No-Bake Peppermint Cheesecake: The Easiest, Creamiest Holiday Dessert
By Jason Griffith | Chefmaniac.com
The holidays are here, and while I love the ritual of baking, sometimes you just need a show-stopping dessert without the oven drama. Enter the No-Bake Peppermint Cheesecake. This is more than just a dessert; it’s pure, creamy, minty holiday magic.
With a crunchy dark chocolate cookie crust, a velvety-smooth peppermint cream cheese filling, and a festive sprinkling of crushed candy canes, this is the ultimate centerpiece for your Christmas dinner or holiday party. It requires minimal effort and maximum reward—the hardest part is waiting for it to chill!
Why I Love This Recipe
I’ve made dozens of holiday desserts over the years, but this No-Bake Peppermint Cheesecake remains a top favorite for several reasons:
- Zero Oven Time: My oven is usually busy with savory things during the holidays (like my famous turkey), so keeping the cheesecake out of the oven is a huge win.
- The Perfect Texture: It’s light and airy thanks to the folded-in whipped cream, but still has that rich, decadent cheesecake tang. It’s never dense or overly heavy.
- It’s Make-Ahead Heaven: You must chill it for at least four hours, but preferably overnight. This means all the heavy lifting is done the day before, leaving you free to enjoy your guests when it’s time to celebrate.
- A Truly Festive Flavor: The combination of dark chocolate and cool peppermint is synonymous with winter and Christmas. It just tastes like the holidays.
Ingredients
This recipe is incredibly straightforward and relies on a few key ingredients to achieve its incredible texture and flavor.
Crust
| Ingredient | Amount | Notes |
| Chocolate Sandwich Cookie Crumbs | 2 cups | About 25-30 Oreos, finely crushed (including the filling). |
| Melted Unsalted Butter | 21 cup (1 stick) | Don’t substitute! Butter is essential for holding the crust together. |
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Filling
| Ingredient | Amount | Notes |
| Cream Cheese | 16 oz (two 8-oz blocks) | Crucially, must be fully softened to room temperature. |
| Powdered Sugar | 1 cup | Sift it if it’s lumpy! |
| Heavy Whipping Cream | 2 cups | Must be cold to whip properly. |
| Peppermint Extract | 21 tsp | Don’t overdo it—a little goes a long way. |
| Red Food Coloring | A few drops | Optional, but gives it a lovely pink holiday hue. |
| Crushed Candy Canes/Peppermint Candies | 21 cup | Add these at the end for crunch. |
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Topping
| Ingredient | Amount | Notes |
| Whipped Cream | As desired | Store-bought or homemade. |
| Extra Crushed Candy Canes | As desired | For garnish. |
| Chocolate Drizzle | Optional | Melted chocolate chips or a store-bought chocolate syrup. |
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Swaps and Notes
- Crust Swap: Not a fan of chocolate and mint? You can absolutely swap the chocolate sandwich cookies for graham crackers for a more classic crust flavor. You may need to slightly adjust the amount of butter.
- Lighter Option: For a slightly lighter filling, you can use mascarpone cheese in place of one block of cream cheese, but the texture will be a bit richer.
- Peppermint Power: If you can only find mint extract, use it sparingly, as it often has a stronger, more herbaceous flavor than pure peppermint. Always taste as you go!
- Coloring: The red food coloring is purely cosmetic. Omit it for a beautiful, creamy white cheesecake instead.
Step-by-Step Instructions
Follow these simple steps for a perfect no-bake cheesecake every time.
1. Prepare the Crust and Pan
- Crush the Cookies: Finely crush the chocolate sandwich cookies in a food processor or by hand in a large Ziploc bag until they resemble fine sand.
- Mix and Press: In a medium bowl, combine the cookie crumbs and 21 cup of melted butter. Mix until all the crumbs are evenly moistened.
- Set the Pan: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help create a dense, flat layer.
- Chill: Place the crust in the refrigerator for at least 15 minutes while you prepare the filling.
