Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
NO BAKE PEPPERMINT CHEESECAKE WITH OREO CRUST
An easy, no-bake dessert that is perfect for the holidays.
Course
Dessert
Cuisine
American
Keyword
Dessert, mint, no bake, cheesecake
Prep Time
15
minutes
minutes
freezer time
1
hour
hour
Total Time
15
minutes
minutes
Servings
8
Calories
442
kcal
Author
Michelle
Ingredients
2
packs
Red Velvet Oreos
remove the cream from each cookie
3
tablespoons
Melted Butter
16
oz.
Cream Cheese
⅔
cup
Sugar
16
oz
Whip Cream
1
bag
Candy Canes or Peppermints
Instructions
Start by separating your Oreos. Placing the cookies into a food processor.
Process them down until fine.
Gradually add butter, until cookies become slightly moist. (Wet sand consistency.) If you do not use all the butter that is okay. Mix well.
Press cookie mixture into the bottom of a greased cheesecake pan. Press firmly.
Next, add your cream cheese and sugar into a large mixing bowl and mix until smooth.
Place half your package of peppermints into food processor and process until fine.
Add to cream cheese mixture.
Add in cool whip and mix with hand mixer until smooth.
Pour cheesecake batter over crust and smooth out evenly.
Place in the fridge for 3 hours.
Place the rest of your peppermints into your food processor and process into small pieces.
Sprinkle on top of cheesecake.
Place in the freezer for one hour.
Serve and enjoy!
Notes
17 SmartPoints per piece on the WW FreeStyle Plan
Nutrition
Calories:
442
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
36
g
|
Saturated Fat:
21
g
|
Cholesterol:
116
mg
|
Sodium:
225
mg
|
Potassium:
161
mg
|
Sugar:
23
g
|
Vitamin A:
1280
IU
|
Calcium:
114
mg
|
Iron:
0.3
mg