No Bake Peppermint Cheesecake Bars

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These No Bake Peppermint Cheesecake Bars are made with the perfect hint of peppermint flavor, a rich and chocolaty Oreo crust, and creamy decadent cheesecake filling. Plus, there is no baking involved!

Peppermint and chocolate is just a classic combination, especially during the holiday season. A creamy cheesecake filling with just a hint of peppermint and studded with pieces of peppermint candy all over a no bake Oreo crust.

Completely no bake, this is an incredibly easy dessert to make ahead for a party, potluck, holiday dinner, etc. It only takes a few minutes to put together, some hands-off time to chill and set properly, then it's ready to eat.

It's good stuff.

Jump to:

• Why This Recipe Works
• Step By Step Instructions
• Expert Tips
• Frequently Asked Questions
• More Cheesecake Recipes
• Recipe
• 💬 Comments

Why This Recipe Works

1. It's completely no bake, which makes it extremely easy to make;
2. The amount of peppermint can be adjusted for a stronger flavor if desired;
3. The filling is incredibly creamy and delicious - good enough to just eat with a spoon!

Step By Step Instructions

Let the cream cheese come to room temperature. If it is too cold it will be difficult to mix. First prepare the Oreo crust (see below).

Combine the cream cheese and sugar in a bowl and mix with a mixer until it's fully combined - about 2-3 minutes.

Add the crushed candy canes and peppermint extract and mix to combine.

Pour the mixture into the Oreo Crust.

Refrigerate until firm, about 6 hours to overnight. Once chilled, lift the peppermint cheesecake out of the pan using the edge of the parchment paper.

Use a sharp, warmed knife to slice it into 16 equal squares.

Garnish with crushed candy canes and whipped cream.

How to Make Oreo Crust

Place the Oreos in a food processor and pulse until crumbs are formed. Add the melted butter and mix until a dough forms.

Press the mixture into a 8x8 parchment paper lined pan.

Expert Tips

1. Make sure the cream cheese is at room temperature before trying to mix it. Using cream cheese that is too cold can cause your batter to be lumpy;
2. Don't overmix the batter or your cheesecake may not set properly;
3. Be sure to refrigerate for at least 6 hours to give the peppermint cheesecake time to set;
4. Add an extra ½ tsp. of peppermint extract for a stronger peppermint flavor;
5. Drizzle the cheesecake with chocolate syrup to serve if desired (chocolate and peppermint go great together);
6. Place several peppermint patties on top of the Oreo crust before adding the cheesecake batter for an extra peppermint flavor.

Frequently Asked Questions

1. Why didn't my no bake cheesecake set? If you over-mix your batter, the cheesecake may not set properly. Be careful not to overmix.
2. Can you freeze it? While it can be frozen, I don't recommend freezing this recipe as it causes the crust to become very difficult to eat. However, you can freeze it and thaw it in the fridge for future use. Wrap the pan in freezer safe plastic and store in the freezer for up to 3 months. Thaw in the fridge overnight, slice into bars and serve.
3. How long does the cheesecake last? it will last about 5 days in the fridge (covered).

More Cheesecake Recipes

• Eggnog Cheesecake Bars;
• Pumpkin Cheesecake Balls;
• Souffle Cheesecake;
• No Bake Cheesecake Bites;
• Strawberry Shortcake Cheesecake.

Try These Other Amazing Peppermint Desserts!

• Peppermint Hot Chocolate from the Striped Spatula;
• Peppermint Truffles from House of Yumm;
• Peppermint Bark from a Sweet Pea Chef;
• Double Chocolate Peppermint Cookies from the Minimalist Baker.

Did you make this peppermint cheesecake recipe? Rate the recipe and leave a comment to let me know how it turned out!

This recipe was originally published in December 2017. It has been updated for photos and content. Scroll down below the recipe card for a good laugh and check out what the old photo looked like!

Recipe

Have a good laugh at what the old photo looked like!