No Bake Peppermint Cheesecake Recipe

If you’re searching for a festive treat that’s impressive, effortless, and doesn’t require a second of oven time, this No Bake Peppermint Cheesecake checks every box! It’s a show-stopping holiday dessert with a chocolate cookie crumb crust and an ultra-creamy, minty filling that’s dotted with crushed peppermint candies. The luscious layers are finished off with an extra cloud of whipped topping and a sprinkle of candy—whether it’s Christmas, a winter birthday, or just a Tuesday night, one bite of this cool, silky cheesecake and you’ll see why it’s such a crowd-pleaser.

this Recipe

Ingredients You’ll Need

What I really love about this recipe is how each ingredient plays its unique part: velvety cream cheese for richness, chocolate cookie crumbs for that classic cheesecake base, and, of course, a burst of peppermint flavor that brings the holiday magic. With just a few pantry staples and some simple garnishes, you’re ready for pure dessert bliss!

• Chocolate cookie crumbs: These become the backbone of your crust and add a delightful chocolaty crunch that contrasts perfectly with the creamy filling.
• Melted butter: Holds the cookie crumbs together, making for a firm, sliceable crust every time.
• Cream cheese (softened): The star of the filling—let it come to room temperature so your cheesecake is silky smooth and lump-free.
• Powdered sugar: Sweetens the filling and dissolves easily into the cream cheese for a perfectly smooth texture.
• Peppermint extract: Just half a teaspoon delivers light, refreshing mint flavor; a little goes a long way!
• Vanilla extract: Balances out the mint, giving the cheesecake a creamy, round note instead of tasting like pure candy cane.
• Whipped topping (thawed): Folding this in makes the cheesecake filling luxurious, fluffy, and light, with zero baking required.
• Crushed peppermint candies: These speckles of color and crunch bring holiday cheer (and irresistible texture) to every bite.
• Additional whipped topping and crushed peppermint for garnish: Don’t skip this step—it’s the key to making your cheesecake truly eye-catching and festive.

How to Make No Bake Peppermint Cheesecake

Step 1: Make the Crust

Start by mixing the chocolate cookie crumbs and melted butter together in a medium bowl. Ensure every crumb gets a buttery coating—this helps the crust stick together. Then, press the mixture into the bottom of a 9-inch springform pan, packing it down firmly for a solid base. Pop the pan in the fridge to chill while you whip up the luscious filling.

Step 2: Prepare the Creamy Filling

Grab your largest mixing bowl and beat the softened cream cheese until it’s completely smooth and creamy. This step is crucial—no lumps allowed! Add in the powdered sugar, peppermint extract, and vanilla extract, beating until everything is perfectly combined. The smell at this point alone will have you swooning.

Step 3: Fold in the Fluffy Magic

Gently fold in the thawed whipped topping using a spatula. Resist the urge to over-mix; you want to preserve as much air as possible for a light, dreamy texture. Once that’s evenly incorporated, gently stir in the crushed peppermint candies. These little pops of minty crunch are what make this cheesecake irresistible!

Step 4: Assemble and Chill

Pour your peppermint-speckled cheesecake filling over the chilled crust and smooth the top with a spatula, making sure to get right to the edges. Cover the cake and refrigerate for at least 6 hours, or overnight if you have the time—the wait is worth it, as this lets the flavors meld and the texture fully set for easy slicing.

Step 5: Garnish and Serve

Just before serving, pile on some extra whipped topping and sprinkle the top with more crushed peppermint candies. It’s the finishing touch that turns your No Bake Peppermint Cheesecake from tasty to absolutely stunning.

How to Serve No Bake Peppermint Cheesecake

Garnishes

The classic adornment for this dessert is a big swirl of whipped topping topped with crushed peppermint candies, which adds sparkle, color, and a delightful crunch. For a fancier look, you can add chocolate shavings, mini candy canes, or even a drizzle of dark chocolate sauce to up the wow factor at your holiday table.

Side Dishes

No Bake Peppermint Cheesecake is rich and refreshing, so it pairs beautifully with a fresh bowl of seasonal berries, hot cocoa, or a scoop of vanilla ice cream. For an elegant party, serve alongside a steaming cup of coffee or peppermint tea to double down on those cool, wintery flavors.

Creative Ways to Present

If you want to change things up, try making mini cheesecakes by layering the crust and filling into small mason jars or cupcake tins for individual portions. You can even use festive holiday sprinkles, edible glitter, or shape the cheesecake into squares for a contemporary dessert tray. Let your creativity shine—it’s impossible to make No Bake Peppermint Cheesecake look anything less than irresistible!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake tightly with plastic wrap or transfer slices to an airtight container. The No Bake Peppermint Cheesecake will stay fresh in the refrigerator for up to 4 days—if it lasts that long!

Freezing

This cheesecake also freezes wonderfully. Wrap it well (either whole or in slices) with both plastic wrap and foil, then store in the freezer for up to one month. Thaw overnight in the refrigerator before serving, and add garnishes just before enjoying for best results.

Reheating

No reheating is required for this decadent dessert! To thaw, simply remove the cheesecake from the freezer and let it sit in the fridge until fully softened. Enjoy it straight from the fridge for that classic, creamy-cold texture that defines No Bake Peppermint Cheesecake.

FAQs

Can I use Oreo cookies instead of regular chocolate cookies for the crust?

Absolutely! Using Oreo cookie crumbs gives the crust an extra chocolatey flavor and pairs beautifully with the peppermint filling. Just skip the cream filling or leave it in for even more richness—both options work well.

How can I make the peppermint flavor stronger?

If you adore the taste of mint, simply increase the peppermint extract to 3/4 teaspoon. Start with a little and taste as you go, since peppermint extract is potent and can easily overpower the dessert.

Can I use homemade whipped cream instead of the whipped topping?

Yes! Homemade sweetened whipped cream is a lovely substitute. Just whip heavy cream with a little powdered sugar until stiff peaks form and use the same volume as called for in the recipe. It yields a rich, fresh flavor and a light texture.

Is this No Bake Peppermint Cheesecake gluten-free?

The filling is naturally gluten-free, but you’ll want to use gluten-free chocolate cookies for the crust if you need this dessert to be completely gluten-free. Always double-check the ingredients on your candies and cookie crumbs for hidden gluten.

How far in advance can I make this cheesecake?

This cheesecake is the ultimate make-ahead dessert! You can prepare it up to two days before your event. Just hold off on the garnishes until you’re ready to serve for the freshest look and flavor.

Final Thoughts

If you’re looking for a dessert that’s as easy as it is stunning, I hope you’ll give this No Bake Peppermint Cheesecake a try. There’s something truly magical about its combination of creamy smoothness, cool peppermint, and chocolate crunch. Let it be the centerpiece at your next gathering, or just a treat for yourself—you deserve it!

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