No Bake Peppermint Cheesecake Recipe
This No Bake Peppermint Cheesecake is a creamy and refreshing dessert perfect for the holidays or any special occasion. Featuring a crunchy Oreo cookie crust, a smooth peppermint-infused cream cheese filling, and topped with whipped topping and peppermint crunch chips, this cheesecake requires no baking and sets quickly in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 3 cups Oreo cookie crumbs (from 30 cream filled cookies)
- 1/2 cup unsalted butter, melted
Filling
- 2 – 8 ounce packages cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups Andes Peppermint Crunch Chips, divided
- 2 teaspoons shortening
- 2 – 8 ounce containers Cool Whip, thawed
Instructions
- Prepare the crust: Combine the Oreo cookie crumbs and melted butter in a bowl, mixing thoroughly. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place in the refrigerator to chill while you prepare the filling.
- Make the cream cheese mixture: In a mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and peppermint extract until the mixture is smooth and creamy.
- Melt the peppermint chips: Place 1 cup of Andes Peppermint Crunch Chips and the shortening into a microwave-safe bowl. Heat in the microwave for 30 seconds, then stir. Heat for an additional 20 to 30 seconds, stirring until the chips are completely melted and creamy.
- Combine melted chips with cream cheese: Pour the melted peppermint chips mixture into the cream cheese mixture and beat immediately until fully combined and smooth.
- Fold in whipped topping: Gently fold 8 ounces (about half) of the Cool Whip into the cream cheese and peppermint mixture until evenly mixed. Then, spoon this cheesecake filling evenly over the chilled Oreo crust.
- Add topping layer: Spread the remaining Cool Whip evenly over the top of the cheesecake layer. Sprinkle the remaining Andes Peppermint Crunch Chips on top as garnish.
- Chill and serve: Refrigerate the assembled cheesecake for 1 to 2 hours to allow it to set properly. Once set, cut into 24 squares and keep refrigerated in a sealed container until ready to serve.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling.
- If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly, but use sparingly to avoid overpowering the dessert.
- For easier slicing, chill the cheesecake overnight.
- Can be stored in the refrigerator for up to 4 days in an airtight container.
- Use gluten-free Oreo cookies if you require a gluten-free version.
- Shortening helps to melt the peppermint chips smoothly; do not substitute with butter as it may alter texture.
Keywords: No bake peppermint cheesecake, peppermint dessert, Oreo crust cheesecake, holiday dessert, easy cheesecake recipe
Find it online: https://kitchenwithkai.com/no-bake-peppermint-cheesecake-recipe/
