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!

Contents show

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!”

No-Bake Peppermint Cheesecake – Easy Holiday Dessert Recipe

Author: Samantha
Total Time: 6 hours 20 minutes
Yield: 10-12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

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!

Notes

For an extra festive touch, garnish with whipped cream and whole peppermint candies.
If you prefer a thicker crust, increase the cookie crumbs to 2 1/2 cups.
Store any leftovers in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 260mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Peppermint Cheesecake, No-Bake Dessert, Holiday Dessert, Christmas Cheesecake, Minty Cheesecake