Festive Peppermint White Mocha Cheesecake Cups
Indulge in the decadent and delightful flavors of the holiday season with these Festive Peppermint White Mocha Cheesecake Cups. This no-bake cheesecake recipe combines creamy layers of white chocolate and rich cream cheese, infused with a hint of peppermint and espresso for a delightful twist. The crunchy vanilla wafer crust is the ideal complement to the creamy filling, and each cheesecake is topped with a fluffy scoop of whipped topping and sprinkled with crushed candy canes for a festive, seasonal touch. Perfect for holiday gatherings or as a sweet surprise for your loved ones!
N/A
Servings
187
Calories
13
Ingredients
Ingredients
vanilla wafer cookies
3 cups (finely crushed)
unsalted butter
4 tablespoons (melted)
cream cheese
2 (8-ounce) packages (softened)
granulated sugar
1/2 cup
flour
2 tablespoons
vanilla extract
1 teaspoon
large eggs
2
peppermint extract
1 teaspoon
red food coloring
2-4 drops (gel)
white chocolate chips
2 ounces
frozen whipped topping
1 cup (thawed, plus more for topping)
mini marshmallows
1/2 cup
candy canes
2 (crushed)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a food processor, pulse the vanilla wafer cookies until finely crushed. In a large bowl, combine the crushed cookies with the melted butter, mixing until the crumbs are well coated.
3
Evenly distribute the cookie mixture into the wells of a muffin pan, pressing down firmly to create a solid crust layer. Bake in the preheated oven for 5 minutes, then remove and let cool. Lower the oven temperature to 325°F (160°C).
4
In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and flour until the mixture is smooth and creamy. Incorporate the vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition until fully blended.
5
Set aside about 1/2 cup of this cheesecake mixture into a small bowl. To this portion, add the peppermint extract and a few drops of red food coloring, stirring until the color is evenly distributed.
6
Gently fold the peppermint mixture into the larger batch of cheesecake batter, creating a marbled effect without fully combining the two.
7
Using a small ice cream scoop or spoon, fill each muffin well with the cheesecake batter, distributing it evenly among the crusts.
8
Place the muffin pan in the oven and bake for 13-15 minutes, or until the edges are set but the centers are slightly jiggly. Remove from the oven and allow the cheesecakes to cool completely. Then, refrigerate for at least 2-3 hours or overnight to firm up.
9
To prepare the white chocolate handles, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt the chocolate over a double boiler. Transfer the melted chocolate into a squeeze bottle or piping bag, and pipe 'C' shaped handles onto the prepared baking sheet. Freeze for approximately 5 minutes until set.
10
Once cheesecakes are fully chilled, carefully remove them from the muffin pan and peel away the liners. Insert a white chocolate handle into each cheesecake cup, then top with a generous dollop of whipped topping, a sprinkle of mini marshmallows, and a dusting of crushed candy canes before serving.
Nutrition Information
11.5g
Fat
18g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Festive Peppermint White Mocha Cheesecake Cups?
They are decadent individual-sized desserts featuring a vanilla wafer crust, a creamy white chocolate and peppermint-infused cheesecake filling, and festive holiday toppings like crushed candy canes and mini marshmallows.
How many calories are in each cheesecake cup?
Each cheesecake cup contains approximately 187 calories.
What type of crust is used for this recipe?
The recipe uses a crunchy crust made from 3 cups of finely crushed vanilla wafer cookies mixed with melted unsalted butter.
How do I achieve the marbled peppermint effect?
To create the marbled look, set aside 1/2 cup of the plain cheesecake batter, mix it with peppermint extract and red food coloring, then gently fold it back into the main batch without fully mixing them together.
What is the baking temperature for the cheesecake filling?
While the crust is baked at 350°F, the cheesecake filling should be baked at a lower temperature of 325°F (160°C).
How long should the cheesecakes bake?
The cheesecakes should bake for 13-15 minutes, or until the edges are set but the centers remain slightly jiggly.
How long do these cheesecake cups need to chill?
They should be refrigerated for at least 2-3 hours, or ideally overnight, to ensure they firm up properly before serving.
How do I make the white chocolate handles?
Melt white chocolate chips, pipe 'C' shapes onto parchment paper, and freeze for about 5 minutes until they are set and ready to be inserted into the cups.
Can I use real whipped cream instead of frozen whipped topping?
Yes, you can substitute the frozen whipped topping with homemade whipped cream, though the texture and sweetness may vary slightly.
What ingredients are used for the garnish?
The cheesecakes are garnished with whipped topping, mini marshmallows, and two crushed candy canes.
Is there actual mocha or coffee in this recipe?
While the name implies mocha, the recipe focuses on white chocolate and peppermint flavors. If you want a coffee kick, you could add a teaspoon of instant espresso powder to the batter.
How many packages of cream cheese are needed?
The recipe requires two 8-ounce packages of cream cheese, which should be softened for easy mixing.
How many eggs are used in the batter?
Two large eggs are added to the cheesecake mixture one at a time to ensure they are fully incorporated.
Do I need to grease the muffin pan?
The recipe suggests using muffin liners (implied by the instruction to 'peel away the liners') to prevent sticking and make removal easier.
Can I omit the red food coloring?
Yes, the red food coloring is only for aesthetic purposes to create the festive red marble look; it does not affect the flavor.
How do I crush the vanilla wafers?
A food processor is the most efficient way to pulse the cookies until they are finely crushed.
Why is flour added to the cheesecake batter?
A small amount of flour (2 tablespoons) helps stabilize the cheesecake and prevents cracking during the baking and cooling process.
How many candy canes should I use?
The recipe calls for 2 crushed candy canes to be used as a dusting over the whipped topping.
What is the best way to melt white chocolate chips?
You can melt them in a microwave-safe bowl in 30-second intervals or over a double boiler until smooth.
How do I store the leftovers?
Leftover cheesecake cups should be stored in an airtight container in the refrigerator for up to 3-5 days.
Can these be made gluten-free?
Yes, by substituting the vanilla wafers for gluten-free cookies and using a gluten-free flour blend in the batter.
How much fat is in one serving?
One serving contains approximately 11.5g of fat.
What is the protein content?
Each cheesecake cup provides about 3g of protein.
How many carbohydrates are in a cup?
There are 18g of carbohydrates per serving.
Should the white chocolate handles be added before or after chilling?
The handles should be inserted after the cheesecakes are fully chilled and removed from the muffin pan.
What size marshmallow should I use?
The recipe calls for 1/2 cup of mini marshmallows for the topping.
Can I use peppermint oil instead of extract?
Peppermint oil is much stronger than extract. If using oil, reduce the amount significantly (a drop or two) to avoid an overwhelming flavor.
What type of food coloring is recommended?
The recipe recommends using 2-4 drops of red gel food coloring for a more vibrant marble effect.
How long do the chocolate handles take to set?
They set very quickly, usually in about 5 minutes when placed in the freezer.
Are these cheesecakes suitable for holiday parties?
Yes, their individual portions and festive peppermint and chocolate garnish make them ideal for holiday gatherings and dessert platters.