White Chocolate Peppermint Cheesecake Recipe
This White Chocolate Peppermint Cheesecake combines a rich Oreo crust with a creamy white chocolate and peppermint-infused filling, topped with fluffy whipped cream and festive Andes mints. Perfect for holiday celebrations, this no-bake cheesecake delivers a refreshing minty flavor balanced by the smooth sweetness of white chocolate, all set in a decadent and creamy texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust
- 1 package (14.3 oz) Oreos
- 1/2 cup (113g) unsalted Butter, melted
For the Filling
- 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
For the Topping
- 1 cup (236ml) Heavy Whipping Cream
- 1/2 cup (65g) Powdered Sugar
- Additional chopped Andes mints or hot fudge sauce for garnish
Instructions
- Prepare the Crust: Lightly grease the edges of a 9-inch springform pan with cooking spray, then wipe with a paper towel. Line the bottom with parchment paper. Grind the Oreos into fine crumbs using a food processor or blender. Melt butter in the microwave for 30-45 seconds and mix into the crumbs until well coated. Press the crumb mixture firmly into the bottom and up the sides of the pan to form a thick crust. Refrigerate while preparing the filling.
- Melt the White Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and 4 tablespoons of heavy cream. Microwave at 50% power in 30-second increments, stirring in between, until melted and smooth. Set aside to cool.
- Make the Whipped Cream for Filling: Chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour 1 1/2 cups heavy whipping cream into the chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating on high until stiff peaks form. Set aside.
- Prepare the Cream Cheese Mixture: Beat the softened cream cheese until smooth, scraping down the sides as needed. Add granulated sugar and peppermint extract, then beat until fully combined.
- Add Melted White Chocolate: Incorporate the cooled white chocolate mixture into the cream cheese mixture, beating until fully blended.
- Fold in Whipped Cream and Mints: Gently fold the whipped cream into the cream cheese mixture until smooth. Mix in the chopped Andes mints evenly throughout the filling.
- Assemble and Chill: Pour the filling into the chilled crust, spreading evenly. Refrigerate for a minimum of 3 to 4 hours to set the cheesecake.
- Prepare the Topping: Repeat the whipped cream preparation with 1 cup heavy cream and 1/2 cup powdered sugar as done for the filling. Pipe whipped cream along the edges of the cheesecake using a large open star tip. Garnish with additional chopped Andes mints or drizzle with hot fudge sauce.
- Serve: Keep the cheesecake refrigerated until serving to maintain its structure and freshness.
Notes
- The cheesecake requires refrigeration to set properly, so allow at least 3-4 hours chilling time.
- Use full-fat cream cheese for the best creamy texture and flavor.
- Microwaving the chocolate at 50% power prevents scorching and ensures smooth melting.
- Chilling the mixing bowl and whisk helps achieve stable whipped cream.
- To make removal easier, run a knife along the edges of the springform pan before unlatching.
- Store cheesecake covered in the refrigerator and consume within 3-4 days for optimal freshness.
- For a stronger peppermint flavor, you can increase peppermint extract to 3/4 teaspoon, but do so cautiously to avoid overpowering the dessert.
Keywords: white chocolate peppermint cheesecake, no-bake cheesecake, holiday cheesecake, Oreo crust cheesecake, peppermint dessert
