No Bake Peppermint Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble cheesecake: Pour the prepared filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula.
- 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.
- 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
Find it online: https://servedbynora.com/no-bake-peppermint-cheesecake-recipe/
