Description
This No-Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holidays. Featuring a chocolate cookie crust, a smooth peppermint-flavored cream cheese filling, and a delightful topping of whipped cream and crushed peppermint candies, this easy-to-make cheesecake requires no baking and sets in the refrigerator for a refreshing cool treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreo, without filling)
- 1/4 cup melted butter
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup crushed peppermint candies or candy canes
- Optional: a few drops of red food coloring for a pink swirl
For the topping:
- Whipped cream
- Extra crushed peppermint candies
- Chocolate shavings (optional)
Instructions
- Make the crust: In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and peppermint extract and mix until creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Add peppermint candies and color: Stir in crushed peppermint candies. For a pink swirl effect, gently fold in a few drops of red food coloring, if desired.
- Assemble the cheesecake: Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight until set.
- Serve: Top with whipped cream, extra crushed peppermint candy, or chocolate shavings before slicing and serving. For easy removal, run a warm knife around the edge before releasing the springform pan.
Notes
- For easy removal, run a warm knife around the edge before releasing the springform pan.
- Cheesecake can be frozen and thawed in the fridge before serving.
