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No Bake Peppermint Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/no-bake-peppermint-cheesecake-recipe/