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Mini no-bake peppermint cheesecakes with chocolate cookie crust and candy cane topping

No-Bake Peppermint Dessert

Mini no-bake peppermint cheesecakes with chocolate cookie crust, white chocolate filling, whipped cream, and candy pieces.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 24 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 20 chocolate sandwich cookies finely crushed
  • 5 tablespoons unsalted butter melted
Filling
  • 1 cup cold heavy whipping cream
  • 16 ounces cream cheese softened
  • 1 ½ cups white chocolate chips melted
  • ½ teaspoon peppermint extract
  • ½ cup peppermint candy finely chopped
  • 1 cup whipped cream for topping

Method
 

Steps
  1. Pulse the chocolate cookies into fine crumbs, stir in melted butter, and press about one and a half tablespoons into each lined muffin cup.
  2. Beat cold heavy cream in a clean chilled bowl until stiff peaks form.
  3. Beat softened cream cheese, stir in melted white chocolate, then fold in peppermint extract, chopped candy, and whipped cream.
  4. Spoon filling into the crusts, refrigerate at least four hours, and top with whipped cream and peppermint pieces.

Notes

  • Chill overnight for the firmest texture.
  • Add whipped cream and candy just before serving.