This No Bake Peppermint Oreo Cheesecake features an easy Oreo crust and a creamy peppermint-and-chocolate filling studded with crushed Oreos. It takes about 20 minutes to prep and can be made ahead—perfect for holiday gatherings or any time you want a festive, minty dessert. Use gluten-free Oreos to make it gluten free.
Peppermint and chocolate are a classic pairing, and this cheesecake combines both with the crunch and flavor of Oreos. It’s simple to prepare and a welcome addition to holiday dessert tables.
This recipe is easy to adapt: swap in gluten-free Oreos if needed, or garnish with extra crushed candy canes for a more festive look.
Why you’ll love this no-bake peppermint cheesecake
- No baking required. Save oven space—this dessert sets in the refrigerator or freezer so you can focus on other dishes.
- Mint and chocolate together. The peppermint extract and crushed candy canes pair perfectly with the chocolate cookie crust and Oreo pieces in the filling.
- Make-ahead friendly. The cheesecake needs time to chill, so making it a day in advance gives the best results and less stress on serving day.
Difference between baked and no-bake cheesecake
Baked cheesecake uses eggs and is cooked to set, producing a denser, firmer texture. No-bake cheesecake sets by chilling and relies on whipped cream folded into the cream cheese mixture to create a lighter, mousse-like texture. For this recipe, allow at least 8 hours to chill for the best set; freezing can speed this up if necessary.
Recipe ingredients
- Oreos: One 19.1 oz package total. Use classic Oreos or a gluten-free variety if needed. Avoid double-stuff for the crust.
- Butter: Unsalted, melted—used to bind the Oreo crust.
- Sugar: A small amount for the crust and granulated sugar for the filling.
- Cream cheese: Full-fat, softened to room temperature for a smooth filling.
- Heavy whipping cream: Very cold, whipped to stiff peaks to stabilize the filling. Use heavy cream rather than lower-fat whipping cream.
- Sour cream: Room temperature improves texture and flavor.
- Powdered sugar: Sweetens and helps stabilize the whipped cream.
- Crushed peppermint or candy canes: Finely crushed for a pleasant crunch; reserve some larger pieces for garnish if you like.
- Peppermint and vanilla extract: Both add balance—don’t omit the vanilla, which enhances the cheesecake flavor.
Step-by-step instructions
Prepare the crust: Place 30 Oreos in a food processor and process until very fine. Mix the cookie crumbs with melted butter and 1 tablespoon sugar until crumbly. Press the mixture firmly into a parchment-lined 9×9-inch pan or a 9-inch springform pan in an even layer. Chill in the freezer for about 15 minutes while you make the filling.
Make the filling: In a medium bowl, beat softened cream cheese with 3/4 cup granulated sugar until smooth. Add 1/2 cup sour cream, 1/2 teaspoon vanilla, and 1 1/2 teaspoons peppermint extract; beat until combined.
In a separate cold bowl, whip 1 1/4 cups very cold heavy whipping cream with 1/2 cup powdered sugar until stiff peaks form. Gently fold the whipped cream and about 1/4 cup finely crushed candy cane pieces into the cream cheese mixture, taking care not to deflate the whipped cream.
Fold in crushed Oreos: Gently fold in 12 coarsely crushed Oreos using a food processor pulse or a rolling pin in a bag.
Transfer the filling to the chilled crust and smooth into an even layer. Chill in the refrigerator for about 8 hours (or freeze for 2 hours to speed the process). Before serving, sprinkle with remaining crushed Oreos and extra candy cane pieces or sprinkles. Slice and enjoy.
Recipe tips
- Bring cream cheese and sour cream to room temperature. This prevents lumps and ensures a smooth filling.
- Crush candy canes finely. Tiny pieces give a pleasant crunch without being too chewy; reserve a few larger pieces to decorate the top.
- Crush the Oreo crumbs very fine for the crust. A fine crust presses together better and slices more cleanly.
- Optional coloring: If you want a festive tint, add a drop or two of food coloring when folding in the whipped cream.
- Chill thoroughly. Proper chilling makes slicing cleaner and the cheesecake hold its shape.
Tips for cutting this cheesecake
- Chill the cheesecake well; freezing for the last 30 minutes helps.
- Warm a sharp knife under hot water, wipe it dry, then slice.
- Wipe the knife between cuts for clean slices.
To make this recipe gluten free
Swap in gluten-free Oreos for the crust and filling. The rest of the recipe remains the same—gluten-free Oreos work well in this dessert.
Storage
Store the chilled cheesecake in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap tightly (preferably without toppings) and place in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Other holiday treats
- Peppermint No Bake Brownies
- Golden Oreo Truffles
- Christmas Shortbread Cookies
- No Bake Caramel Apple Cheesecake
- Cheesecake Stuffed Cinnamon Crescent Roll Wreath
- No Bake Oreo Cheesecake Cups
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No Bake Peppermint Oreo Cheesecake
Ingredients
For the crust
- 30 Oreos, very finely crushed (use entire 19.1 oz package)
- 5 T butter, melted
- 1 T sugar
For the filling
- 16 oz softened cream cheese (two 8-oz blocks), room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 1 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup finely crushed candy canes or mints
- 12 Oreos, coarsely crushed
Optional topping
- 6 Oreos, crushed
- Extra crushed candy cane
Instructions
For the Oreo crust
- Process 30 Oreos until fine. Mix crumbs with melted butter and 1 tablespoon sugar. Press firmly into a parchment-lined 9×9 pan or a greased 9-inch springform pan. Freeze 15 minutes.
Prepare the cheesecake filling
- Beat cream cheese and 3/4 cup sugar until smooth. Add sour cream, vanilla, and peppermint extract and mix until combined.
- Whip heavy cream and 1/2 cup powdered sugar to stiff peaks. Gently fold whipped cream and crushed candy canes into the cream cheese mixture, then fold in 12 crushed Oreos.
- Spread the filling over the chilled crust and smooth. Chill at least 8 hours (or freeze about 2 hours) until set.
- Top with remaining crushed Oreos and extra candy cane pieces if desired. Slice and serve. Store refrigerated for 3–4 days or freeze wrapped for longer storage.
Notes
- Crush candy canes finely for a pleasant, not overly chewy texture. Reserve larger pieces for garnish.
- Crush Oreo crumbs very fine for the crust to ensure a tidy slice.
- If desired, add a drop of food coloring when folding in the whipped cream for a festive hue.
- Chill thoroughly for best slicing results; if under-chilled the cheesecake will be softer and messier to serve.
- Cutting tips: chill well, warm the knife under hot water and dry it between slices for clean cuts.
Nutrition
Calories: 444 kcal, Carbohydrates: 45 g, Protein: 4 g, Fat: 29 g, Saturated Fat: 15 g, Sugar: 32 g. Nutrition is an approximation.
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Springform Pan
9×9 inch Baking Pan
Hand Mixer
Mixing Bowls
Food Processor