No-Bake Peppermint Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/no-bake-peppermint-cheesecake-recipe/
