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No Bake Peppermint Cheesecake Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This No Bake Peppermint Cheesecake is a creamy, festive dessert perfect for the holiday season. Featuring a crunchy Oreo cookie crust and a smooth peppermint-flavored cream cheese filling enriched with melted white chocolate, this cheesecake requires no baking and chills to set beautifully. Garnished with whipped cream and crushed peppermint candies, it offers a refreshing minty twist and a delightful combination of textures.

Ingredients

Crust

  • 35 Oreo cookies
  • 5 Tablespoons (71 g) unsalted butter, melted

Filling

  • 1 ¼ cup (300 ml) heavy whipping cream, cold
  • 24 ounces (3 packages, 678 g) full-fat cream cheese, softened to room temperature
  • 1 ¼ cup (140 g) powdered sugar
  • 2 teaspoons peppermint extract
  • ¼ cup (57 g) sour cream
  • 6 ounces white chocolate, melted and slightly cooled
  • Red food coloring (optional)

Garnish

  • Whipped cream
  • Crushed peppermint candies

Instructions

  1. Make cookie crust: Pulse the Oreo cookies in a food processor or blender until finely ground. Transfer the crumbs to a large bowl and stir in the melted butter until well combined.
  2. Assemble the crust: Firmly press the cookie crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan using the bottom of a measuring cup or your fingers to create an even layer.
  3. Chill crust: Place the crust in the freezer for 30 minutes to set firmly.
  4. Whip heavy cream: Chill the mixing bowl and beaters in the freezer for 10 minutes. Then whip the cold heavy cream in the chilled bowl with a stand mixer or hand mixer on high speed until stiff peaks form, about 3 minutes. Transfer whipped cream to another bowl and refrigerate until ready to use.
  5. Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and powdered sugar together on medium-high speed for 2 to 3 minutes until light and fluffy.
  6. Add peppermint extract and sour cream: Mix in the peppermint extract and sour cream on medium speed until smooth, about 1 minute. Gently fold in the melted white chocolate until fully incorporated.
  7. Incorporate whipped cream and color: Fold the whipped cream gently into the cream cheese mixture until homogenous. Add a few drops of red food coloring if desired, folding until the color is even with no streaks.
  8. Fill the crust: Remove the crust from the freezer and spoon the cheesecake filling evenly into the prepared crust. Smooth the top using a spatula.
  9. Chill cheesecake: Cover the pan with plastic wrap or tin foil without letting it touch the surface of the cheesecake. Refrigerate for 6 to 8 hours or overnight until firm.
  10. Serve: Use a knife or metal spatula to loosen the edges of the cheesecake from the pan, then carefully remove the springform pan. Slice and serve garnished with whipped cream, crushed peppermint candies, and shaved white chocolate if desired.

Notes

  • Chilling the mixing bowl and beaters helps achieve stiff peaks when whipping the cream.
  • Pressing the crust firmly ensures a stable base for the cheesecake filling.
  • Letting the cheesecake chill overnight provides the best texture and ease of slicing.
  • Use full-fat cream cheese and cream for a rich, creamy texture.
  • Optional red food coloring adds festivity but can be omitted.
  • Garnish creatively with crushed peppermint candies and whipped cream to enhance appearance and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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