No Bake Peppermint Cheesecake

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No Bake Peppermint Cheesecake is a festive treat that perfectly embodies the spirit of the holiday season. This creamy and dreamy dessert combines the rich flavors of cream cheese and peppermint with a crunchy Oreo crust, all without needing to turn on the oven. I remember the first time I served this during a holiday gathering—the delight on my friends’ faces was absolutely priceless. Whether you’re planning a cozy family dinner or a fabulous holiday party, this cheesecake is sure to impress.

Why you’ll love this dish

There are countless reasons to whip up this No Bake Peppermint Cheesecake. First, it’s incredibly quick and easy to make, perfect for those who want delicious desserts without spending all day in the kitchen. Plus, it’s budget-friendly since most of the ingredients are pantry staples. This recipe is universally loved, making it kid-approved; the blend of cookies, cream, and peppermint is a winner for both young and old.

Imagine serving this stunning cheesecake alongside a warm mug of cocoa or during a holiday brunch. With its visually striking layers and festive flavors, it’s the showstopper every gathering needs.

"This No Bake Peppermint Cheesecake was the highlight of my holiday party! Everyone asked for the recipe!" – Happy Baker

How this recipe comes together

This No Bake Peppermint Cheesecake is a breeze to assemble. With just a few simple steps, you’ll create a dessert that looks and tastes like it came from a five-star restaurant. It’s all about layering flavors and textures, starting with the chocolaty Oreo crust and building up to the luscious cream cheese filling topped with festive candy canes. Gather your ingredients, and let’s get started on this easy-to-follow process!

What you’ll need

• 25 Chocolate Oreos
• ¼ cup Unsalted Butter (softened)
• 2 8-ounce Packages of Cream Cheese (softened)
• 1 14-ounce can Sweetened Condensed Milk
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• 1 8-ounce container Cool Whip (thawed)
• ¼ cup Crushed Candy Canes
• Whipped Cream and Crushed Candy Canes for Garnish

Feel free to mix up the flavors! You could use low-fat cream cheese or a dairy-free substitute if needed.

Step-by-step instructions

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1. Make the crust: In your food processor, pulse the Oreos for 30-60 seconds until they become fine crumbs. Add the softened butter and process again until the mixture begins to stick together.
2. Press it into shape: Transfer the crust mixture into a springform pan. Using the bottom of a flat measuring cup, press the crumbs firmly along the bottom and about 2 inches up the sides. Place the pan in the freezer while you prepare the filling.
3. Prepare the filling: In a large bowl, beat the softened cream cheese, sweetened condensed milk, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
4. Combine with Cool Whip and Candy Canes: Gently fold in the thawed Cool Whip and crushed candy canes into the mixture until evenly incorporated.
5. Assemble: Pour the filling over the prepared crust in the springform pan. Smooth it out to create an even layer.
6. Chill: Return the cheesecake to the freezer and let it set for at least 6 hours, or overnight if possible.
7. Serve it up: When ready to serve, let the cheesecake thaw slightly at room temperature. Top with whipped cream and extra crushed candy canes before slicing and indulging.

Best ways to enjoy it

The No Bake Peppermint Cheesecake can be creatively displayed to enhance its festive spirit. Consider serving it on a beautiful platter surrounded by additional crushed candy canes. Drizzle chocolate syrup on top for that extra indulgence. You might even pair it with a side of fresh berries for a refreshing contrast—a perfect counterbalance to the richness of the cheesecake.

Keeping leftovers fresh

To store leftovers, cover the cheesecake with plastic wrap or aluminum foil to maintain its freshness. You can keep it in the refrigerator for up to 5 days. If you’ve got extra cheesecake that you want to preserve for longer, it’s possible to freeze it. Just slice it up, wrap each piece individually, and place them in an airtight container for up to 3 months.

Pro chef tips

• Make sure your cream cheese is at room temperature for a smoother consistency; this step is crucial to avoid lumps.
• Experiment with flavors! If peppermint isn’t your thing, vanilla or almond extract can also be delightful substitutes.
• For an added crunch, consider using chopped nuts mixed into the filling or as a topping.

Creative twists

Feeling adventurous? Try different cookie crust options, such as using peppermint-flavored Oreos or graham crackers for a different taste. You could also add a layer of chocolate ganache on top before the whipped cream. Vegan or gluten-free options can be explored by substituting the cream cheese and cookies as needed.

Common questions

How long does it take to make this cheesecake?
The hands-on time is about 30 minutes, but it requires several hours to chill in the freezer, preferably overnight for the best texture.

Can I use a different type of cookie for the crust?
Absolutely! Feel free to experiment with different cookies, like ginger snaps or vanilla wafers, for unique flavor profiles.

How can I ensure food safety when storing?
Always allow your cheesecake to cool completely before wrapping and storing it. If you’re freezing it, ensure it’s well sealed to avoid freezer burn.

Enjoy every delightful bite of this easy and mouth-watering No Bake Peppermint Cheesecake—it’s bound to become a cherished seasonal favorite!