No-Bake Peppermint Oreo Cheesecake

If you’re craving a dessert that’s both festive and effortless, look no further than this No-Bake Peppermint Oreo Cheesecake. It combines the classic crunch and chocolatey notes of Oreo cookies with the refreshing zing of peppermint, all wrapped up in a creamy, dreamy cheesecake that requires zero baking. Perfect for holiday gatherings or any time you want to impress without spending hours in the kitchen, this cheesecake is as simple to make as it is delightful to eat.

The Upside of No-Bake Peppermint Oreo Cheesecake

The biggest win of this dessert is its convenience. Since it’s no-bake, you skip the oven and all the fuss that comes with baking a cheesecake. This means less heat in the kitchen, a faster prep time, and a lower chance of cracks on your cheesecake’s surface. Plus, the Oreo cookie crust adds a familiar, nostalgic crunch that everyone loves, while the peppermint extract and crushed candies bring a fresh, festive twist.

Another upside? The texture. This cheesecake is silky smooth, light, and airy thanks to the whipped cream, yet rich and indulgent from the cream cheese. It’s a perfect balance that satisfies sweet cravings without feeling too heavy. And because it must chill in the fridge, it’s an easy make-ahead dessert, letting you prep in advance and enjoy more time with your guests.

What We’re Using

• 1 package of Oreo cookies, crushed – This forms the crunchy, chocolatey base.
• 1/2 cup of unsalted butter, melted – Binds the crust together and adds richness.
• 16 oz cream cheese, softened – The star of the filling, giving creaminess and tang.
• 1 cup powdered sugar – Sweetens the filling smoothly without graininess.
• 1 tsp vanilla extract – Adds warm, mellow flavor depth.
• 1 cup heavy whipping cream – Whipped to airy perfection, making the cheesecake light.
• 1/2 tsp peppermint extract – Brings the refreshing minty note that defines this cheesecake.
• 1/2 cup crushed peppermint candies for garnish – Adds a festive crunch and eye-catching color on top.

Before You Start: Equipment

• 9-inch springform pan – Ideal for easy removal of the cheesecake without damaging the crust.
• Mixing bowls – You’ll need at least two: one for the crust and one for the filling.
• Hand mixer or stand mixer – Essential for whipping the cream and blending the filling smoothly.
• Spatula – For folding ingredients gently and scraping down the bowl.
• Food processor or zip-top bag and rolling pin – To crush the Oreos finely for the crust.

The Method for No-Bake Peppermint Oreo Cheesecake

Step 1: Prepare the Oreo Crust

Crush the entire package of Oreo cookies until they resemble fine crumbs. You can use a food processor for the easiest results or place them in a zip-top bag and crush with a rolling pin. Pour the crumbs into a mixing bowl and stir in the melted butter until the mixture looks like wet sand. Press this evenly into the bottom of your springform pan, making sure it’s compact and smooth. Pop it into the fridge to chill while you prepare the filling.

Step 2: Make the Cream Cheese Filling

In a large bowl, beat the softened cream cheese until smooth and creamy using your hand or stand mixer. Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and silky. Next, add the peppermint extract and mix well to evenly distribute that cool, minty flavor.

Step 3: Whip the Heavy Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters, the peaks hold their shape without drooping. This step is crucial for a light, fluffy cheesecake texture.

Step 4: Combine and Fold

Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then carefully fold in the remaining whipped cream until the filling is smooth and airy without deflating the whipped cream.

Step 5: Assemble and Chill

Pour the filling over the chilled Oreo crust and smooth the top with a spatula. Sprinkle the crushed peppermint candies evenly over the surface for a festive sparkle and extra crunch. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait! This chilling time allows the filling to set completely and the flavors to meld beautifully.

Flavor-Forward Alternatives

• Swap the peppermint extract for almond extract for a nutty twist.
• Add a swirl of melted white chocolate into the filling before chilling for a richer, creamier taste.
• Use crushed ginger snaps instead of Oreos for a spicy crust base that complements the peppermint.
• Top with fresh raspberries or a raspberry sauce drizzle for a vibrant, tart contrast.

Author’s Commentary

This No-Bake Peppermint Oreo Cheesecake has become my go-to holiday dessert because it’s incredibly simple yet feels special and indulgent. The peppermint extract is key—it adds that unmistakable winter freshness without overpowering the creamy sweetness of the cheesecake. I love how the Oreo crust not only tastes great but also gives a sturdy base that contrasts beautifully with the light filling.

One tip I swear by: don’t skip chilling the bowl and beaters before whipping the cream. It helps achieve the perfect peaks faster and makes the texture unbeatable. Also, if you want to make this ahead of time for a party, it holds beautifully in the fridge for up to three days.

Refrigerate, Freeze, Reheat

• Refrigerate: Keep the cheesecake covered tightly with plastic wrap or an airtight lid. It will stay fresh for up to 3 days.
• Freeze: You can freeze the cheesecake for up to 1 month. Wrap it well in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the fridge before serving.
• Reheat: Since this is a no-bake, chilled dessert, it’s best served cold. Avoid reheating as it will alter the texture and flavor.

Quick Questions

Can I use low-fat cream cheese or milk instead of heavy cream?

For the best texture and richness, full-fat cream cheese and heavy cream are recommended. Low-fat versions tend to make the filling less creamy and stable. Milk won’t whip like heavy cream, so it’s not a good substitute here.

What if I don’t have peppermint extract?

You can substitute with peppermint oil, but use sparingly as it’s more concentrated. Alternatively, a teaspoon of finely chopped fresh mint leaves can add a fresh flavor, though it won’t be as intense.

Can I make this cheesecake in individual servings?

Absolutely! Use small mason jars or mini dessert cups to layer the crust and filling. They’re perfect for parties and make serving easier.

How do I get the cheesecake out of the springform pan cleanly?

Run a knife gently around the edge of the cheesecake before releasing the springform sides. This helps loosen the cheesecake and avoids any sticking.

Keep Cooking

• Looking for another festive twist? Check out these Strawberry Cheesecake Napoleons for a layered berry delight.
• Enjoy the cozy flavors of fall with Maple Pumpkin Cheesecake Bars, perfect for seasonal gatherings.
• Warm up your dessert game with the rich and spicy Spiced Hot Chocolate Cheesecake, a decadent treat.

See You at the Table

There’s something truly special about gathering around a table with loved ones and sharing a dessert that’s both simple to make and absolutely delicious. This No-Bake Peppermint Oreo Cheesecake is sure to spark smiles and maybe even a few happy dances. Whether it’s a holiday celebration or a casual get-together, this cheesecake brings a festive flair without any fuss. So go ahead, give it a try, and enjoy every creamy, minty bite. Cheers to easy desserts and joyful moments!

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