No-Bake Peppermint Cheesecake
No-Bake Peppermint Cheesecake is a delightful and festive treat that’s smooth, creamy, and bursting with cool peppermint flavor. This cheesecake comes together without needing to turn on the oven, making…
Tip: save now, cook later.No-Bake Peppermint Cheesecake is a delightful and festive treat that’s smooth, creamy, and bursting with cool peppermint flavor. This cheesecake comes together without needing to turn on the oven, making it super simple to whip up, especially during the busy holiday season. The combination of creamy cream cheese, sweet crushed peppermint candies, and a crunchy cookie crust is a classic that always brings smiles.
I love making this cheesecake because it’s quick and doesn’t require any baking skills, which means anyone can try it. One tip I always follow is to use fresh whipped cream folded gently into the cheesecake mixture — it gives the texture that lovely lightness you want in a no-bake dessert. Plus, adding a little extra crushed peppermint on top makes it look beautifully festive and adds that final refreshing crunch.
My favorite way to serve this cheesecake is chilled straight from the fridge, cut into small slices, perfect for sharing with friends and family. It’s the kind of dessert everyone asks for around the holidays because it balances sweet, creamy, and minty flavors so well without being too heavy. Honestly, once you try it, this peppermint cheesecake becomes the star of any holiday gathering!
Key Ingredients & Substitutions
Oreo Cookies for Crust: These give a crunchy, chocolate base. If you prefer, graham crackers or digestive biscuits work well too. For gluten-free, use a gluten-free chocolate cookie.
Chocolate Ganache: Semisweet chocolate combined with cream creates a smooth layer. Use dark or milk chocolate depending on how rich or sweet you want it.
Cream Cheese: This is the star of the cheesecake layer. Make sure it’s softened to avoid lumps. For a lighter option, you could try mascarpone or a blend of cream cheese and Greek yogurt.
Peppermint Extract & Candies: Natural peppermint extract brings the cool flavor. If you can’t find it, vanilla extract adds sweetness but misses minty freshness. Crushed candy canes can be replaced with peppermint candies or mint chocolate chips.
Whipping Cream: Cold heavy cream whips into fluffy peaks to lighten the cheesecake. You can substitute with coconut cream for a dairy-free version.
How Can I Get a Smooth, Fluffy Peppermint Cheesecake Layer?
The cheesecake layer needs gentle folding to keep it light and airy, so the whipped cream doesn’t deflate. Here’s how to do it well:
- Beat the cream cheese and sugar until silky without overmixing to avoid cracks.
- Whip the cold cream separately until stiff peaks form—watch closely so it doesn’t turn buttery.
- Add the whipped cream and crushed peppermint candies to the cream cheese mix in small batches.
- Use a spatula to fold gently with a slow turning motion, scraping sides and bottom until just combined.
This keeps the texture light but stable. Also, chilling the cheesecake overnight helps it firm up and makes slicing easier.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need at least two for separate layers and whipped cream.
- Electric mixer or hand mixer – helps beat cream cheese smooth and whip heavy cream to stiff peaks.
- Spatula – perfect for folding the whipped cream gently and spreading layers evenly.
- Measuring cups and spoons – to get your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap crushed Oreos for ginger snaps in the crust to add warm, spicy notes—great for a holiday twist.
- Add a layer of crushed peppermint bark or chocolate chips into the cheesecake for extra texture.
- Mix in a tablespoon of cocoa powder with the cream cheese for a chocolate peppermint version.
- Use almond extract with peppermint for a subtle nutty flavor that pairs well with chocolate.
No-Bake Peppermint Cheesecake
Ingredients You’ll Need:
For the Crust:
- 24 Oreo cookies (or chocolate sandwich cookies), crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
For the Chocolate Filling Layer:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Peppermint Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 cup crushed peppermint candies (plus more for garnish)
For Topping and Garnish:
- Whipped cream
- Fresh mint leaves (optional)
- Additional crushed peppermint candies
How Much Time Will You Need?
This no-bake peppermint cheesecake takes about 30 minutes to prepare, then you’ll need at least 6 hours (or overnight) in the fridge for it to fully chill and set. Easy and worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Mix the crushed Oreo crumbs and melted butter together in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish. Pop it into the fridge to chill while you get the rest ready.
2. Make the Chocolate Filling Layer:
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour it over the chocolate chips in a heatproof bowl and let it sit for 2-3 minutes. Stir until smooth and shiny, then add the vanilla extract. Let it cool a bit but don’t let it harden.
3. Spread the Chocolate Layer:
Pour the chocolate ganache over your chilled crust and smooth it into an even layer. Put it back in the fridge for about 15-20 minutes so it sets nicely.
4. Prepare the Peppermint Cheesecake Layer:
Beat the softened cream cheese and granulated sugar until smooth and creamy. Stir in the peppermint extract.
In another bowl, whip the cold heavy cream with powdered sugar until it holds stiff peaks.
Gently fold the whipped cream and crushed peppermint candies into the cream cheese mixture until it’s smooth and combined.
5. Assemble the Cheesecake:
Spread the peppermint cheesecake mixture evenly over the set chocolate layer, smoothing the top with a spatula.
6. Chill and Set:
Cover the pan and refrigerate the cheesecake for at least 6 hours, or overnight for best results.
7. Garnish and Serve:
Before serving, top with whipped cream, sprinkle extra crushed peppermint candies on top, and add a fresh mint leaf if you like. Slice up and enjoy the cool, creamy peppermint and chocolate layers!
Can I Use a Different Cookie for the Crust?
Yes! While Oreo cookies give a rich chocolate flavor, you can substitute with graham crackers, chocolate wafer cookies, or ginger snaps for a different twist. Just crush them finely and mix with melted butter as usual.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This no-bake cheesecake actually tastes best if made a day ahead. It needs at least 6 hours to set properly, but overnight chilling ensures the layers are firm and the flavors meld beautifully.
How Should I Store Leftovers?
Keep leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 3-4 days. For the best texture, serve chilled straight from the fridge.
What Can I Use If I Don’t Have Peppermint Extract?
If you don’t have peppermint extract, you can try using vanilla extract for a milder flavor or add a few drops of mint-flavored syrup. Just be careful not to add too much syrup, as it may affect the texture.