Peppermint Oreo Cookie Cheesecake
Description
Whether you need a holiday or Valentine's Day dessert or another occasion, this beautiful cheesecake is perfect. There is no cooking or baking required, just a little patience while setting up, which makes it wonderful for busy holiday times.
Ingredients
3 c. Oreo cookie crumbs from about 30 cream filled cookies
1/2 c. butter, melted
2 - 8 oz. packages cream cheese, softened
1/4 c. sugar
1 t. vanilla extract
1/2 t. peppermint extract
2 c. Andes Peppermint Crunch Chips, divided
2 t. shortening
2 - 8 oz. containers Cool Whip, thawed
Directions
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Combine the Oreo cookie crumbs and melted butter; press firmly into the bottom of a 9 x 13 inch baking dish. Refrigerate while making the filling.
Beat cream cheese, sugar and both extracts until creamy.
Place 1 c. Andes Peppermint Crunch Chips and shortening in a microwave safe bowl; microwave for 30 seconds; stir; heat for an additional 20-30 seconds; stir until melted and creamy. Pour the melted chips into the cream cheese mixture; beat immediately until melted chips are combined with the cream cheese. Fold in 8 oz. Cool Whip until mixed in.
Spoon the cheesecake evenly over the crust. Spread the second Cool Whip container over the top of the cheesecake. Garnish with the remaining Andes pieces.
Refrigerate for 1-2 hours to set up. Cut into 24 squares. Refrigerate in a sealed container.
24 servings.
Prep Time
Cook Time
PT0M