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    Posted In: Cakes & Brownies, Desserts, Holiday Recipes
    December 16, 2021 — by Julie — Leave a Comment

    Home » Holiday Recipes » No-Bake Peppermint Cheesecake

    No-Bake Peppermint Cheesecake

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    Look no further for a creamy and smooth no-bake peppermint cheesecake. This festive and fun cheesecake is the ultimate holiday dessert!

    A slice of no-bake peppermint cheesecake on a white plate.

    These oreo peppermint cake pops and this peppermint white Russian are the only peppermint recipes on my blog. And guess what? I absolutely love peppermint! So of course I had to share some more recipes including it. You are going to love this peppermint cheesecake, I just know it.

    Why You’ll Love This Recipe

    • Let’s point out the obvious first, this cheesecake is absolutely gorgeous.
    • It’s super easy to make and there’s no baking or water bath involved.
    • Perfect for those folks who aren’t a fan of gingerbread or pumpkin.
    • It isn’t too heavy, it’s perfectly sweet and refreshing.

    Ingredient Notes

    Cream Cheese – Make sure it’s softened.

    Red Food Coloring – It’s optional but I highly recommend it for that classic beautiful holiday look.

    Oreos – If you can’t find Oreo cookies, use chocolate graham cookies instead.

    a collage with four photos showing how to make no-bake peppermint cheesecake.

    Top Tips

    • Make sure to fold the whipped cream into the cream cheese filling gently so you don’t deflate the air. If you whip it too quickly it will become too loose.
    • Refrigerate the cheesecake for at least 6-8 hours otherwise, it can fall apart and won’t hold its shape.
    • Since different peppermint extract is more potent than others, I like to start with just ¼ teaspoon of peppermint extract, then taste from there. Especially since you are adding crushed peppermints to the filling, you need to taste before adding more. Since there are no eggs involved, feel free to taste the cheesecake batter!
    pink cheesecake with whipped cream on top and peppermint candies.

    Can I Freeze It?

    I don’t recommend freezing it until after you refrigerate it for at least 6 hours. Don’t skip that step! But yes, after you refrigerate it for 6-8 hours, you can freeze it and enjoy it at a later time.

    More Cheesecake Recipes You Might Enjoy

    • Fruit Pebble Cheesecake
    • No-Bake Dalgona Cheesecake
    • Sopapilla Cheesecake Bars
    • No-Bake Cheesecake

    Tried this no-bake peppermint cheesecake recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    A slice of no-bake peppermint cheesecake on a white plate.

    No-Bake Peppermint Cheesecake

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Refrigerate: 6 hours hours
    Total Time: 6 hours hours 20 minutes minutes
    Servings: 12
    Calories: 579kcal
    Author: Julie Maestre
    Look no further for a creamy and smooth no-bake peppermint cheesecake. This festive and fun cheesecake is the ultimate holiday dessert!

    Ingredients

    Crust

    • 30 Oreo cookies crushed
    • 8 tbsp unsalted butter melted

    Filling

    • 24 ounces cream cheese softened
    • 1/2 cup granulated sugar
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 1/4 tsp peppermint extract or more to taste
    • 1 1/4 cups heavy whipping cream
    • 1/3 cup candy canes or peppermint candies crushed
    • red gel food coloring

    Instructions

    • Place the Oreos in a food processor, process them until they are fine crumbs. Drizzle in the melted butter while pulsing. Give it a stir with a spatula to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and slightly up the sides. Place it in the freezer while you assemble the filling.
    • In a large bowl, whip the cream cheese with an electric hand mixer, until smooth. Add the granulated sugar and mix it in. Add in the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
    • In a medium bowl, whip the heavy cream to stiff peaks, make sure not to over-mix. Fold the whipped cream into the cream cheese mixture gently until there are no streaks. Taste and add more peppermint extract if you want more of a mint flavor. 
    • Fold in the crushed candy canes. Divide the mixture into two bowls. Color one of the bowl with red food coloring until you get a shade of pink that you like.
    • Dollop the filling into the crust, so it has a mix of pink and white filling throughout, smooth out the top. Cover and place in the fridge for at least 8 hours or overnight if you can. 
    • Take off the outer attachment of the pan, slice, and serve with toppings or as is.

    Notes

    Add your favorite toppings like whipped cream and more crushed candy canes.

    Nutrition

    Calories: 579kcal | Carbohydrates: 47g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 331mg | Potassium: 165mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1360IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Cakes & Brownies, Desserts, Holiday Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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