No-Bake Peppermint Cheesecake Bites Recipe
Introduction
These no-bake peppermint cheesecake bites are a festive and delicious treat perfect for the holidays or any time you crave a refreshing minty dessert. Creamy cheesecake, crunchy cookie crust, and a hint of peppermint make these bites irresistible and easy to prepare without an oven.
Ingredients
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips, melted and slightly cooled
- 1/4 cup crushed peppermint candies (plus more for garnish)
- 1/2 cup whipped cream or whipped topping
Instructions
- Step 1: In a small bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press about 1 tablespoon of this mixture into the bottom of mini cupcake liners or silicone molds to form an even base layer.
- Step 2: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, peppermint extract, and vanilla extract, mixing thoroughly until creamy and well blended.
- Step 3: Stir the melted white chocolate into the cream cheese mixture until fully combined, creating a smooth texture.
- Step 4: Gently fold in the whipped cream or whipped topping along with the crushed peppermint candies to create a fluffy, minty filling.
- Step 5: Spoon the cheesecake mixture over the cookie bases in the molds, smoothing the tops with a spatula or the back of a spoon for an even finish.
- Step 6: Refrigerate the bites for at least 2 hours or until firm and set, so they hold their shape when served.
- Step 7: Before serving, sprinkle additional crushed peppermint candies on top of each bite for a festive touch and added crunch.
Tips & Variations
- Use silicone molds for easy removal of the bites once set.
- Substitute peppermint extract with a drop of food-grade essential peppermint oil for a stronger mint flavor.
- Try dark or semi-sweet chocolate chips instead of white chocolate for a richer taste.
- For a vegan version, use dairy-free cream cheese and whipped topping alternatives.
Storage
Store the peppermint cheesecake bites in an airtight container in the refrigerator for up to 3 days. If you need to keep them longer, freeze them for up to 1 month and thaw in the fridge before serving. Reheat is not recommended as it can affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bites ahead of time?
Yes, these cheesecake bites can be made up to a day in advance and stored in the refrigerator. This allows the flavors to meld and ensures they are well set before serving.
What can I use instead of peppermint extract?
If you don’t have peppermint extract, you can substitute with a few drops of peppermint oil or omit it and add a little vanilla for a milder flavor. Crushed candy canes on top will also add peppermint notes.
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No-Bake Peppermint Cheesecake Bites Recipe
- Total Time: 2 hours 20 minutes
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
These No-Bake Peppermint Cheesecake Bites are a festive and delicious treat perfect for the holiday season. Featuring a chocolate cookie crust, creamy peppermint-infused cheesecake filling with white chocolate, and topped with crushed peppermint candies, these bite-sized desserts are easy to prepare without baking and make a delightful addition to any party platter or dessert table.
Ingredients
Crust
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 2 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips, melted and slightly cooled
- 1/4 cup crushed peppermint candies (plus more for garnish)
- 1/2 cup whipped cream or whipped topping
Instructions
- Prepare the crust: In a small bowl, combine the crushed chocolate sandwich cookies with the melted butter until well mixed. Press about 1 tablespoon of this mixture into the bottom of mini cupcake liners or silicone molds, creating an even base layer for each bite.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, peppermint extract, and vanilla extract, mixing thoroughly until creamy and well blended.
- Incorporate white chocolate: Stir the melted white chocolate into the cream cheese mixture until fully combined, ensuring a smooth texture.
- Add whipped cream and peppermint candies: Gently fold in the whipped cream or whipped topping along with the crushed peppermint candies to create a fluffy, minty filling.
- Assemble the bites: Spoon the cheesecake mixture over the cookie bases in the molds, smoothing the tops with a spatula or the back of a spoon for an even finish.
- Chill to set: Refrigerate the bites for at least 2 hours or until firm and set to ensure they hold their shape when served.
- Garnish and serve: Before serving, sprinkle additional crushed peppermint candies on top of each bite for a festive touch and added crunch.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth, creamy filling.
- If white chocolate chips are too hot, let them cool before folding in to avoid melting the whipped cream.
- Use mini cupcake liners or silicone molds for easy removal and presentation.
- Store leftover bites in an airtight container in the refrigerator for up to 4 days.
- For a stronger peppermint flavor, add a few drops more peppermint extract but be cautious as it can be overpowering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, Peppermint, Cheesecake Bites, Holiday Dessert, Christmas Treats, Mini Cheesecakes, Easy Dessert, White Chocolate, Mint
