Description
A creamy, decadent no-bake holiday cheesecake with a rich chocolate Oreo crust, a smooth pink peppermint cheesecake layer, and a whipped cream and crushed candy cane topping.
Ingredients
For the crust: 25 Oreo cookies, finely crushed (about 2 1/2 cups crumbs)
For the crust: 1/3 cup (76 g) butter, melted
For the filling: 2 packages (8 ounces each, 454 g total) cream cheese, softened
For the filling: 1 cup (120 g) powdered sugar
For the filling: 1 cup (240 ml) cold heavy cream
For the filling: 1 teaspoon peppermint extract
For the filling: 1 teaspoon vanilla extract
For the filling: 2 to 3 drops red food coloring (optional, for a pink filling)
For the topping: 1 cup (240 ml) cold heavy cream
For the topping: 2 tablespoons powdered sugar
For the topping: 1/4 cup crushed candy canes or peppermint candy, plus a few Oreo crumbs
Instructions
1. Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
2. Mix the Oreo crumbs and melted butter until the crumbs are evenly moistened. Press firmly into the bottom of the pan, and about 1 inch up the sides if you like. Refrigerate for 30 minutes, until firm.
3. In a large bowl, beat the cream cheese and powdered sugar on medium speed until smooth and creamy, about 2 minutes. Beat in the peppermint extract, vanilla, and red food coloring, if using.
4. In a separate cold bowl, whip 1 cup of the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture in two additions until smooth and fluffy.
5. Spread the filling evenly over the chilled crust. Smooth the top, cover, and refrigerate for at least 6 hours, or overnight, until completely set.
6. Before serving, whip the remaining 1 cup of cold cream with the 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe over the cheesecake.
7. Top with the crushed candy canes and a sprinkle of Oreo crumbs. Run a knife around the edge, release the springform pan, and slice with a hot, clean knife.
Notes
Based on published no-bake peppermint Oreo cheesecake recipes: a crust of about 25 crushed Oreo cookies and 1/3 cup melted butter (Taste of Home), a cream cheese filling flavored with 1 teaspoon of peppermint extract and lightened with whipped cream (Broken Oven Baking Company and Inside BruCrew Life), and a crushed candy cane topping. The amounts of cream cheese, powdered sugar, and heavy cream, the food coloring, the 9-inch pan, the chilling times, and the yield of 12 slices are estimates based on standard no-bake cheesecake recipes, and the recipe has not been tested.
Use full-fat block cream cheese at room temperature, so the filling is smooth and lump-free.
Chill for at least 6 hours so the cheesecake sets fully and slices cleanly.
Add the candy canes just before serving, since they dissolve into the whipped cream over time.
Nutrition is an approximate estimate per slice (12 slices).
- Prep Time: 30 minutes (plus 6 hours chilling)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 479
- Sugar: 25g
- Sodium: 225mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg