Go Back

No Bake Peppermint Cheesecake Jars

Delightful individual desserts featuring layers of peppermint cheesecake over a chocolatey OREO crust, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 jars
Course: Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 12 pieces OREO cookies
  • 2 Tablespoons unsalted butter, melted
Cheesecake Filling Ingredients
  • 8 ounces cream cheese, brought to room temperature Allow to reach room temperature for a smoother consistency.
  • 1/4 cup granulated sugar
  • 1-2 teaspoons peppermint extract Adjust according to taste; 1 teaspoon for a gentle hint, 2 for a pronounced flavor.
  • 5 drops red food coloring (optional) For color; may be omitted.
Whipped Topping Ingredients
  • 1 cup heavy cream
  • 2 Tablespoons confectioners sugar To sweeten the whipped cream.
  • 1 teaspoon vanilla extract
Garnish
  • 6 pieces Andes Peppermint Crunch candies Can substitute with crushed candy canes.

Method
 

Crust Preparation
  1. In a food processor, pulse the OREO cookies until they reach a fine crumb.
  2. Combine the crumbs with melted butter and press the mixture into the bottom of small jars.
Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and airy.
  2. Add the peppermint extract and optional red food coloring, mixing until well combined.
Whipped Topping
  1. In a separate bowl, whisk the heavy cream until it forms stiff peaks.
  2. Gently fold in the confectioners sugar and vanilla extract into the whipped cream.
  3. Carefully fold this mixture into the peppermint cream cheese until just combined.
Assembly
  1. Spoon the cheesecake mixture over the crusts in the jars.
  2. Top with crushed Andes Peppermint Crunch candies for garnish.

Notes

Refrigerate the jars for up to three days to deepen flavors. Adjust peppermint extract to taste and consider adding cocoa powder for a richer crust.