No bake white chocolate peppermint cheesecake is a smooth, chilled dessert with clear holiday flavor. It tastes rich but feels light. And you don’t need an oven to make it. At homeandfiesta, we share desserts that look special but stay simple. This one fits that goal.
The filling blends cream cheese, melted white chocolate, and a small amount of peppermint. The crust adds crunch. After chilling, the cheesecake slices clean and holds its shape. You can make it ahead, which helps during busy weeks.
In this guide, I’ll explain what this cheesecake is, how to make it, why the recipe works, and how to adjust it. I’ll also answer common questions people search for on Google.
No Bake White Chocolate Peppermint Cheesecake
What Is No Bake White Chocolate Peppermint Cheesecake
No bake white chocolate peppermint cheesecake is a chilled dessert that sets in the fridge instead of the oven. It uses cream cheese and whipped cream for structure. Melted white chocolate helps the filling firm up.
Peppermint gives a cool finish. White chocolate adds sweetness and body. The crust is pressed into the pan and chilled, not baked.
Because there’s no baking, the texture stays smooth and creamy. The flavor stays clean and mild. This makes it a good choice for holidays or parties when oven space is limited.
Ingredients You’ll Need
This recipe makes one 9-inch cheesecake. It serves 10 to 12 slices.
For the crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
You can use chocolate cookies instead if you prefer.
For the filling
- 16 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- ¾ cup powdered sugar
- 1 teaspoon peppermint extract
- 1½ cups cold heavy cream
For topping
- Crushed candy canes
- White chocolate shavings
Let the cream cheese soften fully. Cold cream is important for whipping.
How to Make No Bake White Chocolate Peppermint Cheesecake
Step 1: Make the crust
Mix graham cracker crumbs with melted butter. Stir until the crumbs look evenly coated.
Press the mixture firmly into the bottom of a springform pan. Use the bottom of a glass to pack it down. Place the pan in the fridge while you make the filling.
Step 2: Melt the white chocolate
Melt white chocolate in a microwave-safe bowl. Heat in short bursts. Stir between each one.
Let it cool slightly. It should feel warm, not hot.
Step 3: Mix the cream cheese
In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat again.
Pour in the melted white chocolate. Mix until smooth. Add peppermint extract. Start with the full teaspoon, but don’t add more yet.
Step 4: Whip the cream
In a separate bowl, whip cold heavy cream until stiff peaks form. The cream should hold its shape.
Step 5: Combine
Gently fold the whipped cream into the cheesecake mixture. Use a spatula. Fold, don’t stir. This keeps the filling light.
Taste the filling. If you want more peppermint, add a few drops and mix gently.
Step 6: Chill
Pour the filling over the chilled crust. Smooth the top.
Cover and refrigerate for at least 6 hours. Overnight works best.
Step 7: Garnish and serve
Before serving, top with crushed candy canes and white chocolate shavings. Slice with a clean knife.
Why This Recipe Works
This recipe works because each ingredient plays a clear role.
White chocolate firms as it cools. That helps the cheesecake set without baking. Whipped cream adds structure and softness at the same time.
Peppermint extract is strong. Using a small amount keeps the flavor balanced. Cream cheese provides body and tang.
Chilling time replaces oven heat. The long rest lets everything settle into a firm, sliceable dessert.
Flavor Variations You Can Try
- Use chocolate sandwich cookies for the crust.
- Add a few drops of red food coloring for a festive look.
- Swap peppermint extract for vanilla for a plain white chocolate version.
- Add mini chocolate chips inside the filling.
- Use dairy free cream cheese and coconut cream if needed.
These changes don’t affect the basic steps.
Storage and Make Ahead Tips
- Store the cheesecake covered in the fridge. It keeps well for up to 4 days.
- For clean slices, cut when fully chilled. Wipe the knife between cuts.
- You can freeze the cheesecake without toppings. Wrap it well. Freeze for up to 1 month.
