Introduction

This No Bake Peppermint Cheesecake is a delightful and festive dessert that’s perfect for the holiday season or any time you crave a refreshing minty treat. Creamy, smooth, and bursting with peppermint flavor, it’s simple to assemble and doesn’t require any oven time.

A slice of creamy pink and white cheesecake sits on a white plate with a decorative edge. The cheesecake has three layers: a crumbly golden-brown crust at the bottom, a thick pale pink middle layer with small red bits inside, and a smooth white top layer with pink swirls of frosting arranged in a wavy pattern along the edge. Red sprinkles are scattered on top and around the plate. Next to the cheesecake is a small round peppermint candy with red and white stripes, and a silver fork lies beside the slice. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) vanilla wafer crumbs
2 tbsp (26g) sugar
Pinch of salt
10 tbsp (140g) unsalted butter, melted
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
6 oz white chocolate, melted and slightly cooled
2 1/4 tsp peppermint extract
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup crushed peppermint candies
1 cup (240ml) heavy whipping cream, cold (for topping)
1/2 cup (58g) powdered sugar (for topping)
1/2 tsp vanilla extract (for topping)
1/2 tsp peppermint extract (for topping)
Red gel icing color
Crushed peppermint candies (for garnish)

Instructions

Step 1: In a medium bowl, combine the vanilla wafer crumbs, sugar, salt, and melted butter. Mix well until fully combined.
Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate to chill while preparing the filling.
Step 3: In a large mixer bowl, beat the cream cheese and sugar together until smooth and well combined.
Step 4: Gradually add the melted and slightly cooled white chocolate in three additions, mixing well after each to keep the mixture smooth.
Step 5: Mix in the peppermint and vanilla extracts until fully incorporated. Set the cream cheese mixture aside.
Step 6: In a separate large bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form.
Step 7: Carefully fold the whipped cream into the cream cheese mixture in two batches, mixing gently until thoroughly combined.
Step 8: Fold in the crushed peppermint candies gently to distribute them evenly.
Step 9: Spoon the filling over the chilled crust and spread into an even layer. Refrigerate until the cheesecake is firm, about 5 to 6 hours or overnight.
Step 10: When ready to serve, remove the cheesecake from the springform pan and transfer to a serving platter.
Step 11: For the whipped cream topping, combine the cold heavy cream, powdered sugar, vanilla, and peppermint extracts in a large bowl. Whip on high speed until stiff peaks form.
Step 12: Add a few drops of red gel icing color and stir gently to create a soft pink tint.
Step 13: Pipe decorative shells of the tinted whipped cream around the edges of the cheesecake. Sprinkle additional crushed peppermint candies on top for garnish.
Step 14: Refrigerate the assembled cheesecake until ready to serve. Best enjoyed within 4 to 5 days.

Tips & Variations

Use crushed candy canes or peppermint bark instead of peppermint candies for a different texture and flavor intensity.
Allow the white chocolate to cool slightly before adding to avoid curdling the cream cheese mixture.
For a stronger peppermint flavor, adjust the peppermint extract to taste but start with less as it can be quite potent.
If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment will work, but the crust may be harder to remove.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 to 5 days. To re-fluff the whipped cream topping slightly if it settles, gently stir before serving. This cheesecake is best served chilled and should not be frozen as the texture changes upon thawing.

How to Serve

The image shows a single slice of creamy pink and white cheesecake with small red specks inside, resting on a white plate with delicate cut-out edges. The cheesecake has two visible layers: a smooth, pale pink top layer with swirled pink frosting on the edge, and a light golden brown crust at the bottom. Small red candy pieces are sprinkled over the frosting and plate, with a peppermint candy placed next to the slice. A silver fork lies beside the cheesecake on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no bake peppermint cheesecake can be prepared a day in advance or up to several days ahead. Just keep it refrigerated and add the whipped cream topping closer to serving for best presentation.

Can I substitute regular cream cheese with a lighter version?

You can use reduced-fat cream cheese, but note that the texture and richness may be slightly less creamy and smooth compared to full-fat cream cheese.