This Grinch Christmas Cheesecake is a fun no-bake dessert for the holidays with a simple oreo cookie crust and a creamy green filling that kids and adults love.
❤️ Why You’ll Love this Recipe: This whimsical green cheesecake brings festive cheer to any holiday table. It’s also easy to make and doesn’t require any oven space to save time and stress during the holidays.
How to Make Grinch Christmas Cheesecake
This no-bake cheesecake has an easy two-ingredient Oreo cookie crust. I used regular Oreos to match the chocolate chips for the Grinch face on top, but you can certainly use Golden Vanilla Oreos for a lighter look.
You can make the cheesecake in an 9- or 8-inch pie pan. A smaller dish will give you a thicker cake. You can even use a premade Oreo crust for the store.
No-Bake Oreo Cookie Crust
The crust is very easy to make. It just needs 30 minutes to chill before it becomes a firm, sliceable texture. It’s compact and thick enough to hold the filling and keep its shape when sliced – no falling apart!
You can make the Oreo crust with a food processor or simply by crushing the cookies in a sealed Ziploc bag with a rolling pin. Just work them into a fine sand-like texture. Larger crumbs can make your crust too crumbly.
Grinch Cheesecake Filling
The filling for this Christmas cheesecake is a classic no-bake vanilla cheesecake. It’s easy-to-make, smooth, creamy, and delicious.
Make sure that you use room temperature cream cheese, powdered sugar, and pure vanilla extract (I recommend using real vanilla since it’s the main flavor). The heavy cream should be cold.
You can mix the filling with a stand mixer or a hand-held mixer with a whisk attachment. Just make sure things get nice and smooth! It will come together easily if your cream cheese is room temperature.
I recommend using gel food coloring. They’re usually brighter, but any bright food coloring will work. For the green Grinch color you want a neon green.
I added the dye to both the cream cheese and heavy cream separately to reduce the amount of mixing afterward (that can make the whipped cream deflate).
If you’d like to add some extra texture to your cheesecake, try folding chopped Oreos or chocolate chips into the filling.
For chopped Oreos, I recommend using about 12 chopped cookies. For chocolate chips, use about ½ cup (85 g). You could use dark, milk, white or even peppermint chips. I don’t recommend adding sprinkles to the filling, as they may stain the cheesecake.
Decorating Grinch Cheesecake
To decorate this Grinch cake, spread the neon green whipped cream over the top of the chilled cheesecake. Smooth it flat with a silicone spatula. Next, use a spoon to gently trace the face of the Grinch on top before adding the chocolate chips. This makes it easier to create the design later on.
Then add two dollops of yellow whipped cream to create the eyes. Top them off with two chocolate chips and then add more chocolate chips around the edges of the eyes. To make the nose and mouth, add the remaining chocolate chips along the lines you traced before.
This cheesecake should be kept cold until just before serving for the best texture and presentation.
Wait to add the whipped cream and decorate your cheesecake until you’re ready to serve the cheesecake.
Storing No-Bake Christmas Cheesecake
Store the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for 3 to 4 days. The whipped cream layer may deflate overtime, but it’s still fine to eat.
Note that this cheesecake doesn’t freeze well.
More Tasty Cheesecake Recipes to Try
My family loves making cheesecakes for all kinds of occasions. Here are some of our favorites:
- Red White and Blue Instant Pot Cheesecake is made in an Instant Pot and is perfect for the 4th of July or Memorial Day.
- Strawberry Cheesecake has an Oreo cookie crust and is a delightful treat for Mother’s Day
- Chocolate Chip Cheesecake for Halloween is a spooky treat for October 31st!This Grinch Christmas Cheesecake has an oreo cookie crust and a layer of green vanilla filling perfect for the holidays.
Grinch Christmas Cheesecake
- 25 Oreos whole
- 4 tablespoons 56 g unsalted butter – melted
- 1 cup 250 ml heavy cream – cold
- 1-2 drops green gel food coloring or more depending on how green you want the cheesecake to be
- 8 oz 226 g cream cheese – room temperature
- ¾ cup 97.5 g powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 drops neon green gel food coloring or more depending on how green you want the cheesecake to be
- ½ cup 125 ml heavy cream – cold, divided
- ¼ cup 32 g powdered sugar
- ¼ teaspoon pure vanilla extract
- 1-2 drops neon green gel food coloring or more depending on how green you want the topping to be
- 1-2 drops yellow gel food coloring
- 1-2 drops red gel food coloring optional, heart sprinkles will work too
- ½ cup 85 g chocolate chips
- 1. Add the Oreos to a food processor and pulse into fine crumbs. Transfer the Oreo crumbs into a small bowl, pour in the melted butter and mix until combined.
- 2. Transfer the Oreo mixture into a 9-inch pie dish and press it into the bottom and up the sides of the dish. You can use the bottom of a glass or small bowl for this step.
- 3. Cover the baking dish with plastic wrap, place in the refrigerator and chill for 30 minutes or overnight if preferred.
- 1. Using a stand mixer or a hand mixer and a medium bowl, beat the cold heavy cream and green food coloring until fluffy with stiff peaks. Make sure the heavy cream is very cold or it won’t whip. Set aside.
- 2. Using a stand mixer or a hand mixer and a large bowl, beat the cream cheese until creamy, then add the powdered sugar, vanilla, and green food coloring. Keep beating until combined and smooth.
- 3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Be very gentle when doing this or the whipped cream may deflate.
- 4. Gently pour the filling into your prepared crust and smooth down the top using an off-set or silicone spatula.
- 5. Cover the pie with plastic wrap and chill in the refrigerator for 6-7 hours or overnight (recommended).
- 1. When you’re ready to decorate and serve, add the cold heavy cream, powdered sugar, and vanilla extract to a small mixing bowl and beat until fluffy with stiff peaks. Place 2 tablespoons of whipped cream into a small bowl and gently fold in the yellow food coloring. Place 1 tbsp of whipped cream into a separate small bowl and fold in the red food coloring. Lastly, fold the green food coloring into the remaining whipped cream.
- 2. Spread the green whipped cream over the top of the chilled cheesecake using a silicone spatula. Use a spoon or toothpick to gently trace the design of the Grinch face: this way you’ll know exactly where to place the eyes, nose, mouth, and heart and you won’t make any mistakes!
- 3. Place two dollops of yellow whipped cream to create the eyes, top them off with two chocolate chips, then use more chocolate chips to trace the outlines of the eyes, nose, and mouth. Lastly, add a dollop of red whipped cream and shape it into a heart (or you can skip this step and use a heart-shaped sprinkle instead).
- 4. Cut into 8 slices making sure to clean the knife between each slice and serve immediately.
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