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:

• 12 mini dessert cups (or 12 small glasses)

Crust

• 1 ½ cups crushed graham crackers (or digestive biscuits)

• 3 Tbsp melted butter

Filling

• 250 g (≈ 9 oz) cream cheese, softened

• ⅓ cup powdered sugar

• ½ cup heavy cream, whipped until soft peaks

• 1 tsp vanilla extract

• 2 drops Peppermint Flavour Concentrate (Fusion Flavours)

• ¼ cup melted white chocolate, cooled slightly

Topping

• Whipped cream

• Crushed candy-canes or peppermint candy

• Optional: mini mint leaves or edible silver stars

Method

1. 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.

2. Prepare the filling: In a bowl, beat cream cheese and powdered sugar until smooth. Stir in vanilla and peppermint flavour.

3. Fold and fill: Gently fold in the whipped cream, then mix in the melted white chocolate until creamy and smooth.

4. Assemble: Spoon filling over the crusts and refrigerate for at least 2 hours (or overnight) until set.

5. 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

• The crisp red and white of the peppermint symbolize purity, joy, and the spirit of Christmas.

• A little flavour concentrate goes a long way — just a drop or two delivers a full festive taste.

• Perfect for family gatherings, dessert buffets, or gifting in clear cups wrapped with a bow.