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No Bake Peppermint Cheesecake

No Bake Peppermint Cheesecake

A festive, creamy no bake peppermint cheesecake featuring a crunchy Oreo crust and smooth mint-infused filling—perfect for holiday celebrations.
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Prep Time 25 minutes
Chill Time (minutes) 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Ingredients
  

  • 1 1/2 cups Oreo cookie crumbs about 24 cookies, finely crushed
  • 1/3 cup unsalted butter melted
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar for whipped cream
  • 1/2 cup mini candy canes crushed, plus extra for garnish
  • pinch salt balances sweetness

Instructions
 

  • Combine Oreo crumbs and melted butter in a bowl until well mixed. Press into a 9-inch springform pan and refrigerate while you make the filling.
  • Beat softened cream cheese and granulated sugar until smooth, then add peppermint extract and a pinch of salt.
  • In a separate chilled bowl, whip heavy cream and powdered sugar to stiff peaks.
  • Gently fold half the whipped cream into the cream cheese mixture, then fold in the rest along with crushed candy canes.
  • Spread the filling over the chilled crust, smooth the top, and press extra candy canes into the surface.
  • Cover and refrigerate for at least 4 hours or overnight until firm.
  • Release the springform, slice with a hot knife, and garnish with more candy cane pieces.

Notes

For extra minty power, increase peppermint extract by ¼ teaspoon at a time. Leftovers keep well in the fridge for up to 5 days.

Nutrition

Calories: 350kcal
Keyword dessert recipe, Easy Christmas Dessert, Holiday Cheesecake, No Bake Peppermint Cheesecake, Oreo Crust
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