Dessert

Decadent Peppermint Cheesecake with Oreo Crust Recipe

Name: Decadent Peppermint Cheesecake with Oreo Crust Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 24 Oreo Cookies (Crushed; can swap with gluten-free cookies); 1/2 cup Unsalted Butter (Melted); 2 packages Cream Cheese (At room temperature); 3/4 cup Granulated Sugar; 1 cup Sour Cream (Or Greek yogurt for a lighter option); 3 large Eggs (At room temperature); 1 teaspoon Pure Peppermint Extract; 1 cup Heavy Cream (Whipped); 1/4 cup Powdered Sugar; Additional peppermint extract (optional, to taste); 1/2 cup Peppermint Chips (Or crushed candy canes); Candy Cane or Chocolate Toppings (For decoration and added flavor)

ByElla Hart January 8, 2026January 8, 2026

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Introduction

This Decadent Peppermint Cheesecake with Oreo Crust Delight is a festive treat perfect for the holiday season or any time you crave a cool, creamy dessert. The rich cream cheese filling is infused with peppermint and rests on a crunchy Oreo crust, topped with fluffy whipped cream and peppermint chips for added texture and flavor.

A close-up of a two-layer dessert on a white plate, featuring a thick, dark brown crumbly bottom crust and a thick, smooth, creamy off-white middle layer. The top layer is decorated with evenly spaced swirls of white whipped cream that are softly textured and adorned with small red and green candy pieces. Each swirl is topped with a partial miniature red and white candy cane, while red candy crumbs are scattered gently on the cream, adding a festive look. The dessert is set against a white marbled background with warm, blurry yellow lights in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo Cookies (Crushed, can swap with gluten-free cookies)
1/2 cup Butter (Melted, use unsalted for better flavor control)
2 packages Cream Cheese (At room temperature for easy blending)
3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)
1 cup Sour Cream (Greek yogurt can be a lighter option)
3 large Eggs (At room temperature for optimal incorporation)
1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)
1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)
1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)
1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)
Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch deep cake pan with parchment paper.
Step 2: Crush the Oreo cookies in a zip-top bag until finely broken, then mix them with the melted butter until the crumbs are evenly coated.
Step 3: Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.
Step 4: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, eggs, and peppermint extract, blending until the mixture is well combined and smooth.
Step 5: Pour the cheesecake filling over the chilled crust. Place the pan in a water bath and bake for approximately 1 hour and 20 minutes until the edges are set but the center still slightly wobbly.
Step 6: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then refrigerate the cheesecake for at least 5 hours or overnight for best results.
Step 7: In a clean bowl, whip the heavy cream with the powdered sugar until fluffy peaks form. Add a little extra peppermint extract if you desire a stronger peppermint flavor.
Step 8: Frost the chilled cheesecake with the whipped cream, then sprinkle with peppermint chips or crushed candy canes.
Step 9: For an extra festive touch, drizzle melted chocolate over the top just before serving.

Tips & Variations

Use gluten-free cookies instead of Oreos for a gluten-free crust option.
Swap sour cream for Greek yogurt to lighten up the filling while maintaining creaminess.
Crushed candy canes can replace peppermint chips for a crunchier texture and classic holiday flavor.
To avoid cracking, bake the cheesecake in a water bath and cool it slowly with the oven door ajar.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, allow it to sit at room temperature for 15-20 minutes or enjoy chilled. Leftover whipped cream topping can be refrigerated separately and added fresh before serving. This cheesecake does not freeze well due to the whipped cream topping.

How to Serve

The image shows a three-layered dessert on a white plate with a white marbled texture background. The bottom layer is a thick, dark brown crumbly crust. On top of this is a smooth, creamy white cheesecake layer. The cheesecake is decorated with swirls of white whipped cream, each topped with small red and white candy cane pieces and sprinkled with red and green crushed candy bits. The whipped cream swirls are evenly spaced around the cheesecake's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of pure peppermint extract?

Pure peppermint extract is recommended to preserve the classic peppermint flavor. Regular mint extract can taste different and may alter the final flavor of the cheesecake.

How do I prevent my cheesecake from cracking?

Using a water bath during baking and allowing the cheesecake to cool slowly with the oven door ajar helps prevent cracking by providing a gentle, even heat and gradual cooling.