Welcome to the easiest, most festive dessert you’ll make all season! This No-Bake Peppermint Cheesecake is the perfect centerpiece for any holiday gathering. It’s incredibly creamy, packed with refreshing peppermint flavor, and sits on a rich chocolate cookie crust. Best of all, it requires absolutely no oven time, freeing you up for other holiday preparations.
If you’re looking for a show-stopping Christmas dessert that is surprisingly simple to create, you’ve found it. This recipe guarantees a perfectly smooth and flavorful cheesecake every single time.
Why You’ll Love This No-Bake Peppermint Cheesecake Recipe
- No Baking Required: Keep your oven free! This entire dessert comes together in the refrigerator, making it a perfect, stress-free holiday option.
- Perfectly Festive: The combination of peppermint and chocolate is a classic holiday flavor. Crushed candy canes give it a beautiful, sparkling finish.
- Incredibly Creamy: We use a combination of cream cheese and heavy whipping cream to create a rich, velvety texture that melts in your mouth.
- Make-Ahead Friendly: This cheesecake needs to chill for at least 6-8 hours, so it’s the perfect dessert to prepare a day or two in advance. Check out our No-Bake Grinch Pie for another easy holiday treat!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly decadent dessert. Here’s what you’ll need to gather.
For the Chocolate Cookie Crust
- Chocolate Sandwich Cookies: You’ll need about 24 cookies to create a fine crumb for the crust.
- Unsalted Butter: Melted butter binds the cookie crumbs together to form a firm base.
For the Peppermint Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Powdered Sugar: This dissolves easily, ensuring a smooth, sweet filling without any graininess.
- Peppermint Extract: This gives the cheesecake its signature festive flavor. Start with a small amount and add more to taste.
- Heavy Whipping Cream: Whipped to stiff peaks, this is the secret to a light, airy, yet stable no-bake filling.
- Crushed Peppermint Candies: For that extra burst of peppermint flavor and a bit of crunch.
- Red Food Coloring: A few optional drops to give your cheesecake a festive pink hue.
How to Make No-Bake Peppermint Cheesecake Step-by-Step
Follow these simple steps to create a flawless holiday cheesecake.
- Prepare the Crust: Crush the chocolate sandwich cookies into a fine crumb using a food processor or a zip-top bag and a rolling pin. Mix the crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
- Whip the Cream: In a large bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form. Set aside.
- Make the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Mix in the peppermint extract and a few drops of red food coloring, if using.
- Combine and Fold: Gently fold the whipped cream and the crushed peppermint candies into the cream cheese mixture until just combined. Be careful not to overmix and deflate the whipped cream.
- Assemble and Chill: Pour the cheesecake filling over the chilled crust and spread it into an even layer. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until firm.
- Decorate and Serve: Once set, carefully remove the sides of the springform pan. Decorate the top with whipped cream swirls, more crushed peppermint candies, or a chocolate drizzle. For another beautifully decorated treat, try these White Chocolate Cranberry Cookies.
Tips for Perfecting Your Peppermint Cheesecake
- Use Room Temperature Cream Cheese: This is the most important tip for a smooth, creamy, and lump-free cheesecake filling. Set it on the counter for at least an hour before you begin.
- Use a Springform Pan: This type of pan is essential for easy removal without damaging the cheesecake’s beautiful shape.
- Chill Thoroughly: Don’t rush the chilling process! The cheesecake needs adequate time to set properly. Overnight is always best for the firmest texture.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, fold gently to maintain the light and airy texture.
Make-Ahead and Storage Instructions
This No-Bake Peppermint Cheesecake is an ideal make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 1 month. Thaw it in the refrigerator overnight before serving. This is just as convenient as our Easy Christmas Fudge Recipe for holiday prep!
Frequently Asked Questions About This Recipe
Absolutely! This is a perfect make-ahead dessert. You can prepare it up to two days in advance. Just keep it covered in the springform pan in the refrigerator until you are ready to serve.
You can, but you must be very careful. Peppermint oil is significantly more potent than extract. You would only need a tiny drop or two for the entire recipe. We recommend using extract for more reliable and consistent results.
For the best results, a no-bake cheesecake should chill in the refrigerator for a minimum of 6 to 8 hours. Chilling it overnight is highly recommended to ensure it is fully firm and slices cleanly.
Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days.
For clean, beautiful slices, make sure the cheesecake is thoroughly chilled. Use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This will prevent the filling from sticking and dragging.
The Perfect Holiday Treat
This No-Bake Peppermint Cheesecake recipe is your ticket to a stress-free and delicious holiday season. It’s a guaranteed crowd-pleaser that looks as good as it tastes. We hope you enjoy making and sharing this festive dessert with your loved ones. If you try it, let us know how it turned out in the comments below and be sure to share it on Pinterest!
No-Bake Peppermint Cheesecake Recipe
No-Bake Peppermint Cheesecake: The Ultimate Holiday Dessert
Ingredients
Equipment
Instructions
- Crush the chocolate sandwich cookies into a fine crumb using a food processor or a zip-top bag and a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
- In a large bowl, use an electric mixer to beat the cold heavy whipping cream on high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese with the powdered sugar until completely smooth and creamy. Mix in the peppermint extract and red food coloring (if using) until combined.
- Gently fold the whipped cream and the crushed peppermint candies into the cream cheese mixture using a spatula until just combined. Do not overmix.
- Spoon the cheesecake filling over the chilled crust and spread it into an even layer.
- Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until the cheesecake is firm.
- Once set, carefully run a thin knife around the edge and remove the sides of the springform pan. Decorate with additional whipped cream and crushed candy canes before serving.
Notes
The cheesecake needs to chill for at least 6 hours, but overnight is highly recommended for the best texture and clean slices.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
