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No Bake Peppermint Cheesecake

A no-bake peppermint cheesecake with Oreo crust and whipped cream topping.
Prep Time25 mins
Course: Dessert
Servings: 10 servings

Ingredients

For the Crust:

  • 1 14 ounce package Oreos
  • 8 tbsp unsalted butter, melted

For the Cheesecake:

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 16 ounces cream cheese, at room temperature
  • 1/2 cup white granulated sugar
  • 1/2 tsp peppermint extract
  • 1 cup white chocolate chips, melted
  • 1 cup Andes Peppermint Bark Chips (or peppermint bark, chopped)

For the Whipped Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • additional peppermint bark or chopped candy canes, for topping

Instructions

To Make the Crust:

  • Add the Oreos to a large food processor and pulse until they resemble fine crumbs.
  • Add the butter and pulse until well combined.
  • Press into the bottom of a greased 9" springform pan.

To Make the Cheesecake:

  • Add 1 1/2 cups of the whipping cream and powdered sugar to a large mixing bowl and beat with an electric mixer until stiff peaks form. Set aside.
  • In a separate bowl, beat the cream cheese with an electric mixer until smooth, about 1 minute. Add the sugar and peppermint extract and beat until combined.
  • Add the white chocolate and remaining 4 tablespoons of the heavy whipping cream in a microwave-safe bowl. Microwave at 50% power in 30 second increments, stirring between each one, until melted. Cool slightly for a few minutes.
  • Add the melted white chocolate to the cream cheese mixture and beat until completely combined.
  • Fold in the whipped cream to the cream cheese mixture, gently, until completely combined.
  • Fold in Andes peppermint bark baking chips to the mixture and pour the filling into the crust.
  • Refrigerate for at least 4 hours, preferrably overnight.

To Make the Whipped Topping:

  • Add the whipped cream and powdered sugar to a large bowl with an electric mixer and beat until stiff peaks form.
  • Spread evenly on top of cheesecake.
  • Sprinkle with additional baking chips or chopped candy canes.
  • Refrigerate until ready to serve.
  • Once ready to serve, remove the sides from the springform pan. You can gently transfer the cheesecake from the springform pan bottom to a cake stand or serving platter. Slice and enjoy!