No-Bake Peppermint Bark Cheesecake

• Baking & Spices

  • 4 drops Food coloring, red
  • 2 tsp Peppermint extract
  • 1 (8 ounce tub Topping, whipped
  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Snacks

  • 1 (15.25 ounce package Oreo cookies

• Dairy

  • 5 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 1/2 cup Heavy cream

• Desserts

  • 1/2 cup Peppermint candies or candy canes

• Other

  • 6 ounces white chocolate wafers or bar (if using a bar, finely chop

Found on pumpkinnspice.com

Description

Ingredients

• 1 (15.25 ounce) package Oreo cookies, ground into crumbs (I used the Winter Red variety, but any kind will do)
• 5 tablespoons unsalted butter, melted
• 24 ounces (3 blocks) cream cheese, softened
• 1/2 cup white sugar
• 2 teaspoons peppermint extract
• 2 teaspoons vanilla extract
• 4 drops red food coloring
• 1 (8 ounce) tub whipped topping, such as Cool Whip
• 1/2 cup crushed peppermint candies or candy canes, plus more for topping
• 1/2 cup heavy cream
• 6 ounces white chocolate wafers or bar (if using a bar, finely chop)

Directions

• In a medium bowl, combine the Oreo crumbs and melted butter.
• Press crumb mixture into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to firm up while preparing filling.
• In a large bowl, beat cream cheese, sugar, peppermint extract, and vanilla extract until smooth.
• Add red food coloring and stir to combine.
• Fold in whipped topping and crushed peppermint candy until completely combined.
• Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
• To make the white chocolate ganache, in a small saucepan, heat heavy cream until boiling.
• Remove from heat and stir in white chocolate until completely melted.
• Set aside to cool.
• Pour over chilled cheesecake and lightly spread with a spatula. Top with more crushed peppermint candy, if desired.
• Refrigerate until firm.
• Enjoy!