Why You’ll Love This Recipe

I love this cheesecake because it’s incredibly easy to make and always impresses guests. The combination of chocolatey Oreo crust and smooth peppermint filling creates a perfect balance of flavors. It doesn’t require baking, so I can prepare it ahead of time with minimal effort. The candy cane pieces add festive color and texture, and every slice looks like a holiday masterpiece. It’s creamy, cool, and full of cheerful peppermint flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups Oreo cookie crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp peppermint extract
½ cup crushed candy canes
1 cup whipped cream, for topping
Crushed candy canes, for garnish

Directions

1. In a medium bowl, I mix the Oreo cookie crumbs with the melted butter until evenly combined. I press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. I refrigerate it while preparing the filling.

2. In a large mixing bowl, I beat the softened cream cheese, powdered sugar, and peppermint extract together until the mixture is completely smooth and creamy.

3. I fold in the crushed candy canes, gently mixing until evenly distributed throughout the filling.

4. I pour the cream cheese mixture over the chilled crust and use a spatula to smooth the top.

5. I refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.

6. Just before serving, I top the cheesecake with a layer of whipped cream and sprinkle additional crushed candy canes on top for garnish.

Servings and Timing

This recipe makes about 8 servings.
Prep Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Total Time: Approximately 4 hours 20 minutes

Variations

Sometimes I add a few drops of red food coloring to the filling to create a soft pink hue that matches the candy cane theme. For extra flavor, I’ve also added a thin layer of melted chocolate or chocolate ganache between the crust and filling. If I want a stronger mint flavor, I increase the peppermint extract slightly, or mix in crushed peppermint candies instead of candy canes. To make it even more festive, I pipe whipped cream rosettes around the edges and place small candy canes on top.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. To freeze, I wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. When ready to serve, I thaw slices in the refrigerator overnight. Since this is a no-bake cheesecake, there’s no need for reheating—just serve it chilled for the best texture and flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it a day before serving so it has plenty of time to set in the fridge.

Do I need to bake the crust?

No, this is a no-bake recipe. The crust firms up nicely in the refrigerator once the butter solidifies.

Can I use a different cookie for the crust?

Yes, graham crackers or chocolate wafer cookies also work well for the base.

What kind of whipped cream should I use?

I use freshly whipped cream, but store-bought whipped topping works fine too.

Can I use peppermint oil instead of extract?

Yes, but peppermint oil is stronger, so I use only a few drops to avoid overpowering the flavor.

How can I crush candy canes easily?

I place them in a zip-top bag and crush them gently with a rolling pin or meat mallet until I get small, even pieces.

Can I make this into mini cheesecakes?

Yes, I press the crust into muffin liners, fill them with the peppermint mixture, and chill as usual for perfect bite-sized desserts.

How do I prevent the candy canes from melting into the filling?

I fold them in gently just before spreading the filling onto the crust to keep them from dissolving too much.

Can I make it dairy-free?

Yes, I can use dairy-free cream cheese, vegan butter, and coconut whipped cream for a plant-based version.

How do I keep the whipped cream from melting?

I add it just before serving or use stabilized whipped cream made with a bit of gelatin or cornstarch to help it hold its shape.

Conclusion

This peppermint candy cane cheesecake is one of my favorite holiday desserts—it’s creamy, festive, and wonderfully refreshing. The cool peppermint flavor paired with the rich cheesecake and chocolatey crust makes every bite irresistible. It’s simple to prepare yet stunning on any dessert table, and it captures the magic of the season in every slice.