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No Bake Peppermint Cheesecake

A scrumptious no-bake cheesecake with creamy peppermint filling atop a crunchy Oreo crust, perfect for holiday gatherings.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed Oreo Cookies (about 20 cookies) Use regular or double-stuffed for a richer flavor
  • 1/4 cup unsalted butter, melted Make sure it’s at room temperature to ensure easy mixing
For the Filling
  • 2 packages cream cheese, softened (8 ounces each) Full-fat cream cheese is recommended for creamier texture
  • 1 cup granulated sugar Can substitute with powdered sugar for smoother filling
  • 2 cups heavy whipping cream Chilled and fresh for optimal whipping results
  • 1/2 teaspoon peppermint extract Peppermint oil can also be used for a more concentrated flavor; adjust to taste
  • 1/2 teaspoon vanilla extract A quality vanilla extract will enhance overall flavor
  • 1/4 cup crushed candy canes (plus more for topping) Feel free to adjust amount based on preference
  • Whipped cream (for topping) Store-bought or homemade; ensure stability for serving

Method
 

Preparation
  1. Spray a 9-inch springform pan with nonstick cooking spray and set aside.
  2. In a small bowl, combine the crushed Oreo cookie crumbs with melted butter, ensuring every crumb is coated.
  3. Let the mixture sit for about 5-10 minutes to absorb the butter for the best texture.
  4. Press the mixture evenly into the bottom and halfway up the sides of the springform pan.
  5. In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add the heavy whipping cream, peppermint extract, and vanilla extract, and continue beating on medium speed for another 1-2 minutes until light and fluffy.
  7. Gently fold in the crushed candy canes.
  8. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
  9. Refrigerate until firm for about 6 hours or overnight. Overnight chilling is recommended.
  10. When ready to serve, garnish with whipped cream and sprinkle more crushed candy canes on top.

Notes

This cheesecake can be stored in the fridge for up to a week or frozen for up to two months. Use high-quality ingredients for the best flavor.