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Peppermint Cheesecake

Peppermint Cheesecake

Peppermint cheesecake made with Candy Cane Oreos and Andes Mint Chips
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Author Cookie Madness



  • 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.


The crust was pretty thin, but I only had 15 Oreos to work with. Next time I might use 22 and increase the butter to 3 Tablespoons.
Adding pink would be a nice touch, or you could use green Andes bits and dye the cake green.