No Bake Peppermint Oreo Cheesecake Recipe
This No Bake Peppermint Oreo Cheesecake is a festive, easy-to-make dessert featuring a buttery Oreo crust and a creamy peppermint-infused filling packed with crushed Oreos and candy canes. Perfect for the holiday season or any special occasion, this cheesecake requires no oven time and takes less than 30 minutes to prepare, making it convenient and crowd-pleasing. It can be made gluten-free by using gluten-free Oreos.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 25 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
- 30 Oreos (one 19.1 oz package), very finely crushed
- 5 tablespoons butter, melted
- 1 tablespoon sugar
For the Filling:
- 16 ounces softened cream cheese (two 8-ounce blocks), room temperature
- 3/4 cup sugar
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup finely crushed mint candies or candy canes
- 12 Oreos, coarsely crushed
Optional Topping:
- 6 Oreos, crushed
- Extra crushed candy canes
Instructions
- Make the Oreo Crust: Process the Oreos in a food processor until finely crushed. If you don’t have a food processor, place Oreos in a plastic bag and crush them with a heavy spoon or rolling pin. Mix the crushed Oreos with melted butter and sugar until well combined and crumbly. Press the mixture very firmly into a 9×9 inch baking pan lined with parchment paper, or into a greased 9-inch springform pan. Freeze the crust for about 15 minutes while you prepare the filling.
- Prepare the Cheesecake Filling: In a medium bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, vanilla extract, and peppermint extract, beating until fully incorporated and smooth.
- Whip the Cream: In a separate bowl, combine the heavy whipping cream and powdered sugar. Beat on high speed with the electric mixer until stiff peaks form, indicating the cream is whipped sufficiently.
- Combine and Fold: Gently fold the whipped cream and finely crushed mint candies into the cream cheese mixture. Then carefully fold in the coarsely crushed Oreos, taking care not to deflate the mixture.
- Assemble the Cheesecake: Transfer the cheesecake filling onto the chilled Oreo crust, spreading it evenly to create a smooth surface. Chill the assembled cheesecake in the refrigerator for at least 8 hours to allow it to set fully. Alternatively, freeze for about 2 hours to speed up the process, though refrigeration yields the best texture.
- Add Toppings and Serve: Once set, sprinkle the cheesecake with the remaining crushed Oreos and extra crushed candy canes if desired. Slice and serve, optionally topped with additional whipped cream. Store leftovers covered in the refrigerator for 3-4 days, or freeze for up to 2 months.
Notes
- Use gluten-free Oreos to make this cheesecake gluten-free.
- Pressing the crust firmly is essential to ensure it holds together well when sliced.
- Allow the cheesecake to chill thoroughly for best texture; overnight refrigeration is preferred.
- You can substitute crushed peppermint candies with crushed candy canes if preferred.
- If you don’t have peppermint extract, vanilla extract alone will still provide a tasty cheesecake, though less minty.
- Freeze leftovers in an airtight container to maintain freshness up to 2 months.
- For a more festive look, garnish with whole or halved Oreos and candy cane pieces on top.
