Peppermint Cheesecake Recipe
If you’re searching for a festive treat that captures the essence of the holiday season, this Peppermint Cheesecake Recipe is your answer! These delightful mini no-bake cheesecakes are not only visually appealing but also incredibly simple to make. Each luscious bite offers a creamy burst of mint flavor, enhanced by crunchy peppermint candy and topped with dreamy whipped cream. Perfect for any holiday gathering or as a sweet indulgence at home, these cheesecakes are bound to impress.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 20 gluten-free chocolate sandwich cookies
- 5 tablespoons unsalted butter (melted)
- 1 cup cold heavy whipping cream
- 2 packages cream cheese (8 ounces each), softened
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped peppermint candies (for topping)
Instructions
- Line two muffin tins with cupcake liners.
- In a food processor, pulse cookies into fine crumbs and mix with melted butter. Press into liners.
- Whip cream until stiff peaks form.
- Beat cream cheese until smooth in another bowl.
- Melt white chocolate; stir into cream cheese mixture along with peppermint extract and chopped candies.
- Fold in whipped cream gently.
- Spoon batter into liners over crusts; refrigerate for at least four hours or overnight.
- Top with whipped cream and additional candies before serving.
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://simplyhomecooking.com/peppermint-cheesecake-recipe/