Introduction

This Easy Peppermint Cheesecake is a festive holiday treat that combines a rich white chocolate filling with a crunchy Oreo crust and refreshing peppermint flavor. It’s beautifully decorated and perfect for sharing at any winter celebration.

The image shows three small cheesecake slices on a white plate with a white marbled texture background. Each slice has two layers: a thick, dark brown crumbly crust on the bottom, and a creamy, light beige cheesecake layer on top with small red specks mixed inside. On top of each cheesecake slice is a swirl of white whipped cream topped with crushed red and green peppermint pieces scattered also on the plate around the slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
5 tablespoons unsalted butter, melted
1 cup cold heavy whipping cream
2 packages cream cheese, softened (8 ounces each)
1 ½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch, plus additional for topping
Whipped cream, for topping

Instructions

Step 1: Prepare the crust by processing the Oreo cookies into fine crumbs. Mix the crumbs with the melted butter until the mixture resembles wet sand. Press three-quarters of this mixture into the bottom of a 9-inch springform pan, reserving the rest for topping. Bake at 350°F (175°C) for 8–10 minutes and let cool completely.
Step 2: Make the filling by beating the softened cream cheese until smooth. Gradually add the white chocolate chips and beat until fully incorporated and creamy. Stir in the peppermint extract and gently fold in the chopped Andes Peppermint Crunch, reserving some for topping.
Step 3: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50–60 minutes, until the edges are set and the center has a slight wobble.
Step 4: Turn off the oven and crack the door open. Leave the cheesecake inside for one hour to cool gradually. Remove it from the water bath and let cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
Step 5: Loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base. Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch before serving.

Tips & Variations

For an extra peppermint punch, add a few drops of peppermint extract to the whipped cream topping.
Use a food processor to crush the Oreos evenly and quickly for a consistent crust texture.
Substitute Andes Peppermint Crunch with crushed candy canes if Andes chocolate is unavailable.
Allow the cheesecake to chill overnight for the best flavor and texture.

Storage

Store the cheesecake covered loosely in the refrigerator for up to 4 days. To serve, bring it to room temperature for about 15 minutes. Leftovers can be frozen by wrapping tightly in plastic wrap and then foil; thaw overnight in the fridge before serving.

How to Serve

The image shows three small cheesecake slices on a white plate with a white marbled texture underneath. Each cheesecake has two layers: a thick, crumbly dark brown base layer and a thick creamy light yellow top layer with small red specks inside. On top of each slice, there is a swirl of white whipped cream with small pieces of crushed red and white peppermint sprinkled over it. Some crushed peppermint is also scattered on the plate around the slices. The focus is on the front cheesecake slice, with the others slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Using a water bath helps prevent cracks and ensures even baking, but if you don’t have one, bake the cheesecake on the middle rack and place a pan of water on the lower rack to add moisture to the oven.

How do I soften cream cheese quickly?

Let cream cheese sit at room temperature for about an hour, or microwave it in short 10-second bursts until softened but not melted to ensure a smooth filling.