No Bake Peppermint Cheesecake Recipe
This No-Bake Peppermint Cheesecake is creamy, refreshing, and full of holiday flavor—made with a smooth peppermint cheesecake filling, a buttery chocolate cookie crust, and topped with crushed candy canes for the perfect festive crunch. It comes together effortlessly without the oven, making it the ideal Christmas dessert for parties, gatherings, or easy holiday entertaining.
Ingredients
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
Instructions
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.
Video
Notes
📝 Notes
- Use full-fat cream cheese for the creamiest texture.
- Chill the crust in the fridge for 10–15 minutes before adding filling.
- Substitute crushed candy canes with peppermint chips if desired.
- Mix filling gently to avoid air bubbles for a smooth surface.
- Let cheesecake set in the fridge for at least 4 hours or overnight.
- Top with extra crushed candy canes just before serving for a festive look.
- Store leftovers covered in the fridge for up to 5 days.
- Bring to room temperature for 5–10 minutes before slicing for cleaner cuts.