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White Chocolate Peppermint Cheesecake

Decadent White Chocolate Peppermint Cheesecake for the Holidays

This White Chocolate Peppermint Cheesecake is a no-bake holiday favorite featuring creamy white chocolate, refreshing peppermint, and an Oreo crust.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Oreo Crust
  • 3 cups Oreo crumbs Substitute with chocolate wafer cookies for gluten-free option.
  • 6 tbsp unsalted butter Melted.
Cheesecake Filling
  • 24 oz cream cheese Room temperature.
  • 3/4 cup white granulated sugar Can experiment with brown sugar.
  • 8 oz white chocolate bars Melted (recommend Lindt).
  • 1/2 cup sour cream Room temperature; Greek yogurt works as a substitute.
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 4 large eggs Room temperature.
  • 1.5 cups Andes peppermint chips Can swap in chocolate chips for variation.
Whipped Cream Topping
  • 1 cup heavy cream Can use non-dairy alternatives.
  • 2 tbsp powdered sugar

Equipment

  • 9-inch Springform Pan
  • Food processor
  • double boiler
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with baking spray and parchment paper.
  2. In a food processor, combine Oreo crumbs and melted butter until resembling wet sand, then press firmly into the pan.
  3. Bake the crust for 11 minutes, then cool.
  4. Melt the white chocolate using a double boiler or microwave, then set aside.
Filling
  1. In a large bowl, beat cream cheese and sugar until smooth, then add melted white chocolate, sour cream, vanilla, and salt.
  2. Add eggs one at a time, mixing on low speed, then fold in peppermint chips.
  3. Pour the filling over the cooled crust, smooth the top and place in a water bath for baking.
  4. Bake for 75-85 minutes until edges are set; the center should jiggle slightly.
  5. Turn off the oven and let it cool with the door ajar for 30 minutes before refrigerating for at least 6 hours.
Topping and Serving
  1. Whip heavy cream with powdered sugar until medium peaks form.
  2. Spread whipped cream on chilled cheesecake, garnish with crushed candy or chocolate drizzle before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. Chill for at least 6 hours before serving for optimal flavor.

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