Description
This No-Bake Peppermint Cheesecake is a creamy, festive holiday dessert featuring a rich chocolate cookie crust, a luscious peppermint-infused filling, and crunchy candy cane pieces. It’s easy to make, requires no oven time, and is perfect for Christmas gatherings.
Ingredients
Scale
Crust:
- 2 cups chocolate sandwich cookies, crushed
- 5 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup crushed candy canes
- 3–4 drops red food coloring (optional)
Toppings:
- Whipped cream
- Additional crushed candy canes
- Chocolate curls or peppermint candies (optional)
Instructions
- Prepare the crust – Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling – In a large bowl, beat the cream cheese and powdered sugar until smooth. Add peppermint extract and mix well.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture to keep the texture light and fluffy.
- Add peppermint crunch – Stir in the crushed candy canes and red food coloring (if using) until evenly distributed.
- Assemble the cheesecake – Pour the filling over the chilled crust, spreading it evenly. Smooth the top and refrigerate for at least 6 hours, or overnight.
- Decorate and serve – Once set, garnish with whipped cream, extra crushed candy canes, and chocolate curls if desired. Slice and enjoy!