Mini Peppermint Cheesecake Tartlets: Festive, Creamy & No-Bake

Mini Peppermint Cheesecake Tartlets are an enchanting, elegant, and perfectly portioned holiday dessert that captures the festive spirit in a delicate, individual package. Imagine a buttery, crisp chocolate cookie crust pressed into adorable fluted tart shells, filled with a velvety-smooth, no-bake cheesecake filling that’s infused with the cool, refreshing essence of pure peppermint and flecked with fine, festive red crumbs. Each tartlet is then crowned with a cloud of lightly sweetened peppermint whipped cream and a final flourish of crushed candy canes, creating a stunning visual and textural contrast of creamy white, vibrant red, and deep chocolate brown. These tartlets are the epitome of holiday sophistication, they offer all the rich, tangy indulgence of a classic cheesecake but in a dainty, shareable form that requires no slicing and is ideal for passing at parties or packaging as gifts.

Why Is This Mini Peppermint Cheesecake Tartlets Recipe So Popular?

The immense popularity of this recipe is built on its dazzling presentation, foolproof no-bake method, and its perfect embodiment of holiday flavor. First, its individual presentation is inherently special. Each guest receives their own perfectly formed, beautiful dessert, eliminating serving hassle and creating a personalized feel. Second, it is a completely no-bake dessert, making it accessible to cooks of all levels and a lifesaver during the oven-busy holiday season. The filling sets reliably in the refrigerator. Third, it leverages the iconic holiday duo of chocolate and peppermint in a creamy, luxurious format that feels both nostalgic and gourmet. Furthermore, its popularity is fueled by its make-ahead perfection and gifting potential. The tartlets must chill to set, meaning they can be prepared days in advance, and their sturdy yet elegant form makes them ideal for festive boxes and tins. They are popular because they deliver maximum festive impact—in taste, aroma, and visual appeal—with minimal effort and maximum reliability.

Why You’ll Love This Mini Peppermint Cheesecake Tartlets:

• No-Bake & Foolproof: Simple stovetop steps guarantee success without worrying about oven temperatures or water baths.
• Stunning Holiday Presentation: The red and white layers in a fluted chocolate crust look professionally crafted.
• Perfect Make-Ahead Dessert: Needs several hours to chill, making them ideal for preparing 1-3 days before your event.
• Ideal for Gifting: Package in clear cellophane or festive boxes for a beautiful, homemade edible gift.
• Crowd-Pleasing Flavor: The classic peppermint and chocolate combination is beloved by guests of all ages.

Here’s what you’ll need:

For the Chocolate Cookie Crust:

• 24 chocolate sandwich cookies (like Oreos), about 2 cups fine crumbs (creams included)
• 5 tablespoons (70g) unsalted butter, melted
• 1 tablespoon granulated sugar (optional, for extra sweetness)
• Pinch of salt

For the No-Bake Peppermint Cheesecake Filling:

• 16 ounces (two 8-oz blocks) full-fat cream cheese, softened to room temperature
• 1 cup (120g) powdered sugar, sifted
• 1 ½ teaspoons pure peppermint extract (NOT mint extract)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 1 ¼ cups (300ml) heavy cream, cold
• 2-3 drops red gel food coloring (optional, for a pink hue)
• ½ cup finely crushed candy canes or peppermint candies (about 4-5 candy canes), divided

For the Peppermint Whipped Cream Topping:

• 1 cup (240ml) heavy cream, very cold
• 3 tablespoons powdered sugar
• ½ teaspoon pure peppermint extract
• ½ teaspoon pure vanilla extract

For Assembly & Garnish:

• Mini tart pans with removable bottoms (2-inch size) OR a 24-cup mini muffin tin lined with parchment liners
• Additional crushed candy canes
• Chocolate shavings or curls
• Fresh mint sprigs (for garnish, optional)
• Edible glitter or red sanding sugar (optional)

How to Make Mini Peppermint Cheesecake Tartlets:

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Mini Peppermint Cheesecake Tartlets. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare the Chocolate Crust
Place the chocolate cookies in a food processor and pulse into fine, uniform crumbs. Transfer to a bowl and mix with the melted butter, optional sugar, and salt until the mixture resembles wet sand and holds together when pinched. Press about 1 heaping tablespoon of the mixture firmly and evenly into the bottom and up the sides of each mini tart shell. Use a small glass or tamper to compact it. Place the pans on a baking sheet and freeze for 15-20 minutes to set solid.

Step 2: Whip the Cream Base for the Filling
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the 1 ¼ cups of cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip into butter. Scoop the whipped cream into a separate bowl and set aside in the fridge. No need to clean the mixer bowl.

Step 3: Make the Cheesecake Filling Base
In the same mixer bowl (now fitted with the paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl. Add the sifted powdered sugar, peppermint extract, vanilla extract, and salt. Beat on low to combine, then on medium until smooth and fully incorporated, about 1 minute.

Step 4: Fold and Flavor the Filling
Using a spatula, gently fold the reserved whipped cream into the cream cheese mixture in two additions until no white streaks remain. Be gentle to maintain the airy texture. Stir in ¼ cup of the finely crushed candy canes. If desired, add 2-3 drops of red gel food coloring and fold gently to create a soft pink swirl or a uniform pink color.

Step 5: Fill and Chill the Tartlets
Remove the crusts from the freezer. Spoon or pipe the peppermint cheesecake filling into the chilled shells, smoothing the tops. Tap the baking sheet gently on the counter to remove air bubbles. Sprinkle a light layer of the remaining crushed candy canes over the top of each filled tartlet, pressing gently to adhere. Refrigerate, uncovered, for at least 4 hours, or preferably overnight, to set completely.

