No-Bake Peppermint Cheesecake

5 from 5 votes

No-Bake Peppermint Cheesecake is a festive, fuss-free dessert! With a sweet Oreo crust, creamy peppermint filling, whipped topping, and crushed peppermint on top, it’s a must for the holidays.

Prep Time30

Chilling Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: No Bake Peppermint Cheesecake

Servings: slices

Author: Chelsea Lords

Cost: $7.12

Equipment

Springform pan 9-inch
Blender

Ingredients

25 regular Oreo cookies
3 tablespoons granulated sugar
4 tablespoons unsalted butter
1 (8-ounce) package cream cheese full-fat, at room temperature
1 (14-ounce) can sweetened condensed milk
1-1/2 to 2 teaspoons peppermint extract do not use mint extract
Red food coloring optional for richer color
1/16 teaspoon salt tiny pinch of salt
6 candy canes or peppermint candies, crushed, plus some additional crushed candy for topping if desired
1 (8-ounce) container frozen whipped topping thawed
Whipped cream or additional whipped topping, for topping, optional

US - Metric

Instructions

Blend or pulse the Oreos (no need to remove the filling) until they resemble fine crumbs. Mix the crumbs with the sugar and melted butter. Spray a pie pan or springform pan (I use a 9-inch) with cooking spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
In a large bowl, beat the room-temperature cream cheese until smooth and creamy.
Once the batter is smooth, slowly add the sweetened condensed milk while continuing to beat the mixture. Blend until smooth. Beat in the peppermint extract, food coloring (if using), a pinch of salt, and crushed candy canes (you can crush them in a food processor or powerful blender). With a spatula, fold in the whipped topping to the mixture gently until completely combined. Taste the mixture and increase any of the peppermint flavors if desired. Make sure to not overmix once the whipped topping has been added.
Pour the cheesecake mixture over the Oreo crust, smooth into an even layer with a spatula, and freeze for at least 8 hours.
When ready to serve, remove cheesecake from the freezer and cut into slices (see note 1). If desired, garnish individual slices with whipped cream and crushed peppermint.

Video

Notes

Note 1: Run a sharp knife under hot water, quickly dry it off, and make a cut. Repeat for each cut; this cheesecake is dense.

Storage: Cover any leftovers rightly and return to the freezer promptly.

Nutrition