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No-Bake Peppermint Cheesecake

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  • Author: KimEasy
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://newsvks.com/no-bake-peppermint-cheesecake/