No Bake Peppermint Oreo Cheesecake
This No Bake Peppermint Oreo Cheesecake is holiday dessert magic. A crushed Oreo crust holds a fluffy peppermint Oreo cheesecake filling, topped with hot fudge, whipped cream, and plenty of crushed cookies and peppermints for that festive crunch. No oven required — just mix, chill, and slice into creamy, cool perfection. Perfect for Christmas parties!
Servings: 8
Ingredients
Crust
- 1½ cups oreo cookie crumbs
- 1/3 cup butter melted
- More cookies for the sides
Cheesecake
- 4 blocks cream cheese softened to room temperature (8oz blocks)
- 4 tablespoons sugar
- 1 cup chopped oreos
- 1 teaspoon peppermint extract
- 2 cups heavy cream
Topping
- Hot fudge for drizzling
- Crushed oreos
- Crushed peppermints
- Whipped cream
Instructions
- Melt the butter and stir it into the Oreo crumbs until everything’s evenly coated.
- Press the mixture into the bottom of an 8-inch springform pan, packing it down firmly with the back of a spoon (I like using a metal measuring spoon for clean edges). Take the crumbs slightly up the sides for a sturdy crust.
- Line the inside edge of the pan with whole Oreos standing upright to create a dramatic cookie border. Set aside while you prep the filling.
- In a large mixing bowl, beat the cream cheese, sugar, crushed Oreos, and peppermint extract with an electric mixer until smooth and well combined.
- Pour in the heavy cream and whip until the mixture is fluffy and light.
- Transfer the filling to your crust, smoothing out the top. Cover and refrigerate for at least 6 hours, or freeze for 4 hours until set.
- Just before serving, drizzle with warm hot fudge, then sprinkle generously with crushed peppermints and extra cookie crumbs.
- Slice and serve with a dollop of whipped cream and maybe even a full Oreo on top for good measure.