Holiday Peppermint Cheesecake (No Bake)

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THE CRUST

- 1 1/2 cups Oreos, finely crushed
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar

Crush Oreos using a food processor. Add butter and sugar, mixing until completely incorporated. Press into a 9-inch springform pan, making sure to distribute the mixture evenly.

THE FILLING

- 1 pound cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1/2 cup miniature chocolate chips (miniature are easier to distribute evenly and ensure the cake slices properly)
- 3 cups whipped cream (may use prepared whipped topping)

Beat the cream cheese until light and fluffy. Add the sweetened condensed milk and mix well. Once the cream cheese and milk are well mixed with no lumps, fold in the peppermint candy and chocolate chips. Finally, fold in the whipped cream. Fully incorporate the cream and pour into the prepared crust. Smooth over the top and evenly set the filling. Place in freezer for at least eight hours.

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  • Howto & Style

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