Holiday Peppermint Oreo Cheesecake

December 21, 2021

•

Shanika | Orchids + Sweet Tea

If you're a true lover of Oreos, then try my Peppermint Oreo Cheesecake this year during the holidays! Real Oreo cookies are blended with butter to make a decadent crust, while the cheesecake filling is jam-packed with bits and pieces of Oreos and candy cane for a delicious minty, chocolatey burst of flavor. This will be your new favorite holiday dessert!

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Holiday Peppermint Oreo Cheesecake

This is the best Holiday Peppermint Oreo Cheesecake for a holiday dessert with a cookie crust, cream cheese filling and cookie toppings.

Fork taking a piece off of a slice of Peppermint Oreo Cheesecake

The holidays are all about decadence and richness, and I think dessert should reflect that. By combining the two most loved things----Oreo cookies and candy cane, you get Holiday Peppermint Oreo Cheesecake! Trust me, this cheesecake is worth every second of the baking process.

As we officially countdown the days until Christmas day, I couldn't be more excited to share this recipe along with all the others this week in full swing of the Christmas spirit. Regardless of whether you enjoy the original Oreo cookies or the healthier kind----this dessert is definitely one to not pass up!

Peppermint Oreo Cheesecake Ingredients

The three components to this holiday cheesecake are the Oreo cookie crust, cream cheese filling and decorations. Here's what you need to make the two-ingredient crust:

Oreo cookies. Feel free to use any kind of Oreo you like.
Butter. Use unsalted, melted butter to bind your cookie crust together.

Cheesecake Filling Ingredients

For the light and fluffy filling, find these ingredients:

Cream cheese. This is the main star of this recipe. Creates a beautiful velvety texture.
Cane sugar. The sweetness of this cheesecake.
All-purpose flour. Allows for the cheesecake to create cracks less at the top and throughout.
Peppermint extract. Adds a nice peppermint flavor.
Eggs. The binder of the recipe.
Full-fat sour cream. Adds great texture.
Sea salt. Enhances the sweetness and flavors.
Oreo cookies. Adds a bit of crunch and chocolate flavor to tie in the peppermint.
Candy canes. These add crunch and the peppermint flavor.

Decorating Ideas

I like to add more Oreo cookies to the top of this cheesecake. I also like to spread it with whipped cream. You can use store-bought (like Cool Whip) or make your own.

Here's a quick recipe for homemade whipped cream to top your cake:

In the bowl of an electric mixer on medium-high speed, whip two cups of organic heavy cream using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form.

**NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*

Can I Make Cheesecake Bites?

If you'd rather serve individual peppermint cheesecake bites, you definitely can! Simply divide the crust between the wells of a mini muffin tin. Top with the cheesecake filling and follow the instructions in the recipe as written. These will also make great homemade holiday gifts.

How to Store Leftover Cheesecake

Store leftover peppermint cheesecake in an airtight container in the fridge for up to five days. It will also stay frozen for up to three months.

The night before serving, put the cheesecake in the fridge to defrost.

More Amazing Cheesecake Recipes

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If you make this Peppermint Oreo Cheesecake, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Holiday Peppermint Oreo Cheesecake

December 21, 2021 •

By Shanika

5 from 1 vote

This peppermint oreo cheesecake is made for the holidays with a simple cookie crust, cream cheese filling and chocolate-minty flavor.

Prep Time: 15

Cook Time: 40

Total Time: 55

Serves: servings

Units:

US Customary|Metric

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Ingredients

OREO COOKIE CRUST:

18-20 Oreo cookies
3-4 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

16 ozs. organic cream cheese, softened at room temp.
¾ cup organic cane sugar
4 Tbsps organic all-purpose flour
¼ teaspoon peppermint extract
2 large organic eggs, at room temp.
3 Tbsps low-fat or full-fat sour cream
¼ teaspoon sea salt
8 Oreo cookies (WHOLE), crushed (That's about ½-3/4 cup)
2 candy canes, crushed into medium pieces

TOPPINGS:

Whipped cream, store-bought or homemade (See Notes!)
Oreo cookies
Crushed candy cane

Instructions

TO MAKE THE OREO CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
Grind the Oreo cookies, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookies and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

TO MAKE THE FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the peppermint extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and salt and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in the crushed Oreos and candy cane pieces.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once cheesecake has fully chilled, top with whipped cream, and crumbled Oreo cookies and candy canes. Slice and enjoy.
Bon Appetit!

Tips & Tricks

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*