These Mini White Chocolate Peppermint Cheesecake Tarts are the perfect holiday treat. They’re incredibly easy to make, look beautiful on a platter, and combine the creamy richness of white chocolate with a refreshing peppermint flavor. I make them every year for Christmas, and they’re always the first dessert to disappear.
Why You’ll Love This Recipe
This is my go-to recipe when I want something impressive without any stress. The pre-made phyllo shells are a huge time-saver, and the no-bake filling comes together in minutes. The contrast between the crispy shell, smooth cheesecake, and light peppermint cream is just perfect. It’s a foolproof recipe that feels both fancy and familiar.
Ingredients
- 24 mini phyllo shells (I use the Athen’s brand)
- 3 ounces white chocolate (chips or a chopped bar)
- 6 ounces cream cheese, softened
- 1 teaspoon peppermint extract, divided
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 1 candy cane, crushed
Instructions
- Prepare the Shells: Arrange the 24 mini phyllo shells on a serving platter or a baking sheet. Set them aside.
- Make the Filling: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time, until smooth. Be careful not to overheat it. Add the softened cream cheese and 1/2 teaspoon of the peppermint extract to the melted chocolate. Stir until the mixture is completely smooth and no lumps of cream cheese remain.
- Fill the Tarts: Use a small spoon or a piping bag to evenly divide the filling among the phyllo shells, filling them up to the top. Place the filled tarts in the refrigerator to chill while you make the whipped cream.
- Make the Whipped Cream: In a large bowl, combine the heavy whipping cream, the remaining 1/2 teaspoon of peppermint extract, vanilla extract, and powdered sugar. Whip with an electric mixer until stiff peaks form.
- Decorate: Spoon the whipped cream into a piping bag fitted with a star tip. Pipe a swirl of cream onto each chilled tart. Immediately sprinkle with the crushed candy cane.
- Chill and Serve: Refrigerate the tarts for at least 30 minutes before serving to let them set. Keep any leftovers covered in the fridge.
Expert Tips for Best Results
For the smoothest filling, make sure your cream cheese is truly at room temperature before you start. Cold cream cheese will leave lumps in your filling. When melting the white chocolate, short bursts in the microwave are essential to prevent it from seizing and becoming grainy. For the best whipped cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes before you begin whipping. The cold helps the cream whip up faster and hold its shape better.
Serving Suggestions
These tarts are perfect for holiday parties and cookie exchanges. They pair wonderfully with a cup of hot coffee or cocoa. You can make them a few hours ahead of time; just hold off on adding the whipped cream and candy cane garnish until you’re closer to serving so the shells stay crisp. If you want to get creative, you can drizzle them with a little melted dark chocolate for a pretty and tasty contrast.
Conclusion
This is one of those special recipes that feels like a gift to both the maker and the eater. It’s simple enough for a beginner but elegant enough for your most important holiday gathering. The classic combination of white chocolate and peppermint is a timeless crowd-pleaser. I hope this recipe becomes a cherished part of your holiday traditions, bringing a little bit of effortless joy to your season.
Mini White Chocolate Peppermint Cheesecake Tarts
Ingredients
Equipment
Method
- Prepare the Shells: Arrange the 24 mini phyllo shells on a serving platter or a baking sheet. Set them aside.24 mini phyllo shells
- Make the Filling: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time, until smooth. Be careful not to overheat it. Add the softened cream cheese and 1/2 teaspoon of the peppermint extract to the melted chocolate. Stir until the mixture is completely smooth and no lumps of cream cheese remain.3 ounces white chocolate, 6 ounces cream cheese, 1 tsp peppermint extract
- Fill the Tarts: Use a small spoon or a piping bag to evenly divide the filling among the phyllo shells, filling them up to the top. Place the filled tarts in the refrigerator to chill while you make the whipped cream.
- Make the Whipped Cream: In a large bowl, combine the heavy whipping cream, the remaining 1/2 teaspoon of peppermint extract, vanilla extract, and powdered sugar. Whip with an electric mixer until stiff peaks form.1 cup heavy whipping cream, 1 tsp peppermint extract, 1/2 tsp vanilla extract, 3 tbsp powdered sugar
- Decorate: Spoon the whipped cream into a piping bag fitted with a star tip. Pipe a swirl of cream onto each chilled tart. Immediately sprinkle with the crushed candy cane.1 candy cane
- Chill and Serve: Refrigerate the tarts for at least 30 minutes before serving to let them set. Keep any leftovers covered in the fridge.