No-Bake Peppermint Oreo Cheesecakes – a delicious recipe with Cookie, Unsalted Butter, Cream Cheese, Cream, White Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare crust, in a small bowl, combine Oreo cookie crumbs and melted butter. Stir until thoroughly combined. Set aside.
2
To make the cheesecake batter, in a large bowl, combine cream cheese, heavy cream, white sugar, peppermint extract and vanilla extract. Using an electric hand mixer or stand mixer with fitted paddle attached, beat mixture until smooth and creamy, about 3-4 minutes. Stir in red food coloring.
3
To assemble cheesecake in mini mason jars, spoon about 4 tablespoons of cookie crumbs onto the bottom of 4 mason jars. Lightly press down with a spoon. Add about 1/2 cup of cheesecake batter on top of cookie crumbs. Top with sprinkles or crushed candy canes. Refrigerate until firm, at least 30 minutes, or until ready to serve.
4
To assemble cheesecake in pie form, spread Oreo cookie crumbs onto the bottom of a 9 inch springform pan and lightly press down. Add cheesecake filling and spread in an even layer, followed by sprinkles or crushed candy canes. Refrigerate until firm, at least 30 minutes, or until ready to serve.
5
Enjoy!
525
kcal
Calories
47
g
Fat
21
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Crushed Oreo Cookie Crumbs (About 25 Oreo Cookies), 3 Tablespoons Unsalted Butter, melted, 1 package (8 Oz. Size) Cream Cheese, Softened, 1 cup Heavy Whipping Cream, and more.
Yes, No-Bake Peppermint Oreo Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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