No Bake Peppermint Cheesecake
This No Bake Peppermint Cheesecake is smooth, creamy, and filled with the flavors of the holidays. From the Oreo cookie crust, to the peppermint candies and white chocolate ganache on top, this easy sweet treat is a must-make for dessert!
Ingredients
Crust:
- 1 (15.25 ounce) package Oreo cookies ground into crumbs (I used the "Winter Red" variety, but any kind will do)
- 5 tablespoons unsalted butter (melted)
Filling:
- 24 ounces (3 blocks) cream cheese (softened)
- ½ cup granulated sugar
- 2 teaspoons peppermint extract
- 2 teaspoons vanilla bean paste (or extract)
- 4 drops red food coloring
- 1 (8 ounce) tub whipped topping (such as Cool Whip)
- ½ cup crushed peppermint candies or candy canes (plus more for topping)
White Chocolate Ganance:
- ½ cup heavy cream
- 6 ounces white chocolate wafers or bar (if using a bar, finely chop)
Instructions
- In a medium bowl, combine the Oreo crumbs and melted butter.
- Press crumb mixture into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to firm up while preparing filling.
- In a large bowl, beat cream cheese, sugar, peppermint extract, and vanilla extract until smooth. Add red food coloring and stir to combine. Fold in whipped topping and crushed peppermint candy until completely combined.
- Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
- To make the white chocolate ganache, in a small saucepan, heat heavy cream until boiling. Remove from heat and stir in white chocolate until completely melted. Set aside to cool.
- Pour over chilled cheesecake and lightly spread with a spatula. Top with more crushed peppermint candy, if desired. Refrigerate until firm.
Notes
Adapted from my No-Bake Peanut Butter Cup Cheesecake.