Mini White Chocolate Peppermint Cheesecake Tarts

These Mini White Chocolate Peppermint Cheesecake Tarts are the perfect holiday treat. They combine the creamy richness of white chocolate with a refreshing peppermint flavor, all nestled in crispy phyllo shells. With minimal effort and a short ingredient list, you can whip up a show-stopping dessert that’s perfect for a Christmas party or any special occasion. Trust me, you’ll want to make these every year!

Why You’ll Love This Peppermint Tart Recipe

These mini tarts are a blend of simplicity and elegance. The crunchy phyllo shells pair beautifully with the creamy filling, and the hint of peppermint adds a festive touch. They’re the perfect size for a sweet bite without being too heavy, making them ideal for entertaining. Plus, the ingredients are easy to find at your local grocery store, and the recipe comes together in no time. Whether you’re an experienced baker or just looking for an easy recipe, these tarts deliver the best results with minimal fuss.

Ingredients Needed for Mini White Chocolate Peppermint Cheesecake Tarts

Here are all of the ingredients you’re going to need to make these mini tarts!

Mini Phyllo Shells – Pre-made tart shells for a no-bake crust. These can be found in the frozen section of your local grocery store. I used the brand named Athen’s.
White Chocolate – this starts out the creamy filling. Use white chocolate chips or a chopped bar. You can absolutely use another type of chocolate here if you want.
Cream Cheese – just a little bit to add creaminess and a bit of tang. Bring to room temperature for a smooth texture.
Peppermint Extract – half of this is used in the filling and half is used in the whipped cream!
Heavy Whipping Cream – this starts the whipped cream! For all questions pertaining to homemade whipped cream <– see here!
Vanilla Extract- this flavors the cream.
Powdered Sugar – this adds sweetness without weighing the whipped topping down.
Candy Canes – these are crushed and used as a garnish!

Variations

Swap the white chocolate for dark chocolate if you prefer a less sweet option.
Add a splash of coconut oil to the melted chocolate for a silkier consistency.
Use Cool Whip instead of homemade whipped cream for shortcut.
Sprinkle crushed peppermint candies or drizzle with melted chocolate for extra flair.
Try this recipe with mini tartlet pans and a homemade pie crust for a baked version.

How to Make Mini White Chocolate Peppermint Tarts

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making these homemade peppermint tarts:

1. Prep the Phyllo Shells

Arrange 24 mini phyllo tarts on a serving platter and set them aside.

Pro Tip: If you want, you can bake your own tart shells using a mini tart pan or cookie cutter and a simple pie crust. Line with parchment paper and pie weights to prevent puffing, then bake until golden brown. But feel free to take the shortcut I did, any buy the phyllo shells. 😉

2. Make the Filling

In a large bowl, gently melt white chocolate in the microwave, stirring every 20 seconds. Stir in softened cream cheese and ½ teaspoon peppermint extract until smooth.

Pro Tip: If you’re out of peppermint extract, try crushed peppermint candies dissolved in hot water as a quick alternative.

3. Fill the Tarts

Using a teaspoon, fill each tart to be level with the top of the tart. Refrigerate.

4. Make Whipped Cream

Whip heavy cream together with the remaining ½ teaspoon peppermint extract, vanilla, and powdered sugar.

5. Decorate the Tarts

Place into a piping bag fitted with a large star tip. Pipe rosettes onto each tart. Sprinkle with crushed candy cane pieces.

6. Chill + Serve

Refrigerate until ready to serve.

Storage + Make Ahead Directions

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The phyllo shells may lose some crunch, but the flavor will still be delicious.

To Make Ahead: Assemble the tarts up to a day in advance and store them in the fridge. Add the whipped cream and crushed candy cane topping shortly before serving for the best texture.

To Freeze: You can freeze the filled phyllo shells without the whipped cream topping. Store them in an airtight container with plastic wrap for up to 1 month. Add the whipped cream and candy cane garnish just before serving.

More Cheesecake Recipes to Try!

Lemon Cheesecake Tart
The BEST Cheesecake EVER (without the water bath!)
Chocolate Cheesecake
Godiva Chocolate Cheesecake (Cheesecake Factory Copycat)
Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
No-Bake Cheesecake

These Mini White Chocolate Peppermint Tarts are the perfect holiday dessert, offering creamy filling, crisp shells, and festive peppermint flavor in every bite. Whip up a batch for your next holiday season gathering or special occasion, and watch them disappear faster than you can say “happy holidays”! The printable recipe card is below. Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Mini White Chocolate Peppermint Cheesecake Tarts

Mini White Chocolate Peppermint Cheesecake Tarts start with phyllo shells filled with a creamy filling, and then topped with homemade whipped cream! They are a no-bake wonder that your guests will devour!

Ingredients

▢ 24 mini phyllo shells I used Athen's brand
▢ 3 oz white chocolate
▢ 6 oz cream cheese softened
▢ 1 teaspoon peppermint extract divided

for the cream-

▢ 1 cup heavy whipping cream
▢ 1/2 teaspoon vanilla extract
▢ 3 tablespoons powdered sugar
▢ 1 candy cane or 3 peppermint candies, crushed

US Customary – Metric

Instructions

Arrange 24 mini fillo tarts on serving platter and set aside.
In a large bowl, gently melt white chocolate in microwave, stirring every 20 seconds.
Stir in softened cream cheese and ½ teaspoon peppermint extract until smooth.
Using a teaspoon, fill each tart to be level with the top of the tart. Refrigerate.

for the cream-

In the same bowl, whip heavy cream together with remaining ½ teaspoon peppermint extract, vanilla extract and powdered sugar.
Place into piping bag fitted with large star tip. Pipe rosettes onto each tart. Sprinkle with crushed candy cane pieces.
Refrigerate until ready to serve.

Nutrition