Description
This No Bake Peppermint Oreo Cheesecake is a delightful holiday dessert that’s incredibly easy to make. Featuring a festive peppermint oreo crust and a creamy, rich peppermint-infused cheesecake filling, it’s a perfect treat for gatherings or a cozy night in. The vibrant red color and refreshing mint flavor make it a family favorite during the festive season.
Ingredients
Scale
- For the Crust:
- 20 Peppermint Oreo cookies (about 1 package)
- 4 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring (optional, for a pink tint)
- 1 1/2 cups heavy cream, cold
- 1/2 cup crushed peppermint candy or candy canes (plus extra for garnish)
- For Garnish (Optional):
- Whipped cream
- Additional crushed peppermint candy or candy canes
- Mini Peppermint Oreos
Instructions
- Make the Crust: In a food processor, pulse the Peppermint Oreo cookies until finely crushed. Add the melted butter and pulse until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, peppermint extract, vanilla extract, and red food coloring (if using) and beat until well combined and fluffy.
- In a separate cold bowl, beat the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Stir in the 1/2 cup of crushed peppermint candy.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Spread evenly with a spatula.
- Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, additional crushed peppermint candy, and mini Peppermint Oreos, if desired. Slice and serve cold.
Notes
- For best results, ensure your cream cheese is at room temperature for a smooth filling.
- When folding in the whipped cream, be gentle to maintain the airy texture of the filling.
- You can prepare this cheesecake a day in advance for optimal chilling and flavor development.
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45
- Sodium: 250
- Fat: 38
- Saturated Fat: 22
- Carbohydrates: 48
- Fiber: 1
- Protein: 6
- Cholesterol: 100
