No-Bake Peppermint Cheesecake
A festive and refreshing no-bake cheesecake with a chocolate cookie crust, creamy peppermint-infused filling, and topped with whipped cream and crushed peppermint candies. Perfect for holiday celebrations.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (to give that refreshing zing!)
- 1 1/2 cups heavy whipping cream, chilled
- 1/3 cup crushed candy canes (plus extra for topping)
- Red or pink food coloring (optional)
Instructions
- Make the crust: In a medium bowl, mix chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
- Make the filling: In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
- In a separate bowl, whip 2 cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Fold in the 1/2 cup of crushed peppermint candies.
- Spread the filling evenly into the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until firm.
- Before serving: Whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Pipe or spread over the chilled cheesecake.
- Garnish with additional crushed peppermint candies. Slice and serve cold.
Notes
- For best results, ensure all ingredients (especially cream cheese and heavy cream) are cold for proper whipping and setting.
- Adjust the amount of peppermint extract to taste; some brands are more potent than others.
- For a smoother texture, ensure the cream cheese is fully softened to avoid lumps in the filling.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Find it online: https://us.recipesfood.org/no-bake-peppermint-cheesecake/
