Peppermint Cheesecake Bites Recipe

No-bake peppermint cheesecake bites made with creamy peppermint filling, a chocolate cookie crust, and a rich chocolate topping — a festive, easy-to-make Christmas dessert that’s ready in under 30 minutes.

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Course: Dessert

Cuisine: American, Holiday

Prep Time: 25

Chill Time: 30

Total Time: 55

Servings: bites

Calories: 220kcal

Cost: $10

Equipment

1 Muffin tin Standard 12-cup tin (silicone preferred)
12 Paper muffin liners or silicone molds For easy removal
1 Electric mixer (or hand mixer) To beat cream cheese until fluffy
1 Piping bag (or spoon) For filling each cup evenly
1 Microwave-safe bowl For melting chocolate
1 Offset spatula or small spoon To smooth cheesecake tops
1 Fork or zip-top bag (optional) Works as mixer/piping bag alternative

Ingredients

Crust

1.5 cups Oreo cookies Crushed finely, filling removed
4 tablespoon Butter Melted
1 pinch Sea salt Optional for flavor

Filling

12 oz Cream cheese Softened to room temperature
0.5 cup Powdered sugar Sifted for smooth texture
0.25 cup Heavy whipping cream Adds creaminess
0.75 teaspoon Peppermint extract Adjust to taste
3 tablespoon Crushed candy canes Plus extra for topping
0.25 teaspoon Vanilla extract Optional

Topping

6 oz Dark or milk chocolate Chopped
2 tablespoon Coconut oil Or shortening, for smooth melting

Instructions

Line muffin tin with paper or silicone molds.
Crush Oreos and mix with melted butter and salt.
Press mixture into muffin cups and freeze for 10 minutes.
Beat cream cheese until smooth, then add powdered sugar.
Fold in heavy cream, extracts, and crushed candy canes.
Spoon or pipe filling onto crust and smooth tops.
Freeze for 15 minutes to set before adding chocolate.
Melt chocolate with coconut oil and let cool slightly.
Dip each cheesecake top in chocolate, sprinkle candy canes.
Freeze 20 minutes until set, then serve chilled.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition