No-Bake Peppermint Cheesecake Recipe
If you love creamy, sweet desserts with a hint of mint, the No-Bake Peppermint Cheesecake Recipe is perfect.
Ingredients
- 1 1/2 cups crushed chocolate cookies like Oreos
- 1/4 cup unsalted butter melted
- 16 oz 450g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream chilled
- 1/2 cup crushed peppermint candies
- Optional: chocolate shavings or curls for decoration
Instructions
Prepare the Crust
- Crush chocolate cookies until fine crumbs. Mix with melted butter. Press evenly into the bottom of a springform pan.
Chill the Crust
- Place the crust in the refrigerator for 10 minutes. This helps it firm up before adding the filling.
Beat Cream Cheese
- In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy using an electric mixer.
Add Peppermint Extract
- Add peppermint extract to the cream cheese mixture. Beat again to fully combine the flavor.
Whip the Cream
- In a separate bowl, whip the chilled heavy cream until stiff peaks form. Ensure it is light and airy.
Fold Cream into Cream Cheese
- Gently fold the whipped cream into the cream cheese mixture. Mix slowly to keep it light and fluffy.
Assemble the Cheesecake
- Spoon the filling over the chilled crust. Smooth the top with a spatula or spoon for an even layer.
Add Toppings
- Sprinkle crushed peppermint candies evenly on top. Add chocolate shavings or curls if desired.
Chill the Cheesecake
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
Serve and Enjoy
- Carefully remove the cheesecake from the springform pan. Slice with a sharp knife and serve chilled.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Chill heavy cream well for better whipping results.
- Substitute chocolate cookie crust with graham crackers if preferred.
- Add a layer of chocolate ganache for extra richness.
- Crushed candy canes work instead of peppermint candies for a festive touch.