Peppermint Oreo Cheesecake Recipe

By: June Owens

If I ask you which candy is the shining star of the holiday season, what comes to mind? Think about the swirls of red and white and the bright flavor that detours from the traditional spiced treats. You got it, it’s peppermint! Though often found in candy cane form hanging on a Christmas tree, the sweet mint flavor is great inside a variety of recipes and adds a nice texture when used as a topping. And for me, there’s nothing better than combining this tasty treat with all things chocolate, from the infamous peppermint mocha to this recipe for (no-bake … yes, you read that right 😊) Peppermint Oreo Cheesecake.

WHAT YOU NEED

• 30 Oreo cookies (approx. 3 cups if you’re purchases them already crumbled)
  • Yes, leave the filling in and note: a Ninja or other food processor does the work of crumbling these in a matter of seconds.
• ½ cup melted butter
• 16 ounces softened cream cheese
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 cups Andes Peppermint Crunch Chips, equally divided into 1 cup portions
  • These little gems are a holiday winner in any recipe and will help create a beautiful pink layer in this dessert!
• 2 teaspoons shortening (like Crisco)
  • It helps in thinning the chocolate and keeps it from seizing when melted.
• 16 ounces thawed Cool Whip, equally divided into 8 ounce portions

WHAT YOU DO

• Combine the Oreo crumbs with the melted butter, press firmly into the bottom of a 9x13 baking dish, and refrigerate immediately.
• Beat the cream cheese, sugar, vanilla extract, and peppermint extract together until creamy.
• Place 1 cup Andes Peppermint Crunch Chips and shortening in a microwave safe bowl, heat for 30 seconds, stir, heat for an additional 30 seconds, and then stir until creamy.
• Immediately pour the melted chips into the cream cheese mixture and beat until well combined, scraping sides down as needed.
• Gently fold in 8 ounces of Cool Whip until mixed and then spoon evenly over the crust.
• Spread the other container of Cool Whip on the cheesecake layer and sprinkle with the remaining Andes Peppermint Crunch Chips.
• Cover and refrigerate 1-2 hours before serving.

What are you waiting for? This yumminess takes less than 15 minutes to put together. You’ll have it chilling in no time and be able to get a little extra holiday shopping in while it is finishing. And hey, grab that peppermint mocha while out and let this holiday star add some extra sparkle to your day!