Description
This No-Bake Peppermint Bark Cheesecake is smooth, creamy, and filled with the flavors of the holiday season!
Ingredients
- 1 package (15 1/4 Oz. Size) Oreo Cookies, Ground Into Crumbs (I Used The “Winter Red” Variety, But Any Kind Will Do)
- 5 Tablespoons Unsalted Butter, melted
- 24 ounces, weight Cream Cheese, Softened
- ½ cups White Sugar
- 2 teaspoons Peppermint Extract
- 2 teaspoons Vanilla Extract
- 4 drops Red Food Coloring
- 8 ounces, weight Whipped Topping (such As Cool Whip)
- ½ cups Crushed Peppermint Candies Or Candy Canes, Plus More For Topping
- ½ cups Heavy Cream
- 6 ounces, weight White Chocolate Wafers Or Bar (if Using A Bar, Finely Chop)
Preparation
In a medium bowl, combine Oreo crumbs and melted butter. Press crumb mixture into the bottom and up the sides of a 9-inch spring form pan. Place in refrigerator to firm up while preparing filling.
In a large bowl, beat cream cheese, sugar, peppermint extract, and vanilla extract until smooth. Add red food coloring and stir to combine. Fold in whipped topping and crushed peppermint candy until completely combined.
Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
To make the white chocolate ganache, in a small saucepan, heat heavy cream until boiling. Remove from heat and stir in white chocolate until completely melted. Set aside to cool.
Pour ganache over chilled cheesecake and lightly spread with a spatula. Top with more crushed peppermint candy, if desired. Refrigerate until firm.
