Peppermint Cheesecake

This no bake peppermint cheesecake layers a buttery Oreo crust with a whipped candy cane filling swirled pink and white, an easy make ahead centerpiece for the holidays.

Course Dessert

Cuisine American

Keyword Peppermint Cheesecake

Prep Time 20

Chill Time 8

Total Time 8 20

Servings servings

Calories 553kcal

Author Jason Decker

Ingredients

For the crust:

30 Oreos
7 tablespoons unsalted butter melted

For the filling:

24 ounces cream cheese softened
½ cup granulated sugar
1 cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon peppermint extract or more to taste
1 ¼ cups heavy whipping cream
⅓ cup crushed candy canes/peppermints
Red gel food coloring

Instructions

Place the Oreos in the body of a food processor, process them until they are small crumbs.
30 Oreos
Drizzle in the melted butter while pulsing.
7 tablespoons unsalted butter
Stir with a spoon to ensure the crumbs are coated in the butter.
Press the crumbs into a 9-inch springform pan on the bottom and slightly up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.
Place in the freezer while you assemble the filling.
In a large bowl, whip the cream cheese with an electric hand mixer; you can also do this with a stand mixer with the paddle attachment until smooth.
24 ounces cream cheese
Add the granulated sugar and mix it in.
½ cup granulated sugar
Add in the powdered sugar, vanilla, and peppermint extract, mix to combine, and set aside.
1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
In a medium bowl, whip the heavy cream to stiff peaks, making sure not to overmix.
1 ¼ cups heavy whipping cream
Fold the whipped cream into the cream cheese mixture until there are no streaks. Taste and add more peppermint extract if you want a stronger mint flavor.
Fold in the crushed candy canes.
⅓ cup crushed candy canes/peppermints
Divide the mixture into two bowls.
Color one of the bowls with red food coloring until you get a shade of pink that you like.
Red gel food coloring
Dollop the filling into the crust so it has a mix of pink and white filling throughout, and smooth out the top.
Cover and place in the fridge for at least 8 hours or overnight.
Take off the outer attachment of the pan, slice, and serve with toppings or as is.

Notes

Soften the Cream Cheese: Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake filling.
Don’t Overmix the Whipped Cream: Whip the heavy cream to stiff peaks but be careful not to overmix, or it may turn into butter.
Adjust Peppermint Flavor: Start with a small amount of peppermint extract and add more to taste since it’s quite potent.
Use a Springform Pan: This makes it easier to remove the cheesecake without ruining its shape.
Chill Time: Let the cheesecake set in the fridge for at least 8 hours or overnight for best results.
Even Layers: When pressing the crust into the pan, use the bottom of a measuring cup for a flat and even crust.

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