This was very easy and delicious!!! I was not able to find the cookie baking crumbs so I used enough chopped Oreo crumbs (from 2 boxes of Oreo no bake dessert) and mixed with the butter for a delicious crust. I was not able to find the chocolate cream cheese so I just used all regular cream cheese. I had pre-chopped my candy canes (4) before our guests arrived and the cheesecake needed to cool for 4 hrs. Some of our guests were getting ready to leave but I did not want them to miss the dessert, so i skipped the whipped topping and just sprinkled my candy cane crumble on top and it was a hit. (It was rich enough without the added cream and chocolate.) DELICIOUS!!!!
This cheesecake was very rich and very tasty. I couldn't find chocolate cream cheese, and I searched multiple stores. I decided to make my own using 4 tablespoons of chocolate syrup and 2 teaspoons of unsweetened cocoa powder per each 8 ounce package of cream cheese. Mix with a hand mixer and voila! I also added a tad bit extra peppermint extract than what the recipe called for and still, I could hardly taste the peppermint. However, everyone that tried it, loved it.
No Bake Peppermint White Chocolate Cheesecakes
12 regular size original Oreos
2 Tbsp butter, melted
1 1/4 cups heavy cream
8 Tbsp powdered sugar, divided
4 oz white baking chocolate
10 oz cream cheese, softened (1 8oz pkg + 2oz)
1/2 tsp peppermint extract
Red food coloring, optional
Mini oreos and more white chocolate (optional)
Candy canes, for decoration
In a food processor, pulse Oreos until finely ground (or you can use a large Ziploc bag and rolling pin, then pour into a mixing bowl and toss with butter), with mixer running slowly pour in melted butter and pulse until evenly coated. Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
Melt white chocolate according to directions listed on package (I did the microwave directions), then allow to cool until just barely lukewarm (keep if fluid though, you don't want it to set at all or you'll get pieces of white chocolate throughout the cheesecake).
In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp powdered sugar and whip until stiff peaks form, set aside in refrigerator.
Meanwhile, in a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. Stir in cooled white chocolate (at this point if you want to tint half with red food coloring then separate half into another bowl and tint then add half of the whipped cream to each) then fold in whipped cream. Spoon mixture into a piping bag (if doing pink and white, follow directions here). Pipe over oreo layer in cups. Chill in refrigerator 2 hours.
Garnish with either crushed candy canes, candy canes sticks (you'll only need bottom half of candy canes), or peppermint white chocolate dipped mini Oreos just before serving.
If doing the peppermint white chocolate dipped Oreos, simply melt some white chocolate or vanila almond bark according to directions on package and dip mini Oreos in melted white chocolate. Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. Allow to set at room temperature.