This No-Bake Peppermint Cheesecake is a creamy, festive dessert that’s perfect for the holiday season or any time you crave a minty-sweet treat. Its refreshing peppermint flavor pairs perfectly with the smooth cheesecake filling and crunchy chocolate cookie crust, making it a show-stopping addition to your dessert table.
Why You’ll Love This Recipe
- No oven required: Ideal for hot days or when your oven is busy.
- Festive and fun: A perfect dessert for Christmas, Valentine’s Day, or any celebration.
- Quick and easy: Minimal effort for maximum flavor.
- Customizable: Add toppings like whipped cream, crushed candy canes, or chocolate shavings.
- Make-ahead friendly: Prepare in advance for less stress on the big day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cookie crumbs
- Melted butter
- Cream cheese
- Powdered sugar
- Peppermint extract
- Heavy cream
- Red food coloring (optional)
- Crushed candy canes or peppermint candies for garnish
Directions
- Prepare the crust: Combine chocolate cookie crumbs and melted butter, then press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
- Make the filling: Beat cream cheese until smooth, then add powdered sugar and peppermint extract. Mix until well combined.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add color: If desired, add red food coloring for a peppermint swirl effect.
- Assemble: Pour the filling over the crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight.
- Decorate: Just before serving, garnish with crushed candy canes or peppermint candies.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 20 minutes
- Chilling time: 4 hours or overnight
Variations
- Crust options: Swap chocolate cookies for graham crackers or gingerbread cookies.
- Topping ideas: Add a drizzle of chocolate, whipped cream rosettes, or whole peppermint candies.
- Dairy-free version: Use plant-based cream cheese and coconut whipped cream.
- Extra minty: Stir in crushed peppermint candies into the filling for extra crunch.
- Layered look: Alternate red-tinted and white cheesecake filling for a striped effect.
Storage/Reheating
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze the cheesecake (without garnish) for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I use a different crust?
Yes, graham crackers, Oreos, or even gingerbread cookies work well as alternatives.
2. Can I make this cheesecake without peppermint extract?
Absolutely! Use vanilla extract for a classic no-bake cheesecake flavor.
3. How do I prevent the cheesecake from being too soft?
Ensure the cheesecake chills for at least 4 hours to firm up properly.
4. Can I use whipped topping instead of heavy cream?
Yes, substitute an equal amount of whipped topping for the heavy cream.
5. What if I don’t have a springform pan?
You can use a pie dish or any shallow dish; just slice and serve directly from it.
6. Can I add chocolate chips to the filling?
Yes, mini chocolate chips make a delicious addition to the peppermint filling.
7. Can I make this ahead of time?
This cheesecake is perfect for making a day or two ahead of serving.
8. Is red food coloring necessary?
No, it’s optional and purely for aesthetics.
9. How do I crush candy canes without making a mess?
Place them in a sealed plastic bag and use a rolling pin to crush them gently.
10. Can I double the recipe for a larger crowd?
Yes, double the ingredients and use a larger pan to accommodate.
Conclusion
No-Bake Peppermint Cheesecake is a delightful and easy-to-make dessert that’s sure to impress your family and friends. With its creamy texture, festive flavor, and no-fuss preparation, it’s bound to become a holiday favorite. Whether you enjoy it as-is or customize it with your favorite toppings, this cheesecake is a winner for any occasion. Serve it chilled and watch it disappear!
Print
No-Bake Peppermint Cheesecake
- Prep Time: 30 minutes
- Cook Time: 6 hours (or overnight)
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Peppermint Cheesecake combines a rich, creamy peppermint-infused filling with a crunchy chocolate cookie crust. It’s an easy and festive dessert that’s sure to impress your guests during the holidays.
Ingredients
For the Crust:
- 2 cups (about 20) chocolate sandwich cookies (like Oreos), finely crushed
- 1/4 cup (1/2 stick) unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/4 cups heavy whipping cream, cold
- 1/4 cup crushed candy canes or peppermint candies
- Red gel food coloring (optional)
For the Topping:
- Whipped cream
- Additional crushed candy canes or peppermint candies
Instructions
- Prepare the Crust:
- In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to compact the crust.
- Place the crust in the refrigerator to set while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar, vanilla extract, and peppermint extract. Continue to beat until well combined and smooth.
- In a separate bowl, whip the cold heavy whipping cream to stiff peaks. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- If desired, divide the filling into two equal parts. Add a few drops of red gel food coloring to one part and gently mix to achieve a pink hue.
- Fold in the 1/4 cup of crushed candy canes or peppermint candies into the filling.
- Assemble the Cheesecake:
- Remove the crust from the refrigerator.
- If using two colors of filling, spoon alternating dollops of the white and pink fillings onto the crust to create a marbled effect. Use a knife or spatula to gently swirl the fillings together for a marbled appearance.
- Smooth the top with a spatula to create an even surface.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set.
- Serve:
- Once set, remove the cheesecake from the springform pan and place it on a serving platter.
- Top with whipped cream and sprinkle additional crushed candy canes or peppermint candies over the top for garnish.
- Slice and serve chilled.
Notes
- Ensure the cream cheese is fully softened to room temperature before mixing to achieve a smooth filling.
- For a stronger peppermint flavor, you can increase the peppermint extract to 1 1/2 teaspoons, but be cautious as peppermint extract is quite potent.
- This cheesecake can be made up to two days in advance and stored in the refrigerator until ready to serve.
Your email address will not be published. Required fields are marked *