No-Bake Peppermint Cheesecake Recipe

Introduction

This no-bake peppermint cheesecake is a festive and creamy treat perfect for the holiday season. With a crunchy Oreo crust, a fluffy peppermint filling, and a smooth chocolate topping, it’s sure to impress your guests without the need for an oven.

Ingredients

• 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Red food coloring (optional)
• ½ cup crushed peppermint candies
• ¾ cup heavy cream (for chocolate topping)
• 6 oz bittersweet chocolate, finely chopped
• 1 tablespoon granulated sugar
• Crushed peppermint candies or crushed candy cane (for garnish, optional)

Instructions

1. Step 1: Finely crush the whole Oreo cookies in a food processor. Add the melted butter and blend until the mixture is evenly moistened.
2. Step 2: Press the crumb mixture firmly onto the bottom of a lightly greased 9-inch springform pan. Place the crust in the freezer while preparing the filling.
3. Step 3: In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
4. Step 4: In a separate bowl, whip the heavy cream until soft peaks form.
5. Step 5: Gently fold the cream cheese mixture into the whipped cream on low speed until combined.
6. Step 6: Add peppermint extract, vanilla extract, and a few drops of red food coloring if using. Beat until fully incorporated.
7. Step 7: Stir in the crushed peppermint candies with a spatula. Spread the cheesecake filling evenly over the chilled crust.
8. Step 8: Refrigerate the cheesecake for at least 3 to 4 hours, or until it is firm.
9. Step 9: To make the chocolate topping, heat the cream, chopped chocolate, and sugar in a medium saucepan over low heat, stirring until the chocolate melts and the mixture is smooth.
10. Step 10: Allow the chocolate topping to cool slightly, then pour it over the set cheesecake. Sprinkle with additional crushed peppermint candies if desired.
11. Step 11: Serve chilled and enjoy your festive no-bake peppermint cheesecake!

Tips & Variations

• For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract.
• If you prefer a gluten-free crust, substitute Oreo cookies with gluten-free chocolate cookies.
• Skip the red food coloring for a natural look or use natural color alternatives.
• Use candy canes instead of peppermint candies for a crunchier texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, serve within this time. If needed, you can freeze the cheesecake for up to 1 month; thaw it overnight in the refrigerator before serving. To reheat slightly, let it sit at room temperature for 10 minutes, but avoid heating directly to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be prepared up to 2 days in advance, making it perfect for holiday gatherings or special occasions.

Can I substitute the Oreo crust with graham crackers?

Absolutely, graham cracker crumbs make a delicious alternative crust. Use the same quantity (about 2 ½ cups) and mix with melted butter as directed.

No-Bake Peppermint Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

This No-Bake Peppermint Cheesecake is a festive, creamy dessert perfect for holiday celebrations. Featuring a crunchy Oreo cookie crust, a light and fluffy peppermint-infused cream cheese filling, and a rich bittersweet chocolate topping with crushed peppermint candy for garnish, this cheesecake is refreshing and indulgent without the need for baking.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Red food coloring, optional (a few drops)
• ½ cup crushed peppermint candies

For the chocolate topping:

• ¾ cup heavy cream
• 6 oz bittersweet chocolate, finely chopped
• 1 tablespoon granulated sugar

For garnish:

• Crushed peppermint candies or crushed candy cane, optional

Instructions

1. Prepare the crust: Finely crush the Oreo cookies in a food processor until they become fine crumbs. Add the melted unsalted butter and pulse until the mixture is evenly moistened. Lightly grease the edges of a 9-inch springform pan with cooking spray. Press the crumb mixture firmly onto the bottom of the pan to form an even crust. Place the crust in the freezer to firm up while you prepare the filling.
2. Make the cheesecake filling: In a medium bowl, combine the softened cream cheese and powdered sugar. Beat together until smooth and creamy using a mixer. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cream cheese mixture into the whipped cream at low speed, just until combined. Add peppermint extract, vanilla extract, and a few drops of red food coloring (if desired). Beat until everything is well incorporated. Fold in the crushed peppermint candies using a spatula.
3. Assemble the cheesecake: Spread the peppermint cheesecake filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 3 to 4 hours, or until the cheesecake is firm and set.
4. Prepare the chocolate topping: In a medium saucepan over low heat, combine the heavy cream, finely chopped bittersweet chocolate, and granulated sugar. Stir continuously until the chocolate is fully melted and the mixture is smooth. Remove from heat and let it cool slightly.
5. Add the topping and garnish: Pour the cooled chocolate topping evenly over the set cheesecake. Immediately sprinkle additional crushed peppermint candies or crushed candy cane over the chocolate, if desired for garnish. Return the cheesecake to the refrigerator briefly to allow the topping to firm up before serving.
6. Serve: Once the chocolate topping is set, remove the sides of the springform pan and slice the cheesecake. Serve chilled for the best texture and flavor.

Notes

• You can substitute the Oreo cookie crumbs with chocolate graham cracker crumbs if preferred.
• Ensure the cream cheese is softened at room temperature for a smooth filling without lumps.
• Adjust peppermint extract amount based on your desired intensity—start with 1 teaspoon and add more if needed.
• If red food coloring is not desired, omit it; the cheesecake will still have a lovely peppermint flavor.
• Allow the cheesecake to chill thoroughly to ensure the no-bake filling sets firmly.
• For a dairy-free alternative, use coconut cream and dairy-free cream cheese substitutes, though this will change the flavor and texture.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: no bake cheesecake, peppermint cheesecake, holiday dessert, Oreo crust, chocolate topping, Christmas dessert