No Bake Peppermint Oreo Cheesecake – A Creamy Holiday Dream
The moment the holidays roll around, there’s something almost magical about peppermint desserts. They instantly signal cozy evenings, twinkling lights, and the kind of sweet indulgence that only comes once a year. This no bake peppermint Oreo cheesecake is exactly that kind of dessert—the one that disappears fast at gatherings, gets requested year after year, and makes everyone swear you spent hours in the kitchen (even though you didn’t).
What makes this cheesecake so special is the balance. The rich, chocolatey Oreo crust anchors the dessert with familiar comfort, while the creamy peppermint filling feels light, fluffy, and festive without being overpowering. Because it’s no bake, it’s also stress-free—no oven space needed during the busiest baking season of the year. Whether you’re hosting Christmas dinner, contributing to a cookie exchange, or simply craving something sweet and seasonal, this cheesecake delivers every time.
Ingredients:
- Oreo cookies (regular, not double-stuffed)
- Unsalted butter, melted
- Cream cheese, softened
- Powdered sugar
- Peppermint extract
- Vanilla extract
- Heavy whipping cream
- Crushed candy canes or peppermint candies
- White chocolate (optional, for garnish)
Instructions:
- Add Oreo cookies to a food processor and pulse until fine crumbs form. Mix the crumbs with melted butter until evenly coated.
- Press the Oreo mixture firmly into the bottom of a springform pan, creating an even crust. Place in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, making sure there are no lumps.
- Add powdered sugar, vanilla extract, and peppermint extract to the cream cheese. Beat until fully combined and silky.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, using a spatula to keep the filling light and airy.
- Fold in crushed candy canes for a festive crunch.
- Spoon the filling over the chilled Oreo crust and smooth the top evenly.
- Refrigerate for at least 6 hours, or overnight, until fully set.
- Before serving, garnish with Oreo crumbs, crushed candy canes, and drizzled melted white chocolate if desired.
No Bake Peppermint Oreo Cheesecake
Ingredients
Equipment
Method
- Mix crushed Oreo cookies with melted butter and press into the bottom of a springform pan. Chill.
- Beat cream cheese until smooth, then add powdered sugar, vanilla, and peppermint extract.
- Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Fold in crushed candy canes, spread filling over crust, and refrigerate until set.
Notes
Tips & Tricks
- Use room-temperature cream cheese for the smoothest filling.
- Start with a small amount of peppermint extract—it’s powerful, and a little goes a long way.
- Chill the crust thoroughly before adding the filling to help it set cleanly.
Variations
- Swap Oreos for chocolate graham crackers for a milder chocolate base.
- Add mini chocolate chips to the filling for extra texture.
- Make individual cheesecakes using cupcake liners for easy serving.
Serving Suggestions
Serve chilled with hot cocoa, peppermint mochas, or coffee. This cheesecake also pairs beautifully with fresh berries to balance the richness.
Storage Information
Store covered in the refrigerator for up to 4 days. For longer storage, freeze slices individually for up to 2 months and thaw overnight in the fridge.
FAQ
Can I make this ahead of time?
Yes! This cheesecake is perfect for making a day or two in advance.
Is this very minty?
It’s pleasantly peppermint-forward without overpowering. You can always adjust the extract to taste.
History / Fun Facts
Peppermint desserts became popular in winter celebrations due to peppermint’s cooling flavor and festive association with candy canes. Pairing it with chocolate, like Oreos, is a modern twist that’s become a holiday classic.
