No Bake Peppermint Cheesecake

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This smooth and creamy No Bake Peppermint Cheesecake is a festive make-ahead dessert for the holidays! It has a vanilla cookie crust, a pepperminty filling with crushed peppermint and a light whipped cream on top.

A Slice of Peppermint Cheesecake on a White Plate with a Dessert Fork

An Easy No Bake Cheesecake for the Holidays!

This easy homemade cheesecake is the perfect Christmas dessert. The crunchy peppermint pieces and creamy cheesecake are the perfect holiday combination. For the crust, I used vanilla wafers because I love the sweetness they give, but graham crackers would also work well. And a fun touch in this cheesecake is the white chocolate in the filling. It adds some nice flavor and helps to firm up the cheesecake. It also really compliments the peppermint!

Plus, since it’s no-bake, it won’t have to compete against your meal for oven time. And I love a good cheesecake that I can make the day before serving, but you can even make this one a couple days ahead.

A Peppermint Cheesecake on a Plate with One Slice Missing

Recipe Ingredients

This recipe calls for basic cheesecake ingredients. If you don’t have pre-made peppermint pieces, you can crush up some candy canes or other peppermint candies. I also like coloring my whipped topping to give this cake even more Christmas cheer!

For the Crust

  • Vanilla Wafer Crumbs: You can also use crushed graham crackers, if desired.
  • Sugar
  • Salt
  • Unsalted Butter: Melt your butter completely.

For the Filling

  • Cream Cheese: Bring your cream cheese to room temperature.
  • Sugar
  • White chocolate: Melt your white chocolate and let it cool down slightly. If it’s too warm, it’ll harden when you add it to the filling and you may end up with chunks in your cheesecake.
  • Peppermint extract
  • Vanilla extract:This helps soften the peppermint flavor so that it doesn’t taste like toothpaste. Don’t leave it out.
  • Heavy Whipping Cream: Use cold heavy whipping cream for this recipe.
  • Powdered Sugar
  • Crushed Peppermint Candies

For the Whipped Cream

  • Heavy Whipping Cream: Make sure the whipping cream is cold.
  • Powdered Sugar:This not only sweetens the whipped cream, it also helps keep it stable so that it doesn’t wilt.
  • Vanilla Extract
  • Peppermint Extract
  • Red Gel Icing Color: This is optional, but it really adds to the cake if you’re making it for the holidays!
  • Crushed Peppermint Candies

A Slice of Peppermint Cheesecake with One Bite on a Fork

How to Make Peppermint Cheesecake

This cheesecake may have a lot of different elements, but it’s really easy to throw together. The fridge really does most of the work! And the finished product is always beautiful.

  1. Make the Crust: In a medium bowl, combine the crust ingredients and mix well to combine completely.
  2. Assemble Crust in Pan: Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. Combine Cream Cheese & Sugar: In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  4. Add Chocolate: Add the melted and slightly cooled white chocolate in three parts and mix until well combined and smooth after each addition.
  5. Add Extracts: Add the peppermint and vanilla extract and mix until well combined and smooth. Set the mixture aside.
  6. Whip Cream & Sugar: In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  7. Combine: Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  8. Add Peppermint: Gently fold in the crushed peppermint.
  9. Chill: Add the filling to the crust and spread into an even layer. Refrigerate the cheesecake until firm, 5-6 hours or overnight.
  10. Remove From Pan: To finish off the cheesecake, remove it from the springform pan and set it on a plate or serving platter.
  11. Make Whipped Topping: Add the heavy whipping cream, powdered sugar, vanilla extract and peppermint extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. Add the red gel icing color and gently stir together until combined.
  12. Garnish: Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with additional peppermint candy pieces. Refrigerate it until you’re ready to serve.

