No Bake Peppermint Oreo Cheesecake

Ingredients:

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 a 9-inch pie pan and press into an even layer and up the sides to create a pie crust. Refrigerate while you work on the filling.
2. Add the heavy whipping cream to the bowl of a stand mixer and whip until stiff peaks form. Set aside.
3. Use a separate bowl (or transfer the whipped cream out of the current bowl, if needed) because you need the stand mixer for this next step. Add the powdered sugar and cream cheese to the bowl. Beat until well combined. Add about 10 drops of food coloring, the vanilla extract, and peppermint extract, and beat until well combined.
4. Add the candy canes to a Ziploc bag and crush with a hammer or meat mallet or use a food processor to crush the candy canes. Add about ½ cup into the bowl of the stand mixer and mix to combine.
5. Add the whipped cream and mix on the lowest speed until well combined.
6. Pour into the pie crust and spread in an even layer.
7. Add the Cool Whip on top and spread in an even layer.
8. Refrigerate for 1-2 hours or until ready to serve. Right before you are ready to serve, sprinkle the remaining crushed candy canes over the top.
9. Slice, serve, and enjoy!