No Bake Peppermint Cheesecake

A creamy and refreshing no-bake cheesecake with a delightful peppermint twist, perfect for holiday celebrations.

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Prep Time 30

Total Time 6

Servings: 10 servings

Course: Dessert

Cuisine: American, Holiday

Calories: 350

For the crust

2 cups 2 cups crushed Oreo Cookies (about 20 cookies) Use classic Oreo; feel free to try other flavors.
1/4 cup 1/4 cup unsalted butter, melted Always use unsalted butter.

For the filling

16 ounces 2 packages (8 ounces each) cream cheese, softened Use fully softened cream cheese for easy mixing.
1 cup 1 cup granulated sugar Sweetens the filling nicely.
2 cups 2 cups heavy whipping cream Use heavy for a rich texture.
1/2 teaspoon 1/2 teaspoon peppermint extract Use pure extract for best flavor.
1/2 teaspoon 1/2 teaspoon vanilla extract Opt for pure vanilla extract.
1/4 cup 1/4 cup crushed candy canes, plus more for topping Can substitute with chocolate peppermint candies.
As needed servings Whipped cream, for topping Homemade whipped cream is preferred.

Preparation

Spray a 9-inch springform pan with nonstick cooking spray and set aside.
In a small bowl, combine the Oreo cookie crumbs with melted butter, then press into the bottom and halfway up the sides of the springform pan.
In a separate large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes.
Add the heavy cream, peppermint extract, and vanilla extract. Continue beating for another 1 to 2 minutes until light and fluffy.
Gently fold in the crushed candy canes until evenly distributed.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate until firm, about 6 hours or overnight.

Serving

Garnish with whipped cream and sprinkle with more crushed candy canes before serving.

For best texture, allow cheesecake to sit at room temperature for 10-15 minutes before serving. Store in the fridge for up to a week.