Dessertsbellyfull5.0
Peppermint Cheesecake
Luscious and creamy, this Peppermint Cheesecake is an easy dessert to make with a smooth filling and Oreo crust. It's also no bake, which is perfect for Christmas when you need to free up your oven for all the other menu items.
👥 12 Servings⏱️ Prep & Cook: 8h 20m⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- pan
- measuring cup
📝 Preparation Steps
1
Place the Oreos in the bowl of a food processor; pulse until they are tiny crumbs. Drizzle in the melted butter. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
2
Press the crumbs into a 9-inch springform pan on the bottom and up the sides. (I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.)
3
Place the crust in the freezer while you prepare the filling.
4
In a large bowl, whip the cream cheese with an electric hand mixer (you can also do this with a stand mixer and the paddle attachment.) Add the granulated sugar and mix it in. Add the powdered sugar, vanilla, and peppermint extract; mix to combine. Set aside.
cream cheese (softened to room temperature)24 ouncespowdered sugar1 cup
5
In a medium bowl using an electric hand mixer, whip the heavy cream to stiff peaks (but do not overbeat or it will be clumpy.)
6
Fold the whipped cream into the cream cheese mixture until there are no streaks left. (Taste and add another 1/4 teaspoon peppermint extract if you want more of a peppermint flavor.)
cream cheese (softened to room temperature)24 ouncesteaspoon peppermint extract (, or to taste)1/4
7
Fold in the crushed candy canes.
8
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.
9
Dollop the filling into the crust, so it has a mix of pink and white filling throughout; smooth out the top.
10
Cover and place in the fridge for at least ⏱️ 8 hours, ideally overnight if you can.
11
Take off the outer attachment of the pan, slice, and serve with toppings or as is.
Nutrition Facts
calories
446 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
204 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
114 mg
carbohydrate Content
29 g
saturated Fat Content
21 g
unsaturated Fat Content
10 g
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