This batch of peppermint mini cheesecakes has been my favorite holiday treat for years. I first made them one snowy December when I wanted a small, elegant dessert that was easy to transport to a neighbors' cookie swap. The combination of a crunchy Oreo base, a silky white chocolate–peppermint filling, and shards of Andes peppermint crunch on top felt festive without being fussy. They’re rich but bright with peppermint, and the texture contrast between crumbly base and airy filling always gets compliments.

I love how forgiving this method is: you can make the shells ahead, melt white chocolate gently, and fold in whipped cream for a light finish that still tastes indulgent. Whenever I bring a tray, people assume they were made by a baker. The simplicity—20 cookies, two packages of cream cheese, and a handful of pantry staples—makes these perfect for last-minute gatherings, yet they look special enough for holiday dessert tables. These are especially great if you prefer individually portioned sweets; guests can grab one without a fork, or you can serve them with a dollop of extra whipped cream for an elegant plated dessert.

Ingredients

• Oreo cookies: Use 20 whole Oreos (about 1 1/2 cups of crumbs). The cream centers add moisture and flavor—no need to remove them—and they create a stable, chocolatey base that pairs beautifully with peppermint.
• Unsalted butter: 5 tablespoons, melted. Use a good quality butter (Land O’Lakes or Kerrygold) for richness; it binds the crumbs and crisps as it chills.
• Heavy whipping cream: 1 cup, cold. Cold cream whips more reliably and lightens the filling when folded in, giving a mousse-like lift without heaviness.
• Cream cheese: Two 8-ounce packages (16 ounces total), softened. Full-fat cream cheese (Philadelphia recommended) yields the creamiest, most stable finish.
• White chocolate chips: 1 1/2 cups. Choose a high-quality baking white chocolate (Ghirardelli or Guittard) for a smooth, non-grainy melt.
• Peppermint extract: 1/2 teaspoon. A little goes a long way—pure peppermint extract provides a clean, cool note without overpowering sweetness.
• Andes Peppermint Crunch: 1/2 cup chopped for folding in, plus extra for topping. These candies add a crunchy minty finish and a lovely visual sparkle.
• Whipped cream: For topping—store-bought or fresh. Fresh whipped cream gives the best texture and a light contrast to the dense filling.

Instructions

Prepare the crust:Preheat your oven to 325°F if you prefer a slightly baked set (optional). Pulse 20 Oreos in a food processor until fine crumbs form, then stir in 5 tablespoons melted butter. Press about 2 tablespoons of the crumb mixture into each lined muffin cup or into 12 silicone molds, compacting firmly with the back of a spoon or a small measuring cup for an even base. Chill in the fridge for at least 15 minutes to set the butter.Melt the white chocolate:Chop or measure 1 1/2 cups white chocolate chips into a heatproof bowl and melt gently using a double boiler or 20-second bursts in the microwave, stirring between intervals until smooth. Keep warm on very low heat; overheated white chocolate can seize and become grainy—if it thickens, add 1 teaspoon of vegetable oil to loosen slightly.Whip the cream:Pour 1 cup cold heavy whipping cream into a chilled bowl and whip to medium-stiff peaks with an electric mixer. The whipped cream should hold shape but still be soft enough to fold into the filling—avoid overbeating, which makes it grainy when mixed with melted chocolate.Make the cream cheese base:Beat 16 ounces softened cream cheese in a clean bowl until smooth and free of lumps. Gradually stream the slightly cooled white chocolate into the cream cheese while mixing on low. Add 1/2 teaspoon peppermint extract and mix until just combined. Taste and adjust: add a tiny pinch more extract if you want a stronger mint note—peppermint can be intense, so err on the side of less.Fold in cream and crunch:Gently fold one-third of the whipped cream into the warm chocolate-cream cheese mixture to lighten it, then fold in the remaining cream until no streaks remain. Stir in 1/2 cup chopped Andes Peppermint Crunch, reserving extra for garnish. Spoon or pipe the filling over the chilled crusts, smoothing the tops. Refrigerate for at least 4 hours, ideally overnight, to fully set.Finish and serve:Top each chilled mini cheesecake with a small dollop of whipped cream and a sprinkle of chopped Andes Peppermint Crunch before serving. For the large cheesecake option, chill overnight and release from the springform a few minutes before slicing with a hot, dry knife to get clean edges.

Storage Tips

Store these mini cheesecakes in an airtight container in the refrigerator for up to four days—layer them with parchment between tiers to prevent sticking. For longer storage, freeze on a tray until solid, then move to a freezer-safe container for up to three months. When reheating or serving from frozen, thaw in the refrigerator overnight. If you prefer a slightly softer texture after chilling, let cheesecakes sit at room temperature for 10 to 15 minutes before serving; this brings out the white chocolate’s creaminess without affecting structure.

Ingredient Substitutions

If you don’t have Oreos, substitute 1 1/2 cups graham cracker crumbs plus 2 tablespoons cocoa powder for a similar chocolate base. For a gluten-free version, use gluten-free chocolate sandwich cookies and confirm all other labels. Swap Andes pieces for crushed candy canes for a brighter peppermint crunch; note that candy canes add a slightly harder texture and more intense mint. To make these nut-free, avoid any process-mated ingredients; always check labels for cross-contamination warnings.

Serving Suggestions

Serve these with a small spoon or alongside a cup of coffee or hot cocoa—the peppermint pairs especially well with robust dark roast. For a plated dessert, add a drizzle of hot fudge or a smear of ganache under the cheesecake and finish with a mint leaf for color. For a crowd, arrange them on a tiered platter with fresh cranberries and sprigs of rosemary for holiday charm. They’re also lovely paired with a scoop of vanilla bean ice cream for contrast.

Cultural Background

Mini cheesecakes are an American reinterpretation of the classic baked cheesecake, condensed into individual portions that trace back to mid-20th-century dessert innovations. The peppermint addition nods to traditional winter flavors found in European confections; pairing mint with white chocolate and crushed mint candies is common in seasonal baking. These individual portions make sharing easier and align with modern preferences for single-serve desserts at parties and gatherings.

Seasonal Adaptations

In summer, swap peppermint for orange extract and use chopped dark chocolate curls to make a citrus cream version. For Valentine’s Day, tint the filling pale pink with a drop of natural beet powder and top with chopped chocolate hearts. Autumn adaptations can include a brown butter crust and a pinch of cinnamon in the filling to add warm spice notes without losing the creamy character of the dessert.

Meal Prep Tips

For efficient entertaining, prepare crusts two days ahead and store them chilled. Make the white chocolate-cream mixture in the morning, then fold whipped cream in an hour before guests arrive and fill the shells. Store finished cheesecakes covered in the refrigerator and top with dollops of whipped cream and peppermint crunch right before serving to preserve texture. Use silicone liners to pop minis out cleanly for easy plating.

These little cheesecakes bring a lot of joy with relatively little effort. Whether you’re gifting them, bringing them to a potluck, or tucking them into a holiday spread, they’re a reliable crowd-pleaser that you can personalize. Make them yours, and don’t be surprised when guests ask for the recipe.