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No-Bake Peppermint Cheesecake Bites Recipe

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4.3 from 51 reviews

These No-Bake Peppermint Cheesecake Bites are creamy, festive, and perfect for holiday gatherings. Featuring a chocolate cookie crust, a rich peppermint-flavored cheesecake filling, and a luscious whipped cream topping adorned with crushed peppermint candies, these bite-sized treats are both easy to make and irresistibly delicious without the need for baking.

  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 24 bites

Ingredients

Crust

  • 1 1/2 cups crushed Oreo crumbs
  • 3 Tablespoons salted butter, melted

Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 teaspoon peppermint extract
  • 1/2 cup white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup chopped Andes peppermint crunch or mint candy cane Kisses

Topping

  • 1 cup finely chopped dark chocolate or semisweet chocolate chips
  • 2 1/2 cups heavy cream, divided
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Crushed peppermint candies

Instructions

  1. Prepare the crust: Combine the crushed Oreo crumbs with the melted salted butter in a mixing bowl until evenly coated. Press the mixture firmly into the bottom of a lined 9×13 inch pan or mini muffin tins to form the crust base. Chill in the refrigerator to set while preparing the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add sour cream (or Greek yogurt), peppermint extract, white chocolate chips, and vanilla extract; blend until fully combined. Then beat in the eggs one at a time, mixing each until incorporated. Fold in the chopped Andes peppermint crunch or mint candy cane kisses. Pour or spoon the filling over the chilled crust evenly.
  3. Chill the cheesecake: Refrigerate the assembled cheesecake for several hours or overnight to allow it to set fully and develop flavor. This no-bake method relies on chilling for texture stability.
  4. Prepare the topping: Whip 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the finely chopped dark or semisweet chocolate chips. Spoon or pipe the whipped topping over the set cheesecake bites.
  5. Final garnish: Sprinkle crushed peppermint candies over the whipped topping for a festive and crunchy finish. Keep refrigerated until ready to serve.

Notes

  • For a lighter option, use Greek yogurt instead of sour cream.
  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • If white chocolate chips are unavailable, finely chop white chocolate bars as a substitute.
  • You can prepare these cheesecake bites in mini muffin tins for perfectly portioned treats.
  • Store the bites in an airtight container in the refrigerator; best consumed within 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/no-bake-peppermint-cheesecake-bites-recipe/