Description
Festive No‑Bake Peppermint Cheesecake is a creamy, cool holiday dessert that requires no oven and delivers big flavor. With a crisp cookie crust, smooth peppermint‑infused cheesecake filling, and a topping of whipped cream and crushed candy‑canes, it’s perfect for holiday gatherings or make‑ahead celebrations.
Ingredients
Scale
- 2 cups (≈ 200 g) chocolate sandwich cookie crumbs (e.g., Oreo®), or graham cracker crumbs for a lighter base
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract (adjust to taste)
- 1½ cups (360 ml) heavy whipping cream, cold
- ½ cup (≈ 55 g) crushed candy‑canes or peppermint candies (plus extra for topping)
- Optional topping: 1 cup whipped cream for swirls + extra crushed candy‑canes
Instructions
- In a small bowl, combine the cookie crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom (and slightly up the sides, if desired) of a 9‑inch (≈23 cm) springform pan or an 8‑9‑inch round cake pan. Chill in the fridge while preparing filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, with no lumps.
- Add the vanilla extract and peppermint extract, and beat until well incorporated.
- In a separate chilled bowl, whip the heavy cream to stiff peaks (the cream should be cold, and mixing should give firm peaks). Carefully fold the whipped cream into the cream cheese mixture in two additions, maintaining as much air as possible to keep it light.
- Gently fold in the crushed candy‑canes into the cheesecake filling.
- Pour the filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 4‑6 hours, preferably overnight, until fully set.
- When ready to serve, remove the cheesecake from the springform pan (if using) and transfer to a serving platter. Top with whipped cream swirls (optional) and sprinkle extra crushed candy‑canes on top for festive flair.
- Slice with a warm, clean knife (wiping between each slice helps) and serve chilled.
Notes
- Use full‑fat cream cheese for best texture and stability—low‑fat versions may result in a softer, less firm cheesecake. :contentReference[oaicite:0]{index=0}
- To avoid a toothpaste‑like overly strong mint flavor, balance peppermint extract with vanilla extract. :contentReference[oaicite:1]{index=1}
- If you want a firmer set, you can fold in a small amount of melted and cooled white chocolate (as seen in some no‑bake cheesecake versions) but ensure it’s cooled so it doesn’t melt the cream cheese/cream mix. :contentReference[oaicite:2]{index=2}
- This cheesecake can be made a day ahead and chilled to allow flavors to meld and texture to set well. :contentReference[oaicite:3]{index=3}
- For a lighter crust alternative, graham crackers or vanilla cookie crumbs can replace chocolate cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No‑Bake / Refrigerated
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 slice (1/14 of cheesecake)
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: no bake cheesecake, peppermint cheesecake, holiday dessert, Christmas cheesecake, make ahead dessert