shape.
Swap white chocolate chips for milk or dark chocolate for a richer flavor contrast.
For a stronger peppermint flavor, add a little more peppermint extract but be careful not to overpower the cheesecake.
Decorate with mini candy canes or drizzle melted chocolate on top for added presentation.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for a few minutes before serving for the best texture. They can also be frozen for up to one month; thaw in the refrigerator before enjoying.

How to Serve

A close-up view of six mini cheesecakes arranged on a wooden board placed on a white marbled surface. Each cheesecake has three layers: a thick, crumbly light brown crust at the bottom, a smooth creamy white cheesecake layer in the middle with small red bits scattered inside, and a swirl of white whipped cream on top, sprinkled with crushed red and white candy pieces. Some mint leaves are placed on the wooden board for decoration. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, you can prepare these bites a day or two in advance. Just keep them refrigerated in an airtight container until ready to serve.

What should I do if I don’t have peppermint extract?

If you don’t have peppermint extract, you can use a small amount of crushed peppermint candies or peppermint oil. Use peppermint oil sparingly, as it is very concentrated.