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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.

Ingredients

Scale

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

Find it online: https://topreci.com/no-bake-peppermint-cheesecake-recipe/