This No Bake Peppermint Cheesecake is a festive, creamy dessert recipe that combines a crunchy Oreo crust with a smooth, minty filling—perfect for Christmas and no oven required! Once you serve this holiday treat, friends and family won’t be able to resist seconds.
Why You’ll Love This No Bake Peppermint Cheesecake
- No oven needed—just mix, chill, and serve.
- Easy holiday dessert that looks impressive.
- Ready in under 30 minutes of hands-on time.
- Rich, creamy filling with bright peppermint flavor.
- Crunchy Oreo crust adds delightful texture.
- Make-ahead friendly—perfect for party planning.
- Customizable with candy-cane toppings or chocolate swirls.
- Ideal for gift boxes, potlucks, and cookie exchanges.
Ingredients for No Bake Peppermint Cheesecake
• 1½ cups Oreo cookie crumbs (about 24 cookies, finely crushed)
• ⅓ cup unsalted butter, melted (substitute coconut oil for dairy-free)
• 16 oz (450g) cream cheese, softened to room temperature
• ½ cup granulated sugar (or swap for coconut sugar)
• 1 tsp peppermint extract (adjust to taste)
• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar (for whipped cream)
• ½ cup mini candy canes, crushed (plus extra for garnish)
• Pinch of salt (balances sweetness)
Directions
- Prepare the Oreo Crust
In a medium bowl, stir together Oreo cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for an even, compact crust. - Beat the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and lump-free. Scrape down the sides of the bowl once or twice. - Add Peppermint Flavor
Mix in the peppermint extract and a pinch of salt, tasting as you go—this ensures your cheesecake has a bright, balanced minty kick without being overpowering. - Whip the Heavy Cream
In a separate chilled bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy. - Fold in Whipped Cream and Candy Canes
Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Then add the remaining whipped cream and crushed candy canes, folding until just combined—this keeps the filling airy and festive. - Assemble and Smooth
Spoon the peppermint cheesecake filling over the prepared Oreo crust. Use an offset spatula to smooth the top and press a few extra candy-cane pieces into the surface for a decorative finish. - Chill Until Set
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm to the touch. - Slice and Serve
Run a thin knife around the springform edge before unclasping. Slice with a clean, hot knife (dip in hot water between cuts) for neat pieces. Garnish each slice with additional crushed candy canes or a sprig of fresh mint.
Servings & Timing
Makes 8–10 generous slices
Prep Time: 25 minutes hands-on
Chill Time: 4 hours (or overnight for best texture)
Total Time: Approximately 4 hours 25 minutes (mostly hands-off)
Variations
• Chocolate Swirl: Drizzle melted dark chocolate into the filling before chilling.
• Peppermint Bark Crust: Mix chopped peppermint bark into the Oreo crumbs.
• Vegan Twist: Use dairy-free cream cheese, coconut cream, and vegan cookies.
• Gingerbread Crust: Swap Oreo crumbs for ground gingerbread cookies.
• Citrus Mint: Add 1 tsp lemon zest to the filling for a bright twist.
• Alcohol Infused: Stir in 1–2 tbsp peppermint schnapps for an adult-only version.
Storage & Reheating
Store in the refrigerator, covered, for up to 5 days—the peppermint flavor stays fresh. For longer keeping, freeze slices in a sealed container for up to 1 month; thaw overnight in the fridge before serving. No reheating needed; serve cold for best creamy texture.
FAQs
Q: Can I use regular milk instead of heavy cream?
A: Heavy cream whips to stiff peaks and gives the filling its airy texture; milk won’t work as a stabilizer.
Q: Why is my cheesecake runny after chilling?
A: Ensure your cream cheese is fully softened and your whipped cream reaches firm peaks—undermixing or underwhipping can lead to a loose filling.
Q: Can I make this gluten-free?
A: Yes—substitute gluten-free chocolate sandwich cookies for the Oreos, and verify your peppermint extract is gluten-free.
Q: What’s the best way to crush candy canes?
A: Place them in a sealed bag and gently tap with a rolling pin for evenly sized pieces without turning them into powder.
Q: Can I double the recipe for a party?
A: Absolutely—double all ingredients and use two 9-inch springform pans or a 10×15-inch pan, adjusting chill time as needed.
Q: How do I cleanly slice cheesecake without sticking?
A: Wipe your knife clean and warm it under hot water before each cut, wiping dry before slicing.
Q: Will this cheesecake hold up at room temperature?
A: It’s best kept chilled; if left out more than 30 minutes, the filling may soften excessively.
Q: Can I swap Oreos for graham crackers?
A: Sure—replace Oreo crumbs with graham cracker crumbs and increase butter to ⅓ cup for a classic cheesecake base.
Conclusion
This No Bake Peppermint Cheesecake delivers holiday cheer in every slice with its creamy mint filling and crisp Oreo crust—no oven required! It’s easy to personalize, make ahead, and share at Christmas dinners or festive gatherings. Give it a try, leave a comment with your favorite twist, and explore more easy dessert recipes right here!
No Bake Peppermint Cheesecake
Ingredients
- 1 1/2 cups Oreo cookie crumbs about 24 cookies, finely crushed
- 1/3 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar for whipped cream
- 1/2 cup mini candy canes crushed, plus extra for garnish
- pinch salt balances sweetness
Instructions
- Combine Oreo crumbs and melted butter in a bowl until well mixed. Press into a 9-inch springform pan and refrigerate while you make the filling.
- Beat softened cream cheese and granulated sugar until smooth, then add peppermint extract and a pinch of salt.
- In a separate chilled bowl, whip heavy cream and powdered sugar to stiff peaks.
- Gently fold half the whipped cream into the cream cheese mixture, then fold in the rest along with crushed candy canes.
- Spread the filling over the chilled crust, smooth the top, and press extra candy canes into the surface.
- Cover and refrigerate for at least 4 hours or overnight until firm.
- Release the springform, slice with a hot knife, and garnish with more candy cane pieces.
Notes
Nutrition
