Indulge in this creamy, dreamy, No-Bake Peppermint Cheesecake that’s bursting with cool minty freshness and a smooth, velvety texture. Topped with a sprinkle of crushed peppermint candies and nestled on a buttery chocolate cookie crust, this dessert is a holiday delight that’s easy to make and perfect for any festive gathering. No baking required—just chill, slice, and enjoy!

Ingredients:

Crust:
- 2 cups chocolate cookie crumbs
- 6 tbsp melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 2 cups heavy whipping cream, cold
- 6-8 drops red food coloring (optional)
- 1/2 cup crushed peppermint candies, for topping

Instructions:

Prepare the Crust:
Mix chocolate cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Place in the fridge to set.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
Add Whipped Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. For a festive look, add a few drops of red food coloring to create a swirl effect.
Assemble the Cheesecake:
Spread the peppermint filling evenly over the chilled crust. Smooth the top with a spatula and sprinkle with crushed peppermint candies.
Chill and Serve:
Cover the cheesecake and refrigerate for at least 6 hours, or overnight, until set. When ready to serve, carefully release the cheesecake from the springform pan, slice, and enjoy!

Helpful Tips:

Chill Time is Key: Be sure to chill the cheesecake for at least 6 hours or overnight. This helps it set properly and ensures clean, smooth slices.
Crush the Peppermints: Use a food processor or place peppermint candies in a ziplock bag and crush with a rolling pin. This helps prevent large chunks in the topping.
Make Ahead: This cheesecake can be made 1-2 days in advance, making it perfect for holiday parties or gatherings.
Use Cold Heavy Cream: For the whipped cream, ensure that your heavy cream is very cold before whipping. This helps achieve those perfect stiff peaks for a light and airy filling.

Substitutions and Variations:

Crust Alternatives:
Swap the chocolate cookie crust for a graham cracker crust or an Oreo cookie crust for a different flavor base.
Dairy-Free Option:
Substitute dairy-free cream cheese and coconut cream for a plant-based version of this cheesecake.
Sugar Substitutes:
Use a sugar substitute like powdered monk fruit sweetener for a lower sugar option.
Mint Chocolate Swirl:
Add a drizzle of melted chocolate on top before adding the crushed peppermint candies for a mint-chocolate swirl effect.
Green Version:
Use green food coloring instead of red for a fun twist or for a St. Patrick’s Day-themed dessert.

Frequently Asked Questions:

Q: Can I freeze this No-Bake Peppermint Cheesecake?
A: Yes, you can freeze it! Wrap it tightly in plastic wrap, then foil, and store for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: What can I use if I don’t have a springform pan?
A: You can use a 9-inch pie dish, but you won’t be able to remove the sides. Simply serve it directly from the dish.
Q: How do I know when the cheesecake is fully set?
A: The cheesecake should be firm to the touch and should not jiggle in the center. If it seems soft, allow it to chill for a few more hours.
Q: Can I use fresh mint instead of peppermint extract?
A: Fresh mint will not provide the same concentrated flavor as peppermint extract. Stick with the extract for the best taste, or use peppermint oil, adjusting the amount as needed.
Q: Is this recipe gluten-free?
A: To make it gluten-free, use gluten-free chocolate cookie crumbs for the crust.

“Looking for more inspiration? Check out this No-Bake Peppermint Cheesecake recipe here for a delightful variation!”