Follow Me On Social Media!
No-Bake Peppermint Oreo Cheesecake: The Ultimate Holiday Dessert Without Turning on the Oven
When the holiday season arrives, desserts become more than just sweets—they turn into traditions, centerpieces, and memories shared around the table. No-Bake Peppermint Oreo Cheesecake is one of those recipes that instantly feels festive while remaining incredibly simple to prepare. With its crisp Oreo crust, silky peppermint-infused filling, and refreshing candy cane finish, this cheesecake delivers maximum flavor with minimal effort.
Unlike traditional baked cheesecakes that require water baths, precise temperatures, and long cooling times, this version is entirely no-bake. That makes it ideal for busy holiday schedules, warm climates, or anyone who wants a stress-free dessert that still looks and tastes impressive.
This recipe is designed to be approachable for beginners while still delivering bakery-style results. Whether you are preparing a Christmas dessert table, hosting a winter gathering, or simply craving a creamy peppermint treat, this cheesecake checks every box.
Why You’ll Love This No-Bake Peppermint Oreo Cheesecake
There are countless reasons this dessert earns a permanent spot in holiday recipe collections:
- No oven required, making it perfect for crowded holiday kitchens
- Make-ahead friendly, ideal for entertaining
- Balanced sweetness, with chocolate, mint, and cream in harmony
- Visually festive, with natural holiday colors and textures
- Crowd-pleasing, even for non-cheesecake lovers
The combination of Oreos and peppermint creates a familiar yet elevated flavor profile that appeals to both kids and adults.
Ingredients
Oreo Crust
- 24 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
Peppermint Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1½ cups heavy whipping cream, cold
- 10 Oreo cookies, roughly chopped
Toppings (Optional but Recommended)
- Crushed candy canes or peppermint candies
- Additional Oreo crumbs
- Whipped cream
Instructions
- Prepare the Oreo Crust
In a mixing bowl, combine crushed Oreo cookies with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or measuring cup to compact the crust evenly. Refrigerate for at least 20 minutes to set. - Whip the Cream
In a chilled bowl, whip the cold heavy cream until stiff peaks form. Set aside in the refrigerator. - Mix the Cheesecake Base
In a separate large bowl, beat the softened cream cheese until smooth and lump-free. Add powdered sugar, vanilla extract, and peppermint extract. Mix until fully combined and creamy. - Fold in Whipped Cream
Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to maintain a light, airy texture. - Add Oreo Pieces
Fold in the chopped Oreo cookies until evenly distributed throughout the filling. - Assemble the Cheesecake
Spread the filling over the chilled crust, smoothing the top evenly. Tap the pan gently on the counter to release any air bubbles. - Chill Until Set
Cover and refrigerate for at least 6 hours, preferably overnight, until fully firm. - Decorate and Serve
Before serving, garnish with crushed candy canes, Oreo crumbs, and whipped cream as desired. Slice with a clean, sharp knife for neat portions.
Expert Tips for Perfect Results
- Use room-temperature cream cheese to avoid lumps in the filling.
- Peppermint extract is potent—measure carefully to prevent overpowering the cheesecake.
- Chill overnight for the cleanest slices and best texture.
- Line the pan base with parchment for easy removal.
Flavor Variations and Customizations
- Chocolate Peppermint Cheesecake: Add ¼ cup melted dark chocolate to the filling.
- Mini Cheesecakes: Press crust into muffin liners and divide filling evenly.
- Extra Minty: Add crushed peppermint candies directly into the filling.
- Reduced Sweetness: Use less powdered sugar and darker chocolate Oreos.
Serving Suggestions
This cheesecake pairs beautifully with:
- Hot chocolate or peppermint mocha
- Espresso or black coffee
- A holiday dessert board with cookies and fudge
Serve chilled straight from the refrigerator for the best texture.
Storage and Make-Ahead Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze slices individually for up to 1 month. Thaw overnight in the fridge.
- Make-Ahead: Prepare up to 48 hours before serving.
No Bake Peppermint Oreo Cheesecake
A creamy no-bake cheesecake made with an Oreo crust and peppermint-infused filling, perfect for holidays and festive occasions.
Ingredients
Equipment
Method
- Mix crushed Oreos with melted butter and press into a springform pan. Chill to set.
- Whip heavy cream to stiff peaks and refrigerate.
- Beat cream cheese, powdered sugar, vanilla, and peppermint extract until smooth.
- Fold whipped cream gently into the cream cheese mixture.
- Fold in chopped Oreos.
- Spread filling over crust and smooth the top.
- Refrigerate at least 6 hours or overnight until firm.
- Garnish and slice before serving.
Notes
For best results, chill overnight and measure peppermint extract carefully.
A Festive Dessert with Modern Roots
No-bake cheesecakes gained popularity as home refrigeration improved, allowing creamy desserts to set without heat. Pairing peppermint with chocolate has long been associated with winter holidays, making this cheesecake a modern take on classic seasonal flavors.
Final Thoughts
No-Bake Peppermint Oreo Cheesecake is proof that impressive desserts do not need to be complicated. With simple ingredients, minimal prep, and a stunning final presentation, it is the perfect addition to any holiday celebration.
Once you try it, this recipe will quickly become a yearly tradition.
