Decorate your holiday table with a candy coated cheesecake that comes served with a delicious Oreo cookie crumb crust. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this festive lightly crunchy dish. The cream is smooth with a texture of cloudy heaven, from the whipped filling that marries elegantly with the addictive Oreo cookie crust, to create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first peppermint flavored bite.
If you are looking for a simple to make, no bake, time saver; I strongly urge giving this a try. Watch the video, follow the instructions and bring delight to the holiday celebrations with this beautiful Oreo Peppermint Cheesecake. This dish keeps well when refrigerated and keeps the table looking festive as the candy cane covered dessert has that wonderful Holiday seasonal appeal.
Holiday dessert.
Ingredients
Add the melted butter to the oreo crumbs and mix until the crumbs are moist.
Place the Oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.
Combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
Transfer the cheesecake filling to the pan atop the Oreo layer.
Gently spread the filling to form an even layer.
Sprinkle crushed peppermints on top of the cheesecake. Refrigerate for at least 4 hours.
No Bake Oreo Peppermint Cheesecake
Equipment
- 9 " Non-stick Cheesecake Pan
Ingredients
Crust
- 30 oreo cookies
- 3 tbsp butter melted
Cheesecake
- 16 oz cream cheese room temperature
- 2 cup heavy whipping cream
- 1 tsp peppermint extract
- 6 peppermint candy canes crushed
- 3 drops red food color optional
Instructions
Crust
- Coat the sides of the springform pan with a No-Stick Cooking Spray (PAM made with flour works well) and line the bottom with parchment paper.
- Place the oreos in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl. Add the melted butter to the oreos and mix until the crumbs are moist.
- Place the oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.
Cheesecake Batter
- In bowl: combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
- In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
- Add the whipped heavy cream to the first bowl with the cream cheese mixture. Gently fold both creams together until well combined (uniform in appearance) to form the cheesecake filling.
- Remove the oreo crumb crust from the freezer. Transfer the cheesecake filling to the pan atop the oreo layer and gently spread the filling to form an even layer. Sprinkle crushed peppermints on top of the cheesecake.
- Refrigerate for at least 4 hours.