Dreamy No Bake Peppermint Oreo Cheesecake Recipe for Holidays

Indulgent no bake peppermint Oreo cheesecake offers a delightful twist on classic dessert traditions.

Creamy textures and cool mint flavors dance together in this irresistible treat.

Smooth cream cheese blends seamlessly with crushed chocolate cookies, creating a rich and decadent base.

Festive holiday hints emerge through refreshing peppermint notes that complement the deep, dark cookie crumble.

Winter celebrations or casual gatherings become memorable moments with this simple yet impressive dessert.

Chilled and silky, each bite promises a perfect balance of sweet and cool sensations.

Guests will crave seconds of this elegant, no-fuss confection.

Why No Bake Peppermint Oreo Cheesecake Steals the Dessert Table

• Whip Up Zero-Effort Dessert: This no-bake cheesecake eliminates complex baking steps, making it perfect for novice cooks or busy individuals who crave delicious treats without spending hours in the kitchen.
• Crush Holiday Flavor Combinations: The magical blend of Oreo cookies, peppermint chips, and creamy filling creates a festive dessert that delivers rich, indulgent flavors with minimal preparation time.
• Customize Chilled Crowd-Pleaser: Easy to make in advance and serve cold, this cheesecake works brilliantly for potlucks, holiday gatherings, or spontaneous dessert cravings with its make-ahead convenience and crowd-friendly portioning.

Peppermint + Oreo = The Ingredients You’ll Want on Repeat

• Oreo Cookies: Classic chocolate sandwich cookies that create a rich, crumbly base for the cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs and provides a smooth, rich foundation for the crust.

• Cream Cheese: Soft, tangy base that creates the creamy texture of the cheesecake filling.
• Granulated Sugar: Adds sweetness and helps balance the cream cheese's tanginess.
• Vanilla Extract: Provides a warm, classic flavor that complements the peppermint.
• Peppermint Extract: Delivers a cool, refreshing mint flavor to the dessert.
• Andes Peppermint Crunch Chips: Festive mint chips that add both flavor and crunch to the cheesecake.
• Shortening: Helps create a smooth, melted chocolate coating for the peppermint chips.

• Cool Whip: Light, fluffy topping that adds volume and creaminess to the cheesecake.
• Additional Andes Peppermint Crunch Chips: Decorative topping that provides extra mint flavor and festive appearance.

Steps to Build This No-Bake Peppermint Oreo Layer

Step 1: Create The Crunchy Base

• Oreo cookies
• Unsalted butter

Crush cookies into fine crumbs and mix with melted butter. Press mixture firmly into a 9×13 inch baking dish. Smooth the surface evenly with the back of a spoon. Refrigerate while preparing filling.

Step 2: Whip The Creamy Filling

• Cream cheese
• Granulated sugar
• Vanilla extract
• Peppermint extract

Beat ingredients in a large mixing bowl until smooth and silky. Ensure no lumps remain for a perfectly creamy texture.

Step 3: Melt Peppermint Chips

• Andes Peppermint Crunch Chips
• Shortening

Heat in 30-second intervals, stirring between each session. Continue until chips are completely smooth and glossy.

Step 4: Blend Flavors Together

Pour melted peppermint chips into cream cheese mixture. Beat until fully incorporated. Gently fold in Cool Whip, creating a light and fluffy consistency.

Step 5: Layer The Cheesecake

Spread cream cheese mixture evenly over chilled Oreo crust. Use a spatula to create smooth, even layers. Top with remaining Cool Whip for a cloud-like finish.

Step 6: Add Festive Topping

Sprinkle remaining Peppermint Crunch Chips over the top. Create a decorative pattern for visual appeal.

Step 7: Chill And Set

Refrigerate cheesecake for 1-2 hours. Ensure it’s completely firm before serving.

Step 8: Serve And Enjoy

Cut into 24 perfect squares. Serve chilled.

Tips for a Smooth Chill and Clean Cut

• Crush Cookies Perfectly: Use a food processor or place Oreos in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a stable crust.
• Soften Cream Cheese Strategically: Let cream cheese sit at room temperature for 30-45 minutes to ensure smooth blending without lumps and achieve a creamy texture.
• Melt Chocolate Carefully: Use low microwave power and stir frequently to prevent burning peppermint chips, stopping when just melted for perfect consistency.
• Fold Gently: Use a silicone spatula and fold Cool Whip in soft, circular motions to maintain air and prevent deflating the mixture.
• Chill Completely: Allow minimum 2 hours refrigeration to help cheesecake set firmly and develop deep flavor, ensuring clean cutting and optimal texture.

