Go Back

No Bake Peppermint Cheesecake - Cool, Creamy, And Festive

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 2 cups chocolate cookie crumbs (from chocolate wafers or Oreos, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra sweetness)
  • Pinch of salt
  • For the filling:
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 1 1/2 teaspoons peppermint extract (to taste)
  • 1 cup heavy whipping cream, cold
  • 4 ounces white chocolate, melted and cooled (optional, for extra richness)
  • 1/2 cup finely crushed peppermint candies or candy canes
  • 2–3 drops red gel food coloring (optional, for a pink swirl)
  • For the topping:
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup crushed candy canes or peppermint candies, for garnish
  • Chocolate shavings or mini chocolate chips (optional)

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides if you like cleaner release.
  2. Make the crust: In a bowl, stir cookie crumbs, melted butter, sugar, and salt until the texture resembles wet sand. Press the mixture firmly into the bottom (and slightly up the sides) of the pan. Use a flat-bottomed glass to compact it well. Chill while you make the filling.
  3. Whip the cream: In a cold bowl, beat 1 cup heavy cream to stiff peaks. Set aside. This will lighten the cheesecake without baking.
  4. Blend the base: In a separate bowl, beat cream cheese until smooth and fluffy, about 2 minutes. Add powdered sugar and beat again until no lumps remain. Mix in vanilla and peppermint extracts. Taste and adjust peppermint extract—start small; it’s strong.
  5. Add white chocolate (optional): If using, fold in melted and cooled white chocolate. It adds body and a subtle sweetness.
  6. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Avoid deflating it; you want a light texture.
  7. Stir in peppermint crunch: Fold in the finely crushed peppermint candies. For a pretty pink marbled look, add a couple of drops of red gel food coloring and gently swirl without fully mixing.
  8. Fill and smooth: Pour the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  9. Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight. The longer chill helps it slice cleanly.
  10. Make the topping: Whip the remaining 1 cup heavy cream with powdered sugar and vanilla to medium-stiff peaks. Spread or pipe over the set cheesecake.
  11. Garnish: Sprinkle with crushed candy canes and, if you like, a handful of mini chocolate chips or chocolate shavings.
  12. Slice and serve: Run a warm knife around the edge of the pan before releasing. Wipe the knife between slices for neat edges.