Looking the the perfect holiday dessert? These are cool, creamy, and dreamy. They scream Christmas to me.
They are quick and easy to put together and can be made ahead of time, yet are sophisticated enough to serve to dinner guests. The huge bonus: you don't even need to turn your oven on! Chocolate and peppermint is a match made in heaven and these are sure to be devoured by kids and adults alike.
The warm peppermint-spiked ganache is what really puts these over the top. Try them at your next holiday get-together. You won't be disappointed!
No-Bake Mini Peppermint Cheesecakes
1 (8 oz) package cream cheese, softened to room temperature
½ pint whipping cream, whipped until soft peaks form
1 cup powdered sugar
4-5 drops peppermint oil or 2 teaspoons peppermint extract
For the Crust:
1 ½ cups crushed chocolate cookies--oreos, teddy grahams, chocolate animal crackers
1/4 cup sugar (If using oreos, cut the sugar to 2 tablespoons)
1/4 cup butter, melted
For the Ganache:
⅔ cup whipping cream
1 cup (6 ounces) semi-sweet chocolate chips
½ teaspoon peppermint extract, or 2 drop peppermint oil (optional)
Line a 12 cup muffin tin. Set aside. In a medium-sized mixing bowl combine whipped cream, softened cream cheese, and powdered sugar. Beat until smooth. Add peppermint oil or extract.
In a separate bowl, combine crushed chocolate cookies, sugar, and melted butter. Mix until incorporated. Spoon cookie mixture evenly into the bottom of the liners. Use a small cup to pack the mixture in.
Spoon cheesecake mixture over packed crust. Spread and smooth to remove air bubbles. Freeze at least 2 hours. If freezing longer, cover with foil.
Allow cheesecakes to sit at room temperature for at least 10 minutes before serving. While cheesecakes are thawing, make the ganache. In a small saucepan over low heat, heat whipping cream until just boiling. Remove from heat and add chocolate chips. Stir until smooth and melted.
To serve, remove cheesecakes from liners while they are still frozen. Top with ganache and crushed candy canes, if desired.
It really doesn’t matter if you put the crust or the cheesecake mixture in the liner first. Putting the crust in first makes it easier to pack, but putting the cheesecake first makes it easier to invert and serve.
These are also delicious served with York Dark Chocolate and Peppermint Sundae Syrup in place of ganache.