How to Chill and Serve Peppermint Oreo Cheesecake Just Right

• Refrigerator Storage: Transfer leftover cheesecake squares to an airtight container with a tight-fitting lid, ensuring each layer is separated by parchment paper to prevent sticking.
• Freezing Option: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or freezer bag for up to 2 months, preserving the creamy texture and peppermint flavor.
• Reheating Method: Thaw frozen cheesecake slices in the refrigerator overnight, allowing them to gradually return to their original soft and creamy consistency before serving.

Perfect Pairings for a Minty Chocolate Dessert

• Pair with Refreshing Mint Tea: Brew a light, cool mint tea to complement the peppermint flavors in the cheesecake. The herbal notes will enhance the dessert's minty essence without overwhelming its creamy texture.
• Match with Creamy Hot Chocolate: Serve a warm mug of rich hot chocolate alongside the chilled cheesecake. The contrast between the cool, smooth dessert and the warm, velvety drink creates a delightful sensory experience.
• Accompany with Vanilla Bean Ice Cream: Scoop a small portion of pure vanilla bean ice cream next to the cheesecake square. The classic vanilla flavor provides a subtle backdrop that lets the peppermint and Oreo notes shine brightly.
• Garnish with Fresh Berries: Add a small cluster of fresh raspberries or strawberries to the plate. The tart, bright fruit cuts through the richness of the cheesecake and adds a vibrant pop of color and flavor.

Cool Flavor Swaps for a New Cheesecake Vibe

• Chocolate Candy Cane Remix: Swap Andes Peppermint Chips with crushed candy canes for a more traditional holiday flavor, adding extra crunch and festive appeal.
• Gluten-Free Comfort: Replace regular Oreo cookies with gluten-free chocolate sandwich cookies to make the dessert accessible for those with dietary restrictions.
• Berry Mint Fusion: Add a layer of raspberry or strawberry sauce between the cream cheese and Cool Whip layers to introduce a fruity counterpoint to the peppermint flavor.
• Nutty Chocolate Edition: Sprinkle chopped toasted almonds or pecans on top of the final Cool Whip layer for added texture and a rich, nutty undertone.

No Bake Peppermint Oreo Cheesecake Recipe

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4.5 from 17 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Peppermint oreo cheesecake delivers cool holiday magic without turning on an oven. Creamy layers of chocolate cookie crust, mint-infused filling, and crushed candy cane topping make winter celebrations deliciously irresistible for anyone craving seasonal comfort.

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Ingredients

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Main Ingredients:

• 3 cups (710 ml) oreo cookie crumbs
• 2 (8-ounce/226 g) packages cream cheese, softened
• 2 cups (340 g) Andes Peppermint Crunch Chips
• 2 (8-ounce/226 g) containers Cool Whip, thawed

Binding Ingredients:

• ½ cup (113 g) unsalted butter, melted
• ¼ cup (50 g) granulated sugar

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 teaspoons shortening

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Instructions

1. Crush the Oreo cookies into fine crumbs, ensuring no large chunks remain. Blend thoroughly with melted butter until the mixture resembles wet sand.
2. Press the cookie-butter mixture into the bottom of a rectangular dish, creating a compact and even base. Use the back of a spoon to firmly pack the crust, ensuring a smooth surface.
3. Chill the crust in the refrigerator while preparing the creamy filling to help it set and solidify.
4. In a spacious mixing bowl, whip the cream cheese until silky and free of lumps. Incorporate granulated sugar, vanilla, and peppermint extract, blending until the mixture becomes uniformly smooth and glossy.
5. Melt the peppermint chips with shortening in a microwave-safe bowl, stirring carefully between short heating intervals. Continue until the mixture transforms into a completely liquid, glossy consistency.
6. Pour the molten peppermint mixture into the cream cheese base, stirring vigorously to create a harmonious, marbled filling.
7. Gently fold in the Cool Whip, ensuring a light and airy texture without deflating the mixture.
8. Spread the peppermint cream cheese filling evenly across the chilled Oreo crust, reaching all edges with a smooth, consistent layer.
9. Top the filling with a generous layer of remaining Cool Whip, creating a pristine white surface.
10. Scatter the remaining peppermint chips across the top, providing a festive and crunchy decoration.
11. Refrigerate the dessert for 1-2 hours, allowing the layers to set and flavors to meld together.
12. Slice into neat squares and serve chilled. Store any remaining portions in a sealed container in the refrigerator.

Notes

• Opt for room temperature cream cheese to ensure a silky smooth filling without lumps.
• Crush Oreo cookies finely for a perfect, compact crust that holds together beautifully.
• Melt peppermint chips carefully to prevent scorching, stirring frequently during microwave heating.
• Allow cheesecake to chill completely for at least 2 hours to develop rich, creamy texture.
• Use a sharp knife dipped in hot water for clean, precise cutting of cheesecake squares.
• Store leftovers in an airtight container to maintain freshness and prevent absorbing other refrigerator odors.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 370
• Sugar: 24 g
• Sodium: 210 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg