Description
This No Bake Peppermint Cheesecake delivers creamy, minty perfection without turning on your oven. The smooth filling sets beautifully in the refrigerator while you focus on other things. Perfect for holidays with festive red and white swirls, this make-ahead dessert impresses everyone.
Ingredients
For the Crust:
2 cups graham cracker crumbs (14–16 crackers)
1/4 cup granulated sugar
1/2 cup melted butter
Pinch of salt
For the Filling:
24 ounces (3 packages) cream cheese, room temperature
1 cup powdered sugar
1 teaspoon pure peppermint extract
1 teaspoon vanilla extract
1.5 cups heavy cream, cold
1/2 cup crushed candy canes or peppermint candies
Red food coloring (optional for swirls)
For Topping:
1 cup heavy cream, whipped
2 tablespoons powdered sugar
Crushed candy canes for garnish
Mini candy canes for decoration
Optional: chocolate shavings
Instructions
1. Bring cream cheese to room temperature 2-3 hours ahead. Line 9-inch springform pan bottom with parchment, lightly grease sides.
2. Make crust: Combine graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand. Press firmly into pan bottom using flat-bottomed glass. Refrigerate.
3. Beat room temperature cream cheese with mixer 2-3 minutes until completely smooth and fluffy. Scrape bowl frequently.
4. Add powdered sugar, peppermint extract, and vanilla. Beat 2 minutes until smooth. Taste and adjust peppermint if needed. Fold in 1/3 cup crushed candy canes.
5. In chilled bowl with chilled beaters, whip cold heavy cream to stiff peaks (3-4 minutes). Peaks should stand straight when beaters are lifted.
6. Add 1/3 whipped cream to cream cheese and stir to lighten. Gently fold remaining cream in two additions using rubber spatula. Don’t deflate – keep it fluffy.
7. Optional swirl: Reserve 1 cup filling, tint with red food coloring. Pour white filling into crust, smooth top. Drop spoonfuls of red filling on top, swirl with knife.
8. Cover gently with plastic wrap. Refrigerate minimum 6 hours or overnight until completely firm.
9. Before serving, whip 1 cup cream with 2 tablespoons powdered sugar to stiff peaks. Pipe or spread on chilled cheesecake.
10. Garnish with crushed candy canes, mini candy canes, and chocolate shavings. Serve cold.
Notes
Room temperature cream cheese is crucial – let sit 2-3 hours. Cold creates lumps.
Whip cream to true stiff peaks for proper structure – under-whipped makes soft filling.
Chill minimum 6 hours, overnight is ideal for best texture.
Start with 1/2 tsp peppermint extract – too much tastes like toothpaste.
Use full-fat brick cream cheese only – never low-fat or whipped.
Add garnishes just before serving so candy stays crisp.
Stores refrigerated up to 5 days, improves on day two.
Doesn’t freeze as well as baked versions – texture becomes grainy.
For clean slices, dip knife in hot water between cuts.
Line pan with parchment for easiest removal.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, Cheesecake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 445
- Sugar: 32g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: no bake peppermint cheesecake, easy holiday dessert, no bake cheesecake, peppermint dessert, Christmas cheesecake