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No Bake Andes Peppermint Crunch Cheesecake

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Ingredients:

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One Package Regular Oreos (13.20 oz size), about 30 Oreos+ Add to Shopping List
1 Stick Unsalted Butter, melted+ Add to Shopping List
2 8 oz Packages Cream Cheese, softened+ Add to Shopping List
1/4 Cup Sugar+ Add to Shopping List
1 Tsp Vanilla Extract+ Add to Shopping List
1/2 Tsp Peppermint Extract+ Add to Shopping List
2 Packages Andes Peppermint Crunch Thins+ Add to Shopping List
2 Tsp Shortening+ Add to Shopping List
2 8 oz Containers Cool Whip, thawed+ Add to Shopping List

Directions:

  1. Add the Oreos to the bowl of a food processor and pulse until they resemble fine crumbs. Add to a bowl and add the melted butter. Mix until well combined. Pour into the bottom of a 9x13 baking dish and pressing into an even layer, covering the entire bottom. Refrigerate while the make the filling.
  2. Add the cream cheese, sugar, vanilla extract, and peppermint extract to the bowl of a stand mixer and beat until well combined.
  3. Unwrap one package of the Andes Peppermints and add to a microwave safe bowl. Add the shortening and microwave in 30 second intervals, stirring in between, until completely melted and smooth.
  4. Add to the cream cheese mixture and beat until well combined.
  5. Add one container of Cool Whip and mix on low until well combined.
  6. Pour over the Oreo crust and spread in an even layer.
  7. Spread the other container of Cool Whip over the top in an even layer.
  8. Unwrap the remaining package of Andes Peppermints and roughly chops. Sprinkle over the top of the cheesecake.
  9. Refrigerate for at least 2 hours or up to overnight. Slice, serve, and enjoy!
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