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No Bake Peppermint Cheesecake Jars

Indulge in these delightful No Bake Peppermint Cheesecake Jars, a creamy and refreshing dessert perfect for the holiday season.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the crust
  • 12 cookies OREO cookies
  • 2 Tablespoons unsalted butter, melted
For the cheesecake filling
  • 8 ounces cream cheese, brought to room temperature Ensure it's at room temperature for a smooth texture.
  • 1/4 cup granulated sugar
  • 1-2 teaspoons peppermint extract Adjust to taste.
  • 5 drops red food coloring (optional)
For the whipped topping
  • 1 cup heavy cream
  • 2 Tablespoons confectioners sugar
  • 1 teaspoon vanilla extract
For garnish
  • 6 pieces Andes Peppermint Crunch candies (or crushed candy canes as a substitute)

Method
 

Prepare the crust
  1. Crush the OREO cookies into fine crumbs using a food processor or a rolling pin in a sealed bag.
  2. Combine the crushed cookies with melted butter until it resembles moist sand.
  3. Divide the mixture evenly among the jars and press it into the bottom.
Make the cheesecake filling
  1. In a mixing bowl, blend together the softened cream cheese and granulated sugar until smooth.
  2. Add the peppermint extract and red food coloring, mixing until combined.
Prepare the whipped topping
  1. In another bowl, whip the heavy cream with confectioners sugar and vanilla extract until peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture.
Assemble the jars
  1. Layer the cheesecake filling and crushed Andes candies in the jars.
  2. Finish with a dollop of cheesecake mixture and top with remaining candy.

Notes

Store the jars tightly covered in the refrigerator for up to three days. The flavor improves over time.