White Chocolate Peppermint Cheesecake (No Bake)
INGREDIENTS
For the Crust:
- 1 package of original oreos
- ½ cup butter, melted
For Cheesecake Filling:
- 8oz white chocolate bar
- 1 ½ cups heavy whipping cream, plus 4 Tbsp divided
- ½ cup powdered sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ tsp peppermint extract
- 1 tsp Londonderry vanilla extract
- 1 cup Andes mints, chopped
For the Topping:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp Londonderry vanilla extract
DIRECTIONS
- Lightly grease a 9 inch springform pan, then add parchment paper to bottom of pan
- Grind the Oreo cookies until a fine crumb in a food processor
- Add the melted butter to the cookies and mix until well blended
- Pour crumb mixture into your springform pan and press firmly on the bottom and up the sides to create your crust
- Refrigerate crust while you prepare the filling
- Melt white chocolate bar and 4 Tbsp of heavy whipping cream in the microwave in 30-second intervals, stirring after each time until the chocolate is melted and smooth
- Pour 1 ½ cups of heavy cream into the mixing bowl of an electric mixer and beat until soft peaks form
- Slowly add the powdered sugar until you have stiff peaks, set whipped cream aside in a large bowl
- Beat the cream cheese in your mixing bowl until it is completely smooth, scrape down the sides as needed, then add the granulated sugar and both extracts
- Add in melted chocolate mixture, beating until it is fully incorporated with cream cheese mixture
- Finally, add whipped cream until completely smooth, then add chopped Andes mints
- Pour filling into your Oreo crust and spread evenly
Refrigerate for 3-4 hours - For the topping, prepare another batch of whipped cream and pipe onto the borders of your cheesecake
- Slice and enjoy!
Optional: garnish with chocolate sauce
