Introduction

No-Bake Peppermint Cheesecake Bites are a festive and delicious treat perfect for the holidays or any time you crave a minty, creamy dessert. These bite-sized delights combine a crunchy chocolate cookie base with a smooth, peppermint-infused cheesecake filling. Best of all, they require no oven time and come together quickly.

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

Step 1: 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, forming an even base layer for each bite.
Step 2: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, peppermint extract, and vanilla extract, mixing thoroughly until creamy and well blended.
Step 3: Stir the melted white chocolate into the cream cheese mixture until fully combined and smooth.
Step 4: Gently fold in the whipped cream or whipped topping along with the crushed peppermint candies to create a fluffy, minty filling.
Step 5: 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.
Step 6: Refrigerate the bites for at least 2 hours or until firm and set to ensure they hold their shape when served.
Step 7: Before serving, sprinkle additional crushed peppermint candies on top of each bite for a festive touch and added crunch.

Tips & Variations

For an extra chocolatey touch, drizzle melted dark chocolate over the tops before chilling.
Use peppermint extract sparingly; it can be strong, so adjust to taste.
Replace white chocolate chips with semi-sweet chips for a different flavor profile.
Try using crushed candy canes instead of peppermint candies for texture and flavor variation.
If you prefer, substitute whipped cream with mascarpone cheese for a richer filling.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For best results, keep them chilled until ready to serve. To soften slightly before eating, let them sit at room temperature for 10 minutes. These bites are not suitable for freezing, as the texture may change.

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 peppermint cheesecake bites ahead of time?

Yes, you can prepare these bites a day or two in advance. Keep them refrigerated until serving to maintain their texture and flavor.

What can I use if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a few drops of pure peppermint oil or leave it out entirely for a plain white chocolate cheesecake bite. Alternatively, a small amount of mint-flavored syrup can work as well.