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White Chocolate Peppermint Cheesecake (No Bake)


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


  1. Lightly grease a 9 inch springform pan, then add parchment paper to bottom of pan
  2. Grind the Oreo cookies until a fine crumb in a food processor
  3. Add the melted butter to the cookies and mix until well blended
  4. Pour crumb mixture into your springform pan and press firmly on the bottom and up the sides to create your crust
  5. Refrigerate crust while you prepare the filling
  6. 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
  7. Pour 1 ½ cups of heavy cream into the mixing bowl of an electric mixer and beat until soft peaks form
  8. Slowly add the powdered sugar until you have stiff peaks, set whipped cream aside in a large bowl
  9. 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
  10. Add in melted chocolate mixture, beating until it is fully incorporated with cream cheese mixture
  11. Finally, add whipped cream until completely smooth, then add chopped Andes mints
  12. Pour filling into your Oreo crust and spread evenly
    Refrigerate for 3-4 hours
  13. For the topping, prepare another batch of whipped cream and pipe onto the borders of your cheesecake
  14. Slice and enjoy!

Optional: garnish with chocolate sauce