This No-Bake Peppermint Cheesecake is the holiday dessert you’ll want to make all season long. It’s creamy, minty, light, and beautifully festive—without ever turning on the oven. A buttery Oreo or graham cracker crust provides the perfect base, while the peppermint-kissed cheesecake filling stays airy and smooth. Topped with whipped cream, crushed candy canes, or chocolate drizzle, this dessert is effortless and stunning. Whether you’re planning a Christmas party, assembling a dessert board, or craving something sweet and refreshing, this no-bake cheesecake checks every box.
Why You’ll Love This No-Bake Peppermint Cheesecake
You’ll love this cheesecake because it’s incredibly easy to make yet tastes like a bakery-quality holiday dessert. The no-bake filling means it’s foolproof—no cracks, no guesswork, no stress. Additionally, the refreshing peppermint flavor balances beautifully with the creamy, velvety texture, making each bite festive without being overwhelming. It also chills beautifully overnight, so it’s perfect for make-ahead holiday hosting.
Why You Should Try This Recipe
If you want a show-stopping Christmas dessert with minimal prep, this recipe is a must. The ingredients are simple, the steps are straightforward, and the flavor is unforgettable. Furthermore, it’s versatile—you can use different crusts, toppings, and peppermint intensities to match your preferences. Because it sets in the refrigerator, it’s an ideal dessert for busy December nights or when your oven is full of other holiday dishes.
Ingredients You’ll Need
For the Crust
2 cups crushed Oreos or graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar (skip if using Oreos)
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 ½ cups heavy whipping cream
6–8 crushed candy canes (plus more for topping)
Pink or red food coloring (optional)
For Topping
Whipped cream
Crushed candy canes
Chocolate shavings
Drizzle of melted chocolate or white chocolate
How to Make No-Bake Peppermint Cheesecake (Step-by-Step)
Step 1 – Prepare the Crust: Start by combining crushed Oreos or graham crackers with melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan and refrigerate while preparing the filling.
Step 2 – Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese until completely smooth and creamy. This ensures the base of your cheesecake has a velvety texture.
Step 3 – Add Sugar and Flavoring: Mix in the powdered sugar, vanilla, and peppermint extract until everything blends evenly. If you prefer a festive pink tint, add a drop of red coloring and mix again.
Step 4 – Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This step keeps the filling light, airy, and perfectly sliceable.
Step 5 – Fold and Add Peppermint: Gently fold the whipped cream into the cream cheese mixture. Once incorporated, fold in the crushed candy canes for a festive flavor and color.
Step 6 – Fill the Crust: Spread the filling over the chilled crust, smoothing the top with a spatula.
Step 7 – Chill to Set: Refrigerate the cheesecake for at least 4 hours, though overnight chilling creates the best texture.
Step 8 – Decorate and Serve: Before serving, top with whipped cream, more crushed candy canes, and chocolate drizzle if desired.
Nutritional Information (Approx. per slice)
Calories: 380
Fat: 26g
Carbs: 32g
Sugar: 26g
Protein: 4g
Tips for the Best No-Bake Peppermint Cheesecake
Use full-fat cream cheese for the richest, smoothest texture.
Soften cream cheese fully to avoid lumps.
Beat the cream cheese until completely velvety—don’t rush it.
Whip the cream separately; it keeps the filling fluffy and stable.
Go light on peppermint extract—it’s strong and can overpower.
Use fresh candy canes; older ones dissolve too quickly.
Chill the crust before adding filling for cleaner slices.
Chill the cheesecake overnight for best structure.
Use clear peppermint extract (not mint) for true candy cane flavor.
Run a warm knife around the edge before unmolding for perfect edges.
Variations & Substitutions
Chocolate Peppermint Cheesecake: Add ½ cup melted chocolate to the filling.
Oreo Crust: Use crushed Oreos instead of grahams for extra richness.
White Chocolate Peppermint: Fold in melted white chocolate for a creamy twist.
Peppermint Mocha: Add a teaspoon of instant espresso powder.
Gluten-Free Version: Use gluten-free cookies for the crust.
Pink Swirl Cheesecake: Swirl in red food coloring for a marbled effect.
Extra Minty: Add chopped Andes mints to the filling.
Holiday Sprinkle Topping: Replace candy canes with festive sprinkles.
What to Serve With No-Bake Peppermint Cheesecake
Pair this cheesecake with hot chocolate, peppermint mocha, chai latte, or Christmas punch. It also shines on dessert platters alongside gingerbread cookies, chocolate truffles, snowball cookies, or Christmas bark. For a full holiday spread, serve it after roasted turkey, ham, or Christmas pasta dishes.
Common Mistakes to Avoid
Don’t overmix the whipped cream—it should be stiff but not grainy.
Avoid using low-fat cream cheese; the texture won’t set well.
Don’t use too much peppermint extract or the cheesecake may taste medicinal.
Avoid skipping the chill time; the filling needs hours to set properly.
Don’t crush the candy canes too early—they absorb moisture quickly.
Storing Tips
Keep the cheesecake refrigerated in an airtight container for up to 4 days. If freezing, wrap slices individually and store for up to 2 months. Thaw in the refrigerator overnight and add fresh whipped cream and peppermint before serving.
Conclusion
This No-Bake Peppermint Cheesecake offers everything you love about holiday desserts—creamy texture, festive flavor, beautiful presentation, and effortless preparation. Whether you serve it at Christmas dinner or include it in a holiday dessert lineup, it’s guaranteed to impress with its refreshing peppermint coolness and smooth, dreamy filling.
Recipe FAQs
- Can I use Cool Whip instead of whipped cream? Yes, just fold gently.
- Can I reduce the peppermint flavor? Use ¼ teaspoon extract.
- Can I freeze this cheesecake? Yes, freeze slices up to 2 months.
- Can I make it a day ahead? Absolutely—overnight chilling is perfect.
- What crust works best? Oreo or graham both work beautifully.
- Can I use mint extract? It tastes different; stick to peppermint.
- Why is my cheesecake too soft? It likely didn’t chill long enough.
- How do I prevent the crust from crumbling? Add an extra tablespoon of butter.
- Can I make it without food coloring? Yes, the flavor stays the same.
- Can I add chocolate chips? Mini chips are a great addition.