No Bake Peppermint Cheesecake
A cool and creamy no-bake peppermint cheesecake with a chocolate cookie crust, fluffy peppermint filling, and crushed candy cane topping — a festive holiday dessert that’s easy to make ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups heavy whipping cream
- 1/3 cup crushed candy canes (plus extra for topping)
- Red or pink food coloring (optional)
Instructions
- In a bowl, combine crushed cookies and melted butter until evenly moistened.
- Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and peppermint extract and beat until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until smooth. Gently fold in crushed candy canes and food coloring if using.
- Spoon filling into prepared crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until firm.
- Before serving, sprinkle extra crushed candy canes on top for garnish.
Notes
- Use high-quality peppermint extract for the best flavor.
- Crush candy canes just before using to keep them from getting sticky.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Find it online: https://ukfinda.com/no-bake-peppermint-cheesecake/