Step 6: Make the Peppermint Whipped Cream
Just before serving, make the topping. In a chilled bowl with chilled beaters, whip the 1 cup of heavy cream, 3 tbsp powdered sugar, and extracts on medium-high speed until medium-stiff peaks form.

Step 7: Garnish and Serve
If using tart pans with removable bottoms, carefully pop out the set tartlets. Pipe or dollop the fresh peppermint whipped cream onto each tartlet. Garnish with a final sprinkle of crushed candy canes, chocolate shavings, and a dusting of edible glitter if using. Serve immediately, or keep refrigerated until ready to serve (up to 2 hours with topping).

Tips for Success:

• Room Temperature Cream Cheese: This is non-negotiable for a lump-free, smooth filling. Let it soften for 2-3 hours on the counter.
• Pure Peppermint Extract: Imitation extract can taste medicinal. Use pure extract for a clean, bright mint flavor.
• Chill the Bowl and Cream: For both whipping steps, ensure your bowl, beaters, and cream are very cold. This helps the cream whip up faster and higher.
• Don’t Over-whip the Cream: Stop whipping when the cream holds stiff peaks. Over-whipped cream becomes grainy and is difficult to fold in smoothly.
• Press the Crust Firmly: A well-compacted crust won’t crumble when you remove the tartlets from the pans.
• Gel Food Coloring: Liquid food coloring can alter the consistency of the filling. Gel coloring provides vibrant color without adding moisture.

Equipment Needed:

• 24 Mini Tart Pans with Removable Bottoms (or a mini muffin tin with liners)
• Food Processor
• Stand Mixer or Hand Mixer
• Spatula
• Fine Mesh Sieve (for sifting powdered sugar)
• Piping Bag & Star Tip (optional, for whipped cream)
• Baking Sheet

Variations of Mini Peppermint Cheesecake Tartlets:

• Chocolate Ganache Topped: Skip the whipped cream and pour a layer of dark chocolate ganache over the set filling before the final chill.
• White Chocolate Peppermint: Add 4 oz of melted and cooled white chocolate to the cream cheese mixture before folding in the whipped cream.
• Mocha Peppermint: Dissolve 1 tablespoon of instant espresso powder into 1 teaspoon of hot water, cool, and add to the cream cheese mixture.
• Gingerbread Crust: Use gingersnap cookies instead of chocolate cookies for the crust for a spiced twist.
• Vegan Version: Use vegan cream cheese, coconut cream (chilled) for whipping, and vegan butter. Ensure candy canes are vegan.
• Frozen Variation: After filling, freeze the tartlets solid. They can be eaten frozen for an ice cream-like treat.

Serving Suggestions for Mini Peppermint Cheesecake Tartlets:

• On a Tiered Dessert Stand: Arrange for a stunning holiday centerpiece.
• As a Party Favor: Place each in a small candy box or clear bag tied with a ribbon.
• With After-Dinner Coffee: Serve alongside espresso or a peppermint mocha.
• As Part of a Holiday Cookie Tray: Mix them in with other festive cookies and confections.
• For a Formal Plated Dessert: Drizzle the plate with chocolate sauce and add a mint sprig.

Prep Time:

40 minutes (plus overnight chilling)

Cooking Time:

0 minutes

Total Time:

40 minutes (plus 8+ hours chilling)

Nutritional Information:

(Estimated per tartlet, based on 24 tartlets)

• Calories: ~210
• Protein: 2g
• Sodium: ~120mg
• Sugar: 16g
• Fat: 16g (Saturated Fat: 9g)
• Carbohydrates: 15g
• Fiber: 0g

FAQs about Mini Peppermint Cheesecake Tartlets:

Q: Can I make these in a muffin tin instead of tart pans?
A: Yes! Use parchment or foil mini muffin liners (not paper, they stick). Press the crust into the liners and proceed. They may be slightly taller and less wide.

Q: How far in advance can I make these?
A: The filled, un-topped tartlets can be made and stored in an airtight container in the fridge for up to 3 days. Add the whipped cream and final garnish within 2 hours of serving.

Q: Can I freeze them?
A: Absolutely. Freeze the filled, un-topped tartlets on a tray until solid, then transfer to an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before garnishing.

Q: My filling is too soft/runny.
A: This is usually because the cream cheese wasn’t full-fat or was too cold, the whipped cream was under-whipped, or the tartlets didn’t chill long enough. Ensure proper ingredients and a full overnight chill.

Q: Can I use candy cane baking chips instead of crushed candy canes?
A: Yes, they work well and are less sticky. They may not provide the same vibrant red flecks, but the flavor will be there.

Q: Is there a substitute for peppermint extract?
A: For the truest flavor, there isn’t a direct substitute. You could use a tiny amount of peppermint oil, but it’s much more potent. Avoid mint extract (spearmint).

Final Thoughts:

Mini Peppermint Cheesecake Tartlets are the jewel of holiday desserts—a treat that marries visual elegance with sublime flavor in a delightfully convenient package. This recipe is a celebration of the season, transforming simple ingredients into miniature works of art that sparkle with festive charm. The process is enjoyable and forgiving, making it a perfect holiday baking project to share with loved ones. The result is a dessert that is guaranteed to elicit admiration and delight, making any occasion feel more special. They encapsulate the joy, beauty, and flavor of the holidays in one perfect bite. So, gather your tartlet pans, crush those candy canes, and prepare to create a batch of these enchanting treats that will become a cherished part of your holiday traditions for years to come.

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