Cheesecake is a dessert that my whole family can agree on, and this Candy Cane Cheesecake recipe is perfect for Christmas!  Made with red velvet Oreos, cream cheese, and candy canes, it's a wonderful treat.  Plus, it's no-bake, so it's easy to whip up!

Start by separating the Oreo cookies and removing the cream from each cookie.  Place the cookies into a food processor.

Process the cookies until they are 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 the cookie mixture into the bottom of a greased cheesecake pan. Press firmly.

Next add the cream cheese and sugar into a large mixing bowl and mix until smooth. 

Place half the package of peppermints into the food processor and process until fine.  Add the peppermints to the 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.

Add the rest of the peppermints into your food processor and process into small pieces.  Sprinkle the peppermint crumbs on top of the cheesecake and place in the freezer for one hour.

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Candy Cane Cheesecake Recipe

This Candy Cane Cheesecake recipe is perfect for Christmas! Made with red velvet Oreos, cream cheese, and candy canes, it's a wonderful treat. Plus, it's no-bake, so it's easy to whip up!

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Ingredients

• 2 Packages of Red Velvet Oreos (remove the cream from each cookie)
• 3 tablespoons of Melted Butter
• 16 oz. of Cream Cheese
• ⅔ cup of Sugar
• 16 oz of Whip Cream (Cool Whip)
• 1 bag of Candy Canes or Peppermints

Instructions

1. Start by separating the Oreos and placing the cookies into a food processor.
2. Process the cookies down until fine.
3. Gradually add butter, until cookies become slightly moist. (Wet sand consistency.) If you do not use all the butter that is okay. Mix well.
4. Press cookie mixture into the bottom of a greased cheesecake pan. Press firmly.
5. Next add the cream cheese and sugar into a large mixing bowl and mix until smooth.
6. Place half the package of peppermints into food processor and process until fine.
7. Add peppermints to cream cheese mixture.
8. Add in cool whip and mix with hand mixer until smooth.
9. Pour cheesecake batter over the crust and smooth out evenly.
10. Place in the fridge for 3 hours.
11. Place the rest of the peppermints into your food processor and process into small pieces.
12. Sprinkle on top of cheesecake.
13. Place in the freezer for one hour.
14. Serve and enjoy!

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