I can’t get over how this no-bake white chocolate peppermint cheesecake turns out so stunning with almost no fuss. Every slice hides a cool, crunchy peppermint bark surprise inside that party guests will talk about long after dessert.

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I am wildly into this White Chocolate Peppermint Cheesecake because it hits every dessert craving I have without trying too hard. The filling is silky, sweet, and minty in that sharp little way that keeps me going back for another forkful.

I love the crunch from Oreo cookies against all that creamy cheesecake action, and crushed peppermint bark gives each bite a flashy candy snap. And yes, I want the extra pieces on top.

It looks party-ready, but I mostly care that it tastes bold, rich, and dangerously easy to keep slicing. A no-bake showoff.

For my kind of dessert.

Ingredients

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Oreos bring that dark, crunchy base everyone secretly wants extra of.
Melted butter holds the crust together and makes it taste like a cookie.
Cream cheese is the rich, tangy heart of the whole cheesecake.
White chocolate adds sweetness and that cozy, creamy holiday vibe.
Warm cream helps the chocolate melt smooth, not weird and clumpy.
Cold whipped cream keeps the filling lighter, fluffy, and not too dense.
Powdered sugar sweetens things up without any gritty texture.
Vanilla rounds out the peppermint so it doesn’t taste like toothpaste.
Peppermint extract brings the cool mint kick, so go easy.
Crushed peppermint bark adds crunch, sweetness, and pretty little festive bits.
Plus, a pinch of salt keeps all that sweetness in check.
Extra Oreos on top make it look fun and taste even better.
Basically, it’s dessert pretending to be fancy, but it’s still playful.

Ingredient Quantities

24 Oreo cookies, finely crushed (about 2 cups crumbs)

6 tablespoons unsalted butter, melted

16 ounces cream cheese, softened (2 packages)

8 ounces white chocolate chips or chopped white chocolate (about 1 cup)

1 4/4 cup heavy cream, warmed to melt white chocolate

1 cup heavy cream, cold, whipped to soft peaks

1 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 2/2 teaspoons peppermint extract

8 ounces crushed peppermint bark, plus extra for topping

Optional pinch of salt

Optional extra crushed Oreos for garnish

How to Make this

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1. Make the crust: combine 24 finely crushed Oreo cookies (about 2 cups crumbs) with 6 tablespoons melted unsalted butter and an optional pinch of salt; press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan; chill while preparing the filling.

2. Warm 2 cups heavy cream gently until just simmering, remove from heat, and pour over 8 ounces white chocolate chips or chopped white chocolate in a heatproof bowl; let sit 1 minute, then stir until smooth; cool to room temperature.

3. In a large bowl, beat 16 ounces softened cream cheese until smooth and free of lumps.

4. Add 1 cup powdered sugar and 1 teaspoon pure vanilla extract to the cream cheese and beat until combined and smooth.

5. Stir 2 teaspoons peppermint extract into the cooled white chocolate, then pour the white chocolate mixture into the cream cheese mixture and mix until fully incorporated.

6. In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Fold about one third of the whipped cream into the white chocolate cream to lighten it, then gently fold in the remaining whipped cream until uniform.

7. Fold 8 ounces crushed peppermint bark into the cheesecake filling, reserving extra for topping.

8. Spoon the filling onto the prepared Oreo crust, smooth the top, cover, and refrigerate until set, at least 4 hours or overnight for best texture.

9. Before serving, garnish with extra crushed peppermint bark and optional extra crushed Oreos. Slice with a warm knife for clean slices.

Equipment Needed

1. 9-inch springform pan
2. Food processor or resealable bag plus rolling pin (for crushing Oreos)
3. Saucepan (to warm the cream)
4. Heatproof bowl (for melting white chocolate)
5. Large mixing bowls (one can be chilled for whipping cream)
6. Electric mixer or hand mixer
7. Rubber spatula for folding and smoothing
8. Whisk and measuring cups and spoons
9. Knife warmed under hot water for clean slices

FAQ

Q: Is this a baked or no bake cheesecake and how long does it need to set?

A: This is a no bake cheesecake. After assembling chill in the refrigerator at least 4 hours, preferably overnight, until fully set.

Q: The ingredient list shows odd fractions for cream and peppermint extract, what do they mean?

A: Interpret "1 4/4 cup heavy cream" as 2 cups total heavy cream and "1 2/2 teaspoons peppermint extract" as 2 teaspoons peppermint extract.

Q: How do I melt the white chocolate without seizing it?

A: Warm the specified cream and pour it over the white chocolate, let sit 1 to 2 minutes, then stir gently until smooth. If using a double boiler or microwave, heat gradually in short bursts and stir often. Avoid overheating.

Q: Can I swap the Oreo crust or peppermint bark for other options?

