Introduction

This White Chocolate Peppermint Cheesecake is a festive and creamy dessert that combines the richness of white chocolate with the refreshing flavor of peppermint. Perfect for holiday gatherings or any special occasion, it features a crunchy Oreo crust and a smooth, minty filling topped with whipped cream and chopped Andes mints.

The image shows a slice of creamy white cheesecake on a white plate with a gold fork beside it. The cheesecake has two layers: a dark, crumbly chocolate crust at the bottom and a thick, smooth white cheesecake layer on top. The top of the cheesecake is decorated with a drizzle of dark chocolate sauce dripping down the sides and small red sprinkles scattered on the surface. In the background, there are blurred slices of cheesecake with white whipped topping and red toppings. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (14.3 oz) Oreos
1/2 cup (113g) unsalted butter, melted
8 ounces Ghirardelli white chocolate bar, chopped (or white chocolate chips)
1 1/2 cups (413ml) heavy whipping cream, plus 4 tablespoons, divided
1/2 cup (65g) powdered sugar
16 ounces (452g) full-fat cream cheese
1/2 cup (95g) granulated sugar
1/2 teaspoon peppermint extract
1 cup Andes mints, chopped
1 cup (236ml) heavy whipping cream (for topping)
1/2 cup (65g) powdered sugar (for topping)

Instructions

Step 1: Prepare a 9-inch springform pan by lightly greasing the edges with cooking spray and wiping gently with a paper towel. Line the bottom with parchment paper.
Step 2: Grind the Oreo cookies into fine crumbs using a food processor or blender.
Step 3: Melt the butter in a microwave-safe bowl for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until well coated.
Step 4: Press the crumb mixture firmly into the bottom and up the sides of the springform pan to create a thick crust. Refrigerate while preparing the filling.
Step 5: To melt the white chocolate, combine it with 4 tablespoons of heavy whipping cream in a microwave-safe bowl. Heat at 50% power in 30-second increments, stirring each time until smooth. Set aside to cool.
Step 6: Chill a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Set aside.
Step 7: Beat the softened cream cheese until smooth, scraping the sides as needed. Add granulated sugar and peppermint extract and beat until combined.
Step 8: Mix the melted white chocolate into the cream cheese mixture until fully incorporated.
Step 9: Gently fold the whipped cream and chopped Andes mints into the cream cheese mixture until smooth.
Step 10: Pour the filling into the prepared crust and spread evenly. Refrigerate for at least 3 to 4 hours to set.
Step 11: For the topping, prepare another batch of whipped cream as described earlier. Pipe the whipped cream around the edges of the cheesecake using a large open star tip. Garnish with additional chopped Andes mints or hot fudge sauce if desired.
Step 12: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the other flavors.
If you don’t have Andes mints, substitute chopped candy canes or peppermint bark for a similar effect.
To make the crust gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.
Allow the white chocolate mixture to cool slightly before mixing it into the cream cheese to avoid lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until serving to maintain texture and freshness. Reheat is not recommended since this is a no-bake cheesecake and best enjoyed cold.

How to Serve

A slice of cheesecake sits on a white plate on a white marbled surface. The cheesecake has three layers: a dark brown crumbly base, a thick middle layer of smooth white cream, and a top layer of white whipped cream decorated with red sprinkles. Dark chocolate sauce drips down from the whipped cream layer onto the cream cheese layer. In the background, more similar slices are visible, topped with white whipped cream and red bits. A woman's hand holds a golden fork near the plate. 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 can be made a day in advance and stored in the refrigerator. It actually tastes better after the flavors have had time to meld together.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 1 month. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.