Description
This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. With a buttery graham cracker crust and a light, fluffy peppermint cream cheese filling, it offers a delightful balance of sweetness and refreshing mint flavor without any baking required. Easy to prepare and perfect for entertaining, this cheesecake sets beautifully in the refrigerator for a chilled, indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream
- ½ cup crushed peppermint candies
Garnish
- Additional crushed peppermint candies (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly coated with butter, forming a crumbly mixture.
- Form the crust base: Press the buttered graham cracker mixture firmly into the bottom of a springform pan, creating an even layer. Set aside while preparing the filling.
- Make the cream cheese base: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, removing any lumps for a silky texture.
- Add sweeteners and extracts: To the cream cheese, add powdered sugar, vanilla extract, and peppermint extract. Mix well until all ingredients are fully incorporated and the mixture is smooth.
- Whip the cream: In another chilled bowl, whip the heavy whipping cream until soft peaks form, ensuring the cream is light and airy but not stiff.
- Combine whipped cream and cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream so the filling remains light and fluffy.
- Add peppermint candies: Fold in the crushed peppermint candies gently, distributing them throughout the filling without breaking them up too much.
- Assemble the cheesecake: Spread the peppermint cream cheese mixture evenly over the prepared graham cracker crust in the springform pan.
- Chill until set: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to firm up and for the flavors to meld.
- Garnish and serve: Before serving, optionally sprinkle additional crushed peppermint candies on top for extra festive decoration and crunch. Carefully remove the sides of the springform pan and slice to serve chilled.
Notes
- If you prefer a stronger peppermint flavor, you can adjust the peppermint extract to 1 ½ teaspoons.
- To crush peppermint candies easily, place them in a zip-top bag and gently tap with a rolling pin or use a food processor for finer texture.
- This cheesecake can be made up to 2 days in advance and stored covered in the refrigerator.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour crust.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
