No Bake Peppermint Cheesecake Recipe

No bake peppermint cheesecake is a simple and festive dessert. It combines creamy cheesecake with a hint of peppermint. You don’t need an oven, so it’s easy even for beginners. And you’ll find this recipe clear and easy to follow on homeandfiesta, where simple holiday treats matter most.

This dessert works for parties, family gatherings, or as a holiday gift. The crust is firm, the filling is smooth, and the peppermint flavor is bright. You can top it with crushed candy canes, whipped cream, or chocolate drizzle. It’s rich, but light enough for a small slice.

No Bake Peppermint Cheesecake

What Is No Bake Peppermint Cheesecake?

No bake peppermint cheesecake is a creamy dessert made without baking. The crust is usually made from graham crackers or cookies. The filling combines cream cheese, sugar, whipped cream, and peppermint flavor.

Unlike baked cheesecake, it sets in the fridge instead of the oven. This gives it a soft, creamy texture rather than a dense, firm one. The peppermint flavor can come from extract or crushed candy canes. You can make it in a springform pan, individual cups, or even in a pie dish.

This dessert is perfect for winter holidays. It keeps well in the fridge and can be made a day ahead. You can also freeze slices for later.

Ingredients You’ll Need

You don’t need anything fancy. Most ingredients are pantry staples or easy to find.

For the crust

• 1 1/2 cups (150 g) graham cracker crumbs or crushed cookies
• 1/3 cup (75 g) melted butter
• 2 tablespoons sugar (optional)

For the filling

• 16 oz (450 g) cream cheese, softened
• 3/4 cup (90 g) powdered sugar
• 1 teaspoon peppermint extract
• 1 1/2 cups (360 ml) heavy cream, whipped
• 1/2 cup crushed candy canes

Optional toppings

• Whipped cream
• Chocolate drizzle
• Extra candy cane pieces

Tips: Use full-fat cream cheese for the best texture. Crush candy canes just before adding to keep them crunchy.

How to Make No Bake Peppermint Cheesecake

Follow these steps for best results. Each step is short and clear.

Step 1: Prepare the crust

• Mix graham cracker crumbs, sugar, and melted butter in a bowl.
• Press firmly into the bottom of a springform pan or pie dish.
• Chill in the fridge for 10–15 minutes to set.

Step 2: Make the filling

• Beat the softened cream cheese in a bowl until smooth.
• Add powdered sugar and peppermint extract. Beat until combined.
• Fold in whipped cream gently. Don’t overmix.
• Stir in crushed candy canes.

Step 3: Assemble the cheesecake

• Spread the filling evenly over the chilled crust.
• Smooth the top with a spatula.
• Add optional toppings: whipped cream, chocolate drizzle, or extra candy canes.

Step 4: Chill to set

• Refrigerate for at least 4 hours, preferably overnight.
• The cheesecake will firm up and hold slices neatly.

Step 5: Slice and serve

• Use a sharp knife. Wipe it with a warm cloth between slices for clean cuts.
• Serve chilled or slightly warmed for a softer texture.

Why This Recipe Works

This cheesecake works because of the balance of texture and flavor.

• The crust is firm, which supports the creamy filling.
• Whipped cream keeps the filling light and fluffy.
• Peppermint flavor is strong enough to taste, but not overpowering.
• Chilling allows the filling to set without baking, keeping it smooth.

The combination of cream cheese, sugar, and whipped cream gives a stable, creamy texture. Adding crushed candy canes adds crunch and a fresh holiday flavor. This recipe is forgiving for beginners because there is no risk of cracking or overbaking.

Tips for the Perfect Cheesecake

• Use full-fat cream cheese for smooth filling.
• Chill the crust first to prevent the filling from soaking in.
• Fold whipped cream gently to keep it fluffy.
• Add candy canes at the end to prevent them from melting.
• Make the cheesecake a day ahead for the best flavor and texture.

Variations You Can Try

• Chocolate crust instead of graham crackers
• White chocolate chips folded into the filling
• Mini cheesecakes in individual cups
• Drizzle with melted chocolate or caramel for extra flavor

Storage and Make-Ahead

• Fridge: Store covered in an airtight container for 3–4 days.
• Freezer: Wrap slices in plastic and foil, freeze up to 2 months. Thaw overnight in the fridge.
• Serving: Slice with a sharp knife. Reheat slices for a few seconds if you like softer texture.

Recipe FAQ,s

1. Can I use whipped topping instead of heavy cream?

Yes. The texture will be slightly lighter, but it will still hold.

2. Can I make this cheesecake without a springform pan?

Yes. A regular pie dish works. Just be careful when slicing.

3. Will the candy canes melt in the filling?

If you crush them just before mixing, they will stay crunchy.

4. Can I make it vegan or dairy-free?

Yes. Use plant-based cream cheese and whipped cream. The texture will be similar.

5. Can I make mini cheesecakes?

Yes. Use cupcake liners and layer crust and filling. Chill until set.

6. How long should I chill the cheesecake?

At least 4 hours. Overnight is best for firm slices.

7. Can I add chocolate to the filling?

Yes. Melted white or dark chocolate can be folded in before chilling.

Serving Suggestions

• Top with whipped cream and extra candy canes for a festive look.
• Serve with hot cocoa or coffee for a holiday treat.
• Garnish with chocolate drizzle for added flavor and color.

This dessert works for family gatherings, office parties, or holiday gifts. It’s simple, quick, and visually appealing.

Conclusion

No bake peppermint cheesecake is a holiday dessert anyone can make. It’s creamy, minty, and easy. You don’t need an oven, and it stays soft and smooth. Chilled properly, it slices cleanly and looks beautiful on a serving tray.

Try this recipe for your next holiday gathering. Share it with family and friends. Leave a comment on homeandfiesta if you try it, and take a photo to keep as a holiday memory. This dessert is simple, festive, and delicious enough to become a yearly favorite.