No Bake White Chocolate Peppermint Cheesecake

This No Bake White Chocolate Peppermint Cheesecake is smooth, creamy, and perfectly festive with a cool peppermint finish. Made with rich white chocolate and a light, fluffy cheesecake filling, it melts in your mouth without ever turning on the oven. It’s an easy, crowd-pleasing dessert that’s perfect for holidays or anytime you want something sweet and refreshing.

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Prep Time 30

Chill Time 4

Total Time 4 30

Course Dessert, No Bake

Cuisine American

Servings 12 Slices

Calories 420 kcal

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)

Keyword No Bake White Chocolate Peppermint Cheesecake