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No Bake Peppermint Cheesecake Recipe

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★★★★★

4.9 from 67 reviews

This No Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holidays. It features a crunchy vanilla wafer crust, a smooth white chocolate and peppermint-infused cream cheese filling, and a vibrant peppermint whipped cream topping decorated with crushed peppermint candies. With no baking required, this cheesecake is easy to prepare and chilled until firm for a refreshing, minty treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted

Filling

  • 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

Whipped Cream Topping

  • 1 cup heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • Red gel icing color
  • Crushed peppermint candies, for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine the vanilla wafer crumbs, sugar, salt, and melted butter. Mix thoroughly until the crumbs are evenly coated and the mixture sticks together.
  2. Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan to create an even crust layer. Place the pan in the refrigerator to chill while preparing the filling.
  3. Mix Cream Cheese and Sugar: In a large mixer bowl, beat the room temperature cream cheese and sugar together on medium speed until smooth and well combined, ensuring there are no lumps.
  4. Add White Chocolate: Gradually add the melted and slightly cooled white chocolate in three portions, mixing well and smoothly incorporating it after each addition.
  5. Flavor the Filling: Add the peppermint extract and vanilla extract to the cream cheese mixture and blend until evenly combined and smooth.
  6. Whip Cream: In another large bowl, combine the cold heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form, indicating the cream holds its shape firmly.
  7. Fold in Whipped Cream: Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to maintain the airy texture.
  8. Add Peppermint Candies: Fold in the crushed peppermint candies evenly throughout the filling without overmixing.
  9. Assemble Cheesecake: Pour and spread the filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula. Refrigerate the cheesecake until firm, about 5-6 hours or overnight for best results.
  10. Remove from Pan: Once set, carefully release and remove the sides of the springform pan and transfer the cheesecake onto a serving plate or platter.
  11. Prepare Whipped Cream Topping: Combine the cold heavy whipping cream, powdered sugar, vanilla extract, and peppermint extract in a large mixing bowl. Whip on high speed until stiff peaks form.
  12. Color the Whipped Cream: Add red gel icing color to the whipped cream and gently stir until the color is evenly distributed, creating a festive hue.
  13. Decorate: Using a piping bag, pipe decorative shells of colored whipped cream around the edge of the cheesecake. Top with additional crushed peppermint candies for extra festive flair.
  14. Chill Before Serving: Refrigerate the decorated cheesecake until ready to serve. For best flavor and texture, consume within 4-5 days.

Notes

  • This no bake cheesecake requires chilling time to firm up; plan ahead to allow at least 5-6 hours or overnight refrigeration.
  • Ensure the white chocolate is slightly cooled before adding to avoid curdling the cream cheese mixture.
  • Use cold heavy whipping cream for best whipping results when making both the filling and topping.
  • Adjust peppermint extract quantity to taste, as it can be quite potent.
  • The red gel food coloring can be substituted with other colors to suit different themes or occasions.
  • Store cheesecake in an airtight container in the refrigerator and consume within 4-5 days for optimal freshness.

Keywords: no bake cheesecake, peppermint cheesecake, holiday dessert, white chocolate cheesecake, no bake dessert, Christmas cheesecake, peppermint cream cheese dessert

Find it online: https://todayfoodrecipe.com/no-bake-peppermint-cheesecake-recipe/