Introduction

This Easy Peppermint Cheesecake is the perfect festive treat for the holiday season. Combining a crunchy Oreo crust with a smooth white chocolate and peppermint filling, it delivers refreshing winter flavors in every bite. Simple to make and beautifully decorated, it’s sure to impress your guests.

Four small square pieces of cheesecake sit on a white plate, each with two distinct layers: a thick, dark brown crumbly base and a thick, creamy white top layer speckled with small red bits. On top of each piece is a swirl of white whipped cream sprinkled with crushed red and white candy pieces and tiny green flakes. Additional crushed candy is scattered around the plate. The plate rests on a white marbled texture. 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 ounce 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 Oreo cookies into fine crumbs. Mix the crumbs with melted butter until the texture resembles wet sand. Press three-quarters of this mixture evenly into the bottom of a 9-inch springform pan, saving the rest for topping. Bake the crust at 350°F (175°C) for 8-10 minutes, then allow it to cool completely.
Step 2: Beat the softened cream cheese until smooth and creamy. Gradually add the white chocolate chips, beating continuously until fully incorporated. Stir in the peppermint extract, then gently fold in the chopped Andes Peppermint Crunch, reserving some for garnish.
Step 3: Pour the cream cheese filling over the cooled Oreo crust. Wrap the springform pan tightly with aluminum foil and place it inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center still has a slight wobble.
Step 4: Turn off the oven and slightly crack the door open. Leave the cheesecake inside for 1 hour to cool gradually. Remove from the water bath and place on a wire rack to cool completely. Cover loosely with foil and refrigerate for at least 6 hours, preferably overnight, to set.
Step 5: Once chilled, loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base. Top the cheesecake with whipped cream and garnish with the reserved chopped Andes Peppermint Crunch before serving.

Tips & Variations

For a richer crust, you can add a tablespoon of sugar to the Oreo crumbs before mixing with butter.
If you prefer a stronger peppermint flavor, increase the peppermint extract to ¾ teaspoon, but add gradually to avoid overpowering.
Use a double boiler to gently melt the white chocolate chips beforehand for an even smoother filling texture.
Try substituting Andes Peppermint Crunch with crushed candy canes for a similar texture and minty taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To retain freshness, keep it tightly wrapped with plastic wrap or in an airtight container. When ready to serve, let it sit at room temperature for about 15 minutes for a softer texture. Avoid freezing, as the texture of the white chocolate filling may become compromised.

How to Serve

The image shows four small cheesecake slices on a white plate with a white marbled texture underneath. Each cheesecake slice has two layers: a dark brown crumbly base and a creamy white layer with small red specks inside. On top of each slice, there is a swirl of white whipped cream sprinkled with crushed red and white pieces, and a little green herb garnish. Some crushed pieces are also scattered on the plate. The background is softly blurred, focusing on the cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal to prepare a day in advance. Chilling overnight allows the flavors to meld and the texture to set perfectly.

What can I use if I don’t have Andes Peppermint Crunch?

You can substitute chopped peppermint candies, crushed candy canes, or even peppermint bark to maintain the minty crunch in the filling and as a garnish.