If you spot the new limited edition Candy Cane Oreos, you may want to buy two bags — one for eating. and another for baking. They taste much better than I imagined (like Girl Scout Thin Mints in Oreo form) and have so many potential uses in baked goods. I couldn’t decide whether to chunk them in brownies, put them in the bottom of mini cheesecakes or make redundant-but-fun double chocolate cookies with chopped cookies in the dough. However, yesterday I finally decided to go with an old cheesecake recipe we’d never tried.
This one is based on a recipe from Philadelphia Cream Cheese, but I updated it a bit by using Candy Cane Oreos for the crust, and putting Andes Peppermint Crunch Bits and a little vanilla in the filling. It’s also an easy no-bake recipe which sets up in just a few hours. In fact, I was surprised at just how quickly it set.
And one final note. The cheesecake is not too sweet, so don’t be shy about adding lots of candy to the filling.
- 15 Candy Cane Oreos
- 2 tablespoons melted butter
- 1 cup heavy cream
- 1 envelope unflavored gelatin
- 1/4 cup water cold
- 16 ounces 2 packs cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Chips
- In a food processor in a zipper bag with a rolling pin, crush the cookies. Combine the cookie crumbs and butter and press into the bottom of a 9 inch round springform pan. Chill until ready to use.
- In a metal bowl, whip the cream and set aside.
- In a saucepan, combine the cold water and gelatin. Turn heat to medium and stir until gelatin dissolves. Remove from heat.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the gelatin mixture, milk and vanilla. Stir in the peppermint chips. Fold in the whipped cream.
- Pour cheese mixture over the crust and chill for a few hours or until firm.