No Bake Peppermint Cheesecake Recipe

Introduction

This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for holiday gatherings or any time you want a refreshing treat. With a crunchy Oreo crust, smooth peppermint-flavored filling, and a rich chocolate ganache topping, it’s a delightful combination of flavors and textures.

Ingredients

• 2 cups Oreo cookie crumbs
• 5 tablespoons butter (melted)
• 16 ounces cream cheese (2 packs, softened)
• 1 teaspoon vanilla extract
• Red food coloring (optional)
• 2 cups heavy whipping cream (cold)
• 1 cup powdered sugar
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candy
• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• Whipped cream, for topping
• Additional crushed peppermint candy, for garnish

Instructions

1. Step 1: Prepare a 9-inch springform pan by spraying it generously with non-stick spray. Place a parchment paper round in the bottom of the pan to prevent sticking.
2. Step 2: Make the crust by pulsing Oreo cookies in a food processor until you have about 2 cups of fine crumbs. Add the melted butter and pulse again until the crumbs are evenly moistened.
3. Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or a measuring cup. Place the crust in the freezer while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese for 4 to 5 minutes until smooth and lump-free.
5. Step 5: Add peppermint extract, vanilla extract, and 1 to 2 drops of red food coloring if using. Mix until fully combined.
6. Step 6: In a separate large bowl, combine the cold heavy whipping cream and powdered sugar. Start mixing on low speed until combined, then increase to high speed and whip until stiff peaks form.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, keeping the mixture light and airy.
8. Step 8: Pour the cheesecake filling over the frozen crust and smooth the top evenly. Cover and refrigerate overnight to allow the cheesecake to set completely.
9. Step 9: To make the topping, place the chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the chocolate is melted and smooth. Allow to cool slightly for 3 to 4 minutes.
10. Step 10: Remove the cheesecake from the springform pan by running hot water on the outside of the pan for a few seconds to loosen the edges. Carefully release the sides of the pan.
11. Step 11: Pour the chocolate ganache over the chilled cheesecake and smooth the top. Garnish with whipped cream and crushed peppermint candy before serving.

Tips & Variations

• For a stronger peppermint flavor, increase the peppermint extract slightly but do so cautiously to avoid overpowering the dessert.
• Try using different cookie crumbs for the crust, such as chocolate wafers or ginger snaps, for a unique twist.
• If you prefer a firmer crust, bake the crumb base at 350°F (175°C) for 8-10 minutes before freezing.
• To create a marbled effect, swirl a small amount of red food coloring into the cheesecake filling before setting.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to three days. When ready to serve, allow the cheesecake to sit at room temperature for about 15 minutes for easier slicing. Avoid freezing, as the texture may become grainy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal because it allows for easy removal without damaging the cheesecake. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be extra careful when removing the cheesecake.

Can I substitute the peppermint extract with another flavor?

Yes, you can replace peppermint extract with vanilla, almond, or other extracts to customize the flavor. Keep in mind that it will change the overall taste of the cheesecake.

No Bake Peppermint Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This No Bake Peppermint Cheesecake is a festive, creamy dessert featuring a crunchy Oreo cookie crust, a smooth peppermint-flavored cream cheese filling, and a rich chocolate ganache topping. Perfectly chilled and adorned with whipped cream and crushed peppermint candy, it’s an easy and elegant treat for the holidays or any special occasion.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 12 hours 30 minutes (including chilling overnight)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups Oreo cookie crumbs
• 5 tablespoons melted butter

Cheesecake Filling

• 16 ounces cream cheese (2 packs, softened)
• 1 teaspoon vanilla extract
• Red food coloring (optional, 1-2 drops)
• 2 cups cold heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candy

Topping

• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• Whipped cream (for garnish)
• Crushed peppermint candy (for garnish)

Instructions

1. Prepare Pan: Generously spray a 9-inch springform pan with non-stick spray and place a parchment paper round at the bottom to prevent sticking.
2. Make the Crust: Pulse Oreo cookies in a food processor until you have about 2 cups of fine crumbs. Add melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup. Place the crust in the freezer to set while preparing the filling.
3. Cream the Cream Cheese: In a large bowl, beat the softened cream cheese for 4-5 minutes until smooth and free of lumps.
4. Add Flavorings: Mix in the peppermint extract, vanilla extract, and optional red food coloring until evenly blended.
5. Make Whipped Cream: In a separate large bowl, combine cold heavy whipping cream and powdered sugar. Whip on low speed until combined, then increase speed to high and whip until stiff peaks form.
6. Fold Mixtures: Gently fold the whipped cream into the cream cheese mixture until just combined, making sure not to deflate the whipped cream.
7. Assemble Cheesecake: Pour the cream cheese mixture over the frozen crust and smooth the top. Refrigerate overnight to allow the cheesecake to fully set.
8. Prepare Chocolate Ganache Topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Let cool for 3-4 minutes.
9. Release Cheesecake: Run hot water over the outside of the springform pan briefly to loosen the cheesecake. Carefully remove the springform ring.
10. Add Ganache and Garnish: Pour the cooled ganache over the top of the cheesecake and smooth it evenly. Decorate with whipped cream and crushed peppermint candy as desired.
11. Store Leftovers: Keep any leftover cheesecake in an airtight container in the refrigerator for up to three days.

Notes

• Pressing the crust firmly ensures a sturdy base that holds together well.
• Chilling the crust before adding the filling helps it firm up and prevents sogginess.
• Folding whipped cream gently preserves its airy texture for a light cheesecake consistency.
• Running hot water on the springform pan’s outside helps release the cheesecake without damaging its shape.
• This dessert is best enjoyed within three days when kept refrigerated.

Keywords: no bake cheesecake, peppermint cheesecake, holiday dessert, Oreo crust, peppermint candy, chocolate ganache, easy cheesecake