No-Bake Peppermint Cheesecake
A creamy and festive no-bake cheesecake featuring a chocolate cookie crust, smooth cream cheese filling, and refreshing peppermint flavor, perfect for holiday gatherings.
Servings: 8 servings
Calories: 380kcal
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs These provide a rich, chocolatey base.
- 1/2 cup unsalted butter, melted Binds the cookie crumbs together.
For the Filling
- 16 oz cream cheese, softened Brings a smooth and velvety texture.
- 1 cup powdered sugar Balances the tanginess of the cream cheese.
- 1 teaspoon peppermint extract Gives the cheesecake its signature flavor.
- 1 1/2 cups heavy whipping cream, whipped Adds richness and a lovely texture.
- 1/2 cup crushed candy canes Adds a festive crunch.
For Topping
- to taste whipped cream A light finish on top.
- to taste crushed candy canes For added crunch and festive flair.
- to taste mini peppermint candies Makes the cheesecake eye-catching.
Instructions
Preparation
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peppermint extract and mix well.
- Gently fold in the whipped cream until fully combined.
- Stir in the crushed candy canes.
Assembly & Chilling
- Pour the cream cheese filling over the prepared crust and spread evenly. Refrigerate for at least 4 hours, or until fully set.
- Before serving, decorate with whipped cream, additional crushed candy canes, and mini peppermint candies.
Notes
For best results, use room temperature cream cheese. Avoid over-whipping the heavy cream. Store leftovers covered in the refrigerator for up to 5 days or freeze individual slices for later enjoyment.