Description
Cool peppermint cheesecake nestles smoothly between layers of chocolate cookie crumbs and creamy filling. Delightful holiday dessert promises refreshing mint notes balanced with rich cream cheese for guests seeking indulgent seasonal treats.
Ingredients
Scale
- 2 packages (16 oz/452 g) cream cheese, softened
- 2 containers (16 oz/454 g) Cool Whip, thawed
- 3 cups (710 ml) oreo cookie crumbs
- 2 cups (340 g) andes peppermint crunch chips
- ½ cup (113 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 tsps shortening
Instructions
- Prepare Base: Pulverize Oreo cookies into fine crumbs, mixing thoroughly with melted butter until texture resembles wet sand. Press mixture firmly into rectangular dish, creating a compact and even foundation.
- Chill Crust: Refrigerate base while preparing filling to help solidify and stabilize the foundation.
- Create Filling: Whip cream cheese until silky smooth, blending in granulated sugar, vanilla, and peppermint extract until glossy and uniform. Melt peppermint chips with shortening in microwave, stirring carefully between intervals until completely liquid.
- Combine Ingredients: Incorporate molten peppermint mixture into cream cheese base, stirring vigorously to create a marbled filling. Gently fold in Cool Whip, maintaining a light and airy consistency.
- Layer and Decorate: Spread peppermint cream cheese filling evenly across chilled Oreo crust. Top with a pristine layer of Cool Whip and sprinkle remaining peppermint chips for festive crunch.
- Chill and Serve: Refrigerate dessert for 1-2 hours to set layers and meld flavors. Slice into neat squares and serve chilled, storing any leftovers in a sealed container in the refrigerator.
Notes
- Crush Cookies Carefully: Ensure Oreo cookies are ground into fine, uniform crumbs without large pieces for a smooth, consistent crust texture.
- Chill Crust Strategically: Refrigerating the base helps solidify the butter-cookie mixture, creating a sturdy foundation for the creamy filling.
- Melt Peppermint Chips Gradually: Use short microwave intervals and stir frequently to prevent burning and achieve a silky, smooth melted consistency.
- Fold Gently with Cool Whip: Incorporate whipped topping delicately to maintain the light, airy texture of the cheesecake filling.
- Prep Time: 20 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 471
- Sugar: 32 g
- Sodium: 291 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 57 mg