These Peppermint Cream Cheese Cups with Toasted Meringue are adorable bite-sized treats that are guaranteed to stand out on your holiday dessert spread. Athens chocolate phyllo cups are the perfect vehicle for a light and fluffy peppermint cream cheese filling and toasty homemade meringue topping.
If you’re looking to put a new spin on classic holiday desserts, then you’re going to love these two-bite treats. From the crisp chocolate phyllo tart crust to the cloud-like meringue on top, each element of these layered cookies packs plenty of holiday cheer.
How to Make Peppermint Cream Cheese Cups
These mini tartlets embody a festive holiday look and the best part is that they’re quite easy to make, thanks to pre-made phyllo shells. While your chocolate shells bake and cool, mix up the simple four-ingredient cream cheese filling.
For best results, use an electric mixer to make the fluffy filling. Start by melting cream cheese with sweet white chocolate bark. You can do this right in the microwave or over a double boiler (fill a pot with boiling water and mix the chocolate and cream cheese in a second bowl set on top of the hot water). You just need to melt and mix the chocolate and cream cheese until you have a smooth consistency.
Next, whip heavy cream into light and fluffy whipped cream and flavor it with a dash of vanilla extract. Then all that’s left to do is add the whipped cream into your chocolate and cream cheese base to lighten it. Mix until just combined to maintain as much air in the filling as possible. Finally, fill your baked tart shells with this airy and perfectly sweet mixture, and let them set up in the fridge.
- 5 ounces white chocolate bark, roughly chopped chocolate
- 8 ounces full-fat cream cheese
- 1 box Athens Chocolate Phyllo Shells (15 cups)
- 1 tablespoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 cup heavy whipping cream
- Peppermint bark, roughly chopped
- Toasted meringue
- White chocolate shavings
- 1¾ cups superfine sugar
- 1 teaspoon arrowroot flour
- ¼ teaspoon vanilla extract
- 1¾ teaspoons apple cider vinegar or white
- 5 large egg whites, room temperature
- Preheat the oven to 350°F. Place the phyllo shells on a baking sheet and bake for 3 to 5 minutes, until crisp. Let cool while you prepare the filling.
- In a microwave-safe bowl, combine the white chocolate bark and cream cheese. Microwave in 25-second intervals, stirring between each interval. Continue until the mixture is smooth.
- In a stand mixer or mixing bowl with an electric whisk, whip together the vanilla and heavy whipping until medium peaks form.
- Fold about half of the whipped cream into the cream cheese mixture to lighten. Fold in the remaining whipped cream until smooth and uniform.
- Fill the phyllo shells ⅔ of the way with the cream cheese mixture. Place in the fridge and chill for at least 1 hour and up to 4 hours.
- Meanwhile, prepare the meringue.
- Before serving, top each phyllo cup with meringue and torch to brown. If you have leftover meringue, you can bake it into cookies or spoon it on top of ice cream. Garnish with chopped peppermint bark and white chocolate shavings. Enjoy!
- In a small bowl, combine the sugar and arrowroot.
- In a separate bowl, combine the vanilla and vinegar.
- In a standing mixer with whisk attachment, beat the egg whites until stiff but not dry. Gradually add in the sugar mixture, about 1 tablespoon at a time, beating well after each addition. Mix until thick and glossy. Stop the mixer.
- Sprinkle in the vanilla mixture and beat on medium for another 20 seconds or so until just combined and peaks remain stiff.
Topping Peppermint Cream Cheese Cups with Toasted Meringue
To really complete the festive and cozy look of these tartlets, top them with torched homemade meringue. Making meringue is easier than you might think. Simply whip up egg whites until firm, sweeten them with a bit of superfine sugar and stabilize them with vinegar. The meringue should be brilliant white and stiff like marshmallow fluff.
Dollop a kiss of meringue on top of each tartlet and use a kitchen torch to add that extra toasty golden color. If you have leftover meringue, you can bake it into cookies or spoon it on top of ice cream for an elegant sundae. There you have it: comforting sweet holiday treats that go way beyond your traditional sugar cookies!
I hope you share these delightful Peppermint Cream Cheese Cups with chocolate phyllo crust and homemade meringue with loved ones this year, near or far. They’re the perfect, toasty antidote to chilly weather!