Happy winter everyone! I am so excited to be bringing you all my newest holiday recipe: gluten free peppermint oreo cheesecake! This recipe is essentially just an extremely light and creamy classic cheesecake, with a peppermint oreo crust, and topped with a smooth chocolate ganache. I also decorated with freshly whipped cream and gluten free oreo halves. I hope you all enjoy this recipe as much as I do! It’s delicious, and PERFECT for the winter season.
The Recipe-
As far as cheesecake recipes go, this one’s pretty simple! It doesn’t require anything fancy, just a springform pan, a stand mixer (which is actually optional), and a craving for a yummy dessert.
Making the Gluten Free Oreo Crust
There are only 2 ingredients in the gluten free peppermint oreo crust: butter and oreo cookies! I used the Trader Joe’s gluten free peppermint oreos, and they turned out perfectly! I used my food processor to make the crust.
One package of those oreos is 22 sandwich cookies, and I used half of them as is, with the filling. With the other 11, however, I scraped the filling out and set it aside.
After this, press the oreo crumbles into the springform pan and press it down using the bottom of a mug or bowl. Bake at 325 for 12 minutes, then let cool.
Making the Cheesecake Filling
This is, by far, the most fun part of the recipe. It’s just so satisfying! Here’s a photo of the ingredients for the cheesecake part:
All you need are eggs, blocked cream cheese and whipped cream cheese, the filling from the 11 oreos not used in the crust, sugar, and sour cream.
To make the batter, what you want to do is use an electric mixer to make sure everything is whipped and fluffy, otherwise the cheesecake will feel dense and REALLY rich to eat. First step is to whip the whipped cream cheese together with the block cream cheese and the filling from the oreos used in the crust. After this, add the sugar, then whip. After the sugar and cream cheeses are fully combined, add the eggs and whip together, this is when the cheesecake batter will get thinner. Finally, add the sour cream and whip just until combined.
After making the batter, pour it into the oreo crust (pre-baked) and bake at 325 for around an hour.
I had to tent my cheesecake halfway through because it was browning unevenly on the top, but after about an hour, it was fully cooked through. It was slightly bouncey in the middle, but after it cooled and was chilled, it was firm and completely ready!
Decorating the Cheesecake
This is my FAVORITE part of making the cheesecake! I mean, LOOK at how pretty it looks! I made a 1 to 1 chocolate ganache with milk chocolate chips and heavy cream and poured it over the top, using a piping bag to create the controlled drips down the side.
After that, I placed some half-cut oreos onto swirls of whipped cream and served!
My Tips for the Recipe!!
- When making the crust, use a springform pan and use a flat bottom of a mug, measuring cup, or anything else to really compact the crumbs together. If the crust is seeming a little dry to you, don’t be shy to add more melted butter! That will help keep the crust together.
- COMPLETELY chill before attempting to remove the cheesecake from the pan. If you’re having trouble removing the pan, run a knife around the inside of the pan to ensure it comes out without tearing.
- Decorate however you would like! This is creative!
- If the top of your cheesecake is browning too quickly, tent it with tinfoil!
Here is the printable recipe!
Gluten Free Peppermint Oreo Cheesecake
Ingredients
For the Crust
- 1/2 sleeve of gluten free peppermint oreos
- 1/2 sleeve of gluten free peppermint oreos with the filling scraped out (the second half of the first sleeve)
- 5 tbsp melted butter
Cheesecake Batter
- 24 oz block cream cheese
- 1/2 cup whipped cream cheese
- 1 1/4 cup granulated sugar
- 1 1/4 cup sour cream
- 6 eggs
- The filling from the 1/2 sleeve of oreos
Instructions
- First, add all of the ingredients from the crust into a food processor and pulse until fully combined together and the cookies are in fine crumbs. Press the crumbs into the bottom of a springform pan using the bottom of a flat mug of clean hands so it is as compact as possible.
- Bake in a 325 degree oven for 12 minutes and make the batter while you let it cool.
- To a large bowl of a stand mixer, add the whipped cream cheese, block cream cheese, and oreo filling and whip until completely homogenous and evenly mixed. Add the sugar and whip again, scraping down the sides of the bowl until everything is light and fluffy.
- Add the eggs and mix again, this time the batter will become thinner. Once the eggs are beat into the batter, add the sour cream and mix one more time until just combined. Pour into the springform pan and bake for about an hour, until the middle is only slightly jiggly.
- Cool for a few hours and then chill overnight. The next day, run a knife around the inside of the springform pan until it is loose, then remove it.
- Decorate however you would like, then enjoy!