Peppermint Cheesecake
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This no bake peppermint cheesecake is made with an Oreo cookie crust, peppermint extract, and melted white chocolate! This is the perfect Christmas dessert you can the day before! No water bath needed.
When it comes to the holiday season, there are just certain flavors you have to bake with. Peppermint of course is at the top of the list!
So I decided to one of my favorite holiday flavors and make this candy cane cheesecake. But when it comes to the holidays I always love having an easy no bake dessert up my sleeves. Like these chocolate covered oreos, or millionaire pie, or turtle pie!
And the best part of making a no bake cheesecake is that there’s no water bath needed! It starts with a simple 2-ingredient Oreo cookie crust I whip up in my food processor. The cookie crust gets popped into the fridge or freezer while you make the filling.
The cheesecake filling is made by folding whipped heavy cream into a cheesecake batter that’s flavored with peppermint. I fold in melted white chocolate because it brings such sweetness and pairs wonderfully with the peppermint flavor.
This no bake white chocolate peppermint cheesecake is one of those easy Christmas desserts you need to have up your sleeve!
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Table of contents
Why This Recipe Works
- Easy no bake cheesecake dessert flavored with peppermint and white chocolate
- Two ingredient cookie crust made in the food processor
- Decorated with whipped cream and crushed candy canes
- Made pink for a festive dessert to serve for after Christmas dinner
- Make the day ahead for a stress free holiday dessert!
Ingredients Needed
- Oreo cookies
- Unsalted butter – You can also swap and use salted butter
- Heavy whipping cream
- Cream cheese – Make sure to block style cream cheese and full-fat cream cheese for best texture. Read more here on how to soften cream cheese.
- Confectioners sugar – Or powdered sugar. If you’ve run out, make your own homemade powdered sugar in a food processor.
- Peppermint extract
- Sour cream
- White chocolate – I recommend a bar of white chocolate that you chop up, instead of white chocolate chips which have stabilizers and don’t always melt smoothly.
- Red food coloring – Optional
- Whipped Cream – To top and serve the cheesecake with. You could also use Cool Whip.
- Crushed peppermint candies
How To Make No Bake Peppermint Cheesecake
Make cookie crust
Make the cookie crust. Pulse the cookies in a food processor or blender until ground into fine crumbs. Put in a large bowl, and stir in the melted butter.
Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Chill crust. Place the crust in the freezer for 30 minutes.
For the filling:
Whip the cold heavy whipping cream. Before whipping the heavy cream, I chill my bowl and beaters for 10 minutes in the freezer before starting. Then in a large mixing bowl (the one I chilled), whip the heavy cream until stiff peaks form.
I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer).
The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use.
Beat cream cheese and sugar. In a large mixing bowl with an electric mixer, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes.
Add remaining ingredients. Add in the peppermint extract and sour cream, and mix on medium speed until smooth, about 1 minute.
Add whipped cream and food coloring. Fold in the whipped cream from step 1, and add a few drops of coloring if using until no streaks remain.
Add filling to crust. Remove the crust from the freezer and spoon the cheesecake batter into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
Serve the cheesecake. When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream and sprinkle on a few more crushed peppermint candies and shaved white chocolate.
Recipe Tips
- Refrigerate or freeze the pie crust before filling at least 30 minutes.
- Use softened cream cheese so its easier mixed into the powdered sugar.
- Don’t press down tooo much on the oreo crust or it can become overly crunchy.
Recipe Variations
- Use Cool Whip – Instead of whipping heavy cream you could swap and use a tub of whipped topping.
- Top with chocolate – You could drizzle or spread on top of chocolate ganache, or hot fudge sauce.
- Stir in crushed candy canes – For more peppermint flavor, stir in some crushed candy canes.
- Make the cookie crust without a food processor– Place the cookies in a plastic and smash with a rolling pin.
Storage Instructions
Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
Recipe FAQs
Yes you can if need be. The filling may be slightly mounded over the top.
This may be because your cream cheese was too warm and soft. Make sure your cream cheese is at room temperature. And allow the no bake peppermint cheesecake time to set up properly in the fridge. If you cut into too early, it will be too soft and not set up.
More Recipes To Try
If you’re craving more no bake cheesecakes, be sure to try my pistachio cheesecake recipe! Or my fresh raspberry cheesecake.
Or my favorite – this easy no bake peanut butter cheesecake!
No Bake Peppermint Cheesecake
Ingredients
For the crust:
- 35 Oreo cookies
- 5 Tablespoons (71 g) unsalted butter melted
For the filling:
- 1 ¼ cup (300 ml) heavy whipping cream cold
- 24 ounces (3 packages, 678 g) full-fat cream cheese softened to room temperature
- 1 ¼ cup (140 g) powdered sugar
- 2 teaspoons peppermint extract
- ¼ cup (57 g) sour cream
- 6 ounces white chocolate melted and slightly cooled
- Red food coloring optional
- Whipped cream for garnish
- Crushed peppermint candies for garnish
Instructions
Make cookie crust
- Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 35 Oreo cookies 5 Tablespoons (71 g) unsalted butter
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Chill crust. Place the crust in the freezer for 30 minutes.
For the filling:
- Whip the heavy cream. Before whipping the heavy cream, I chill my bowl and beaters for 10 minutes in the freezer before starting. Then in a large mixing bowl (the one I chilled), whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. I transfer to this another bowl (so I can re-use my mixer bowl). And then refrigerate until ready to use. 1 ¼ cup (300 ml) heavy whipping cream
- Beat cream cheese and sugar. In a large mixing bowl, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes. 24 ounces (3 packages, 678 g) full-fat cream cheese 1 ¼ cup (140 g) powdered sugar
- Add remaining ingredients. Add in the peppermint extract and sour cream, and mix on medium speed until smooth, about 1 minute. Fold in the melted white chocolate. 2 teaspoons peppermint extract ¼ cup (57 g) sour cream 6 ounces white chocolate
- Add whipped cream and food coloring. Fold in the whipped cream from step 1, and add a few drops of coloring if using until no streaks remain. Red food coloring
- Add filling to crust. Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
- Serve the cheesecake. When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream and sprinkle on a few more crushed peppermint candies and shaved white chocolate. Whipped cream Crushed peppermint candies
Notes
- Storage: Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
- Freezing: Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
- Cream Cheese: I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don’t use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients.
