No Bake Peppermint Cheesecake Recipe

Look no further if you’re looking for the perfect dessert to dazzle your friends and family during the holiday season. This Peppermint Cheesecake is delicious, incredibly easy to make, and no-bake!

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Imagine peppermint cheesecake on top of a crunchy Oreo crust, all without turning on the oven. It’s like a winter wonderland in every bite!

I absolutely love making this cheesecake for Christmas dinner or really any festive gathering. Mint is my friend.

The combination of creamy cheesecake filling and the refreshing peppermint flavor is a match made in dessert heaven. 

There aren’t a whole lot of cakes or pies out there that have mint in them. This one is always a fun surprise for guests when I pull it out!

Plus, it’s a no-bake recipe, so it’s a great time-saver during the busy holidays. Time savers are life savers as far as I’m concerned.

Trust me, even if you’re not a baking pro, you can whip up this minty dessert with ease.

So, put on your favorite holiday music, grab your mixing bowl, and let’s get started on this peppermint cheesecake adventure!

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1. No Oven Needed: Since it’s a no-bake cheesecake, you don’t have to worry about oven temperatures or a water bath. Just mix, chill, and enjoy!
2. Festive Flavors: The combination of peppermint extract and crushed candy canes gives this peppermint cheesecake recipe a refreshing holiday twist.
3. Simple Ingredients: Using easy-to-find ingredients like cream cheese and Oreo cookies makes this recipe accessible and straightforward.

For the Crust:

• Oreos
• Unsalted butter, melted

For the Filling:

• Cream cheese, softened
• Granulated sugar
• Powdered sugar
• Vanilla extract
• Peppermint extract
• Heavy whipping cream
• Crushed candy canes/peppermints
• Red gel food coloring

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1. Place the Oreos in the body of a food processor, process them until they are small crumbs. 
2. Drizzle in the melted butter while pulsing.
3. Stir with a spoon to ensure the crumbs are coated in the butter. 
4. Press the crumbs into a 9-inch springform pan on the bottom and slightly up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place.
5. Place in the freezer while you assemble the filling.

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1. In a large bowl, whip the cream cheese with an electric hand mixer; you can also do this with a stand mixer with the paddle attachment until smooth 
2. Add the granulated sugar and mix it in. 
3. Add in the powdered sugar, vanilla, and peppermint extract, mix to combine, and set aside.
4. In a medium bowl, whip the heavy cream to stiff peaks, making sure not to overmix.
5. Fold the whipped cream into the cream cheese mixture until there are no streaks. Taste and add more peppermint extract if you want a stronger mint flavor. 
6. Fold in the crushed candy canes. 
7. Divide the mixture into two bowls.
8. Color one of the bowls with red food coloring until you get a shade of pink that you like.
9. Dollop the filling into the crust so it has a mix of pink and white filling throughout, and smooth out the top. 
10. Cover and place in the fridge for at least 8 hours or overnight. 
11. Take off the outer attachment of the pan, slice, and serve with toppings or as is.

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CAN I USE A DIFFERENT CRUST?

Absolutely! If you’re not a fan of Oreo cookies or just want to try something different, you can use a graham cracker crust or even a chocolate cookie crust.

Simply replace the Oreos with the same amount of your preferred cookies.

Just make sure to crush them into fine crumbs so they press nicely into the pan.

WHAT TO TOP THIS WITH?

The sky’s the limit when it comes to toppings!

You can dollop some whipped cream on top and sprinkle additional crushed candy canes or peppermint candies.

Drizzle melted chocolate or a chocolate ganache topping for an extra layer of decadence. Fresh berries or chocolate chips also make great additions.

It’s your cheesecake canvas—get creative!

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ANY ADDITIONS?

Sometimes we like to do individual slices with different flavors.

It’s like a cheesecake variety pack!

• Chocolate Chips: Fold mini chocolate chips into the filling for a chocolatey surprise.
• Peppermint Bark Pieces: Mix in some chopped peppermint bark for extra crunch.
• Whipped Topping: Add a layer of whipped cream on top before serving.
• Chocolate Ganache: Drizzle over the cheesecake for a rich finish.
• Crushed Oreos: Sprinkle extra Oreo crumbs on top.
• Marshmallows: Top with mini marshmallows for a festive look.
• Sprinkles: Use holiday-themed sprinkles for added color.
• White Chocolate Shavings: Garnish with shavings for an elegant touch.
• Fresh Mint Leaves: Add for a pop of green and freshness.
• Caramel Sauce: Drizzle caramel for a sweet contrast.

ANY SUBSTITUTIONS?

Cheesecake recipes are pretty easy to change up.

If you have any questions at all, just let me know in the comments. I’ll always respond!

• Gluten-Free Cookies: Use gluten-free chocolate sandwich cookies for the crust.
• Coconut Cream: Replace heavy cream with coconut cream for a dairy-free option.
• Neufchâtel Cheese: Substitute cream cheese with Neufchâtel for less fat.
• Agave Nectar: Use agave instead of granulated sugar for a different sweetness.
• Almond Extract: Swap vanilla extract with almond extract for a nutty flavor.
• Natural Food Coloring: Use beet juice or natural red coloring instead of gel food coloring.

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Refrigerator: Cover the cheesecake with plastic wrap or place it in an airtight container.

Store it in the refrigerator for up to 5 days.

It’s best served cold, so keep it chilled until you’re ready to enjoy.

Freezer: This cheesecake freezes well!

Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn.

You can freeze it for up to 3 months.

To serve, let it thaw in the refrigerator overnight.

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This Peppermint Cheesecake is the perfect dessert for the holiday season or any time you’re craving a refreshing and creamy treat.

It’s so easy to make that you’ll have plenty of time to enjoy the festivities.

Happy holidays and happy baking!