No-Bake Oreo Cheesecakes

Note the recipe requires at least 1 hour of chill time so plan ahead.

In a large bowl, cream together the cream cheese and powdered sugar with an electric hand mixer or stand mixer fitted with paddle attachment. Mix until smooth. Add the peppermint extract, Oreo pudding mix and milk (see note below). Beat until creamy and smooth. Stir in red food coloring. Set aside.

Using four small trifle glasses, spread 3 tablespoons of crushed Oreos on the bottom of each glass.

Take 4 tablespoons of cheesecake batter and spread it on top of the crushed Oreos. Repeat with each dish, layering twice.

Refrigerate for at least one hour or until chilled and slightly firmed.

Before serving, top with crushed Oreos and candy canes, if desired. Enjoy!

Notes: Slowly add milk into the mixture until batter reaches desired creamy consistency. You may need more than 5 tablespoons as too little milk will make the batter too firm, and too much milk will make the batter to soupy.