Description
This No-Bake Peppermint Cheesecake is the ultimate holiday dessert! Creamy, smooth, and bursting with peppermint flavor, it’s a fun and festive treat that’s sure to impress. With an Oreo crust and a mix of red and white filling, it’s as beautiful as it is delicious. No baking required—just chill and serve! Perfect for holiday parties or family gatherings
Ingredients
Scale
Crust:
- 30 Oreo cookies, crushed
- 8 tbsp unsalted butter, melted
Filling:
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (or more to taste)
- 1 1/4 cups heavy whipping cream
- 1/3 cup crushed candy canes or peppermint candies
- Red gel food coloring
Instructions
- Prepare the crust: In a food processor, crush the Oreo cookies into fine crumbs. Slowly add the melted butter and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan and slightly up the sides. Place in the freezer.
- Whip the filling: In a large bowl, whip the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and powdered sugar, mixing until combined. Stir in vanilla and peppermint extracts.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until smooth. Taste and add more peppermint extract if desired.
- Add color and candy: Fold in the crushed candy canes. Divide the filling into two bowls, and color one with red food coloring until it reaches your preferred pink shade.
- Assemble: Dollop both the pink and white fillings into the prepared crust, alternating colors to create a swirl effect. Smooth the top, cover, and refrigerate for at least 6 hours or overnight.
- Serve: Once set, remove the springform ring, slice, and serve with extra toppings like whipped cream and crushed candy canes.
Notes
- For extra decoration, add a dollop of whipped cream and a sprinkle of crushed candy canes on top.
- Adjust the amount of peppermint extract to suit your taste—start small, as it’s quite strong.
- This cheesecake can be made up to 2 days ahead of time.
- Prep Time: 20 minutes
- Cook Time: 6 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 579 kcal
- Sugar: 35g
- Cholesterol: 116mg