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–+ servings

No Bake Peppermint Cheesecake

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A creamy and dreamy dessert that combines rich flavors of cream cheese and peppermint with a crunchy Oreo crust, perfect for the holiday season.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 25 pieces Chocolate Oreos Use any chocolate sandwich cookie if needed.
  • ¼ cup Unsalted Butter (softened)
For the filling
  • 2 packages 8-ounce Packages of Cream Cheese (softened) Make sure cream cheese is at room temperature.
  • 1 can 14-ounce can Sweetened Condensed Milk
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract You can substitute with vanilla or almond extract if desired.
  • 1 container 8-ounce container Cool Whip (thawed)
  • ¼ cup Crushed Candy Canes For festive topping.
For garnish
  • to taste Whipped Cream For serving.
  • to taste cup Crushed Candy Canes For additional garnish.

Method
 

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

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 5gFat: 29gSaturated Fat: 17gSodium: 250mgFiber: 1gSugar: 22g

Notes

For storage, cover the cheesecake with plastic wrap or aluminum foil to maintain freshness for up to 5 days in the refrigerator. You can freeze it for up to 3 months as well.
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