No-bake Peppermint Cheesecake

Why Make This Recipe

No-bake peppermint cheesecake is a delightful treat that combines creamy textures with a refreshing minty flavor. It’s easy to make and doesn’t require any baking, which means less time in the kitchen and more time to enjoy the delicious result. Perfect for holidays or any special gatherings, this cheesecake is sure to impress both friends and family.

How to Make No-Bake Peppermint Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter (Melted)
• 1 cup powdered sugar
• 16 oz cream cheese (Softened)
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup crushed peppermint candy (For garnish)

Directions

1. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
2. Press the graham cracker mixture evenly into the bottom of the 9-inch springform pan to form the crust. Make sure it is tightly packed down.
3. In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until smooth and creamy.
4. Add the vanilla extract and peppermint extract to the cream cheese mixture, mixing until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber scraper. Be careful not to deflate the whipped cream.
7. Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
9. Before serving, garnish the top with crushed peppermint candy for added flavor and decoration.

How to Serve No-Bake Peppermint Cheesecake

Serve your no-bake peppermint cheesecake chilled. Slice it into pieces and place a serving on each plate. You can add a dollop of whipped cream or more crushed peppermint candy on top for extra festivity. It’s also great alongside a hot cup of cocoa or coffee.

How to Store No-Bake Peppermint Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can be kept for up to 5 days. If you wish to freeze it, slice the cheesecake and wrap individual pieces securely. It will hold up well in the freezer for up to 2 months.

Tips to Make No-Bake Peppermint Cheesecake

• Ensure your cream cheese is truly softened to prevent lumps in the filling.
• Use a rubber scraper for folding to keep the whipped cream light and fluffy.
• Experiment with other toppings, like chocolate shavings or mini chocolate chips, if you want to mix things up.

Variation

You can easily turn this peppermint cheesecake into a chocolate peppermint cheesecake by adding a cup of melted dark chocolate into the cream cheese mixture. This will give you a delicious twist on the classic flavor.

FAQs

1. Can I use a different type of cookie for the crust?
Yes! You can use Oreo cookies or even snickerdoodles instead of graham crackers for a different flavor profile.

2. How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and should not jiggle when you gently shake the pan. It typically takes about 4 hours to set in the refrigerator.

3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but be aware that it may affect the texture and creaminess of the cheesecake.

No-Bake Peppermint Cheesecake

A delightful no-bake peppermint cheesecake that combines creamy textures with a refreshing minty flavor, perfect for holidays and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dessert, Sweets

Cuisine: American, Holiday

Calories: 450

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter (melted)

Filling Ingredients

• 1 cup powdered sugar
• 16 oz cream cheese (softened)
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup crushed peppermint candy (for garnish)

Method

 

Preparation

1. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
2. Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Make sure it is tightly packed down.
3. In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until smooth and creamy.
4. Add the vanilla extract and peppermint extract to the cream cheese mixture, mixing until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber scraper. Be careful not to deflate the whipped cream.
7. Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
9. Before serving, garnish the top with crushed peppermint candy for added flavor and decoration.

Notes

Store any leftover cheesecake in the refrigerator for up to 5 days, covered tightly with plastic wrap or aluminum foil. It can be frozen for up to 2 months in individual slices.