Mini White Chocolate Peppermint Cheesecakes
A creamy mini cheesecake filled with peppermint flavor and hints of white chocolate, topped with a light peppermint whipped cream frosting. These mini white chocolate peppermint cheesecakes are a must-have this holiday season!
Hey there, and welcome back, friends.
You are in for a festive treat!
Mini Candy Cane Cheesecakes
With the holiday season approaching, I’m already planning my holiday baking! If I can make a few no-bake desserts, that will make my life easier; they’re usually quicker to assemble.
The family always loves my cheesecake recipes, and they gobbled up this one. These mini cheesecakes have layers of holiday flavor!
I used golden Oreo cookies to give them a light crust because the focus is on the peppermint flavor from the crushed candy canes. Then, I topped the crust with cream cheese mixed with whipped cream and crushed candy canes.
The cheesecakes are topped with a ganache layer of white chocolate and a delicious topping made of whipped cream mixed with crushed candy canes.
Mini Peppermint Cheesecake Ingredients
- Oreo cookies (Golden, or Peppermint work best)
- unsalted butter
- heavy whipping cream
- cream cheese
- white chocolate chips
- peppermint extract
- candy canes
- heavy cream
- confectioners’ sugar
How to Make Mini Peppermint Cheesecakes
Crust
Line 2 cupcake pans with cupcake liners.
In a food processor, pulse the cookies to crumbs (or smash them in a plastic bag).
Add in the melted butter until the mixture looks like wet sand. Press an even amount of crust into the bottom of each cupcake liner.
Press down the crusts firmly, using a small glass or the backside of a tablespoon. Place in the freezer while you prepare the filling.
Cheesecake Filling
In a large mixing bowl, beat the heavy cream to stiff peaks on medium-high speed for about 2 minutes.
Using an electric mixer, cream the cream cheese with a spoon in a separate mixing bowl until smooth.
Melt white chocolate chips in a heat-safe bowl in a microwave in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
Beat in the white chocolate and peppermint extract into the cream cheese mixture until well combined.
Gently fold in the chopped candy canes and whipped cream. Do not deflate the air you whipped into your cream.
Divide the filling equally among the cupcake liners, filling almost to the top.
Refrigerate for at least 3 hours or overnight.
White Ganache
Place the white chocolate chips and heavy cream in a microwave-safe bowl, and melt them in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
Divide the White Ganache among the cheesecakes, placing a small amount on top of each and smoothing it with a spoon. Chill in the fridge until set.
Whipped Cream
Place the heavy cream in a mixing bowl and whip on medium-high for approx. 2 minutes until it forms stiff peaks. Scrape down the sides of the bowl.
Add in the Confectioners’ Sugar and mix until just combined.
Pipe the whipped cream onto the mini cheesecakes and sprinkle with the remaining chopped Candy Canes. Enjoy!
How to Store White Chocolate Peppermint Mini Cheesecakes
Store these mini cheesecakes in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months. You can unthaw the cheesecakes on a plate at room temperature.
More Cheesecake Recipes
- Eggnog Cheesecake with Gingersnap Crust
- Peppermint Cheesecake
- Peppermint White Chocolate Cheesecake
- Irish Cream Cheesecake with Whiskey Caramel
What do you think of this amazing holiday cheesecake recipe? What would you serve with one of these cheesecakes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Mini Peppermint Cheesecake Recipe
Mini White Chocolate Peppermint Cheesecakes
A creamy mini cheesecake filled with peppermint flavor and hints of white chocolate, topped with a light peppermint whipped cream frosting. These mini white chocolate peppermint cheesecakes are a must-have this holiday season!
Ingredients
Crust
- 22 Oreo cookies (Golden, or Peppermint work best)
- 5 tablespoons unsalted butter (melted)
Cheesecake Filling
- 1 cup heavy whipping cream
- 16 oz (2 packages) cream cheese (at room temperature)
- 1 1/2 cups White Chocolate Chips
- 1/2 teaspoon peppermint extract
- 1/2 cup chopped candy canes, plus additional for topping
White Chocolate Ganache
- 6 ounces White Chocolate Chips
- 6 tablespoons heavy cream
Whipped Cream
- 2 cups heavy whipping cream, cold
- 1 cup confectioners’ sugar
Instructions
Crust
- Line 2 cupcake pans with cupcake liners.
- In a food processor, pulse the cookies to crumbs (or smash them in a plastic bag). Add in the melted butter until the mixture looks like wet sand. Press an even amount of crust into the bottom of each cupcake liner.
- Press down the crusts firmly, using a small glass or the backside of a tablespoon. Place in the freezer while you prepare the filling.
Cheesecake Filling
- In a large mixing bowl, beat the heavy cream to stiff peaks on medium-high speed for about 2-3 minutes.
- Using an electric mixer, cream the cream cheese with a spoon in a separate mixing bowl until smooth.
- Melt the White Chocolate Chips in a heat-safe bowl in a microwave in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
- Beat in the white chocolate and peppermint extract into the cream cheese mixture until well combined.
- Gently fold in the chopped candy canes and whipped cream. Do not deflate the air you whipped into your cream.
- Divide the filling equally among the cupcake liners, filling almost to the top.
- Refrigerate for at least 3 hours or overnight.
White Ganache
- Place the White Chocolate Chips and heavy cream in a microwave-safe bowl and melt them in 30-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
- Divide the White Ganache among the cheesecakes, placing a small amount on top of each and smoothing it with a spoon. Chill in the fridge until set.
Whipped Cream
- Place the heavy cream in a mixing bowl and whip on medium-high for approx. 2 minutes until it forms stiff peaks. Scrape down the sides of the bowl. Add in the Confectioners’ Sugar and mix until just combined.
- Pipe the whipped cream onto the mini cheesecakes and sprinkle with the remaining chopped Candy Canes. Enjoy!
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 66mgSodium: 192mgCarbohydrates: 29gFiber: 0gSugar: 23gProtein: 7g