I love no-bake recipes, especially during busy seasons when I still want to make something homemade and special without spending hours in the kitchen. There’s something so satisfying about a dessert that comes together easily and chills in the fridge while you move on with your day. These No-Bake Peppermint Mini Cheesecakes are exactly that, tasty and full of refreshing peppermint flavor. Made with a buttery cookie crust and a rich, fluffy cheesecake filling, this is a dessert treat you will love.

Kitchen Equipment You’ll Need

• 12-cup muffin tin
• Paper or foil cupcake liners
• Electric hand mixer or stand mixer
• Two medium/large mixing bowls
• Small bowl for coloring
• Measuring cups and spoons
• Spatula
• Toothpick or skewer (for swirling)

Why You’ll Love This No-Bake Peppermint Mini Cheesecakes

• You do not need an oven to make this recipe.
• Individual Portions – No slicing, no messing up a beautiful whole cheesecake. Everyone gets their own perfect little treat.
• Festive & Fun – The swirl of red, the crunch of candy cane, the cool peppermint flavor…it just tastes like the holidays.

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 5 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Filling

• 450g full-fat cream cheese, softened to room temperature
• ¾ cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ½ teaspoon peppermint extract
• 1 ¼ cups heavy cream, cold
• Red gel food coloring

Topping

• ½ cup heavy cream, cold
• 2 tablespoons powdered sugar
• 2-3 tablespoons crushed candy canes or peppermint candies
• Optional: A few whole mini candy canes for garnish

How to Make

1. Make the Crusts.
Line your muffin tins with paper or foil liners. Then in a medium bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until it looks like wet sand. Spoon about 1 ½ tablespoons of the mixture into each liner. Use the bottom of a small glass or a measuring spoon to press the crumbs firmly and evenly into the bottom of each cup. After that, pop the whole tin in the fridge to set while you make the filling.

2. Whip the Cream.
In a large, clean bowl, using a hand mixer or stand mixer, whip the 1 ¼ cups of cold heavy cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands straight up. Be careful not to over-whip into butter! Scoop this whipped cream into a separate bowl and set aside for a moment.

3. Make the Cheesecake Base.
No need to clean the mixer bowl! In the same bowl, beat the softened cream cheese on medium speed until it’s completely smooth and creamy, about 1-2 minutes. Add the sifted powdered sugar, vanilla extract, and peppermint extract. Beat again until everything is combined and smooth, scraping down the sides as needed.

4. Combine
Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula. Do this carefully until no white streaks remain. Now, scoop out about one-third of the plain filling into a separate bowl.

5. Swirl & Fill.
Remove the crusts from the fridge. Spoon the plain white filling into each cup, dividing it evenly.

6. Chill.
Refrigerate for at least 4 hours, but overnight is truly ideal for the best texture.

7. Garnish & Serve.
Right before serving, make the quick whipped cream topping: Whip the ½ cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Pipe or dollop a little onto each cheesecake. Sprinkle generously with crushed candy canes and add a mini candy cane on top if you like. Serve cold and enjoy

More dessert recipes

• Ghost Oreo Truffles
• Apple Crisp Cupcakes
• Candy Cane Cupcakes