No Bake Peppermint Cheesecake Recipe

Introduction

This No Bake Peppermint Cheesecake is a delightful holiday treat that combines the rich flavors of chocolate, cream cheese, and refreshing peppermint. With its easy preparation and festive crunch of crushed candy canes, it’s perfect for sharing at any celebration.

Ingredients

• 25 Chocolate Oreos
• ¼ cup Unsalted Butter, softened
• 2 (8 ounce) Packages of Cream Cheese, softened
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• 1 (8 ounce) container Cool Whip, thawed
• ¼ cup Crushed Candy Canes
• Whipped Cream (for topping)
• Candy Canes or peppermints, crushed (for garnish)

Instructions

1. Step 1: Make the crust by placing the Oreos in a food processor and processing for 30 to 60 seconds until they become fine crumbs. Add the softened butter and process again until the mixture sticks together.
2. Step 2: Press the crust mixture into the bottom and about 2 inches up the sides of a springform pan using the bottom of a flat measuring cup to even it out. Freeze while you prepare the filling.
3. Step 3: In a large bowl, beat together the cream cheese, sweetened condensed milk, powdered sugar, vanilla extract, and peppermint extract with a handheld mixer until smooth and creamy.
4. Step 4: Gently fold in the thawed Cool Whip and crushed candy canes, then pour the filling over the crust in the springform pan.
5. Step 5: Return the cheesecake to the freezer and freeze for at least 6 hours or overnight to set.
6. Step 6: When ready to serve, allow the cheesecake to thaw slightly. Top with whipped cream and additional crushed candy canes before slicing and serving.

Tips & Variations

• For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract to the filling.
• Use a sleeve of Oreos without the cream filling for a less sweet crust, if preferred.
• Swap crushed candy canes for crushed peppermint chocolate or peppermint bark for a different texture and taste.
• If you don’t have a springform pan, use a pie dish and line it with parchment paper for easier removal.

Storage

Store the cheesecake covered in the freezer for up to one week. To serve, transfer to the refrigerator and allow it to thaw for about 30 minutes. Extra slices can be stored in an airtight container in the refrigerator for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no bake cheesecake actually benefits from resting overnight or longer in the freezer to fully set the filling and develop flavors.

Can I substitute Cool Whip with homemade whipped cream?

Absolutely. Homemade whipped cream works well and adds a fresh, creamy texture, but Cool Whip provides stability and retains shape better during freezing.

No Bake Peppermint Cheesecake Recipe

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★★★★★

4.9 from 127 reviews

This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. Featuring a rich Oreo crust and a smooth peppermint-infused cream cheese filling mixed with crushed candy canes, this cheesecake requires no baking and is chilled until firm. Topped with whipped cream and more crushed candy canes for a delightful crunch and minty finish, it’s easy to make and sure to impress.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 25 Chocolate Oreos
• ¼ cup Unsalted Butter, softened

Filling

• 2 (8 ounce) Packages Cream Cheese, softened
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• 1 (8 ounce) container Cool Whip, thawed
• ¼ cup Crushed Candy Canes

Topping

• Whipped Cream
• Candy Canes or peppermints, crushed

Instructions

1. Make the crust: Place all the Oreos into a food processor and pulse for 30-60 seconds until they become fine crumbs. Add the softened unsalted butter and process again until the mixture starts to stick together, forming the crust base.
2. Press crust into pan: Transfer the Oreo crust mixture into a springform pan. Use the bottom of a flat measuring cup or glass to press the crumbs firmly and evenly, covering the bottom and extending about 2 inches up the sides. Place the pan in the freezer while you prepare the filling.
3. Prepare filling: In a large bowl, use a handheld mixer to beat together the softened cream cheese, sweetened condensed milk, powdered sugar, vanilla extract, and peppermint extract. Mix until the filling is smooth and free of lumps.
4. Combine filling ingredients: Gently fold in the thawed Cool Whip and the crushed candy canes into the cream cheese mixture, ensuring everything is evenly distributed.
5. Assemble cheesecake: Pour the prepared filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula.
6. Freeze cheesecake: Return the assembled cheesecake to the freezer and freeze for at least 6 hours or preferably overnight to allow it to set firmly.
7. Serve: When ready to serve, remove the cheesecake from the freezer and allow it to thaw slightly at room temperature. Top with whipped cream and additional crushed candy canes or peppermints. Slice, serve, and enjoy your festive no bake peppermint cheesecake!

Notes

• Ensure the cream cheese and butter are softened for a smooth filling and crust binding.
• Use a springform pan for easy removal and clean slices.
• Crushing candy canes finely helps distribute peppermint flavor without large chunks.
• Allow the cheesecake to thaw slightly before slicing for cleaner cuts.
• Store leftovers wrapped and refrigerated or frozen, best consumed within 3-4 days.

Keywords: no bake peppermint cheesecake, holiday cheesecake, chocolate Oreo crust, peppermint dessert, easy Christmas dessert