Description
No-Bake Peppermint Cheesecake is a creamy, festive dessert with a cool peppermint flavor, a chocolate cookie crust, and a fluffy cheesecake filling topped with crushed candy canes. It’s perfect for holiday celebrations — no oven required!
Ingredients
- 24 chocolate sandwich cookies (such as Oreos)
- 1/4 cup (60 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- 3/4 cup (90 g) powdered sugar
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 3–4 drops red food coloring (optional, for pink hue)
- 1/2 cup crushed candy canes or peppermint candies (plus extra for garnish)
- Whipped cream for topping (optional)
Instructions
- In a food processor, crush the chocolate cookies into fine crumbs. Add melted butter and mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, peppermint extract, and vanilla extract, mixing until combined.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Add food coloring (if using) and crushed candy canes, folding gently until evenly distributed.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until firm (overnight is best).
- Before serving, top with whipped cream and more crushed candy canes for a festive touch.
Notes
- For extra chocolate flavor, drizzle melted chocolate over the top before chilling.
- Adjust peppermint extract to taste — a little goes a long way!
- Can be made up to 2 days in advance and stored covered in the fridge.
- Freeze leftovers for up to 1 month; thaw in the fridge before serving.
- Prep Time: 20 mins
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American