A: Yes. Use chocolate graham crackers, chocolate wafer cookies, or gluten free cookies for the crust. Swap peppermint bark for chopped candy canes or leave plain for a milder peppermint flavor.

Q: How should I store and how long will it keep?

A: Store covered in the refrigerator up to 4 to 5 days. For longer storage wrap tightly and freeze up to 1 month, thaw overnight in the refrigerator before serving.

Q: My filling seems too soft after chilling, what can I do?

A: Make sure the cream cheese was fully softened and the whipped cream was whipped to soft peaks before folding. Chill longer. If needed, fold in 1 to 2 tablespoons of sifted powdered sugar or 1 to 2 teaspoons unflavored gelatin dissolved in warm water to help stabilize.

White Chocolate Peppermint Cheesecake Recipe Substitutions and Variations

Oreo cookies: use finely crushed graham crackers for a milder, buttery crust or crushed Biscoff cookies for a spiced, caramelized flavor
Unsalted butter: swap with melted coconut oil for a subtle coconut note or melted light margarine for a dairy-free option
White chocolate: replace with white chocolate couverture or high quality chopped white baking chocolate for better melting and flavor; for a dairy-free route use vegan white melting wafers
Heavy cream: substitute chilled full fat coconut cream whipped to soft peaks for a dairy-free version or use mascarpone lightened with a few tablespoons of milk for extra richness

Pro Tips

1. Chill everything that needs to stay cold. Cold heavy cream whips more easily and cream cheese will give you a smoother filling when it has a chance to rest briefly after mixing. A short stint in the fridge before whipping can save you from a lumpy texture.

2. Temper the white chocolate by cooling it to room temperature before adding to the cream cheese. If it is too warm it can soften the cream cheese and make the filling runny; if it is slightly warm it blends smoothly and sets with a silky mouthfeel.

3. Fold gently and in stages. Lighten the white chocolate mixture with a small portion of whipped cream first, then fold in the rest using wide, sweeping motions to keep the aeration. Overworking it will deflate the mixture and produce a denser result.

4. Use a warm, clean knife for neat slices. Run the knife under hot water, dry it, then make a single smooth cut. Wipe and reheat between slices for presentation that looks like you spent extra time.

5. Layer texture and flavor with intention. Save a bit of crushed peppermint bark and Oreo crumbs for the top, and consider adding a few larger bark pieces for visual contrast. A tiny pinch of salt in the crust can brighten the chocolate and peppermint without being noticeable as salt.

White Chocolate Peppermint Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

676

kcal

Equipment: 1. 9-inch springform pan
2. Food processor or resealable bag plus rolling pin (for crushing Oreos)
3. Saucepan (to warm the cream)
4. Heatproof bowl (for melting white chocolate)
5. Large mixing bowls (one can be chilled for whipping cream)
6. Electric mixer or hand mixer
7. Rubber spatula for folding and smoothing
8. Whisk and measuring cups and spoons
9. Knife warmed under hot water for clean slices

Ingredients

24 Oreo cookies, finely crushed (about 2 cups crumbs)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened (2 packages)
8 ounces white chocolate chips or chopped white chocolate (about 1 cup)
1 4/4 cup heavy cream, warmed to melt white chocolate
1 cup heavy cream, cold, whipped to soft peaks
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 2/2 teaspoons peppermint extract
8 ounces crushed peppermint bark, plus extra for topping
Optional pinch of salt
Optional extra crushed Oreos for garnish

Directions

Make the crust: combine 24 finely crushed Oreo cookies (about 2 cups crumbs) with 6 tablespoons melted unsalted butter and an optional pinch of salt; press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan; chill while preparing the filling.
Warm 2 cups heavy cream gently until just simmering, remove from heat, and pour over 8 ounces white chocolate chips or chopped white chocolate in a heatproof bowl; let sit 1 minute, then stir until smooth; cool to room temperature.
In a large bowl, beat 16 ounces softened cream cheese until smooth and free of lumps.
Add 1 cup powdered sugar and 1 teaspoon pure vanilla extract to the cream cheese and beat until combined and smooth.
Stir 2 teaspoons peppermint extract into the cooled white chocolate, then pour the white chocolate mixture into the cream cheese mixture and mix until fully incorporated.
In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks. Fold about one third of the whipped cream into the white chocolate cream to lighten it, then gently fold in the remaining whipped cream until uniform.
Fold 8 ounces crushed peppermint bark into the cheesecake filling, reserving extra for topping.
Spoon the filling onto the prepared Oreo crust, smooth the top, cover, and refrigerate until set, at least 4 hours or overnight for best texture.
Before serving, garnish with extra crushed peppermint bark and optional extra crushed Oreos. Slice with a warm knife for clean slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.