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No Bake Peppermint Cheesecake Recipe

No-Bake Peppermint Cheesecake

This No-Bake Peppermint Cheesecake is a festive, creamy dessert with a chocolate cookie crust and a light peppermint-flavored filling, perfect for holiday celebrations or any time you crave a refreshing minty treat.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate sandwich cookies, crushed
  • 5 tablespoons unsalted butter, melted
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract (alcohol-free)
  • 1.5 cups heavy whipping cream
  • 1/2 cup crushed candy canes
  • 3-4 drops red food coloring (optional)
Toppings
  • as needed whipped cream
  • as needed additional crushed candy canes
  • as needed chocolate curls or peppermint candies (optional)

Method
 

  1. Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan. Chill while preparing the filling.
  2. In a large bowl, beat the cream cheese and powdered sugar until smooth. Add peppermint extract and mix well.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture to keep it light and fluffy.
  4. Stir in crushed candy canes and red food coloring, if using, until evenly distributed.
  5. Pour the filling over the chilled crust and spread evenly. Smooth the top and refrigerate for at least 6 hours or overnight.
  6. Once set, garnish with whipped cream, extra crushed candy canes, and chocolate curls if desired. Slice and serve.

Notes

For a more intense peppermint flavor, lightly toast the candy canes before crushing. The cheesecake can be made a day ahead for easier serving at parties.