Dessert

Easy Peppermint Cheesecake Recipe-Holiday Treat Recipe

ByMarina Montclair January 9, 2026January 9, 2026

Introduction

This easy peppermint cheesecake is a festive holiday treat that combines a rich white chocolate filling with a crunchy Oreo crust. The refreshing peppermint flavor and creamy texture make it perfect for celebrations or cozy winter gatherings.

The image shows four mini cheesecakes on a white plate with a dark cloth underneath. Each cheesecake has three layers: a bottom crust layer that looks dark and crumbly, a thick middle layer of creamy white cheesecake with tiny red specks inside, and a top layer of white whipped cream swirled in a tall peak. The whipped cream is sprinkled with crushed red and white peppermint pieces and small green bits. Some crushed peppermint pieces are scattered on the plate around the cheesecakes. The background is 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 the Oreo cookies into fine crumbs. Mix the crumbs with melted butter until the mixture resembles wet sand. Press three-quarters of this mixture into the bottom of a 9-inch springform pan, saving the rest for topping. Bake at 350°F (175°C) for 8-10 minutes, then let cool completely.
Step 2: Make the filling by beating the softened cream cheese until smooth. Gradually add white chocolate chips and continue beating until fully incorporated and creamy. Stir in peppermint extract, then fold in the chopped Andes Peppermint Crunch, reserving some for topping.
Step 3: Pour the filling over the cooled crust. Wrap the springform pan tightly with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50-60 minutes, until the edges are set and the center has a slight wobble.
Step 4: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for one hour to cool gradually. Remove from the water bath and let cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours or preferably overnight.
Step 5: Loosen the cheesecake from the pan sides and remove the springform ring. Sprinkle the reserved Oreo crumbs around the base. Top with whipped cream and sprinkle with the reserved chopped Andes Peppermint Crunch before serving.

Tips & Variations

For a more intense peppermint flavor, add an extra ¼ teaspoon of peppermint extract, but be careful not to overpower the white chocolate.
Use a water bath to prevent cracks and ensure a smooth, creamy cheesecake texture.
If you don’t have Andes Peppermint Crunch, substitute with crushed candy canes or peppermint bark.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, consume within this period. To reheat slightly, let the cheesecake sit at room temperature for 15-20 minutes before serving; avoid microwaving to preserve the creamy texture.

How to Serve

The image shows four small cheesecake slices on a white plate placed on a white marbled surface. Each slice has three layers: a thick, dark brown crumbly base at the bottom, a creamy off-white middle layer with small red pieces inside, and a swirl of white whipped cream on top. The whipped cream is sprinkled with small red and green bits, likely crushed candy canes and mint. Some crushed red and white pieces are scattered around the plate near the slices. The focus is clear on the closest slice, with the others softly blurred in the background. 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 tastes even better when made a day in advance, allowing the flavors to meld. Just be sure to store it covered in the refrigerator.

Can I use a different type of cookie for the crust?

Absolutely! Chocolate wafer cookies or graham crackers can be great alternatives, but Oreos add a distinct chocolate flavor that complements the peppermint well.