No Bake 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.

Prep Time30

Cook Time0

Chilling time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 623kcal

Author: Heather Perine

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.

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