No-bake peppermint cheesecake

No-Bake Peppermint Oreo Lush

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 9-12 slices


This Peppermint Oreo Lush is a No-Bake layered Icebox Cake. The crust is made with Peppermint Oreo, followed by a no-bake peppermint cheesecake, a chocolate mousse and it’s finished with whipped cream.


  • For the crust
  • 2 bags Peppermint Oreos (7 oz each)
  • ½ cup (1 stick) unsalted butter
  • For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 tablespoons heavy whipping cream
  • 2 drops peppermint extract (about 1/8 teaspoon)
  • 1 drop red food coloring
  • ¼ cup crushed peppermint candy (like Andes Peppermint Crunch)
  • For the pudding layer:
  • 1 package instant chocolate pudding (3.4 oz)
  • 1 ¼ cups milk
  • 1 tablespoons cold water
  • 1 teaspoon gelatin powder
  • 1 ¼ cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • For the topping:
  • 1 container Cool Whip (8 oz) OR homemade whipped cream
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • Chocolate sauce for drizzle
  • Peppermint Candy for garnish (like Andes Peppermint Crunch)


  1. For the crust: Grind all but 5 cookies into a fine crumb using a food processor or blender. Set the last 5 cookies aside to garnish the dessert.
  2. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press into a 9-inch square pan. Refrigerate this while you are preparing the filling.
  3. For the cream cheese layer: Soften the cream cheese in the microwave by removing the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.
  4. In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the granulated sugar and continue beating for another 2 to 3 minutes beating until the sugar is well incorporated, scraping down the bowl as needed.
  5. Add the heavy whipping cream, peppermint extract and red food coloring. Mix until all ingredients are well blended. Fold in Andes Peppermint Crunch. Spread the thin layer of cheesecake over the Oreo crust.
  6. For the pudding layer: In a small bowl, combine the instant chocolate pudding with the milk and whisk until the powder mixture is dissolved. Refrigerate the pudding until firm, about 10 minutes.
  7. Place metal mixing bowl in the freezer to chill.
  8. Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
  9. Microwave for 10 seconds until the gelatin turns back to liquid.
  10. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  11. Slowly drizzle in the liquid gelatin.
  12. Once the whipped cream starts to thicken, add the powdered sugar and continue beating on high speed until stiff peaks form.
  13. Fold the prepared whipped cream into the pudding until well combined and spread over the cheesecake layer.
  14. For the topping: Thaw a container of Cool Whip and spread over top or prepare a second bath of whipped cream following the instructions above.
  15. Refrigerate this dessert for 4-6 hours, but overnight is best.
  16. Garnish with hot fudge and sprinkle with additional Andres mints and crushed Oreos.
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