Peppermint White Chocolate Cheesecake Cups
Here’s something magical about the combination of cool peppermint and creamy white chocolate — especially when it’s served in mini cups that sparkle like snowflakes. These no-bake cheesecakes are smooth, refreshing, and perfectly portioned for your Christmas table.
Ingredients (makes ~12 cups)
You’ll need:
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12 mini dessert cups (or 12 small glasses)
Crust
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1 ½ cups crushed graham crackers (or digestive biscuits)
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3 Tbsp melted butter
Filling
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250 g (≈ 9 oz) cream cheese, softened
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⅓ cup powdered sugar
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½ cup heavy cream, whipped until soft peaks
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1 tsp vanilla extract
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2 drops Peppermint Flavour Concentrate (Fusion Flavours)
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¼ cup melted white chocolate, cooled slightly
Topping
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Whipped cream
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Crushed candy-canes or peppermint candy
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Optional: mini mint leaves or edible silver stars
Method
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Make the base: Combine crushed graham crackers and melted butter. Press about 1 Tbsp into each cup to form a base. Chill for 10 minutes.
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Prepare the filling: In a bowl, beat cream cheese and powdered sugar until smooth. Stir in vanilla and peppermint flavour.
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Fold and fill: Gently fold in the whipped cream, then mix in the melted white chocolate until creamy and smooth.
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Assemble: Spoon filling over the crusts and refrigerate for at least 2 hours (or overnight) until set.
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Finish with flair: Pipe or dollop whipped cream on top, sprinkle crushed candy-canes, and garnish with a mint leaf or edible star.
Serve with a smile — the bright mint and white chocolate speak of the season and celebration.
Notes & Touches
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The crisp red and white of the peppermint symbolize purity, joy, and the spirit of Christmas.
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A little flavour concentrate goes a long way — just a drop or two delivers a full festive taste.
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Perfect for family gatherings, dessert buffets, or gifting in clear cups wrapped with a bow.
