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A sliced peppermint cheesecake on a white plate with dripping chocolate drizzle

White Chocolate Peppermint Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 Hours
  • Total Time: 4 hours and 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

This no-bake White Chocolate Peppermint Cheesecake is the perfect Christmas dessert. A thick Oreo crust is filled with a velvety white chocolate peppermint filling then topped with a fluffy homemade whipped cream. 


Ingredients

For the Crust:

  • 1 package (14.3 oz)  Oreos
  • 1/2 cup (113g) unsalted Butter, melted

For the Cheesecake Filling:

  • 8 ounces Ghirardelli White Chocolate Bar, chopped (or white chocolate chips)
  • 1 1/2 cups (413ml) Heavy Whipping Cream, plus 4 tablespoons, divided
  • 1/2 cup (65g) Powdered Sugar
  • 16 ounce (452g) Full-fat Cream Cheese
  • 1/2 cup (95g) Granulated Sugar
  • 1/2 teaspoon Peppermint Extract
  • 1 cup Andes Mints, chopped

For the Topping:

  • 1 cup (236ml) Heavy Whipping Cream
  • 1/2 cup (65g) 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 bar 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. Set aside to cool. 
  2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. 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 soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. 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.
  4. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. Finally, slowly fold in the whipped cream until it’s completely smooth, adding in the chopped peppermint chocolate at the same time.
  6. 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 as described above.  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.

Equipment



Nutrition

  • Serving Size: 1 slice
  • Calories: 779
  • Sugar: 43g
  • Sodium: 197mg
  • Fat: 61g
  • Carbohydrates: 55g
  • Fiber: 2.2g
  • Protein: 7.9g
  • Cholesterol: 148mg