Why You’ll Love This No-Bake Peppermint Cheesecake
- Make-Ahead Dessert: Prepare it the day before for stress-free entertaining.
- Festive Flavor: The perfect blend of creamy cheesecake and refreshing peppermint.
- No Oven Needed: Ideal for busy holiday schedules.
Tools You’ll Need
- Spatula
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
No-Bake Peppermint Cheesecake
- Total Time: 0 hours
Description
This No-Bake Peppermint Cheesecake is the perfect holiday dessert! Creamy, minty, and bursting with festive flavor, it’s a show-stopper for any celebration. With a chocolate cookie crust and a velvety peppermint-flavored filling, this dessert is as easy to make as it is to enjoy.
Ingredients
For the Crust:
- 2 cups chocolate sandwich cookie crumbs (about 20 cookies)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups heavy whipping cream
- 1/2 cup crushed peppermint candies or candy canes
For Garnish:
- Whipped cream
- Additional crushed peppermint candies
- Chocolate shavings (optional)
Instructions
Step 1: Prepare the Crust
- In a bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Refrigerate the crust while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Mix in vanilla extract and peppermint extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Stir in crushed peppermint candies.
Step 3: Assemble the Cheesecake
- Spoon the peppermint cheesecake filling over the prepared crust, spreading it evenly.
- Smooth the top with a spatula and refrigerate for at least 6 hours or overnight to set.
Step 4: Decorate and Serve
- Once set, remove the cheesecake from the springform pan.
- Garnish with whipped cream, crushed peppermint candies, and chocolate shavings as desired.
- Slice and serve chilled.
Notes
- Room Temperature Cream Cheese: Ensure the cream cheese is softened for a smooth filling.
- Chill Time: Be patient—letting it set overnight gives the best results.
- Crust Alternatives: Swap chocolate cookies for graham crackers or vanilla wafers if desired.
- Prep Time: 20 minutes
- Cook Time: 6+ hours
- Cuisine: American
Storage Instructions
- Refrigerate: Store in the refrigerator, covered, for up to 4 days.
- Freeze: Freeze individual slices wrapped in plastic wrap for up to 1 month. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use store-bought whipped topping instead of whipping cream?
A: Yes, you can substitute whipped topping for the heavy cream to save time.
Q2: Can I make this cheesecake gluten-free?
A: Use gluten-free cookies for the crust to make it gluten-free.
Q3: Can I add food coloring?
A: Absolutely! Add a few drops of red food coloring to the filling for a pink, festive hue.
Conclusion: A Holiday Favorite!
This No-Bake Peppermint Cheesecake is creamy, dreamy, and full of holiday magic. It’s an easy yet impressive dessert that will leave your family and friends asking for seconds. Give it a try—you’ll be making it every holiday season!
Preparation Time: 20 minutes
Chill Time: 6+ hours
Nutritional Information (per serving)
- Calories: 310
- Protein: 4g
- Carbohydrates: 26g
- Fat: 22g
- Fiber: 1g
Enjoy every creamy, minty bite of this festive cheesecake and share the holiday cheer!
