If you’re on the hunt for a dessert that shines bright with holiday cheer but comes together effortlessly, this No-Bake Peppermint Cheesecake Recipe is exactly what you need. Imagine a luscious, creamy cheesecake infused with refreshing peppermint, nestled on a rich chocolate cookie crumb crust with a delightful hint of crushed candy canes throughout. It’s the perfect blend of cool, sweet, and festive without ever heating up the kitchen. Whether it’s a special occasion or just because, this cheesecake will steal the show and have everyone asking for seconds.
Ingredients You’ll Need
Getting started with this No-Bake Peppermint Cheesecake Recipe is a breeze because the ingredients are straightforward yet so thoughtfully chosen. Each one plays a key role in building the perfect balance of flavors and textures, from the crunchy chocolate crust to the fluffy peppermint-scented filling dotted with festive candy cane bits.
- Chocolate cookie crumbs: Using something like Oreo crumbs adds a rich, fudgy base that contrasts beautifully with the creamy topping.
- Melted butter: This binds the crust together and adds a smooth richness.
- Cream cheese (softened): The star of the filling, providing that classic cheesecake creaminess and tang.
- Powdered sugar: It sweetens the filling while keeping it silky smooth.
- Heavy whipping cream: Whipped to stiff peaks, it folds in air giving the cheesecake a light and dreamy texture.
- Peppermint extract: A little goes a long way in delivering that refreshing and festive minty flavor punch.
- Crushed candy canes: Adding seasonal crunch and pops of candy sweetness throughout the filling.
- Red food coloring (optional): For a subtle swirl of color that makes the cheesecake extra festive.
How to Make No-Bake Peppermint Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining those chocolate cookie crumbs with melted butter in a bowl until every crumb is perfectly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even, compact crust. Chilling this in the fridge temporarily helps it set and hold its shape as you prepare the delicious filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese and powdered sugar until luxuriously smooth and creamy—this creates the luscious base of your cheesecake. Separately, whip the heavy cream until it holds stiff peaks; this whips in the fluffy volume that makes every bite feel like a cloud. Then fold the whipped cream gently into the cream cheese mixture to keep all that airiness intact.
Step 3: Add the Peppermint Touch
Here’s where the magic happens. Stir in the peppermint extract and crushed candy canes, carefully folding them through the filling. If you want to add a little festive flair, drop in a few drops of red food coloring and swirl gently so you get those pretty pinkish streaks without fully mixing the color.
Step 4: Assemble and Chill
Spread this peppermint-packed filling evenly over the chilled chocolate crust, smoothing out the top with a spatula. Now comes the waiting game—refrigerate the cheesecake for at least 4 hours or until it’s firm and set. This step is key to achieving that perfect, sliceable cheesecake texture.
Step 5: Garnish and Enjoy
Just before serving, sprinkle extra crushed candy canes on top for an inviting pop of color and crunch. Slice with a warm knife for clean cuts and dive into the cool, creamy, minty goodness that is this No-Bake Peppermint Cheesecake Recipe.
How to Serve No-Bake Peppermint Cheesecake Recipe
Garnishes
Extra crushed candy canes are a natural, festive choice that add delightful crunch and visual charm. For a snowy effect, a light dusting of powdered sugar or some dollops of whipped cream can elevate the presentation even more. Fresh mint leaves can bring a vibrant green pop and enhance the peppermint theme beautifully.
Side Dishes
This cheesecake shines best on its own but pairs wonderfully with a simple cup of hot cocoa or a peppermint tea to amplify the minty flavors. For a more decadent spread, serve alongside a dark chocolate sauce drizzle or a handful of fresh berries to balance the richness with natural sweetness and tartness.
Creative Ways to Present
Serve this cheesecake in mini springform pans or individual glasses for a charming twist perfect for parties or gift giving. You can also create a festive pattern on top with whole or halved candy canes arranged in a circle or crushed peppermint candies sprinkled in a gradient. The red swirl from the optional food coloring offers a stunning visual that feels as jubilant as the holidays.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cheesecake tightly covered in the refrigerator using plastic wrap or an airtight container. The chill will keep it fresh and creamy for up to 3 to 4 days. Trust me, good luck resisting those irresistible slices!
