No-Bake Peppermint Cheesecake: A Festive and Refreshing Holiday Dessert

There’s nothing quite like the combination of creamy, minty, and chocolatey flavors to set the holiday mood. This No-Bake Peppermint Cheesecake is the perfect solution for a stress-free, crowd-pleasing dessert. With a cool peppermint filling, a crunchy chocolate cookie crust, and a delightful sprinkle of crushed candy canes, it’s a festive addition to any winter gathering. Plus, it’s no-bake, so there’s no need to worry about oven space during the busy holiday season!

Ingredients

For the Crust:

• 2 cups chocolate cookie crumbs (like Oreo, finely crushed)
• 1/2 cup melted butter

For the Peppermint Filling:

• 16 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1 1/2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes, plus extra for garnish
• A few drops of red food coloring (optional, for a festive swirl)

Preparation

Step 1: Prepare the Crust

1. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with butter.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to make sure the crust is tightly packed and even.
3. Place the pan in the refrigerator to chill while you prepare the filling. This helps the crust firm up.

Step 2: Make the Peppermint Filling

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or stand mixer until smooth and creamy. This should take about 3-5 minutes.
2. In a separate bowl, whip the heavy cream using a hand mixer until stiff peaks form, which should take about 4-5 minutes.
3. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine them until the mixture is smooth and fluffy.
4. Add the peppermint extract and crushed candy canes. Fold them in gently to avoid deflating the whipped mixture. If you’re using red food coloring, add a few drops and lightly swirl it through the mixture for a festive look.

Step 3: Assemble the Cheesecake

1. Take the prepared crust out of the refrigerator.
2. Spread the peppermint filling evenly over the chilled crust, using a spatula to smooth the top.
3. Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 4: Garnish & Serve

1. Before serving, sprinkle additional crushed candy canes over the top for a festive crunch.
2. Carefully release the sides of the springform pan. Slice the cheesecake into even pieces with a sharp knife, wiping the blade between slices for clean edges.
3. Serve chilled and enjoy the cool, creamy peppermint flavor!

Cooking Note

For best results, make sure the cream cheese is at room temperature before mixing. This ensures a smoother filling. The longer the cheesecake chills, the firmer it will be, so if you can, let it set overnight for optimal texture.

Serving Suggestions

• Pair the cheesecake with a cup of hot cocoa topped with whipped cream for a cozy winter treat.
• Serve with a drizzle of chocolate or white chocolate sauce for an extra indulgence.
• Add a dollop of whipped cream to each slice and a sprig of fresh mint for a beautiful presentation.
• Decorate the top with mini chocolate chips or white chocolate shavings to complement the peppermint flavor.

Tips

1. Cookie Crust Options: Use chocolate graham crackers, gingersnaps, or any chocolate cookie for the crust to mix up the flavors.
2. Peppermint Intensity: Adjust the amount of peppermint extract to your preference—add a little extra for a bolder mint flavor, or reduce it for a milder taste.
3. Add Crunch: For an extra texture contrast, fold in 1/2 cup of mini chocolate chips or Andes peppermint baking chips into the filling.
4. Storage: This cheesecake keeps well in the fridge, covered, for up to 5 days. You can also freeze slices individually for up to 3 months—just thaw them in the refrigerator before serving.
5. No Springform Pan?: If you don’t have a springform pan, you can use a regular pie dish. The only difference is you won’t be able to remove the sides, so cut slices carefully!

Prep Time: 20 minutes

Chilling Time: 4 hours (minimum)

Total Time: 4 hours 20 minutes

Nutritional Information (Per Serving: Serves 12)

• Calories: 370
• Protein: 4g
• Carbohydrates: 28g
• Fat: 28g
• Sodium: 220mg
• Sugar: 22g
• Fiber: 1g

Conclusion

This No-Bake Peppermint Cheesecake is the ultimate holiday treat—creamy, cool, and bursting with peppermint flavor. It’s simple to make, looks festive, and is perfect for holiday gatherings or any time you crave a refreshing dessert. The combination of a crunchy chocolate crust with a smooth, minty filling will make it an instant favorite among family and friends. Plus, it’s a no-bake recipe, which means you get all the satisfaction with minimal effort!

No-Bake Peppermint Cheesecake: A Festive and Refreshing Holiday Dessert

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• Author: Imili Johnson
• Total Time: 4 hours 20 minutes

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups chocolate cookie crumbs (like Oreo, finely crushed)
• 1/2 cup melted butter

For the Peppermint Filling:

• 16 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1 1/2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes, plus extra for garnish
• A few drops of red food coloring (optional, for a festive swirl)

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Instructions

Step 1: Prepare the Crust

1. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with butter.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to make sure the crust is tightly packed and even.
3. Place the pan in the refrigerator to chill while you prepare the filling. This helps the crust firm up.

Step 2: Make the Peppermint Filling

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or stand mixer until smooth and creamy. This should take about 3-5 minutes.
2. In a separate bowl, whip the heavy cream using a hand mixer until stiff peaks form, which should take about 4-5 minutes.
3. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine them until the mixture is smooth and fluffy.
4. Add the peppermint extract and crushed candy canes. Fold them in gently to avoid deflating the whipped mixture. If you’re using red food coloring, add a few drops and lightly swirl it through the mixture for a festive look.

Step 3: Assemble the Cheesecake

1. Take the prepared crust out of the refrigerator.
2. Spread the peppermint filling evenly over the chilled crust, using a spatula to smooth the top.
3. Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 4: Garnish & Serve

1. Before serving, sprinkle additional crushed candy canes over the top for a festive crunch.
2. Carefully release the sides of the springform pan. Slice the cheesecake into even pieces with a sharp knife, wiping the blade between slices for clean edges.
3. Serve chilled and enjoy the cool, creamy peppermint flavor!

• Prep Time: 20 minutes
• Cook Time: Chilling Time: 4 hours (minimum)

Nutrition

• Calories: 370
• Sodium: 220mg
• Protein: 4g