2. Make the Creamy Peppermint Filling
- Whip the Cream: In a large bowl, use a hand mixer or stand mixer with the whisk attachment to beat the 2 cups of cold heavy cream until stiff peaks form. This is your stabilizer, so make sure it’s firm! Set aside.
- Beat the Cream Cheese: In a separate large bowl, beat the fully softened cream cheese and powdered sugar until the mixture is completely smooth and there are absolutely no lumps. This is critical for a smooth filling.
- Add Flavor and Color: Mix in the peppermint extract and the optional few drops of red food coloring until combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a rubber spatula and a gentle lifting motion to incorporate it without deflating the air.
- Add Peppermint Crunch: Gently stir in the 21 cup of crushed candy canes.
3. Chill and Serve
- Assemble: Carefully spread the filling mixture evenly over the chilled crust. Smooth the top with the back of a spoon or an offset spatula.
- Refrigerate: Cover the cheesecake loosely with plastic wrap (avoiding direct contact with the filling) and refrigerate for a minimum of 4 hours, or preferably overnight, to allow it to fully set.
- Garnish and Serve: Once firm, carefully remove the springform ring. Garnish the top with extra whipped cream, a dusting of crushed candy canes, and an optional chocolate drizzle. Slice and enjoy!
Tips for Success
- Room Temp Cream Cheese is Non-Negotiable: If your cream cheese is cold, your filling will be lumpy, guaranteed. Let it sit out for at least an hour before starting.
- Do Not Overmix the Fold: Once you add the whipped cream, switch to a spatula and fold gently. Overmixing will knock the air out of the whipped cream, resulting in a dense, flat filling instead of a light, airy one.
- Freezing for a Short Time: If you’re really short on time, you can freeze the cheesecake for 1-2 hours to speed up the setting process, but it’s best to allow 4+ hours in the fridge for optimal creaminess.
Serving Suggestions and Pairings
This rich and festive cheesecake pairs perfectly with a few classic holiday beverages and sides.
- Hot Cocoa: Serve slices alongside a steaming cup of Hot Chocolate for a double dose of chocolate and mint.
- Coffee & Espresso: The strong, dark flavor of coffee or a nice latte cuts through the richness of the cheesecakebeautifully.
- Cocktail Pairing: For the adults, a minty or chocolatey liqueur-based drink complements the flavors. You could also pair it with a refreshing sip like The Slippery Drank, which offers a sweet, dessert-inspired vibe.
Nutritional Information Per Serving
Based on 12 servings
| Component | Value |
| Calories | 420-450 kcal |
| Fat | 30-35g |
| Carbohydrates | 35-40g |
| Protein | 5g |
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Note: This is an estimation and will vary based on the specific brands of cookies, cream cheese, and heavy cream used.
Storage and Leftover Tips
This cheesecake holds up wonderfully, making it an excellent dessert for parties.
- Refrigerated: Store any leftover slices in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the whole, uncut cheesecake for up to 1 month. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Thaw overnight in the refrigerator before serving and adding the final garnishes.
- Party Prep: The fact that this is a no-bake recipe means it’s one less thing to worry about on a busy day. Prep it the day before, or even two days ahead, and simply slice and serve when the time comes.
More Recipes You Will Love
If you loved this easy, crowd-pleasing, no-bake dessert, you’ll definitely want to check out these other favorites from the site:
- For another easy minty dessert: This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- If you love the no-bake concept: This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack
- Another creamy fall treat: This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat
- For an easy, savory party snack: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- For a baked treat with rich flavor: The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
Final Thoughts
This No-Bake Peppermint Cheesecake truly delivers holiday cheer without the stress of an oven. It’s a rich, creamy, and wonderfully refreshing dessert that hits all the right festive notes. It’s proof that sometimes, the simplest recipes are the most impressive. Give it a try this season—you won’t look back!
I’m always looking to improve my recipes based on your feedback. Did you try a different crust or add an extra festive topping? Let me know in the comments below! And don’t forget to follow Chefmaniac.com for more easy, crowd-pleasing recipes all year long!
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