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.
Ingredients
Scale
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
Instructions
- Crush the Oreo cookies into fine crumbs, ensuring no large chunks remain. Blend thoroughly with melted butter until the mixture resembles wet sand.
- 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.
- Chill the crust in the refrigerator while preparing the creamy filling to help it set and solidify.
- 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.
- 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.
- Pour the molten peppermint mixture into the cream cheese base, stirring vigorously to create a harmonious, marbled filling.
- Gently fold in the Cool Whip, ensuring a light and airy texture without deflating the mixture.
- Spread the peppermint cream cheese filling evenly across the chilled Oreo crust, reaching all edges with a smooth, consistent layer.
- Top the filling with a generous layer of remaining Cool Whip, creating a pristine white surface.
- Scatter the remaining peppermint chips across the top, providing a festive and crunchy decoration.
- Refrigerate the dessert for 1-2 hours, allowing the layers to set and flavors to meld together.
- 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