Our rich and creamy No-Bake Thermomix Christmas Peppermint Cheesecakes are the perfect dessert or cheeky treat!
Peppermint and Christmas go hand in hand! They really are the perfect combination! Just like our Christmas mint cheesecake balls, peppermint ice-cream cake and peppermint crisp slice, these delicious individual cheesecakes have the most delicious Christmassy flavour!
What You Need
These simple cheesecakes have a biscuit crumb base, a creamy peppermint filling and are topped with crushed candy canes!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For the base:
- butter – you can use salted or unsalted butter
- plain sweet biscuits – I like to use Arnott’s Marie biscuits but you can use absolutely any plain sweet biscuit variety you like. For a chocolate twist, you can use plain chocolate biscuits (like Choc Ripple biscuits) instead.
For the filling:
- thickened cream – choose a thickened or heavy cream that is suitable for whipping.
- cream cheese – I recommend using full fat cream cheese (not light) for the most luscious, rich and creamy cheesecakes.
- caster sugar – also known as superfine sugar. This type of sugar is perfect for cheesecakes as it dissolves when mixed together.
- peppermint extract – this can be bought from any major supermarket (next to the vanilla extract) and gives the cheesecakes a beautifully light peppermint flavour. Add more or less peppermint extract depending on your taste preferences.
- gelatine powder – dissolve the gelatine in a little boiling water. This helps to thicken the cheesecake filling and allow it to hold it’s shape once chilled.
- white chocolate – the chocolate gives these yummy little cheesecakes a sweet chocolate flavour!
How To Make Mini Cheesecakes In A Thermomix
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Crush the candy canes
Crush the candy canes into fine crumbs and then set aside (note that they will be firm and sticky).
Prepare the base
Melt the butter in the Thermomix and then add the biscuits and crush.
Divide the base into individual glasses or jars
Press down firmly and then place into the fridge while you prepare the filling.
Prepare the cheesecake filling
Once the cream has been whipped and the filling prepared, mix through 200g of the crushed candy canes.
Spoon into the prepared glasses or jars
Divide the mixture evenly between the serving dishes (on top of the biscuit base). Top with the remaining crushed candy canes.
Chill in the fridge
Allow the cheesecakes to chill for a minimum of 4 hours before serving.
More Thermomix Cheesecake Recipes
If you love making cheesecakes in your Thermomix as much as we do, then check out some of our very favourite cheesecake recipes!
- Mars Bar Cheesecake – the perfect dessert for any chocoholic!
- Baked Lemon Cheesecake – a beautiful, light and luscious lemon cheesecake.
- Nutella Cheesecake – chocolate and hazelnut… a perfect combination!
- Toblerone Cheesecake Balls – these bite-sized balls are the perfect late night treat.
- New York Baked Cheesecake – the ultimate classic cheesecake that everyone loves!
Thermomix Christmas Cookbook
Our Thermomix Christmas Cookbook is filled with 24 delicious sweets, treats and dessert Thermomix recipes – plus it comes with a FREE eBook version emailed immediately upon purchase.
No Bake Thermomix Christmas Peppermint Cheesecakes
Equipment
- Thermomix
Ingredients
- 300 g candy canes , crushed (reserve 100g for decoration)
For the base
- 80 g butter
- 125 g plain sweet biscuits (like Arnott’s Marie)
For the filling
- 300 ml thickened cream
- 375 g cream cheese , room temp
- ¼ cup caster sugar
- 1 tsp peppermint extract
- 2 tsp gelatine powder
- 2 tbs boiled water
- 180 g white chocolate
Instructions
- Set 6 serving glasses or individual bowls aside.
- Crush the candy canes by pressing Turbo 5-10 times – depending on how chunky or fine you would like them. Set aside.
- Place the butter into the TM bowl and melt on 100 degrees, 2 minutes, Speed 2.
- Add the biscuits and crush on Turbo for 10 seconds (or until they resemble fine crumbs).
- Scrape down the sides of the bowl and repeat until completely combined.
- Divide the mixture amongst the 6 glasses and place into the fridge.
- Place the cream into the TM bowl and beat on Speed 3.5 until peaks are just starting to form (this can be anywhere between 10 seconds and nearly 2 minutes – depending on the freshness of your cream).
- Set the cream aside in a separate bowl.
- Place the cream cheese, caster sugar and peppermint extract into the TM bowl and mix on Speed 5 for 20 seconds.
- Place 2 tablespoons of boiled water into a cup. Sprinkle over the gelatin powder and stir until completely dissolved.
- When the mixture has cooled, add it to the cream cheese mixture and mix on Speed 5 for a further 20 seconds.
- Melt the chocolate in the microwave in 30 second intervals until just melted (stirring each time with a dry metal spoon). * Please note that you can melt the chocolate in the TM, however, for this recipe I find it quicker to do it in the microwave.
- Add 200g of the crushed candy canes (reserving 100g for decoration), the melted white chocolate and whipped cream to the bowl and mix on Speed 5 for 45 seconds or until smooth.
- Divide the mixture equally between the glass jars, top with the reserved crushed candy canes and place into the fridge for a minimum of 4 hours to set (preferably overnight).
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