Delicious No-Bake Peppermint Cheesecake
The refreshing taste of peppermint combined with the creamy texture of cheesecake makes for a delightful dessert that’s perfect for any occasion. This no-bake peppermint cheesecake is not only easy to make but also offers a cool and creamy treat that’s ideal for warm weather or holiday gatherings. The combination of a crunchy vanilla wafer crust, a smooth peppermint cheesecake filling, and a topping of whipped cream creates a dessert that’s both visually appealing and delicious.
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Delicious No-Bake Peppermint Cheesecake
A creamy no-bake cheesecake with a refreshing peppermint flavor and crunchy vanilla wafer crust.
- Total Time: 30
- Yield: 12
Ingredients
✓ 2 ¼ cups (302 g) vanilla wafer crumbs
✓ 10 tbsp (140 g) unsalted butter, melted
✓ 24 oz (678 g) cream cheese (room temperature)
✓ ½ cup (104 g) sugar
✓ 6 oz white chocolate (melted and cooled slightly)
✓ 2 ¼ tsp peppermint extract
✓ 1 tsp vanilla extract
✓ 1 ¼ cups (300 ml) heavy whipping cream (cold)
✓ ¾ cup (86 g) powdered sugar
✓ ¼ cup crushed peppermint candies
✓ 1 cup heavy whipping cream (cold)
✓ ½ cup (58 g) powdered sugar
✓ ½ tsp vanilla extract
✓ ½ tsp peppermint extract
✓ red gel icing color (optional)
✓ crushed peppermint candies for topping
Instructions
✓ Mix vanilla wafer crumbs and sugar in a medium bowl until well combined.
✓ Add melted unsalted butter to the crumb mixture and stir until the crumbs are evenly moistened.
✓ Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for at least 30 minutes.
✓ Beat cream cheese until smooth. Add sugar and beat until well combined.
✓ Melt white chocolate and let it cool slightly. Add it to the cream cheese mixture along with peppermint extract and vanilla extract. Beat until smooth.
✓ Whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until well combined.
✓ Pour the cheesecake mixture into the prepared crust and smooth the top. Refrigerate for at least 4 hours or overnight.
✓ Prepare the whipped cream topping by whipping heavy whipping cream until stiff peaks form. Add powdered sugar, vanilla extract, and peppermint extract. Beat until combined.
✓ Spread or pipe the whipped cream over the top of the cheesecake.
✓ Sprinkle crushed peppermint candies over the whipped cream.
✓ Release the springform pan sides and transfer the cheesecake to a serving plate.
✓ Slice and serve chilled.
Notes
Refrigerate for at least 4 hours or overnight. Can be made up to 2 days in advance.
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 25
- Carbohydrates: 30
- Fiber: 0
- Protein: 5
Ingredients
- Vanilla wafer crumbs — provides crust base; use fresh crumbs for best texture
- Sugar — adds sweetness to crust; adjust to taste
- Unsalted butter — binds crust together; must be melted
- Cream cheese — gives the base its creamy texture; must be room temperature
- Sugar — adds sweetness to cheesecake; adjust to taste
- White chocolate — adds flavor and creaminess; ensure it’s melted and cooled
- Peppermint extract — provides peppermint flavor; use sparingly as it’s strong
- Vanilla extract — enhances overall flavor; use pure extract
- Heavy whipping cream — adds lightness to cheesecake; must be cold
- Powdered sugar — sweetens whipped cream; adjust to taste
- Crushed peppermint candies — adds crunch and peppermint flavor; sprinkle on top
- Red gel icing color — optional for coloring whipped cream; use sparingly
This combination of ingredients works together to create a dessert that’s both creamy and refreshing, with a nice balance of textures and flavors.
Instructions
Preparation
- In a medium bowl, mix together vanilla wafer crumbs and sugar until well combined.
- Add melted unsalted butter to the crumb mixture and stir until the crumbs are evenly moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for at least 30 minutes.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until well combined.
- Melt white chocolate and let it cool slightly. Add it to the cream cheese mixture along with peppermint extract and vanilla extract. Beat until smooth.
- In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until well combined.
- Pour the cheesecake mixture into the prepared crust and smooth the top. Refrigerate for at least 4 hours or overnight.
Assembly and Topping
- Once the cheesecake is set, prepare the whipped cream topping by whipping heavy whipping cream until stiff peaks form. Add powdered sugar, vanilla extract, and peppermint extract. Beat until combined.
- If desired, add a few drops of red gel icing color to the whipped cream and mix until the color is evenly distributed.
- Spread or pipe the whipped cream over the top of the cheesecake.
- Sprinkle crushed peppermint candies over the whipped cream.
Serving
- Release the springform pan sides and transfer the cheesecake to a serving plate.
- Slice and serve chilled.
The cheesecake is fully ready when it’s set and the edges are firm to the touch.
Why You’ll Love This Recipe
This no-bake peppermint cheesecake is easy to make and requires no baking, making it perfect for warm weather. The refreshing peppermint flavor combined with the creamy cheesecake creates a delightful dessert. It’s also highly customizable with different toppings and mix-ins.
Tips for Making Perfect No-Bake Peppermint Cheesecake
- Ensure all ingredients are at the correct temperature before starting.
- Don’t overmix the cheesecake mixture to avoid incorporating too much air.
- Use high-quality peppermint extract for the best flavor.
- Refrigerate the cheesecake for the recommended time to ensure it’s set.
- Experiment with different toppings like chocolate shavings or caramel sauce.
Time Details
Preparation Time: 30 minutes
Cooking Time: 0 minutes (no-bake)
Total Time: 4 hours 30 minutes (including refrigeration)
Nutritional Information
Calories: 350 per serving
Protein: 5g
Carbohydrates: 30g
Fat: 25g
Sugar: 20g
Sodium: 200mg
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this no-bake peppermint cheesecake can be made up to 2 days in advance. Store it in the refrigerator until ready to serve.
Can I use different flavors instead of peppermint?
Yes, you can substitute peppermint extract with other extracts like vanilla or almond to create different flavor profiles.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This no-bake peppermint cheesecake is a delightful dessert that’s perfect for any occasion. With its creamy texture, refreshing flavor, and easy preparation, it’s sure to become a favorite. Try making it for your next gathering or special event!