A Decorated Peppermint Cheesecake on a Serving Plate Seen From Above

Tips for Perfect Cheesecake

  • Use Peppermint & Vanilla Extract: Be sure to use both peppermint extract and vanilla extract in the filling and whipped cream. Peppermint things can sometimes taste kind of toothpaste-like, but the addition of the vanilla cuts down on that so it tastes sweet and flavorful – not like you’re at the dentist.
  • Use Room Temperature Cream Cheese: Unlike the heavy whipping cream, which should be cold, you want your cream cheese to be at room temperature. This will help your cheesecake get the silkiest texture.
  • Chill Until Firm: As tempting as it can be to cheat on the chill time, you definitely need to let this cheesecake sit in the fridge for at least 5 hours. It needs time to set and come to the right consistency.
  • Pipe on Whipped Cream: Piping on your whipped topping is a great way to keep your cheesecake looking beautiful. I like to pipe it in a rim and fill the center of the cake with crushed peppermint!

A Piece of Peppermint Cheesecake on a Plate with a Peppermint Candy

How to Store This Cheesecake

Store your cheesecake in a covered cake container in the fridge. It’s best if eaten within 4-5 days. This cake is great for making ahead of time, and you can freeze it for even longer storage if you’d like.

If you want to freeze your cheesecake, wrap the whole cake or individual slices in plastic wrap. Frozen peppermint cheesecake lasts for up to 2 months. Just thaw it in the fridge overnight before enjoying!

Print
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A Slice of Peppermint Cheesecake on a White Plate with a Dessert Fork
Recipe

No Bake Peppermint Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 12-14 1x
  • Category: Dessert
  • Method: Fridge
  • Cuisine: American

Description

This smooth and creamy No Bake Peppermint Cheesecake is a festive make-ahead dessert for the holidays! It has a crumbly wafer crust, a minty filling with crushed peppermint and a light whipped cream on top.


Scale

Ingredients

For the Crust

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

For the 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

For the Whipped Cream

  • 1 cup (ml) 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 

Instructions

  1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  4. Add the melted and slightly cooled white chocolate in three parts and mix until well combined and smooth after each addition.
  5. Add the peppermint and vanilla extract and mix until well combined and smooth. Set mixture aside.
  6. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  7. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  8. Gently fold in the crushed peppermint.
  9. Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  10. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  11. Add the heavy whipping cream, powdered sugar, vanilla extract and peppermint extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  12. Add red gel icing color and gently stir together until combined.
  13. Pipe shells of whipped cream around the edge of the cheesecake. Top the cheesecake off with additional peppermint candy pieces.
  14. Refrigerate cheesecake until ready to serve. Cheesecake is best eaten within 4-5 days.

Keywords: peppermint cheesecake, chocolate peppermint cake, no bake cheesecake, no bake cheesecake recipe, easy no bake cheesecake recipe, christmas cheesecake, christmas cake

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Recipe rating

13 Comments
  1. agreso

    This looks so yummy, Lindsay! I love it! Do you think an Oreo crust would work well here? Hope you and your family (including your sweet baby girl!) will have a very merry Christmas 🙂

  2. Sally Vose

    Merry Christmas to you and you precious family! Can’t wait to make this delicious-looking cheesecake! Two of my favorite flavors – cheesecake and peppermint. Thank you for all your fabulous recipes.

  3. Erin

    This looks so yummy, Lindsay! I love it! Do you think an Oreo crust would work well here? Hope you and your family (including your sweet baby girl!) will have a very merry Christmas 🙂

    1. Lindsay

      Yes, definitely. The chocolate crust is a great alternative. And thank you! Have a wonderful Christmas as well!

  4. Melissa Weinstein

    Hello! Happy Holidays!! So I know that this is a no-bake cheesecake, but I was wondering, if I wanted to make this as a baked cheesecake what additional ingredients would I need/how much of those ingredients would I need? Thank you so much!

  5. Annie mussetter

    Happy holidays to you and your family. I was just wondering if these can be done as mini cheesecakes? Thanks so much for all your yummy recipes. My daughter and I just made a bunch of the cookies you shared and they are delicious!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12