Peppermint Endgame Cheesecake
Updated: Dec 10, 2020
Peppermint Endgame Cheesecake
This no bake cheesecake is inspired by the Time Travel suits from the best movie of all time, Avengers: Endgame!
There are no infinity stones to be found inside this peppermint cheesecake, but definitely you won't have to hunt for peppermint and chocolate with this recipe. The Oreo cheesecake layer is sandwiched between two layers of cheesecake packed with several types of peppermints and chocolates, and it's all topped with a cream cheese buttercream!
Servings: 1 9-inch cheesecake
Prep Time: 4 Hours
Total Time: 15 Hours
Ingredients
Oreo Crust
2 + ¼ cups Oreo cookies, crushed
¼ cup salted butter, melted
Cheesecake Filling + Topping
3 tablespoons gelatin powder
6 tablespoons water, cold
24 ounces (3x8 oz blocks) cream cheese, room temperature
1 + ½ cups heavy whipping cream
2 teaspoons peppermint extract
1 teaspoon vanilla extract
2 cups white chocolate, melted
1 cup Oreo cookies, chopped
1 cup peppermint bark, chopped (frozen)
1 cup Andes peppermint chocolate
1 cup mini chocolate chips
1 cup crushed candy cane
Cream Cheese Buttercream
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
2 teaspoons peppermint extract
3 tablespoons heavy whipping cream
4 cups powdered sugar
Instructions
Crust: Line a 9 inch springform pan with cooking spray and parchment paper.
Crust: In a food processor (or using a Ziploc bag and a rolling pin), crush enough Oreo cookies to fill 2 + ¼ cups. Melt ¼ cup of salted butter in the microwave. Combine in a small bowl.
Crust: Press the mixture into the bottom of the springform pan using a spoon. Chill in the freezer for at least 1 hour.
Cheesecake: Add 3 tablespoons of gelatin powder and 6 tablespoons of cold water together in a small mixing bowl. Stir until well-combined; wait for 5 minutes.
Cheesecake: In a large microwave safe bowl or using a double boiler, melt 2 cups of white chocolate chips. Allow time to slightly cool.
Cheesecake: In a large bowl, add 3 8 ounce blocks of cream cheese, 1 + ½ cups of heavy whipping cream, 1 teaspoon of vanilla extract, and 2 teaspoons of peppermint extract. Beat on high speed until well combined. Heat the gelatin in the microwave for 30 seconds and then add the gelatin and white chocolate to the mixture. Beat until well-combined.
Cheesecake: Split the cheesecake batter into two bowls, 2/3 mixture in one bowl and 1/3 mixture in another bowl.
Cheesecake: In a large bowl, mix together the peppermint bark, the Andes chocolates, mini chocolate chips, crushed cane, and a pinch of flour. Mix 1/2-2/3 of this mixture into the larger bowl of cheesecake batter. Fold in 1/2-2/3 cup of the chopped Oreo cookies into the smaller bowl of cheesecake batter.
Cheesecake: Spread 1/2 of the larger cheesecake batter bowl over the chilled Oreo crust. Smooth the Oreo cheesecake batter over the top, and then spread the remainder of the cheesecake batter over that layer. Sprinkle the remaining Oreos and chocolate/peppermint mixture over the top of the cheesecake.
Cheesecake: Chill for at least 5 hours or overnight (preferably). Remove the cheesecake from the springform pan.
Buttercream: In a large bowl, beat together 1/2 cup of unsalted butter, 8 oz cream cheese, 2 teaspoons of peppermint extract, and 3 tablespoons of heavy cream until smooth and creamy.
Buttercream: Beat 4 cups of powdered sugar into the mixture.
Buttercream: Divide the buttercream into three bowls (about 1/2 in one bowl and then 1/4 in the remaining two bowls). Dye the buttercream in the smaller bowls red and black. Fill three piping bags with the buttercream.
Buttercream: Spread out a piece of plastic wrap onto the table. Pipe a thick line of white buttercream, a thin line of red buttercream, a thick line of white buttercream, and a thin line of black buttercream. Repeat once. Fold the plastic wrap into a cylinder and then place inside a large piping bag.
Buttercream: Pipe dollops of buttercream on top of the cheesecake.
Enjoy!
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