Go Back
Homemade No-Bake Peppermint Oreo Cheesecake recipe photo
Print Recipe Save it for later

No-Bake Peppermint Oreo Cheesecake

This No-Bake Peppermint Oreo Cheesecake is a festive, creamy delight with a crunchy Oreo crust and refreshing peppermint kick—perfect for holiday gatherings!
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Holiday, No-Bake, Oreo, Peppermint, Quick
Servings: 8 servings

Ingredients

  • 1 package Oreo cookies crushed
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 tsp peppermint extract
  • 1/2 cup crushed peppermint candies for garnish

Instructions

  • Crush the entire package of Oreo cookies until they resemble fine crumbs using a food processor or a zip-top bag and rolling pin.
  • Pour the crumbs into a mixing bowl and stir in the melted butter until the mixture looks like wet sand.
  • Press the crust mixture evenly into the bottom of a 9-inch springform pan, making sure it’s compact and smooth.
  • Pop the crust into the fridge to chill while you prepare the filling.
  • In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer.
  • Gradually add the powdered sugar and vanilla extract, beating until fully incorporated and silky.
  • Add the peppermint extract and mix well to evenly distribute the flavor.
  • In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  • Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it.
  • Carefully fold in the remaining whipped cream until the filling is smooth and airy without deflating.
  • 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 garnish.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Spatula
  • Food processor or zip-top bag and rolling pin

Notes

  • Chill the bowl and beaters before whipping the cream for better stiff peaks.
  • Use full-fat cream cheese and heavy cream for the best texture and richness.
  • The cheesecake keeps well refrigerated for up to 3 days and can be frozen for 1 month.