No-Bake Peppermint Cheesecake: A Festive, Creamy Holiday Delight

Why You’ll Love This Recipe

No-bake peppermint cheesecake is the perfect holiday dessert — smooth, creamy, and bursting with cool peppermint flavor. It’s light yet indulgent, with a buttery cookie crust and a fluffy peppermint filling that melts in your mouth. Best of all, there’s no oven required, making it the easiest way to impress your guests during the busy festive season. I once made this with a chocolate cookie crust instead of graham crackers, and it gave the cheesecake a delightful mint-chocolate flavor that reminded me of peppermint bark. This dessert is refreshing, festive, and absolutely stunning when topped with crushed candy canes — a must-have for Christmas celebrations or winter gatherings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate sandwich cookies or graham crackers – Crushed finely to form the crust; chocolate adds a deeper flavor, while graham keeps it classic.

Butter – Melted and mixed with the crumbs to create a firm, flavorful crust.

Cream cheese – The rich, creamy base of the cheesecake. Be sure it’s softened for smooth mixing.

Powdered sugar – Sweetens the filling without graininess, ensuring a silky texture.

Peppermint extract – Adds that signature cool, minty flavor. A little goes a long way.

Vanilla extract – Balances the peppermint and rounds out the flavor profile.

Heavy whipping cream – Whipped to stiff peaks to give the cheesecake a light, airy texture.

Crushed candy canes or peppermint candies – Folded into the filling for crunch and festive color.

White chocolate (optional) – Melted and added to the filling for a richer, creamier taste.

Red food coloring (optional) – Swirled in for a marbled peppermint look.

Whipped cream and extra crushed candy canes – For topping and decoration.

Directions

Begin by preparing the crust. Crush the cookies or graham crackers in a food processor until fine. Add melted butter and pulse until the mixture resembles wet sand. Press the crumbs firmly into the bottom of a 9-inch springform pan, smoothing the surface with the back of a spoon. Chill in the refrigerator while you prepare the filling.

In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and vanilla extract, and beat until well combined.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and light in texture. If desired, stir in melted white chocolate for extra richness.

Fold in crushed candy canes, then pour the mixture over the prepared crust. Smooth the top with a spatula. For a festive touch, swirl a few drops of red food coloring into the top for a marbled effect.

Refrigerate the cheesecake for at least 6 hours, or overnight, until firm and set.

Before serving, top with whipped cream and sprinkle generously with crushed peppermint candies. Slice and enjoy the creamy, minty magic of this no-bake holiday masterpiece.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 10–12 people. Preparation takes about 20 minutes, plus at least 6 hours of chilling time (overnight preferred). Total time: approximately 6 hours and 20 minutes.

Storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before serving. Since it’s a no-bake cheesecake, reheating is not needed — serve chilled for the best texture.

Variations and Customizations

Chocolate Peppermint Cheesecake – Add cocoa powder or melted dark chocolate to the filling for a chocolate-mint twist.

Oreo Peppermint Cheesecake – Use crushed Oreos for the crust and stir chopped Oreos into the filling.

Peppermint Mocha Cheesecake – Mix in a teaspoon of espresso powder and drizzle with chocolate sauce before serving.

White Chocolate Peppermint Cheesecake – Fold melted white chocolate into the filling for a decadent, creamy finish.

Candy Cane Cheesecake Bars – Make in a square pan and slice into bars for easy holiday serving.

Mini Peppermint Cheesecakes – Prepare in muffin tins for individual desserts.

Vegan Peppermint Cheesecake – Use dairy-free cream cheese, coconut cream, and vegan butter for a plant-based version.

Crushed Chocolate Mint Topping – Replace candy canes with chopped Andes mints or peppermint bark.

Red Velvet Peppermint Cheesecake – Add a few drops of red food coloring and a spoonful of cocoa powder for a festive red velvet twist.

Peppermint Bark Cheesecake – Top with crushed peppermint bark for extra crunch and holiday flair.

FAQs

Can I use a premade crust?

Yes, a store-bought graham cracker or Oreo crust works perfectly for convenience.

Can I skip the peppermint extract?

You can, but it’s essential for that signature peppermint flavor — use sparingly for balance.

Can I make this ahead of time?

Yes, it’s ideal to make a day ahead so it has plenty of time to set.

How do I keep the crust from crumbling?

Press it firmly and chill before adding the filling to help it hold together.

Can I use whipped topping instead of whipped cream?

Yes, Cool Whip or another stabilized whipped topping can be substituted.

Can I make this recipe sugar-free?

Yes, use a sugar substitute like erythritol and sugar-free cookies for the crust.

How do I cut clean slices?

Dip your knife in hot water and wipe it clean between cuts for neat, smooth slices.

Can I add a layer of chocolate ganache?

Absolutely — pour a thin layer of ganache over the cheesecake before chilling for a rich finish.

Can I use other extracts?

Try almond or vanilla extract for a milder flavor variation.

Can I make it gluten-free?

Use gluten-free cookies or graham crackers for the crust — the rest of the ingredients are naturally gluten-free.

Conclusion

This no-bake peppermint cheesecake is a holiday showstopper that’s as beautiful as it is delicious. With its creamy texture, cool peppermint flavor, and festive candy cane crunch, it captures the magic of the season in every bite. The no-bake method keeps it simple and stress-free, while the rich cream cheese base ensures every slice is smooth and luscious. Whether you serve it for Christmas dinner, a winter party, or just because you love peppermint, this cheesecake is guaranteed to impress — a sweet, refreshing taste of the holidays made effortlessly elegant.

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