No-Bake Peppermint Oreo Cheesecakes

To prepare crust, in a small bowl, combine Oreo cookie crumbs and melted butter. Stir until thoroughly combined. Set aside.

To make the cheesecake batter, in a large bowl, combine cream cheese, heavy cream, white sugar, peppermint extract and vanilla extract. Using an electric hand mixer or stand mixer with fitted paddle attached, beat mixture until smooth and creamy, about 3–4 minutes. Stir in red food coloring.

To assemble cheesecake in mini mason jars, spoon about 4 tablespoons of cookie crumbs onto the bottom of 4 mason jars. Lightly press down with a spoon. Add about 1/2 cup of cheesecake batter on top of cookie crumbs. Top with sprinkles or crushed candy canes. Refrigerate until firm, at least 30 minutes, or until ready to serve.

To assemble cheesecake in pie form, spread Oreo cookie crumbs onto the bottom of a 9 inch springform pan and lightly press down. Add cheesecake filling and spread in an even layer, followed by sprinkles or crushed candy canes. Refrigerate until firm, at least 30 minutes, or until ready to serve.

Enjoy!