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Here is what you need for the No-Bake Peppermint Bark Oreo Cheesecake: - 24 Oreo cookies, crushed - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ½ cup powdered sugar - 1 tsp vanilla extract - 1 cup heavy whipping cream - ½ cup crushed peppermint candies or candy canes - 1 cup semi-sweet chocolate chips - ½ cup white chocolate chips - Pinch of sea salt Each ingredient plays a key role in making this cheesecake a delight. The Oreo cookies create a rich crust, giving a great chocolate flavor. Unsalted butter helps bind the crust together. Cream cheese makes the filling creamy and smooth. Powdered sugar adds sweetness, while vanilla extract gives a nice aroma. Heavy whipping cream adds fluffiness to the cheesecake. Crushed peppermint candies give it that holiday cheer. The semi-sweet and white chocolate chips add layers of flavor. Finally, sea salt balances the sweetness, making each bite memorable. Gather these ingredients and get ready to create a festive treat! 1. Mix the crushed cookies with melted butter. Take 24 crushed Oreo cookies and ½ cup of melted unsalted butter. Stir them together in a medium bowl until combined. The mixture should look like wet sand. 2. Press the mixture into the pan. Take a 9-inch springform pan and press the mixture firmly into the bottom. Make sure it is even. This helps form a strong base. 3. Chill the crust. Place the pan in the refrigerator for about 15 minutes. This helps the crust to set and become firm. 1. Beat cream cheese with sugar and vanilla. In a large bowl, take 16 oz of softened cream cheese, ½ cup of powdered sugar, and 1 tsp of vanilla extract. Beat them together until smooth and creamy. This will be the base of your cheesecake. 2. Whip heavy cream to stiff peaks. In another bowl, pour in 1 cup of heavy whipping cream. Whip it with a mixer until stiff peaks form. This should take about 3 to 5 minutes. 3. Fold cream into the cheese mixture. Carefully fold the whipped cream into the cream cheese mixture. Use a spatula and mix gently. This keeps the filling light and fluffy. 1. Stir in crushed peppermint. Take ½ cup of crushed peppermint candies or candy canes and stir them into the cheesecake filling. Set some aside for later. 2. Pour filling over crust. Remove the crust from the fridge and pour the cheesecake filling over it. Smooth the top with a spatula for an even layer. 3. Drizzle melted chocolate layers. Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Do this in 30-second bursts, stirring in between. After cooling slightly, drizzle it over the cheesecake. Repeat with ½ cup of white chocolate chips for a nice marbled look. 4. Add reserved peppermint. Sprinkle the reserved crushed peppermint on top for a festive finish. 5. Chill to set. Cover the cheesecake with plastic wrap and let it set in the fridge for at least 4 hours or overnight for best results. To whip cream well, chill your bowl and beaters. Start on low speed, then increase. This helps form stiff peaks. For a smooth cream cheese mixture, make sure the cream cheese is soft. Beat it with powdered sugar and vanilla until creamy. No lumps should remain. Garnish each slice with a dollop of whipped cream. Add a sprinkle of crushed peppermint on top. Use festive serving dishes to enhance the holiday feel. A red or green plate can make the dessert pop. Do not overmix your ingredients. This can make the cheesecake dense. Mix just until combined. Also, chill your cheesecake long enough. It needs at least four hours to set. For best results, let it chill overnight. {{image_2}} You can change the cookies in the crust. Try using chocolate graham crackers or mint cookies. These options add new tastes and textures. You can also jazz up the cheesecake itself. Mixing in coffee or melted chocolate gives it a rich twist. This can make each bite exciting and unique. For a gluten-free version, swap out the Oreos for gluten-free cookies. Many brands offer tasty options that work well. If you want a vegan cheesecake, use dairy-free cream cheese. You can also replace heavy cream with coconut cream. This keeps the flavor rich and creamy while making it dairy-free. Seasonal flavors can make this cheesecake even more fun. In the fall, use pumpkin spice for a cozy vibe. For winter holidays, try adding eggnog flavor. You can also use gingerbread spices for a festive touch. These twists keep the recipe fresh and exciting every time you make it. To keep your no-bake peppermint bark Oreo cheesecake fresh, store it in the fridge. Place it in an airtight container. This helps prevent the cheesecake from absorbing other odors. If you do not have a container, cover it tightly with plastic wrap. This way, it stays fresh and tasty. You can freeze cheesecake if you want to save some for later. First, make sure it is fully set. Once it's ready, wrap it well in plastic wrap. Then, place it in a freezer-safe container. This keeps it safe from freezer burn. When you want to eat it, take it out and let it thaw in the fridge. This usually takes about 4-6 hours. For quicker thawing, you can leave it at room temperature for about an hour. In the fridge, your cheesecake lasts about 5 days. If you freeze it, it can last up to 2 months. Just remember to check for any signs of freezer burn before you serve it. Enjoy your cheesecake at its best! Yes, you can make this cheesecake ahead of time. It stores well in the fridge. I recommend making it a day before you plan to serve it. This allows the flavors to blend nicely. To store, cover it with plastic wrap or foil. Keep it in an airtight container to keep it fresh. If you want a dairy-free option, use a vegan cream cheese. Brands like Tofutti or Kite Hill work well. You can also try using silken tofu. Blend it until smooth. This gives you a nice creamy texture. The cheesecake needs at least 4 hours to set. For best results, let it chill overnight. This helps it firm up nicely. It makes slicing easier and gives you a better texture. This blog post covered how to make a delicious Oreo cheesecake. We discussed all the ingredients you'll need and guided you through each step. You learned some tips for perfecting the texture and preventing common mistakes. We also explored variations, storage tips, and answered your questions about this treat. With this knowledge, you can create a cheesecake that's both tasty and impressive. Enjoy baking and sharing your creation with family and friends. Happy cheesecake making!

No-Bake Peppermint Bark Oreo Cheesecake

Indulge in the festive flavors of this No-Bake Peppermint Bark Oreo Cheesecake that's perfect for holiday gatherings! With a creamy filling, rich chocolate drizzles, and a crunchy Oreo crust, this delightful dessert is a must-try. Easy to whip up and beautifully decorated, it's sure to impress your guests. Click through to explore the full recipe and make this holiday season even sweeter!
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Ingredients
  

24 Oreo cookies, crushed

½ cup unsalted butter, melted

16 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream

½ cup crushed peppermint candies or candy canes

1 cup semi-sweet chocolate chips

½ cup white chocolate chips

Pinch of sea salt

Instructions
 

In a medium bowl, mix the crushed Oreo cookies with melted butter until well combined.

    Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.

      In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

        In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

          Stir in the crushed peppermint candies or candy canes, reserving some for topping.

            Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.

              Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until completely melted. Allow to cool slightly, then drizzle over the cheesecake.

                Melt the white chocolate chips in a similar fashion and drizzle over the chocolate layer for a marbled effect.

                  Sprinkle the reserved crushed peppermint candies on top for a festive touch.

                    Cover the cheesecake with plastic wrap and let it set in the refrigerator for at least 4 hours, or overnight for best results.

                      Before serving, carefully run a knife around the edge of the pan and release the springform. Slice and enjoy!

                        Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10-12

                          - Presentation Tips: Garnish each slice with a dollop of whipped cream and a sprinkle of crushed peppermint for a delightful holiday touch.