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Mini White Chocolate Peppermint Cheesecake Tarts

Mini Peppermint Cheesecake Tarts start with phyllo shells filled with peppermint white chocolate filling, and then topped with whipped cream!
Course Dessert
Cuisine American
Keyword peppermint cheesecake tarts
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 24 tarts
Calories 97kcal
Author Lauren


  • 24 Athens® Mini Phyllo Shells
  • 3 oz white chocolate
  • 6 oz softened cream cheese
  • 1 teaspoon peppermint extract divided
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 3 tablespoons powdered sugar
  • 1 candy cane or 3 peppermint candies, crushed


  • 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- whip heavy cream together with remaining ½ teaspoon peppermint extract, vanilla 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.


Calories: 97kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 27mg | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg