No Bake Peppermint Oreo Cheesecake Recipe

Introduction

This No Bake Peppermint Oreo Cheesecake is a festive and indulgent dessert perfect for holiday gatherings or any time you crave a creamy, minty treat. With a crunchy Oreo crust and a fluffy peppermint-infused filling, it’s both easy to make and impressive to serve.

Ingredients

• 1½ cups Oreo cookie crumbs
• 1/3 cup butter, melted
• More whole Oreos for the sides
• 4 blocks cream cheese, softened to room temperature (8 oz each)
• 4 tablespoons sugar
• 1 cup chopped Oreos
• 1 teaspoon peppermint extract
• 2 cups heavy cream
• Hot fudge for drizzling
• Crushed Oreos for topping
• Crushed peppermints for topping
• Whipped cream for serving

Instructions

1. Step 1: Melt the butter and stir it into the Oreo crumbs until the mixture is evenly coated.
2. Step 2: Press the crumb mixture firmly into the bottom of an 8-inch springform pan, using the back of a spoon or a metal measuring spoon for clean edges. Take the crumbs slightly up the sides to form a sturdy crust.
3. Step 3: Line the inside edge of the pan with whole Oreos standing upright to create a cookie border. Set aside.
4. Step 4: In a large mixing bowl, beat the cream cheese, sugar, chopped Oreos, and peppermint extract with an electric mixer until smooth and well combined.
5. Step 5: Pour in the heavy cream and whip the mixture until it becomes fluffy and light.
6. Step 6: Transfer the filling to the crust and smooth out the top. Cover and refrigerate for at least 6 hours, or freeze for 4 hours until set.
7. Step 7: Just before serving, drizzle warm hot fudge over the cheesecake and sprinkle generously with crushed peppermints and extra cookie crumbs.
8. Step 8: Slice and serve each piece with a dollop of whipped cream and a whole Oreo on top if desired.

Tips & Variations

• For a stronger peppermint flavor, add a little more peppermint extract gradually, tasting as you go to avoid overpowering the cheesecake.
• You can substitute crushed candy canes for the crushed peppermints topping for a different texture and flavor.
• Use light or reduced-fat cream cheese for a lighter version, but the texture may be slightly less creamy.
• If you don’t have a springform pan, line a regular cake pan with parchment paper for easy removal.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To freeze, cover tightly with plastic wrap and foil; it will keep for up to 1 month. Thaw in the refrigerator overnight before serving. If frozen, add the toppings fresh after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, chocolate wafer cookies or chocolate graham crackers work well as an alternative to Oreos for the crust.

Do I have to use a springform pan?

No, you can use a regular cake or pie pan lined with parchment paper, but a springform pan makes it easier to remove the cheesecake without damaging its shape.

No Bake Peppermint Oreo Cheesecake Recipe

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★★★★★

4.8 from 136 reviews

This No Bake Peppermint Oreo Cheesecake is a rich and creamy dessert that combines the classic Oreo cookie crust with a minty peppermint-flavored cheesecake filling. Perfectly chilled and topped with hot fudge, crushed peppermints, and whipped cream, it offers a festive twist without the need for baking, making it ideal for any occasion or holiday celebration.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (includes chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1½ cups Oreo cookie crumbs
• 1/3 cup butter, melted
• Additional whole Oreos for the sides

Cheesecake Filling

• 4 blocks (8 oz each) cream cheese, softened to room temperature
• 4 tablespoons sugar
• 1 cup chopped Oreos
• 1 teaspoon peppermint extract
• 2 cups heavy cream

Topping

• Hot fudge for drizzling
• Crushed Oreos
• Crushed peppermints
• Whipped cream

Instructions

1. Prepare the crust: Melt the butter and stir it into the Oreo crumbs until the mixture is evenly coated.
2. Form the crust: Press the crumb mixture firmly into the bottom of an 8-inch springform pan, using the back of a spoon for compactness. Take the crumbs slightly up the sides to create a sturdy base.
3. Create the cookie border: Line the inside edge of the pan with whole Oreos standing upright to form a decorative cookie border. Set aside while preparing the filling.
4. Make the filling: In a large mixing bowl, use an electric mixer to beat the cream cheese, sugar, chopped Oreos, and peppermint extract together until smooth and well combined.
5. Whip the cream: Pour in the heavy cream and whip the mixture until it becomes fluffy and light in texture.
6. Assemble the cheesecake: Transfer the creamy filling into the prepared crust, smoothing out the top evenly.
7. Chill: Cover the cheesecake and refrigerate for at least 6 hours or freeze for 4 hours until fully set.
8. Add toppings and serve: Just before serving, drizzle warm hot fudge over the top, then sprinkle generously with crushed peppermints and extra crushed Oreos. Slice and serve with a dollop of whipped cream and an optional whole Oreo on top for garnish.

Notes

• Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
• Press the crust and cookie border tightly to maintain the cheesecake’s shape when slicing.
• For best results, chill the cheesecake overnight to allow flavors to meld perfectly.
• You can substitute peppermint extract with a few drops of peppermint oil for a stronger mint flavor, but use sparingly.
• This recipe is perfect for holiday celebrations and can be made ahead of time.
• If freezing, allow the cheesecake to thaw in the refrigerator before serving for best texture.

Keywords: No bake cheesecake, Peppermint cheesecake, Oreo cheesecake, Holiday dessert, Christmas dessert, No bake peppermint dessert