This Peppermint Oreo Cheesecake is the perfect dessert for busy holiday nights. Easy, no bake, and full of peppermint goodness makes it disappear in a hurry.

  • PREP TIME: 20 minutes
  • TOTAL TIME: 20 minutes


  • 3 cups Oreo cookie crumbs (30 cream filled cookies)
  • 1/2 cup butter, melted
  • 2 – 8 ounce packages cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups Andes Peppermint Crunch Chips, divided
  • 2 teaspoons shortening
  • 2 – 8 ounce containers Cool Whip, thawed


  1. Combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9×13 baking dish. Refrigerate while making the filling.
  2. Beat the cream cheese, sugar, and extracts until creamy.
  3. Place 1 cup Andes Peppermint Crunch Chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir. Heat for an additional 20-30 seconds. Stir until melted and creamy.
  4. Pour the melted chips into the cream cheese mixture. Beat immediately until the melted chips are combined with the cream cheese.
  5. Fold in 8 ounces of Cool Whip until mixed in. Spoon the cheesecake evenly over the crust.
  6. Spread the other container of Cool Whip over the top of the cheesecake. Sprinkle with the remaining Andes pieces.
  7. Refrigerate for 1-2 hours to set up. Cut into 24 squares. Refrigerate in a sealed container.


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