Chocolate Peppermint Cheesecake

5 from 6 votes

No bake Chocolate Peppermint Cheesecake is the perfect holiday dessert with a festive flair. Made with a silky smooth, creamy mixture that sits atop a no cook Oreo cookie crust, this classy Christmas cheesecake is decadently delicious!

Prep Time20

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 715kcal

Author: Jennifer Fishkind

Ingredients

13 ounce package Dark Chocolate Oreo Thins
6 Tablespoons (¾ stick) salted butter melted
12 ounces (1½ 8-ounce) packages cream cheese softened
⅔ cup cocoa powder
½ cup white granulated sugar
1 cup sour cream
16 ounce tub whipped topping divided
⅓ cup peppermint candies crushed

Instructions

Place the Oreos in a food processor and process until completely crumbled.
Pour in the melted butter and pulse until combined.
Press the crumbs firmly into the bottom of a 9 inch springform pan.
Cover with plastic wrap and place in the freezer to chill while making the cheesecake filling.
To make the filling, beat together the cream cheese, cocoa powder and sugar in a large mixing bowl with a hand or stand mixer until smooth and creamy, about 3-5 minutes.
Be sure to scrape the sides and bottom of the bowl once or twice with a spatula while mixing to get all ingredients well blended.
Add and beat in the sour cream until combined and smooth, about 1-2 minutes.
Gently fold in 3 cups of whipped topping until you have a smooth, creamy mixture.
Scoop into the prepared crust and gently spread into an even layer.
Clean the sides of the pan, wiping off any extra cheesecake smears, and then spread the remaining whipped topping onto the top of the cheesecake in an even layer.
Cover again with plastic wrap and freeze for 1 hour or refrigerate for at least 4-6 hours or overnight.
When ready to serve, remove the plastic wrap and the outer rim of the pan and sprinkle the top with the peppermint candies.

Notes

Storage:

To Store: Store your cheesecake, well wrapped in an airtight container, for 3-5 days in the refrigerator.
To Freeze: You can freeze your cheesecake in a freezer-safe container or bag for 3-4 months. Thaw overnight in the refrigerator before serving.

Tips:

Make sure your cream cheese is completely softened to room temperature before making the filling.
Do a lot of scraping with a spatula to make sure that everything is well incorporated and that you don’t end up with big lumps of cream cheese or cocoa powder in your mixture. Although a stand mixer is a great way to beat together the ingredients, sometimes it leaves little pockets that aren’t reached by the beater.
Be sure to give your cheesecake time to fully set.
Don’t put on the peppermint candy until you're ready to serve your cheesecake. If it is put on the whipped cream and then left to set in the refrigerator, it tends to “melt” in a way that looks oozey. It's a prettier presentation if you add the candy just before serving. It adds a delightful crunch as well.

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