Peppermint Cheesecake

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Peppermint Cheesecake

Luscious and creamy, this Peppermint Cheesecake is an easy dessert to make with a smooth filling and Oreo crust. It's also no bake, which is perfect for Christmas when you need to free up your oven for all the other menu items.

Prep Time20

Chill8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: easy no bake cheesecake, no bake cheesecake recipe, peppermint cheesecake

Servings: slices

Ingredients

For the Crust

30 whole Oreos
7 tablespoons unsalted butter (melted)

For the Filling

24 ounces cream cheese (softened to room temperature)
1/2 cup granulated sugar
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract , or to taste
1 & 1/4 cup heavy whipping cream
1/3 cup crushed candy canes/peppermints
red gel food coloring

Instructions

Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)
Place the crust in the freezer while you prepare the filling.
In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract; mix to combine. Set aside.
In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks (but do not overbeat or it will be clumpy.)
Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add another 1/4 teaspoon peppermint extract if you want more of a peppermint flavor.)
Fold in the crushed candy canes.
Divide the mixture into two bowls. Color one of the bowls with red food coloring until you get a shade of pink that you like.
Dollop the filling into the crust, so it has a mix of pink and white filling throughout; smooth out the top.
Cover and place in the fridge for at least 8 hours, ideally overnight if you can.
Take off the outer attachment of the pan, slice, and serve with toppings or as is.

Notes

To store: this cheesecake needs to be refrigerated right up until serving and any leftovers should be promptly returned to the fridge. If it's left out for more than an hour, it will begin to wilt. You can also freeze it (although it still must chill in the fridge before freezing.) Remove it from the pan and wrap tightly in plastic wrap and also in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.

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