White Chocolate Peppermint Cheesecake

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This no-bake White Chocolate Peppermint Cheesecake has a thick Oreo crust with a velvety white chocolate cheesecake filling loaded with crushed peppermint bark.

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A gorgeous tall slice of a peppermint cheesecake on a white round plate with a gold fork

Where are all the peppermint fans out there? I finally have a seasonal recipe for you and man it’s a good one. I mean, you know I am a sucker for a no-bake dessert, especially cheesecake.

I’m hosting a holiday party in early December and it’s the first time we’re inviting friends into our home since we moved in last fall. I just love hosting parties because it gives me an excuse to make all my favorite foods that my husband doesn’t like (umm mac and cheese- I can’t wait!).

An overhead shot of a slice of white chocolate cheesecake with drizzles of fudge on top and peppermint candy

Of course, I will be expected to provide some exceptional desserts as well. It’s always fun to plan out a dessert table. I like to offer a mix of bite-sized or finger food desserts. However, you always need a center piece to build the rest of your dessert table around.

Your dessert table wouldn’t be complete without this no-bake White Chocolate Peppermint Cheesecake. The thick Oreo crust has the most perfect white chocolate cheesecake filling and it’s loaded with chopped peppermint bark chocolate.

I’ve done a no-bake peppermint cheesecake before, but it doesn’t quite compare to this white chocolate version.

A gold fork sinking into a slice of peppermint bark cheesecake with a thick Oreo crust

This cheesecake recipe is an adaption of my Best-Ever No-Bake Cheesecake. The texture of this cheesecake isn’t quite as light and airy as you’d expect a no-bake cheesecake to be. It’s got a little more density to it, which I love, it still just melts in your mouth.

I want to be sure this cheesecake didn’t have an overwhelmingly strong peppermint flavor, instead getting its flavor from the chopped peppermint candy bar that scattered throughout the cheesecake filling. This gives you a nice little surprise in every bite.

For the filling, you can use something like Hershey’s or Andes peppermint bark chocolate bars, chopped into small pieces and folded into the batter. Ghirardelli also makes peppermint baking chips which works well too.

A big slice of peppermint cheesecake with a few bites taken out of it. The cheesecake is garnished with hot fudge and crushed peppermint

The cheesecake filling is quite easy to make.

The cream cheese is beaten together with a little bit of sugar to cut down the tanginess and then add some peppermint extract for flavor. Then this is combined with the melted white chocolate and finally some pillow-like homemade whipped cream.

When melting the chocolate for the filling, I recommend doing so at 50% power in your microwave to prevent the chocolate for seizing. Low and slow is best, stirring occasionally until it’s melted and smooth. I also recommend letting it cool before adding it directly to the cream cheese.

A wide shot of a gorgeous tall slice of a peppermint cheesecake on a white round plate with a gold fork

The hardest part is waiting for it to set for a couple of hours before slicing into this White Chocolate Peppermint Bark Cheesecake.

This dessert is absolutely perfect for your holiday parties. It’s the type of dessert you can prepare in advance, a day or two ahead of time should be no problem. Any longer than that and you might consider freezing it. In any case, I recommend adding the whipped cream topping just prior to serving.

Happy holidays!

A close up shot of a whole cheesecake garnished with whipped cream and crushed peppermint chocolate

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An overhead shot of a slice of white chocolate cheesecake with drizzles of fudge on top and peppermint candy

White Chocolate Peppermint Cheesecake

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 20 minutes
  • Yield: 8-10 servings

Description

This no-bake White Chocolate Peppermint Cheesecake has a thick Oreo crust and a velvety white chocolate cheesecake filling loaded with crushed peppermint bark.

Ingredients

For the Crust:

  • 1 14.3 ounce package Oreos
  • 8 tablespoons Unsalted Butter, melted

For the Cheesecake Filling:

  • 8 ounces Ghirardelli White Chocolate Chips, melted
  • 1 1/2 cups Heavy Whipping Cream, plus 4 tablespoons, divided
  • 1/2 cup Powdered Sugar
  • 2 8 ounce packages Cream Cheese, must be full fat
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Peppermint Extract
  • 1 cup Andes Mints, chopped

For the Topping:

  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar

Instructions

For the Crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. 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.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

  1. In a microwave-safe bowl, combine the white chocolate chips and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  2. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  3. Prepare the whipped cream. Pour 1 ½ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  4. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next, add the granulated sugar and peppermint extract and continue beating until smooth.
  5. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  6. Finally, slowly fold in the whipped cream in two batches until it’s completely smooth, adding in the chopped peppermint chocolate at the same time. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the Topping:

  1. Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, 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 starts to thicken.
  2. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
    Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with additional peppermint chocolate or hot fudge sauce. This cheesecake must stay refrigerated.
Nutrition Information:
1/10 of recipe
849
64g
332mg
48g
28g
80g
1g
7g
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: white chocolate cheesecake

This recipe originally appeared on Food Fanatic

 

You might also like:

Peppermint Bark Cheesecake Brownie

This Peppermint Bark Cheesecake Brownie is pretty much dessert bliss if you like peppermint. The bottom layer is a fudgy brownie and it topped with a peppermint crunch mousse that will knock your socks off. 

No-Bake Peppermint Oreo Lush

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.

 

18 Responses
    1. Beyond Frosting

      I think a 9*13 inch pan would be a little too big. Unless you wanted to double the filling recipe.You might have better success with a 9 in square pan

    1. Beyond Frosting

      Hi Cheryl- yes you can! If you plan to freeze it, it should last up to one month, just make sure to tightly wrap the pan in plastic wrap twice to prevent freezer burn, and be sure it’s completely set prior to freezing. So maybe 4 hour in the fridge and then transfer to the freezer.

  1. Kristie

    The topping calls for 1 cup heavy whipping cream in the ingredients, but in the instructions it calls for 1 1/2 cups. Can you please clarify? This looks delicious and I want to make sure I get the right amount of ingredients! Happy Holidays!

    1. Beyond Frosting

      Hi Kristie- Thanks for the comment. You’re making two batches of whipped cream. For the filling it’s 1 1/2 cups in step 7. For the topping, you’ll use 1 cup, and that is step 11.

  2. JK

    Julianne, I would like to make this for Christmas. I plan on making it on the 24th. My questions are: how long will it stay fresh in fridge and should I wait till the 25th to pipe the whipped cream decoration on the cheesecake?
    I am traveling with this, not far though.
    Any tips would be greatly appreciated. Thanks JK

    1. Beyond Frosting

      Hi there! Sounds like a wonderful idea! I do recommend piping the whipped cream as close to serving as possible. So in that case, I’d say the 25th if you can swing it, or using Cool Whip for the topping is more stable as well. While the whipped cream will stay fresh in the fridge, I just think it’s better when fresh. I also like to pipe it once I take it out of the springform pan, I find it’s easier to do! So be sure it’s totally set before you remove the edges!

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