No-Bake White Chocolate Peppermint Cheesecakes

These No-Bake White Chocolate Peppermint Cheesecakes are the perfect dessert for the holidays. A graham cracker crumb crust is topped with smooth and creamy white chocolate peppermint cheesecake, fresh whipped cream, and mini candy canes. These are easy to make, and the best part is that everyone gets their own!

What you will need to make No-Bake White Chocolate Peppermint Cheesecakes:

Graham Cracker Crumbs – Graham cracker crumbs make up the cheesecake base. If you are crushing your own graham crackers, be sure to food process them or crush them to a pretty fine consistency.

Unsalted butter – Melted butter is used in the crust to hold everything together.

Cream Cheese – Be sure to use brick-style cream cheese and not the kind that comes in a tub. I typically use regular cream cheese, but light would also work here.

White Chocolate – White Chocolate is melted down and added to the cheesecake filling. You can either use white chocolate chips or bars of white chocolate.

Powdered Sugar – Powdered Sugar adds a little sweetness to the cheesecake filling.

Vanilla extract – Vanilla extract also adds sweetness to the cheesecake filling.

Peppermint extract – Peppermint extract adds an extra minty punch to the cheesecake filling.

Heavy Whipping Cream – Heavy Whipping cream gives the cheesecake filling its light and fluffy texture. You can also top the cheesecakes with some fresh whipped cream.

Mini Candy Canes – Mini candy canes are a super cute topper for these cheesecakes. If you are making these ahead of time, be sure to add the candy canes right before serving. Otherwise, the moisture from the whipped cream will cause them to get sticky and the colour will bleed!

How to make No-Bake White Chocolate Peppermint Cheesecakes:

Line a cupcake tin with cupcake liners. Set aside.

Mix together the graham cracker crumbs and melted butter until the consistency is sand-like.

Scoop 1 1/2 tablespoons of the graham crumb mixture into each cupcake liner and press it down to form the crust.

In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 2/3 cup of the heavy whipping cream until stiff peaks form. Set aside.

Using a handheld or stand mixer, beat the cream cheese, and melted white chocolate until combined. Add in the powdered sugar and mix until smooth.

Add the vanilla and peppermint extracts and mix to combine. Add the whipped cream and fold in until combined.

Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. Use an offset spatula to smooth out the tops of the cheesecake filling.

Chill the cheesecakes until firm. I find chilling them in the freezer for a couple of hours makes it easiest to remove the cupcake liners. You can then let them unthaw in the fridge. 

Top with fresh whipped cream and mini candy canes!

If you made these No-Bake White Chocolate Peppermint Cheesecakes, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.

More Holiday Recipes to try:

White Chocolate Cranberry Cookies

Gingerbread Latte Cupcakes

White Chocolate Peppermint Cupcakes

No-Bake White Chocolate Peppermint Cheesecakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

8

mini cheesecakes

Prep time

30

minutes

Chill time

2

hours 

A graham cracker crumb crust topped with smooth and creamy white chocolate peppermint cheesecake filling, fresh whipped cream, and mini candy canes! An easy no-bake dessert that is perfect for the holidays!

Ingredients

• Crust

• 1 1/4 cups graham cracker crumbs

• ¼ cup unsalted butter, melted

• Cheesecake Filling

• 1 cup cream cheese, slightly softened

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 2/3 cup heavy whipping cream, whipped

• 1/4 cup melted white chocolate

• Topping

• ½ cup heavy whipping cream, whipped

• 8 mini candy canes

Directions

• Line a cupcake tin with cupcake liners. Set aside.
• Mix together graham cracker crumbs and melted butter until consistency is sand-like.
• Scoop 1 1/2 tablespoons of the graham crumb mixture into each cupcake liner and press it down to form the crust.
• In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 2/3 cup of the heavy whipping cream until stiff peaks form. Set aside.
• Using a handheld or stand mixer, beat the cream cheese, and melted white chocolate until combined. Add in the powdered sugar and mix until smooth.
• Add the vanilla and peppermint extracts and mix to combine. Add the whipped cream and fold in until combined.
• Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. Use an offset spatula to smooth out the tops of the cheesecake filling.
• Chill the cheesecakes in the freezer for about 2 hours or until firm. This makes it easy to remove the cupcake liners.
• Once the cheesecakes have set and are firm, remove the cupcake liners. Let thaw for about 30 minutes. Top with fresh whipped cream and mini candy canes!

Recipe Video