Oh, I can almost taste this holiday magic! Imagine the cool, refreshing taste of peppermint mixed with creamy cheesecake on a rich chocolate crust, all topped with crushed candy canes. This no-bake peppermint cheesecake is the perfect dessert for Christmas gatherings, and the best part? No oven is needed! Let’s dive right into this festive delight.
Ingredients
Chocolate Cookie Crust – 2 cups crushed chocolate cookies (about 20 cookies): The crunchy chocolate base is the perfect complement to the creamy, minty filling.
Unsalted Butter – 6 tablespoons, melted: This helps bind the cookie crumbs together for a firm crust.
Cream Cheese – 16 ounces (2 packages), softened: Essential for that creamy, tangy cheesecake texture. Soften the cream cheese to ensure a smooth filling.
Powdered Sugar – 1 cup: Adds sweetness without a grainy texture, perfect for cheesecake.
Peppermint Extract – 1 teaspoon: Gives the cheesecake its festive peppermint flavor. A little goes a long way!
Vanilla Extract – 1 teaspoon: Balances out the peppermint with a warm, mellow flavor.
Heavy Whipping Cream – 1 1/2 cups, cold: This makes the filling light and fluffy. Keep it cold to whip up nice and thick.
Crushed Peppermint Candies or Candy Canes – 1/2 cup: Adds a fun, crunchy texture and festive look.
Whipped Cream – for topping (optional): Adds a beautiful, fluffy finish on top.
Extra Peppermint Candies – for garnish (optional): Swirled candies or crushed bits make a fun, colorful topping.
How to Make No-Bake Peppermint Cheesecake
Prepare the Crust
In a medium bowl, mix the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pop it in the fridge to chill while you prepare the filling.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and vanilla extract, and beat again until well combined.
Whip the Cream
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. This step helps give the cheesecake its fluffy texture.
Combine the Cream and Cheesecake Mixture
Gently fold the whipped cream into the cream cheese mixture. Fold in the crushed peppermint candies until evenly distributed.
Assemble the Cheesecake
Spoon the filling onto the chilled crust, spreading it evenly. Smooth the top with a spatula.
Chill
Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to set.
Garnish and Serve
Before serving, top with dollops of whipped cream and extra peppermint candies for decoration. Slice, serve, and enjoy!
Equipment Needed for This Recipe
9-inch springform pan: Essential for easy removal of your cheesecake.
Electric mixer: Makes whipping the cream and blending ingredients a breeze.
Mixing bowls: You’ll need a couple of these to mix your crust and filling.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This no-bake peppermint cheesecake is perfect for making a day in advance. Just cover it and keep it in the fridge until you’re ready to serve.
How long does it need to chill?
It needs at least 4 hours in the fridge, but overnight is even better for a firm, sliceable texture.
Can I use a different crust?
Yes! If chocolate isn’t your favorite, you can use a graham cracker crust instead. Just follow the same steps.
What if I don’t have peppermint extract?
Peppermint extract gives a strong, clear mint flavor. However, if you only have mint extract, use it sparingly as it has a slightly different taste.
Can I freeze this cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and freeze for up to a month. Thaw it in the fridge overnight before serving.
How can I prevent the candy cane pieces from melting into the filling?
To keep the candy cane pieces from melting, add them just before folding the whipped cream into the cream cheese mixture, and serve soon after chilling.
Can I use fresh whipped cream instead of store-bought for the topping?
Absolutely! Freshly whipped cream makes a lovely, light topping for this dessert. Just whip up extra heavy cream with a bit of sugar.
I hope you enjoy making (and eating!) this no-bake peppermint cheesecake as much as I do! It’s a perfect dessert for holiday gatherings, bringing a touch of wintery mint to the table. If you loved this recipe, please share it with friends on Facebook, or save it on Pinterest for your next holiday treat. Happy holidays and happy baking!
