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No Bake Oreo Peppermint Cheesecake

5 from 1 vote
Prep Time 20 mins
Refrigerate 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine American
Servings 12


  • 9 " Non-stick Cheesecake Pan



  • 30 oreo cookies
  • 3 tbsp butter melted


  • 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



  • 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.
  • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well) and line the bottom with parchment paper.
  • 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.

Toppings (optional)

  • Crushed Peppermint
  • Whipped Cream
  • Oreos (cut in half and embeded flat side down)

Serve and Enjoy!


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