Description
This festive Candy Cane Cheesecake combines a crunchy Oreo crust with a creamy peppermint and cream cheese filling, beautifully swirled with red food coloring and crushed candy canes for a refreshing holiday treat. Perfect for Christmas celebrations, this no-bake cheesecake delivers a delightful minty sweetness and a smooth, rich texture.
Ingredients
Scale
For the Crust:
- 30 Oreos
- 7 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (or more to taste)
- 1 & 1/4 cups heavy whipping cream
- 1/3 cup crushed candy canes/peppermints
- Red gel food coloring
Instructions
- Make the Oreo Crust: Place the Oreos in the body of a food processor and process until they turn into small crumbs. Drizzle in the melted butter while pulsing, then stir with a spoon to ensure the crumbs are evenly coated.
- Press the Crust: Press the Oreo crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a flat glass or measuring cup to pack it tightly. Place the crust in the freezer to set while preparing the filling.
- Whip the Cream Cheese: In a large bowl, use an electric hand mixer or stand mixer with a paddle attachment to whip the softened cream cheese until smooth and creamy.
- Add Sugars and Extracts: Add the granulated sugar to the cream cheese and mix well. Then incorporate the powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined.
- Fold in Whipped Cream: Gently fold the heavy whipping cream into the cream cheese mixture until no streaks remain. Taste and add more peppermint extract if desired for a stronger mint flavor.
- Add Candy Canes and Divide: Fold the crushed candy canes into the mixture for added texture and flavor. Divide the mixture into two bowls.
- Color One Portion: Add red gel food coloring to one of the bowls and mix until you achieve a pink shade you like.
Notes
- For a firmer crust, chill the crust in the freezer for at least 30 minutes before adding the filling.
- Adjust the amount of peppermint extract based on your preference – start with 1/4 teaspoon and add more for a stronger mint flavor.
- Use gel food coloring to avoid altering the consistency of the filling.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Crushed candy canes add crunch and peppermint flavor but can be omitted or substituted with peppermint chips if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Candy Cane Cheesecake, Peppermint Cheesecake, Oreo Crust Cheesecake, Holiday Dessert, No-Bake Cheesecake
