Why You’ll Love This Recipe
- No oven required – Perfect for when you don’t want to heat up the kitchen.
- Festive and fun – The peppermint flavor and optional red swirls make them ideal for the holidays.
- Easy to make – Simple steps with minimal effort.
- Great for parties – Bite-sized and easy to serve.
- Make-ahead friendly – Prepare in advance and chill until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- 18 Oreo cookies, crushed (filling included)
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup crushed peppermint candies or candy canes
- Optional: A few drops of red food coloring for a festive swirl effect
Topping:
- Extra crushed Oreo cookies
- Crushed peppermint candies
- Whipped cream (for garnish)
Directions
1. Prepare the Crust:
- In a medium bowl, mix the crushed Oreo cookies with the melted butter until combined.
- Press the mixture into the bottom of a lined mini muffin pan or a silicone mold.
- Set aside in the refrigerator to chill.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and peppermint extract, beating until creamy.
- Gently fold in the whipped heavy cream to keep the mixture light and fluffy.
- If using food coloring, add a few drops and swirl it in for a festive touch.
- Fold in the crushed peppermint candies.
3. Assemble the Bites:
- Spoon or pipe the cheesecake filling over the prepared crusts in the mini muffin pan.
- Smooth the tops and sprinkle with extra crushed Oreo cookies and peppermint candies.
4. Chill and Serve:
- Refrigerate for at least 3 hours or until firm.
- Remove from the muffin pan or mold.
- Top with whipped cream if desired and enjoy!
Servings and Timing
- Servings: Approximately 12 mini cheesecake bites
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 15 minutes
Variations
- Chocolate Lovers: Add mini chocolate chips to the cheesecake filling for extra richness.
- White Chocolate Peppermint: Replace crushed Oreos with crushed white chocolate cookies for a different twist.
- Gluten-Free Option: Use gluten-free chocolate sandwich cookies instead of regular Oreos.
- Extra Minty: Add an extra ½ teaspoon of peppermint extract for a stronger peppermint flavor.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: No reheating is needed—just serve chilled!
FAQs
1. Can I make these cheesecake bites in advance?
Yes! These are perfect for making ahead since they need time to chill. Prepare them a day in advance and store them in the fridge.
2. Do I need a food processor to crush the Oreos?
No, you can crush them using a zip-top bag and a rolling pin if you don’t have a food processor.
3. Can I use Cool Whip instead of whipped cream?
Yes, you can substitute Cool Whip for the homemade whipped cream if you prefer.
4. How do I make these dairy-free?
Use dairy-free cream cheese and whipped topping alternatives.
5. Can I use a regular muffin tin instead of a mini one?
Yes, but the serving size will be larger, and you may need to increase the chilling time.
6. What can I use instead of peppermint extract?
You can use vanilla extract, but it won’t have the same minty flavor.
7. How do I get the red swirl effect?
Gently swirl a few drops of red food coloring into the cheesecake mixture before spooning it over the crust.
8. Can I use flavored Oreos?
Absolutely! Peppermint or chocolate crème Oreos would be great choices.
9. Will the peppermint candies dissolve in the cheesecake?
No, they will stay slightly crunchy, adding a nice texture to the filling.
10. What’s the best way to remove them from the muffin pan?
Use a butter knife to gently loosen the edges, or use a silicone mold for easy removal.
Conclusion
No-Bake Oreo Peppermint Cheesecake Bites are a deliciously easy and festive dessert that everyone will love. Whether you’re making them for a holiday gathering or just treating yourself, their creamy texture and refreshing peppermint taste make them a standout sweet treat. Try them today and enjoy a bite-sized piece of holiday magic!
PrintNo-Bake Oreo Peppermint Cheesecake Bites
- Total Time: 3 hours 15 minutes
- Yield: 12 mini cheesecake bites
Description
These No-Bake Oreo Peppermint Cheesecake Bites are the perfect holiday dessert! With a crunchy Oreo crust, creamy peppermint cheesecake filling, and a festive touch of crushed candy canes, these bite-sized treats are easy to make and full of holiday flavor. No oven required—just chill and enjoy!
Ingredients
Crust:
- 18 Oreo cookies, crushed (filling included)
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp peppermint extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- ½ cup crushed peppermint candies or candy canes
- Optional: A few drops of red food coloring for a festive swirl
Topping:
- Extra crushed Oreo cookies
- Crushed peppermint candies
- Whipped cream (for garnish)
Instructions
Prepare the Crust:
- Mix the crushed Oreos with melted butter until well combined.
- Press the mixture into the bottom of a lined mini muffin pan or silicone mold.
- Place in the refrigerator to chill while preparing the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and peppermint extract, mixing until creamy.
- Gently fold in the whipped heavy cream to keep the mixture light and airy.
- If using, swirl in a few drops of red food coloring for a festive look.
- Fold in the crushed peppermint candies.
3. Assemble the Cheesecake Bites:
- Spoon or pipe the cheesecake filling over the prepared Oreo crusts.
- Smooth the tops and sprinkle with additional crushed Oreos and peppermint candies.
4. Chill and Serve:
- Refrigerate for at least 3 hours or until firm.
- Remove from the muffin pan or mold.
- Top with whipped cream, if desired, and enjoy!
Notes
- Make-Ahead Tip: These bites can be made a day in advance and stored in the fridge until ready to serve.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months (thaw before serving).
- Swirl Effect: To create a red swirl, add a few drops of red food coloring to the cheesecake mixture and gently fold it in before filling.
- Alternative Crust: Swap Oreos for graham crackers or chocolate cookies for a different twist.
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American