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Peppermint Cheesecake Cupcakes with whipped cream and crushed peppermint

No-Bake Peppermint Cheesecake Cupcakes Recipe

Keesha
Indulge in the holiday spirit with our Peppermint No-Bake Cheesecake, featuring a creamy peppermint twist on a chocolatey Oreo crust. Effortless and delightful, it's the perfect treat for a merry and bright season!
5 from 1 vote
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Prep Time 20 minutes
2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 14
Calories 205 kcal

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.

Nutrition

Calories: 205kcalCarbohydrates: 8gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 56mgSodium: 77mgPotassium: 49mgSugar: 7gVitamin A: 715IUVitamin C: 0.1mgCalcium: 35mgIron: 0.05mg
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