This peppermint cheesecake has been my go-to holiday treat for years, the kind of thing I bring to cookie exchanges and holiday brunches when I want something festive but fuss-free. I first put this together one December evening when the oven died and a flurry of guests were arriving the next day. The combination of a crisp Oreo base, a silky white chocolate and cream cheese filling, and the cool pop of crushed Andes became an instant family favorite. It is light on hands-on time, but it looks elegant on a platter and delivers that unmistakable peppermint-chocolate finish that says celebration.

I love the contrast of textures here: the crunchy, slightly salty cookie base that gives way to a pillowy, almost mousse-like filling, flecked with minty shards that provide both flavor and a little crunch. These are best chilled so the filling sets to a smooth, sliceable consistency; the first time I tried a warm scoop, everyone laughed and called it more of a scoopable dessert than a cheesecake, but after a good chill it became the star of the table. Whether you want to portion them into individual cups for guests or make a larger springform-style version, the base formula adapts easily and reliably.

Ingredients

• Oreo cookies: 20 cookies make a sturdy, flavorful base. I use the regular sandwich cookies for their classic chocolate-vanilla balance; you can use gluten-free sandwich cookies if needed. Pulse in a food processor until fine crumbs form.
• Unsalted butter: 5 tablespoons, melted. Butter binds the cookie crumbs and firms the crust when chilled. Use a good quality butter for a clean flavor; a European-style butter adds a subtle richness.
• Heavy whipping cream: 1 cup, cold. Whipped to soft peaks, it lightens the filling and creates that mousse-like texture. Keep it cold until whipping for best volume.
• Cream cheese: 2 packages, 8 ounces each, softened. Full-fat cream cheese yields the creamiest texture. Allow at room temperature for 30 minutes so it beats smooth without lumps.
• White chocolate chips: 1 1/2 cups. I recommend a high-quality brand like Ghirardelli or a baking white chocolate for a clean, sweet base note that pairs beautifully with peppermint.
• Peppermint extract: 1/2 teaspoon. Concentrated, so start small and taste as you go. Pure peppermint extract gives a fresher mint flavor than artificial alternatives.
• Andes Peppermint Crunch: 1/2 cup chopped, plus extra for topping. These mint chocolates provide texture and an unmistakable mint-chocolate hit. Chop roughly so some pieces remain larger for crunch.
• Whipped cream: For topping. Use freshly whipped cream or stabilized whipped cream if you need it to hold peaks longer during service.

Instructions

Prepare the crust: Place 20 Oreo cookies (fillings included) in a food processor and pulse until you have fine crumbs. Measure the crumbs to ensure about 1 1/2 to 2 cups. Stir in 5 tablespoons melted unsalted butter until the mixture resembles wet sand. Press the crumbs firmly into the base of a 9-inch springform pan or divide among 12 individual serving cups. Chill for 15 minutes to set. Melt the white chocolate: Place 1 1/2 cups white chocolate chips in a heatproof bowl and microwave in 20 second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler set over simmering water. Allow the chocolate to cool slightly, about 5 minutes, so it is warm but not hot before adding to the cream cheese. Beat the cream cheese: In a mixing bowl, beat 16 ounces softened cream cheese on medium speed until smooth and free of lumps, about 2 to 3 minutes. Scrape the bowl frequently. Adding slightly soft but not melted white chocolate will help create a silky texture. Combine filling components: With the mixer running on low, pour the warm white chocolate into the cream cheese and beat until fully incorporated. Stir in 1/2 teaspoon peppermint extract and 1/2 cup chopped Andes Peppermint Crunch. In a separate bowl whip 1 cup cold heavy whipping cream to soft peaks, then fold the whipped cream gently into the chocolate-cream cheese mixture using a rubber spatula to keep the filling light and airy. Fill and chill: Pipe or spoon the filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours to set, but overnight gives the best texture. If making individual cups, chill upright on a tray until firm. Garnish and serve: Before serving, top with whipped cream and additional chopped Andes pieces. For a festive finish, shave a few thin curls of white chocolate over the top. Serve cold straight from the refrigerator.

Storage Tips

Store covered in the refrigerator for up to 4 days. For individual servings, use airtight containers or cover each cup with plastic wrap to prevent condensation on the topping. To freeze, place on a tray until solid then transfer to a freezer-safe container with parchment between layers. Thaw in the refrigerator overnight and add fresh whipped cream just before serving to maintain a bright finish. If the crust softens slightly after freezing, a short blast in a 250F oven for 4 to 6 minutes can help re-firm it before re-chilling and serving.

Ingredient Substitutions

If you need a gluten-free option, swap standard Oreos for a gluten-free chocolate sandwich cookie and confirm that any mint chocolates are gluten-free. For a lower-sugar version, use sugar-free white chocolate chips and reduce the amount of added candy; note that texture will change slightly. If you prefer a darker chocolate contrast, replace white chocolate chips with melted white baking chips combined with a tablespoon of cream to mimic melt and mouthfeel, or swirl in a tablespoon of melted dark chocolate for a marbled look. Vegan adaptations are possible using plant-based cream cheese and coconut cream, but the setting will be softer and benefit from additional chilling time.

Serving Suggestions

Serve small portions after a heavy holiday meal. Garnish with a dollop of whipped cream, a few extra Andes mint pieces, and a tiny sprig of fresh mint for color. Pair with coffee, espresso, or a minty hot chocolate for a coordinated flavor profile. For a party presentation, arrange the individual cups on a mirrored tray and scatter crushed candy around them to catch crumbs and add sparkle.

Seasonal Adaptations

For winter holidays, keep the peppermint theme and add red sugar sprinkles for a festive look. In other seasons, swap the peppermint extract for orange or almond extract and use crushed toffee or toasted nuts instead of Andes. You can also make a summer version with a lemon white chocolate filling and a graham cracker crust for a bright, citrus-forward option.

Meal Prep Tips

These are ideal for meal prep because the majority of work is done up front. Assemble the crust and filling, chill overnight, and finish with whipped cream on the day of serving. Use small mason jars for portable treats and label with the date. If preparing for a large gathering, double the filling mixture and prepare crusts in two pans; you can chill pans stacked to save refrigerator space, but allow air circulation between them when possible.

These peppermint cheesecakes are a simple yet showy dessert that reward a little planning. The combination of creamy white chocolate, cool peppermint, and crunchy mint pieces gives a delightful experience in every bite. Make a batch for your next gathering and watch how quickly they disappear.