No Bake Peppermint Cheesecake Recipe

Introduction

This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. With a crunchy Oreo crust and a cool peppermint filling, it offers a delightful balance of flavors without the need for an oven.

Ingredients

• 3 cups Oreo cookie crumbs (30 cream-filled cookies)
• ½ cup unsalted butter, melted
• 2 – 8 ounce packages cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 cups Andes Peppermint Crunch Chips, divided
• 2 teaspoons shortening
• 2 – 8 ounce containers Cool Whip, thawed

Instructions

1. Step 1: Combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9×13 baking dish. Refrigerate while making the filling.
2. Step 2: Beat the cream cheese, sugar, vanilla extract, and peppermint extract until creamy and smooth.
3. Step 3: Place 1 cup of Andes Peppermint Crunch Chips and the shortening in a microwave-safe bowl. Heat for 30 seconds, stir, then heat for an additional 20-30 seconds. Stir until melted and creamy.
4. Step 4: Pour the melted chips into the cream cheese mixture and beat immediately until well combined.
5. Step 5: Fold in 8 ounces of Cool Whip gently until fully mixed. Spoon the cheesecake filling evenly over the crust.
6. Step 6: Spread the remaining container of Cool Whip over the top of the cheesecake. Sprinkle with the remaining Andes Peppermint Crunch Chips.
7. Step 7: Refrigerate for 1-2 hours to allow the cheesecake to set. Cut into 24 squares before serving.

Tips & Variations

• For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract to the filling.
• Use gluten-free Oreo crumbs if you need a gluten-free option.
• Top with crushed candy canes instead of Andes chips for a different peppermint crunch.
• Ensure the cream cheese is fully softened before beating to avoid lumps.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 10 minutes for the best texture, but this dessert is typically served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no bake cheesecake can be made a day ahead and refrigerated to allow the flavors to meld and the texture to firm up nicely.

Can I substitute Cool Whip with homemade whipped cream?

Yes, homemade whipped cream can be used as a substitute, but keep it chilled and fold it in gently to maintain the light texture.

No Bake Peppermint Cheesecake Recipe

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4.9 from 110 reviews

This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. With a crunchy Oreo cookie crust, a smooth peppermint-infused cream cheese filling, and topped with whipped topping and peppermint crunch chips, it combines refreshing mint flavor with rich cheesecake texture without the need for baking.

• Author: Jeannette
• 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

Ingredients

Scale 1x2x3x

Crust

• 3 cups Oreo cookie crumbs (30 cream filled cookies)
• ½ cup unsalted butter, melted

Filling

• 2 – 8 ounce packages cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 cups Andes Peppermint Crunch Chips, divided
• 2 teaspoons shortening
• 2 – 8 ounce containers Cool Whip, thawed

Instructions

1. Prepare the crust: Combine the Oreo cookie crumbs and melted butter in a bowl until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form a solid crust. Place it in the refrigerator to chill while you prepare the filling.
2. Make the cream cheese base: In a mixing bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and peppermint extract until the mixture is smooth and creamy with no lumps.
3. Melt the peppermint chips: In a microwave-safe bowl, combine 1 cup of Andes Peppermint Crunch Chips with the shortening. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and creamy, about 50-60 seconds total.
4. Incorporate melted chips: Immediately pour the melted peppermint chips into the cream cheese mixture and beat thoroughly until fully combined, ensuring the flavor is evenly dispersed.
5. Fold in whipped topping: Gently fold 8 ounces (about half) of the Cool Whip into the cream cheese mixture until well combined, maintaining a light and airy texture.
6. Assemble the cheesecake layer: Spoon the cream cheese filling evenly over the chilled Oreo crust and spread it out smoothly.
7. Add whipped topping layer: Spread the remaining container of Cool Whip evenly over the top of the cheesecake layer for a smooth, creamy finish.
8. Garnish and chill: Sprinkle the remaining 1 cup of Andes Peppermint Crunch Chips over the top. Refrigerate the cheesecake for 1-2 hours to allow it to set properly before serving.
9. Serve: Once set, cut into 24 squares and keep refrigerated in a sealed container until ready to serve.

Notes

• Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
• Press the crust firmly and evenly to prevent it from crumbling when slicing.
• Use shortening when melting peppermint chips to prevent them from seizing and to create a smooth consistency.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
• For a dairy-free option, substitute cream cheese and Cool Whip with vegan versions, though texture and taste may vary.
• If Andes Peppermint Crunch Chips are unavailable, chopped peppermint bark or similar peppermint candies may be used as a substitute.

Keywords: No Bake Cheesecake, Peppermint Cheesecake, Holiday Dessert, Oreo Crust Cheesecake, No Bake Dessert, Mint Cheesecake, Easy Cheesecake