No-Bake Peppermint Cheesecake Recipe

There’s a refreshing holiday charm in a No-Bake Peppermint Cheesecake that makes it a perfect dessert for festive occasions. Ideal for home cooks seeking a simple yet elegant treat, this creamy cheesecake bursts with peppermint flavor without the hassle of baking. Perfect for Christmas gatherings or winter celebrations, it’s a cool, indulgent way to delight your guests. Serve it chilled with a sprinkle of candy cane for a festive finish!

Ingredients You’ll Need

• 2 cups (200g) graham cracker crumbs: Forms a crunchy, buttery crust.
• ½ cup (115g) unsalted butter, melted: Binds the crust together.
• 24 oz (680g) cream cheese, softened: Creates a rich, creamy base.
• 1 cup (200g) granulated sugar: Sweetens the filling.
• 1 teaspoon peppermint extract: Infuses a bold minty flavor.
• 1 cup (240ml) heavy cream: Whips into a light, airy topping.
• ½ cup (60g) powdered sugar: Sweetens the whipped cream.
• 1 teaspoon vanilla extract: Adds a warm, complementary note.
• ½ cup (50g) crushed candy canes: Adds a festive crunch and flavor.
• Red food coloring (optional): Creates a subtle pink peppermint swirl.
• Whipped cream (for topping): Enhances the presentation.

This No-Bake Peppermint Cheesecake Recipe begins with a graham cracker crust, mixed with melted butter for a sturdy base that sets in the fridge. Softened cream cheese blends with sugar and peppermint extract for a smooth, minty filling, while heavy cream whips into a fluffy layer. Crushed candy canes add texture, and a touch of red food coloring creates a festive swirl. Topped with whipped cream, this chilled dessert is a peppermint lover’s dream, perfect for holiday celebrations.

How to Make No-Bake Peppermint Cheesecake

Step 1: Prepare the Crust

In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust—tip: use the back of a spoon for a smooth finish!

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add peppermint extract and a few drops of red food coloring (if using), mixing until a light pink hue appears. Set aside.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated—avoid overmixing!

Step 4: Assemble the Cheesecake

Spread the filling evenly over the crust in the springform pan. Smooth the top with a spatula. Sprinkle half the crushed candy canes over the filling and gently press them in.

Step 5: Chill and Serve

Refrigerate for at least 4 hours, or overnight, to set. Before serving, remove from the pan, top with whipped cream, and sprinkle with the remaining crushed candy canes. Slice and enjoy chilled!

How to Serve No-Bake Peppermint Cheesecake

Garnishes

Drizzle with melted white chocolate or add a whole candy cane for a decorative touch. Top with a few fresh mint leaves or a dusting of cocoa powder for contrast. A dollop of extra whipped cream enhances the look.

Side Dishes

Pair with a cup of hot chocolate or peppermint tea to amplify the minty vibe. Serve with a side of fresh berries or a gingerbread cookie for a balanced holiday treat.

Creative Ways to Present

Display the No-Bake Peppermint Cheesecake on a festive cake stand to highlight its layers, or cut into wedges and arrange on a holiday platter. Serve in individual dessert cups for a party twist, or gift slices in decorative boxes with a ribbon!

Make Ahead and Storage

Storing Leftovers

Store leftover No-Bake Peppermint Cheesecake in an airtight container in the refrigerator for up to 5 days. Cover tightly to keep the cream fresh.

Freezing

Freeze for up to 1 month by wrapping tightly in plastic wrap and foil. Thaw in the fridge overnight before serving—texture may soften slightly.

Reheating

Serve cold as is—reheating is not recommended as it may cause the cream to separate. Refresh with extra candy cane crumbs if desired.

FAQs

Can I use a different crust?

Yes, crushed chocolate cookies or gingersnaps work well—adjust sweetness if needed for your No-Bake Peppermint Cheesecake.

What if the filling is too runny?

Ensure the cream cheese is fully softened and whip the cream to stiff peaks—chill for longer if it doesn’t set.

Can I make it without peppermint?

Substitute with vanilla or almond extract for a different flavor—omit candy canes or replace with chocolate chips.

How do I get clean slices?

Dip a knife in hot water and wipe it clean between cuts to slice through the creamy layers easily.

Final Thoughts

This No-Bake Peppermint Cheesecake is a festive delight I can’t wait for you to try! Its creamy mint flavor and holiday touch make it perfect for the season. Whether you’re sharing with friends or enjoying a quiet moment, this dessert brings joy to every bite. So gather your ingredients and savor the chill—let me know how it turns out!

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