This was a huge success at our house! I personally did not think I would like it, but after trying it, I see why it is so good. The peppermint is not overpowering because it is just a sprinkle over the top. The majority of the flavor is the Oreo crust with the cheesecake filling and that is a positively delicious combination of flavors and texture. I will definitely make this again and even switch up the topping from time to time!
Check out what our friends over at Melanie Makes had to say about this:
“With just four ingredients and 15 minutes, this No Bake Oreo Dark Chocolate Peppermint Cheesecake will be ready and waiting for you in the fridge come time for dessert. An amazingly easy, seasonal showstopper.”
I so agree with her description of this dessert: it is definitely a show stopper! You will see how amazing this can be!
1 Oreo pie crust
8 ounces Cool Whip whipped topping
8 ounces Philadelphia cream cheese, softened
14.5 ounces Robert Rothschild Farm Dark Chocolate Peppermint Sauce
2 cups whipped cream
5 Oreos, crushed
2 tablespoons peppermint, crushed
In the bowl of an electric mixer, cream together whipped topping, cream cheese and ¾ cup Dark Chocolate Peppermint Sauce until smooth.
Spoon mixture into crust and smooth until even.
Refrigerate for 3-4 hours.
Before serving, garnish with whipped cream rosettes, crushed Oreos, peppermints and remaining Dark Chocolate Peppermint Sauce.
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Quick Tip: Garnish with some mint leaves for a pretty presentation.
Thanks again to Melanie Makes for this amazing recipe.
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