No Bake Peppermint Cheesecake
This No-Bake Peppermint Cheesecake starts with an Oreo cookie crust and is filled with a creamy peppermint cheesecake filling mixed with crushed candy canes for a little crunch in every bite!
Servings: 8 people
Calories: 690kcal
Ingredients
Crust
- 2 cups (216 g) crushed Oreo Cookies, about 20 cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 cups (476 g) heavy whipping cream
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¼ cup (42 g) crushed candy canes, plus more for topping
- whipped cream, for topping
Instructions
- Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- In a small bowl, combine Oreo cookie crumbs with melted butter. Make sure to get every crumb coated in butter.
- Press the mixture evenly into the bottom and halfway up the sides of the springform pan. Set aside.
- In a large mixing bowl, use a hand-held or stand mixer with a paddle attachment to beat the cream cheese and granulated sugar on medium speed until smooth and creamy.
- Add the heavy cream, peppermint extract, and vanilla extract. Continue beating for 1–2 minutes until the mixture becomes light and fluffy.
- Gently fold in the crushed candy canes.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate until the filling is firm, about 6 hours, up to overnight.
- When ready to serve, garnish with whipped cream and sprinkle more crushed candy canes on top.
Video
Nutrition
Serving: 1piece (without whipped topping) | Calories: 690kcal