This recipe began as a holiday experiment the winter I wanted a small, elegant dessert that didn’t require endless oven time. I was craving something minty, creamy, and bright, and after combining crushed chocolate cookies with smooth cream cheese and white chocolate, these little cheesecakes were born. They balance the cool lift of peppermint with the rich silkiness of white chocolate and the crunch of chopped Andes pieces. They became my go-to for dinner parties because they look special, travel well, and are almost universally loved — even by folks who say they don’t like mint desserts. I first made these for a family gathering where there were kids and grandparents to please, and the response was immediate: forks clinking, smiles, and the inevitable question, “Can I take one home?” The texture is what makes them unforgettable — a dense, fudgy Oreo base with an airy, yet substantial filling that sets in the refrigerator. The white chocolate adds a creamy sweetness that ties the peppermint into something luxurious rather than medicinal. Over the years I’ve adjusted the peppermint level so it sings without overpowering, and I’ll share those tips below so you can tune the flavor to your liking.

Ingredients

• For the crust (Chocolate cookies): Use 20 Oreo cookies — regular or double-stuffed depending on how chocolate-forward you want the base. Crushed finely, the cookies bind with melted butter to form a fudgy, chewy foundation that contrasts the airy filling. If you prefer a less sweet crust, use original Oreos rather than flavored varieties.
• Unsalted butter: 5 tablespoons, melted. Butter binds the crumbs and chills firm; use unsalted so you control the salt level. If using salted butter, omit any extra pinch of salt elsewhere.
• Heavy whipping cream: 1 cup cold. The cream is whipped to soft peaks to lighten the filling and provide that pillowy texture. Keep it cold until whipping for best volume.
• Cream cheese: Two 8-ounce packages, softened. Full-fat cream cheese gives the best structure and flavor; room-temperature cream cheese blends smoother and prevents lumps in the filling.
• White chocolate chips: 1 1/2 cups. Melted into the cream cheese, the white chocolate gives a sweet, creamy backbone that complements peppermint without being cloying. Use good-quality chips or chopped white chocolate for a cleaner melt.
• Peppermint extract: 1/2 teaspoon. Pure peppermint extract is potent; start with 1/2 teaspoon and taste the filling before adding more — a little goes a long way.
• Andes Peppermint Crunch: 1/2 cup chopped plus extra for topping. These add a crunchy, mint-chocolate surprise in every bite. Reserve some to sprinkle on top for presentation and texture.
• Whipped cream: For topping. Use freshly whipped cream sweetened lightly with powdered sugar, or stabilized whipped topping for longer events.

Instructions

Prepare the crust: Place 20 Oreo cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, seal the cookies in a heavy-duty bag and crush them with a rolling pin until uniformly fine. Stir in 5 tablespoons melted unsalted butter until the mixture is evenly moistened. Divide the crumbs among 12 wells of a muffin tin lined with paper cups or a silicone mold and press firmly into an even layer with the back of a spoon. Chill while you make the filling so the crust firms up, about 10 minutes. Melt the white chocolate: Place 1 1/2 cups white chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely melted and smooth. Alternatively, use a double boiler over simmering water, stirring constantly to avoid overheating. Let the melted chocolate cool slightly before combining with the cream cheese so it doesn’t melt the cheese or cause separation. Mix the cream cheese base: In a large bowl, beat two 8-ounce packages of softened cream cheese until smooth and light, about 2–3 minutes with a mixer. Beat in the cooled melted white chocolate until uniform. Add 1/2 teaspoon peppermint extract and fold to combine. Taste and adjust peppermint in 1/8 teaspoon increments if desired — peppermint extracts can vary in strength. Whip the cream and fold: Whip 1 cup cold heavy whipping cream to soft peaks with a chilled whisk or whisk attachment. Gently fold the whipped cream into the white chocolate–cream cheese mixture in three additions to preserve air and keep the filling light. Fold in 1/2 cup chopped Andes Peppermint Crunch, reserving some for garnish. Assemble and chill: Spoon or pipe the filling onto the chilled crusts, smoothing the tops with an offset spatula. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set. For quicker setting, freeze for 30–45 minutes, but use refrigerated chilling for the best texture.

Storage Tips

Refrigerate in a single layer in an airtight container for up to 3 days. If stacking is necessary, place parchment or wax paper between layers to protect the tops and maintain presentation. For longer storage, freeze the un-topped cheesecakes on a sheet until firm, then transfer to a freezer-safe container with parchment between layers; they will keep for up to 2 months. Thaw in the refrigerator for several hours or overnight before garnishing. To re-crisp the crust slightly after thawing, allow to sit at room temperature for 20–30 minutes before serving.

Ingredient Substitutions

If you need to alter ingredients, start with the big three: cookie base, chocolate, and mint. For a gluten-free base, use certified gluten-free chocolate sandwich cookies or a mixture of gluten-free graham crumbs and cocoa. Swap white chocolate chips for white chocolate baking bars for a cleaner taste — finely chop and melt for a smoother emulsion. For a lighter filling, substitute half the cream cheese with mascarpone; note the texture will be silkier and slightly looser, so longer chilling helps. If you prefer a less sweet profile, reduce the white chocolate by 1/4 cup and increase cream slightly to maintain volume.

Serving Suggestions

Serve chilled on a platter with a dusting of finely crushed Andes pieces and a small dollop of lightly sweetened whipped cream. For a festive touch, add a mini candy cane or a sprig of fresh mint. These are lovely alongside hot beverages like espresso or cocoa, and they pair well with a simple fruit plate of berries to cut through the richness. For an adult twist, drizzle a teaspoon of peppermint liqueur mixed with melted chocolate over the top just before serving.

Cultural Background

Miniature chilled cheesecakes are an American holiday favorite, combining classic cheesecake techniques with no-bake convenience. The addition of peppermint and Andes pieces evokes seasonal confections popular in North America, where mint-chocolate combinations are a staple of winter holidays. Oreo-based crusts became popular in the late 20th century as an accessible alternative to graham cracker crusts, offering a chocolatey base that pairs especially well with mint and white chocolate.

Seasonal Adaptations

Spring and summer versions benefit from fresh mint leaves folded into the filling and a lighter chocolate base; swap the peppermint extract for vanilla and fold in summer berries for a non-mint option. For winter holidays keep the peppermint and add a pinch of cinnamon to the crust for warmth. Miniature versions are perfect for cookie exchanges, while a single 9-inch assembled version can be made by increasing quantities and chilling in a springform pan.

Meal Prep Tips

Make the crust and filling a day ahead to save time; store separately and assemble the day of for the freshest top appearance. For large batches, prepare the filling in two bowls and fold whipped cream into each to avoid overworking the mixture. Transport in a cooler with ice packs for outdoor events. If you're hosting, pipe the filling into the crusts for neat, uniform tops that look professionally finished without extra effort.

These peppermint mini cheesecakes are a simple, elegant way to end a meal or bring joy to a gathering; their ease and adaptability make them a trusty addition to any cook’s repertoire. Try the variations and make the peppermint level your own — you’ll find this small indulgence becomes a repeat favorite at your table.