No-Bake Peppermint Oreo Cheesecake
A velvety, refreshing no-bake cheesecake with a thick Oreo crust, peppermint cream filling, and chunks of chocolatey cookies.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 slices
- Cuisine: American
Ingredients
Oreos (for crust) – 30 cookies
Unsalted butter (melted) – 5 tbsp
Granulated sugar (for crust) – 1 tbsp
Full-fat cream cheese (softened) – 16 oz
Granulated sugar (for filling) – 3/4 cup
Sour cream (room temperature) – 1/2 cup
Vanilla extract – 1/2 tsp
Peppermint extract – 1 1/2 tsp
Heavy whipping cream (cold) – 1 1/4 cups
Powdered sugar – 1/2 cup
Candy canes (finely crushed) – 1/4 cup
Oreos (coarsely crushed for filling) – 12 cookies
Extra Oreos & candy canes – for topping
Instructions
Pulse 30 Oreos in a food processor until they reach a fine crumb consistency.
Combine crumbs with melted butter and 1 tablespoon sugar. Press firmly into a lined 9×9 inch pan and freeze for 15 minutes.
Beat the softened cream cheese and 3/4 cup sugar until completely smooth and aerated.
Mix in the sour cream, vanilla, and peppermint extract until well combined.
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream and finely crushed candy canes into the cream cheese base.
Fold in the 12 coarsely crushed Oreos.
Spread the mixture over the chilled crust and smooth the top.
Refrigerate for at least 8 hours (or overnight) to allow the cheesecake to set.
Garnish with extra crushed Oreos and candy canes before slicing with a hot knife.
Notes
• Ensure the cream cheese is truly room temperature to avoid lumps in your cheesecake filling.
• For the cleanest slices, freeze the cheesecake for 30 minutes before cutting.
• Use a hot, clean knife to slice, wiping the blade between every single cut.
• Crush the candy canes very finely for the filling to ensure a smooth mouthfeel without hard “crunch” surprises.
Find it online: https://familiesrecipes.com/peppermint-oreo-cheesecake/