These adorable Mini No-Bake Peppermint Cheesecakes resemble starlight mints and make a festive addition to holiday gatherings — and they’re easy enough for any time of year.
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Mini No-Bake Peppermint Cheesecakes
While everyone else chases gingerbread or pumpkin spice, I’m quietly enjoying these little creamy, peppermint-filled cheesecakes. They’re simple to make and skip the long process of baking, cooling, and then chilling — perfect when the holidays are busy with shopping, visitors, and unexpected last-minute school costumes.
If you prefer a classic flavor, omit the peppermint candy for a smooth vanilla cheesecake. For peppermint lovers, these are a delightful treat that capture the bright, minty flavor without fuss.
The key to success with this no-bake cheesecake is technique. Make sure the white chocolate is fully melted and smooth when combined with the cream. When you beat the filling, mix until it is completely smooth and slightly fluffy — not dense or grainy. That gentle whipping results in a rich, creamy texture that isn’t heavy like a block of cream cheese or thin like whipped cream. This straightforward recipe avoids common no-bake cheesecake pitfalls.
If time is tight and you can’t stencil the starlight mint pattern, don’t worry — the cheesecakes still look great. If you want the stenciled look, you can create a simple template to achieve the classic pattern.
Shelley is a personal chef, wife and mom who shares Weekend Fancy + Weeknight Fast recipes. She focuses on approachable meals and quick, tasty solutions for busy families. For a collection of simple dinners, she offers a free ebook with 5-ingredient, 15-minute recipes.
No-Bake Cheesecake Tips
- For a chocolatey twist, use Nabisco Chocolate Famous Wafers for the crust and substitute Andes Crème de Menthe candy pieces; finish with a sprinkle of green decorating sugar for a festive touch.
- If you use 6-cup silicone muffin liners, warm them in the microwave for 1 minute to help set the crust. For metal pans, bake the crust at 350°F for 10 minutes.
- You can scale this up into a single 9-inch no-bake cheesecake instead of individual portions.
- If Andes baking chips aren’t available, crushed candy canes or peppermint candies work well as a substitute.
- Store cheesecakes in the refrigerator for up to two days or freeze for up to two weeks.
Mini No-Bake Peppermint Cheesecakes
12
30 minutes
3 hours
3 hours 30 minutes
Creamy, individual peppermint cheesecakes on a cookie crust — the best no-bake holiday cheesecake recipe.
Ingredients
- 2 ½ cups cookie crumbs (shortbread, butter cookies, sugar cookies, animal crackers, graham crackers)
- 4 tablespoons butter
- 2/3 cup cream
- 12 ounces white chocolate, chopped
- 4 (8-ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (10-ounce) bag Andes Peppermint Crunch candy pieces
- Red decorating sugar
- Paper, pencil, scissors to make a stencil for starlight mint pattern (optional)
- Plastic wrap
- 12 silicone muffin liners (1 cup size) or equivalent pans
Instructions
1. Melt the butter and stir it into the cookie crumbs. Press the mixture evenly into muffin cups to form the crust.
2. If using silicone muffin “tins,” microwave them for 1 minute to help set the crust.
3. If using metal pans, bake the crust at 350°F for 10 minutes.
4. Heat the cream and white chocolate in a microwave-safe bowl for 1 minute at 50% power. Stir to combine. If needed, continue in 30-second increments, stirring between each, until the chocolate is completely smooth. Avoid overheating.
5. While the chocolate melts, beat the cream cheese and softened butter at medium speed with an electric mixer until smooth and creamy.
6. Add the powdered sugar, vanilla, and the white chocolate mixture. Beat on medium-high for about three minutes, or until the filling is completely smooth and slightly fluffy.
7. Fold in the peppermint candy pieces. Spoon the filling into the prepared muffin cups and smooth the tops. Refrigerate for 3 hours to set, or freeze for about an hour for a quicker set.
8. To stencil the starlight mint pattern, cut a circle the size of a muffin cup, draw curved lines in a star pattern ending about ½ inch from the center, and cut out the curved shapes so the points meet near the center.
9. Pop the cheesecakes from silicone cups and place them on a baking sheet to catch excess sugar. Place the stencil on top and sprinkle red decorating sugar to create the mint pattern.
10. Wrap each cheesecake with a 2-inch strip of plastic wrap, twisting and trimming the ends as needed for neat storage or gifting.
Nutrition Information:
Amount Per Serving:
Calories: 933
Total Fat: 68g
Saturated Fat: 36g
Cholesterol: 137.8mg
Sodium: 559mg
Fiber: 2.9g
Sugar: 58.5g
Protein: 9.8g
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