Freezing
You can freeze this cheesecake to enjoy later. Wrap it well in plastic wrap and then in foil to prevent freezer burn. When you’re ready to indulge, thaw it overnight in the fridge. The texture remains remarkably creamy and delicious even after freezing.
Reheating
Because this is a no-bake cheesecake designed to be served cold, it’s best enjoyed refrigerated or at room temperature. If you find it too firm from the fridge or freezer, just let it sit at room temperature for 15 to 20 minutes before slicing for easier cutting and creamier mouthfeel.
FAQs
Can I use different cookie crumbs for the crust?
Absolutely! While chocolate cookies like Oreos bring that perfect chocolatey crunch, you can swap in graham crackers or ginger snaps for a different flavor profile that still works beautifully with the peppermint filling.
Is it possible to make this recipe dairy-free?
Yes, with some substitutions. Use dairy-free cream cheese alternatives and coconut cream instead of heavy whipping cream. The peppermint and candy cane accents remain festive, though the texture might vary slightly.
How long does it take for the cheesecake to set properly?
Plan to chill the cheesecake in the refrigerator for at least 4 hours. This ensures it firms up enough to slice nicely without losing its creamy texture. Overnight chilling is even better if you can wait!
Can I add more peppermint extract for a stronger flavor?
You can, but be cautious—a little peppermint extract goes a long way. Too much might overpower the creamy sweetness. Start with the recommended amount and adjust next time if you want a more intense peppermint kick.
What’s the best way to crush candy canes for the recipe?
Put candy canes in a plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for small pieces, not powder, so you get nice pops of crunch and flavor throughout the cheesecake.
Final Thoughts
This No-Bake Peppermint Cheesecake Recipe is a festive and effortless way to wow your friends and family with something truly special. Its creamy, minty filling paired with a rich chocolate crust creates a dreamy combo that’s perfect for chilly nights or holiday celebrations. Give it a try—you’ll find it’s a new favorite that’s as fun to make as it is to eat!
Print
No-Bake Peppermint Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake peppermint cheesecake is a festive and creamy dessert that’s perfect for the holiday season. Featuring a chocolate cookie crumb crust and a whipped cream and cream cheese filling infused with peppermint extract and crushed candy canes, it delivers a refreshing minty flavor without needing any baking. Ready in just over four hours including chilling time, this cheesecake is easy to make and guaranteed to impress your guests with its cool, creamy texture and holiday flair.
Ingredients
Crust
- 2 cups chocolate cookie crumbs (like Oreo)
- 1/2 cup melted butter
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra for garnish)
- A few drops of red food coloring (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs with the melted butter until evenly mixed.
- Form the Crust Layer: Press the crumb and butter mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Chill the Crust: Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it holds shape when lifted.
- Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture until thoroughly incorporated, taking care to maintain the light, airy texture.
- Add Flavor & Color: Fold in the peppermint extract and crushed candy canes. For a festive look, add a few drops of red food coloring and gently swirl it into the mixture.
- Assemble the Cheesecake: Spread the peppermint filling evenly over the chilled crust, smoothing the top with a spatula.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours until it is firm and set.
- Garnish & Serve: Before serving, sprinkle extra crushed candy canes on top for added festive crunch and decoration.
- Enjoy: Slice the cheesecake, serve, and indulge in the cool, creamy peppermint-flavored treat.
Notes
- Ensure the cream cheese is softened but not melted for best texture.
- For a more intense peppermint flavor, you can add an extra 1/2 teaspoon of peppermint extract if desired.
- If you prefer a less sweet crust, use reduced-sugar chocolate cookies.
- The red food coloring is optional but adds a nice festive swirl for holiday presentation.
- Use a springform pan to easily remove the cheesecake without disturbing the crust or filling.
- Allow enough chilling time to let the cheesecake fully set for clean slicing.
