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!).
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.
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.
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.
The hardest part is waiting for it to set for a couple of hours before slicing.
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.
White Chocolate Peppermint Cheesecake Recipe
- 1 Oreos
- 8 Unsalted Butter melted
- 8 Ghirardelli White Chocolate Chips melted
- 1.5 Heavy Whipping Cream plus 4 tablespoons, divided
- 0.5 Powdered Sugar
- 2 Cream Cheese must be full fat
- 0.5 Granulated Sugar
- 0.5 Peppermint Extract
- 1 Andes Mints chopped
- 1 Heavy Whipping Cream
- 0.5 Powdered Sugar
- For the crust: 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.
- Grind the cookies into a fine crumb using a food processor or blender.
- 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.
- 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: 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.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- 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.
- 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.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- 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: 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. 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.