White Chocolate Peppermint Cheesecake
A creamy cheesecake with a buttery Oreo crust, infused with white chocolate and peppermint, topped with whipped cream and Andes mints!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Microwave-Safe Bowl
Ingredients
- 1 package Oreos (14.3 oz) for crust
- 1/2 cup Unsalted Butter Melted for crust
- 8 oz White Chocolate Chopped (Ghirardelli recommended)
- 1 1/2 cups Heavy Whipping Cream Plus 4 tablespoons for melting chocolate
- 1/2 cup Powdered Sugar For filling
- 16 oz Full-Fat Cream Cheese Softened
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Peppermint Extract
- 1 cup Andes Mints Chopped, for filling and garnish
- 1 cup Heavy Whipping Cream For topping
- 1/2 cup Powdered Sugar For topping
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Grind Oreos into fine crumbs and mix with melted butter until it resembles wet sand. Press into the bottom of the prepared pan and refrigerate.
- Melt white chocolate with 4 tablespoons of heavy cream in a microwave-safe bowl in 20-second increments until smooth.
- Whip the remaining heavy cream until soft peaks form, then gradually add powdered sugar and whip to stiff peaks.
- In another bowl, beat cream cheese until smooth. Add granulated sugar and peppermint extract, mixing well.
- Gently fold in the melted white chocolate and then the whipped cream, being careful not to deflate it. Finally, fold in chopped Andes mints.
- Pour the filling into the chilled crust, smoothing the top. Cover and refrigerate for at least 3-4 hours or overnight.
- When ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Pipe around the edges of the cheesecake and garnish with additional Andes mints.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in the refrigerator for 5-7 days or freeze for longer storage.