No-Bake Peppermint Cheesecake Cupcakes Recipe
Discover a festive twist on cheesecake with my no-bake peppermint cheesecake recipe.
It features a chocolatey Oreo cookie crust, refreshing peppermint cream cheese filling, and a quick 5-minute chocolate ganache frosting, topped with whipped cream and crushed peppermint candies.
For more Christmas desserts, have a look at my website. I personally love this Christmas Smoothie.
What You Need To Make No-Bake Peppermint Cheesecake Cupcakes
This no-bake peppermint cheesecake consists of three elements: the Oreo crust, the peppermint cheesecake cream cheese filling, and the chocolate ganache topping.
Crust:
- Stuffed Oreos
- Unsalted butter, melted
Filling:
- Cream cheese, softened
- Sugar
- Peppermint flavoring
- Heavy whipping cream
Topping:
- Semi-sweet or dark chocolate chips
- Heavy cream, divided
- Powdered sugar
- Peppermint flavoring
- Crushed candy canes or peppermint candy pieces
How to Make the Perfect No-Bake Peppermint Cheesecake Cupcakes
1. Line with liners and set aside.Finely crush Oreos, mix with melted butter,
2. Next, press a tablespoon into each liner and set aside.
3. Cream cheese and sugar mixed in a stand mixer, add heavy cream and peppermint flavoring.
4. Then fill liners and refrigerate for 2-4 hours.
5. Microwave chocolate chips, heavy cream, and peppermint flavoring until smooth, then cool.
6. Whip cream and powdered sugar to stiff peaks and transfer to a piping bag with a star tip.
7. Once chilled and set, spread a tablespoon of ganache over each cheesecake, keeping within the edges. Top each with a dollop of whipped cream and sprinkle with crushed peppermint.
Variations Or Add-Ins For Your No-Bake Peppermint Cheesecake Cupcakes
I love using a couple of variations to change up these peppermint cheesecake cupcakes.
Add vanilla extract for a rich vanilla flavor.
You may also try adding 1/4 cup sweetened condensed milk to the cream cheese filling for a milky flavor.
If you feel brave, you can add a dash of sour cream to add a slightly tart flavor to the filling.
Another fun add-in to this no-bake peppermint cheesecake for some texture is gently folding in crushed candy cane or peppermint candies into the cream cheese filling or chocolate ganache topping. You can do either or both; it’s up to your preference.
And finally, add some food coloring to the peppermint cheesecake filling that matches your holiday season theme. Easy options would be green or red food coloring.
Expert Tips And Tricks For Making The Ultimate No-Bake Peppermint Cheesecake
Use the back of a flat measuring cup to press the fine crumb into your cupcake cups. It will help create evenly thick layers.
To start your no-bake peppermint cheesecake, ensure all ingredients come to room temperature. If you work with room-temperature ingredients, they will mix much better and create a smooth, creamy, lump-free batter.
Another key tip for making a peppermint cheesecake filling is to scrape down the sides of the mixing bowl. This helps incorporate all of the ingredients uniformly.
It’s important not to overheat the ingredients for the peppermint extract ganache. If you do, the chopped chocolate might seize and become grainy.
Use these piping bags and star-tipped nozzle to make beautiful ganache and whipped cream details on your cheesecakes.
If you make whipped cream in advance, store it in a clean, odor-free bowl or container in the fridge. Add a pinch of cream of tartar to help stabilize the whipped cream.
How To Store Your No-Bake Peppermint Cheesecake
The best way to store your cheesecake is in an airtight container inside the fridge. But keep in mind that some elements on these no-bake peppermint cheesecake cupcakes will store differently than others.
For example, crushed candy canes or peppermint will become sticky inside the fridge. The chocolate ganache topping might become hard when stored for a few days.
This is why it’s always best to store the peppermint cheesecake cupcake components separately if possible.
All of the elements can be stored in airtight containers inside the fridge. The peppermint candy should be stored at room temperature.
You can store this peppermint cheesecake for up to 3 days.
Can You Freeze Your No-Bake Peppermint Cheesecake Cupcakes?
You can, but you will likely run into the same issue as when refrigerating the cheesecakes.
These peppermint cheesecake cupcakes will last about 3 months in the freezer.
Simply place your cupcakes on a plate inside the fridge to thaw them. Try to keep them covered so they don’t dry out quickly. Leave the cheesecakes to thaw overnight.
FAQs For No-Bake Peppermint Cheesecake
I used Double-Stuff Oreos for this recipe, but you can use regular ones too. The DS-Oreos just have more filling to find the fine crumbs together. This helps them stick to the sides of the pan much better.
Yes, you can. Just remember to line a 9-inch springform pan with parchment paper to prevent the crust from sticking. You will need to leave the cheesecake filling to set for much longer as well. A full-sized peppermint cheesecake will allow you to get creative with whipped cream topping, candy canes, or crushed peppermint candies.
No-Bake Peppermint Cheesecake Cupcakes Recipe
Ingredients
Crust:
- 20 Double Stuffed Oreos
- ½ cup unsalted butter melted
Filling:
- 16 oz cream cheese softened
- ½ cup sugar
- 2 tsp peppermint flavoring
- 1 cup heavy whipping cream
Topping:
- ½ cup semi-sweet or dark chocolate chips
- ½ cup heavy cream divided
- 2 Tbsp powdered sugar
- 1 tsp peppermint flavoring
- Crushed candy canes or peppermint candy pieces
Instructions
- Place liners in a cupcake pan and set it aside.
- In a food processor or using a rolling pin and a ziplock bag, finely crush the Oreos. Transfer the crumbs to a medium bowl. Pour the melted butter over the crumbs and mix until it resembles wet sand. Press a tablespoon of the mixture into each cupcake liner, compacting it with the bottom of a ¼ cup measuring cup. Set aside.
- In a stand mixer, cream together the softened cream cheese and sugar until smooth. Incorporate the heavy whipping cream and peppermint flavoring, mixing until the filling is creamy and well-combined. Divide this filling evenly among the crust-lined cupcake liners, smoothing the tops. Chill in the refrigerator for 2-4 hours to set.
- In a microwave-safe bowl, combine chocolate chips, 2 tablespoons of heavy cream, and peppermint flavoring. Microwave in 30-second intervals, stirring frequently, until smooth. Allow to cool slightly.
- Whip the remaining cream with powdered sugar in a stand mixer until stiff peaks form. Move the mixture into a piping bag equipped with a large star-shaped nozzle.
- Once chilled and set, spread a tablespoon of ganache over each cheesecake, keeping within the edges. Top each with a dollop of whipped cream and sprinkle with crushed peppermint.
