A Silky, Minty-Sweet Holiday Treat
This No Bake Peppermint Cheesecake is a creamy, dreamy dessert that brings together the rich flavor of chocolate with the cool bite of peppermint. With a simple crust and light whipped topping—it’s perfect for holiday parties, potlucks, or anyone who wants cheesecake without turning on the oven.
A festive favorite that’s easy as pie!
Why You’ll Love This Recipe:
- ❄️ No Oven Needed: Perfect when you’re short on time or oven space during the holidays.
- 🍬 Peppermint Perfection: That classic mint-chocolate combo we all love around Christmas.
- 🧈 Creamy Texture: Light and airy filling made with whipped cream—never heavy or dense.
- 🎉 Crowd-Pleasing Dessert: Great at family dinners, office parties, or gift exchanges.
- 🌟 Make Ahead Magic: Prep it the day before and slice into perfection when chilled.
Ingredients (Makes 12 servings):
For the Crust:
- 1½ cups chocolate cookie crumbs (from about 15–18 cookies like Oreos or chocolate graham crackers)
- ½ cup (1 stick) unsalted butter , melted
- ¼ cup granulated sugar (optional – enhances crust sweetness)
For the Filling:
- 16 oz (2 cups) cream cheese , softened
- 1 cup powdered sugar , sifted
- 1 tsp vanilla extract
- ½ tsp peppermint extract (adjust for stronger mint flavor)
- 1 cup heavy whipping cream
For the Topping:
- Crushed candy canes (about ¼ cup crushed per serving)
Instructions:
Step 1: Make the Crust
In a bowl, mix:
- Chocolate cookie crumbs
- Melted butter
- Sugar (if using)
Press firmly into the bottom of a 9-inch springform pan or regular cake pan lined with parchment paper.
Use the back of a spoon or glass to press into an even layer.
Refrigerate while preparing the filling.
Step 2: Whip the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add:
- Powdered sugar
- Vanilla extract
- Peppermint extract (start with ½ tsp and add more if desired)
Mix until fully combined and silky.
Step 3: Fold in Whipped Cream
In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form .
Gently fold the whipped cream into the cream cheese mixture in thirds, being careful not to deflate the air.
Mix until smooth and evenly combined.
Step 4: Spread Over Crust
Pour the filling over the prepared crust and smooth the top with a spatula.
Tap the pan gently on the counter to remove any air bubbles.
Step 5: Chill Until Set
Refrigerate the cheesecake for at least 4 hours , but overnight is best for clean slicing and full setting.
Let chill uncovered first for 1 hour, then cover lightly with plastic wrap.
Step 6: Garnish & Serve
Before serving, sprinkle the top generously with crushed candy canes for color and crunch.
Slice with a sharp knife dipped in warm water for neat cuts.
Serve cold and enjoy every luscious, minty bite!
Tips for Success:
- 🧊 Room Temperature Ingredients Only: Makes mixing easier—cold cream cheese will clump!
- 🥣 Double the Peppermint: Add extra crushed candy cane inside the filling for surprise texture.
- 🍪 Crumb Tip: Use gluten-free cookies or graham cracker crumbs for alternative crusts.
- ❄️ Freezer Option: Freeze slices for up to 2 months—thaw in fridge before serving.
- 🍫 Chocolate Layer Option: Drizzle melted chocolate or peppermint bark shavings on top.
Serving Suggestions:
- Perfect with coffee, hot cocoa, or eggnog.
- Ideal for holiday trays, bake sales, or family gatherings.
- Great with a dollop of whipped cream or fresh berries.
Nutritional Information (per slice, makes 12 servings – approximate):
(Without toppings – based on regular ingredients)
- Calories: ~400 kcal
- Protein: ~5g
- Carbohydrates: ~30g
- Fat: ~28g
- Fiber: ~0.5g
- Sugar: ~20g
This No Bake Peppermint Cheesecake is a showstopper for the holidays—creamy, minty, and topped with festive candy cane crunch. It’s everything you love about cheesecake… minus the baking hassle.
So go ahead and make this today… because once you taste it—you’ll be making it every holiday season!