- Thaw overnight in the fridge. Add toppings just before serving.
Serving Tips
- Serve this cheesecake cold. Let it sit at room temperature for 5 minutes before slicing.
- Pair it with coffee, hot chocolate, or plain tea. The peppermint flavor stands out on its own.
- For neat slices, use a long knife dipped in hot water and wiped dry.
Recipe FAQ,s
How long does no bake cheesecake need to set?
At least 6 hours. Overnight is better.
Why is my cheesecake soft?
It may need more chilling time. Warm white chocolate or loose whipped cream can also cause this.
Can I use peppermint oil instead of extract?
Yes, but use much less. Peppermint oil is very strong.
Can I make this dessert ahead of time?
Yes. It’s best when made a day ahead.
Can I freeze peppermint cheesecake?
Yes. Freeze without toppings and thaw in the fridge.
Conclusion
No bake white chocolate peppermint cheesecake is simple and reliable. It uses basic steps and clear ingredients. There’s no baking stress. The flavor feels fresh and clean.
This recipe works for holidays, gatherings, or make ahead desserts. It fits the kind of practical, dependable cooking we focus on at homeandfiesta.
Chill it well. Slice it clean. And serve it with confidence.
Related Recipes
No Bake Christmas Cookie Lasagna Recipe
Peppermint Brownie Bites Recipe
No Bake Peppermint Cheesecake Recipe
No Bake White Chocolate Peppermint Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- You can use chocolate cookies instead if you prefer.
For the filling
- 16 oz cream cheese softened
- 1 cup white chocolate chips melted
- ¾ cup powdered sugar
- 1 teaspoon peppermint extract
- 1½ cups cold heavy cream
For topping
- Crushed candy canes
- White chocolate shavings
- Let the cream cheese soften fully. Cold cream is important for whipping.
Instructions
Step 1: Make the crust
- Mix graham cracker crumbs with melted butter. Stir until the crumbs look evenly coated.
- Press the mixture firmly into the bottom of a springform pan. Use the bottom of a glass to pack it down. Place the pan in the fridge while you make the filling.
Step 2: Melt the white chocolate
- Melt white chocolate in a microwave-safe bowl. Heat in short bursts. Stir between each one.
- Let it cool slightly. It should feel warm, not hot.
Step 3: Mix the cream cheese
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat again.
- Pour in the melted white chocolate. Mix until smooth. Add peppermint extract. Start with the full teaspoon, but don’t add more yet.
Step 4: Whip the cream
- In a separate bowl, whip cold heavy cream until stiff peaks form. The cream should hold its shape.
Step 5: Combine
- Gently fold the whipped cream into the cheesecake mixture. Use a spatula. Fold, don’t stir. This keeps the filling light.
- Taste the filling. If you want more peppermint, add a few drops and mix gently.
Step 6: Chill
- Pour the filling over the chilled crust. Smooth the top.
- Cover and refrigerate for at least 6 hours. Overnight works best.
Step 7: Garnish and serve
- Before serving, top with crushed candy canes and white chocolate shavings. Slice with a clean knife.
Video
Notes
📝 Notes
- Use full-fat cream cheese for the best texture and flavor.
- Soften cream cheese fully to avoid lumps in the filling.
- White chocolate should be melted gently and cooled slightly before mixing.
- Crushed graham crackers or chocolate cookies both work well for the crust.
- Peppermint extract is strong; start small and adjust to taste.
- Chill at least 6 hours, preferably overnight, for clean slices.
- Store covered in the fridge to prevent drying or odor absorption.
🍽️ Nutrition Facts (Per Serving)
Calories: 420 kcal |Carbohydrates: 38 g |
Fiber: 1 g |
Sugars: 26 g |
Protein: 6 g |
Fat: 28 g |
Saturated Fat: 17 g |
Cholesterol: 85 mg |
Sodium: 260 mg |
Potassium: 140 mg |
Calcium: 110 mg |
Iron: 0.8 mg
