No-Bake Peppermint Candy Cheesecake would be the perfect holiday dessert! It is a perfect blend of crushed peppermint candy and bits of Andes candy all in this perfect cheesecake. Hope you enjoy Cookin' With Grannie.
Ingredients you need to get started:
1 ½ cups creme-filled chocolate sandwich cookies, such as Oreo, crushed (see note below for crushing)
1/3 cup butter, melted
4- 8 ounce packages cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
1-8 ounce whipped topping, thawed
1 cup Andes mint baking chips or 2 milk chocolate candy bars, finely chopped
¼ cup crushed peppermint candy
Crush chocolate cookies; mix with melted butter.
Press into 10-inch spring-form pan; chill until firm.
Beat with an electric mixer cream cheese, sugar and vanilla and blended well.
Carefully fold in whipped topping, Andes mints and crushed peppermint.
Spread onto of chilled cookie crust.
Chill cheesecake for 3 hours or overnight.
Before serving, remove the sides of the spring-form pan.
Around Christmas time they usually have the Candy Cane Oreo that would be good for crust.
Put cookies in a zip-lock bag and crush them with a rolling pin.
You may be able to find crush peppermint bits in store too.