Dessert

Decadent Peppermint Cheesecake with Oreo Crust Recipe

ByMarina Montclair January 9, 2026January 9, 2026

Introduction

This Decadent Peppermint Cheesecake with an Oreo Crust Delight is the perfect festive dessert to impress your guests. Creamy, minty, and rich, this cheesecake combines a crunchy Oreo base with a luscious peppermint-flavored filling and a dreamy whipped topping. It’s ideal for holiday celebrations or any special occasion.

A close-up of a two-layer cheesecake on a white plate, resting on a white marbled surface. The bottom layer is thick, dark brown, and crumbly, likely an Oreo cookie crust. The top layer is smooth, creamy, and pale yellowish-white in color. On top, there are several swirls of white whipped cream decorated with small red and green candy pieces. Each whipped cream swirl has a small piece of curved red and white peppermint placed on it. The background is softly blurred with warm yellow bokeh lights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo Cookies (Crushed, can swap with gluten-free cookies)
1/2 cup Butter (Melted, use unsalted for better flavor control)
2 packages Cream Cheese (At room temperature for easy blending)
3/4 cup Granulated Sugar (Can replace with a sugar substitute for lower-calorie versions)
1 cup Sour Cream (Greek yogurt can be a lighter option)
3 large Eggs (At room temperature for optimal incorporation)
1 teaspoon Pure Peppermint Extract (Avoid mint extract to keep the taste true)
1 cup Heavy Cream (Whipped, choose high-fat cream for the best results)
1/4 cup Powdered Sugar (Sweetens the frosting and helps achieve the right consistency)
1/2 cup Peppermint Chips (Crushed candy canes are a lovely substitute)
Candy Cane or Chocolate Toppings (For visual appeal and added festive flavor)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare a 9-inch deep cake pan by lining the bottom with parchment paper.
Step 2: Crush the Oreo cookies in a zip-top bag until finely ground. Mix the crushed cookies with melted butter until the mixture is well-coated.
Step 3: Press the cookie mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside to chill.
Step 4: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, sour cream, eggs, and peppermint extract, mixing well after each addition until fully combined.
Step 5: Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a spatula.
Step 6: Place the cake pan in a larger baking dish and add hot water to create a water bath (bain-marie). Bake for approximately 1 hour and 20 minutes until the edges are set but the center is slightly jiggly.
Step 7: Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, then refrigerate for at least 5 hours or overnight for best results.
Step 8: Whip the heavy cream and powdered sugar in a chilled bowl until fluffy peaks form. Add additional peppermint extract if desired and mix briefly.
Step 9: Frost the chilled cheesecake with the whipped cream topping, spreading it evenly over the surface.
Step 10: Sprinkle crushed peppermint chips or candy canes on top. For extra flavor, drizzle melted chocolate over the cheesecake before serving.

Tips & Variations

For a gluten-free version, substitute Oreo cookies with your favorite gluten-free cookies for the crust.
Use high-quality pure peppermint extract to avoid a medicinal taste often found in mint extracts.
To add a chocolate hint, fold mini chocolate chips into the cheesecake filling before baking.
Let the cheesecake sit at room temperature for 10–15 minutes before serving to enhance the creaminess.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To preserve the whipped cream topping, it’s best to add it just before serving if you plan to keep the cheesecake for more than a day. Reheat by allowing the cheesecake to come to room temperature; avoid microwaving to maintain texture.

How to Serve

A close-up view of a dessert with two main layers on a white plate. The bottom layer is dark brown and crumbly, resembling a chocolate cookie crust. The top layer is thick, smooth, and pale cream-colored, like cheesecake. On top, there are white swirls of whipped cream decorated with red and green crushed candy pieces and small candy cane slices, adding spots of bright red and green. The background has soft yellow lights blurred out, all on a white marbled surface. 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 is ideal for making in advance. Prepare it a day before your event and refrigerate overnight to allow the flavors to fully develop and the texture to set perfectly.

Can I use regular mint extract instead of peppermint extract?

It’s best to use pure peppermint extract for this recipe because it has a bright, clean mint flavor. Regular mint extract may taste artificial or overpowering and can alter the intended taste of the cheesecake.