No-Bake Peppermint Cheesecake made easy with a cookie crust, a sweetened cream cheese & white chocolate pudding filling, all topped with whipped topping & crushed peppermint candy!
This velvety, rich peppermint cheesecake is the perfect dessert for holiday parties! It comes together in just a few minutes with layers of crunchy chocolate sandwich cookie crust, silky peppermint cheesecake, & sweet whipped topping. You’ll impress your guests without even turning your oven on!
Peppermint Cheesecake Ingredients
Chocolate sandwich cookies – Chocolate and peppermint are such a great pair together, so it just makes sense to use a chocolate cookie for the crust, but chocolate graham crackers would be great too. You can use regular or double-stuffed.
Salted butter – I love having the added salt to round out the sweet flavor of the cookies.
Full-fat cream cheese – Cheesecake is not the food to try and watch calories with. The full-fat cream cheese will give you that iconic creamy, decadent texture with a slight tang.
Heavy whipping cream – If you don’t have heavy whipping cream, you could also use whole milk, but you may need to refrigerate the cheesecake a little longer.
Powdered sugar – This adds some extra sweetness without the grittiness of granulated sugar.
Instant white chocolate pudding – This gives a ton of extra flavor and helps to thicken your cheesecake layer for perfect layers. You can use two 1-oz boxes or you can use about 3 ½ tablespoons from a larger 3.4oz box.
Peppermint extract– readily available on the baking aisle (by the spices) of just about any grocery store!
Food coloring – This is completely optional, and you can use water-based or gel food coloring, but start with just a little bit if you use gel. It’s a lot more vibrant than water-based food coloring and can get really bright if you use too much. You’re looking for a subtle, pink color. Natural food colors work well here too, but you’ll have to use more.
Crushed peppermint candies – I prefer the already crushed and packaged peppermint candies rather than crushing my own for this recipe. The packaged ones are easier to work with because they are made in a way that prevents them from sticking together.
Frozen whipped topping – The prepackaged whipped topping is the perfect shortcut that lets you get this cheesecake prepared ultra-fast. You can also make your own whipped cream with heavy whipping cream and a bit of powdered sugar. Make sure you whip the cream until you reach stiff peaks before using it in your cheesecake.
What kind of pan do I need to make cheesecake?
I use a 8″ springform pan for making most cheesecakes; it simplifies the process and makes for a beautifully presented cheesecake! But, you can use a simple 8″ or 9″ pie plate if that’s all you have on hand!
Storage & Freezing Cheesecake
Store cheesecake in an airtight container in the fridge for up to 5 days.
Cheesecake can be frozen for up to 2 months. First, wrap the whole springform pan thoroughly in plastic wrap and place it in the freezer. The plastic wrap helps prevent freezer burn. Keep frozen for up to 2 months. When you’re ready to serve, thaw in the refrigerator overnight or at room temperature for about 1 hour.
Tips for making the best no-bake cheesecake
- Make sure your cream cheese is really soft.
- The cream cheese layer is really thick, so use the biggest bowl you have to avoid splattering your kitchen.
- Start your beaters on low and gradually increase speed.
- The easiest way to cut parchment into a circle is to fold it into a square first and using the bottom of your pan as a guide, place the point in the center and make a mark on both sides where the parchment touches the outer edge of the pan. Then cut out your circle.
- You can pipe homemade whipped cream on the outside of the cheesecake if you want or just let everyone serve an extra dollop for themselves.
No-Bake Peppermint Cheesecake
Ingredients
Chocolate Cookie Crust
- 24 chocolate sandwich cookies
- 4 TBSP salted butter ½ stick melted
Peppermint Cheesecake Filling
- 16 oz cream cheese softened
- 1 ½ cups heavy whipping cream
- ⅔ cup powdered sugar
- 2 oz instant white chocolate pudding
- 1 tsp peppermint extract
- 4 drops water-based red food coloring optional
- 8 oz frozen whipped topping thawed
- Optional garnishes: Crushed peppermint candies Whipped cream & Chocolate fudge
Instructions
- Line an 8-inch springform pan with parchment paper and set aside.
- In a food processor, add the chocolate sandwich cookies and melted butter. Pulse until you reach a wet, sand-like texture. Transfer the cookie crumbs to an 8″ springform pan and gently press them into an even layer with a flat drinking glass or measuring cup. Freeze while you prepare the filling.
- In a large bowl, add the softened cream cheese, heavy cream, powdered sugar, pudding mix, peppermint extract, and red food coloring (if using). Use a handheld electric mixer to mix on low, gradually increasing the speed until the mixture is smooth and creamy. It will be really thick.
- Transfer the mixture into the springform pan. Smooth the top with a rubber or offset spatula and top with the whipped topping, making sure to get all the way to the edges.
- Refrigerate for at least 4 hours (or up to 2 days) or freeze for 1 hour for faster results.
- Remove the outer ring of the springform pan and garnish with whipped cream, peppermint candies, and sandwich cookie crumbs (or any combination of those) before serving chilled.
Notes
Nutrition
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Should I Crush my own Peppermint Candy?
I’ve tried both hand-crushed and store-bought crushed peppermint candy.
I used hand-crushed peppermints and placed them in between the cream cheese layer and the whipped topping layer. It tasted great and gave a fun texture, but the candies bled and made a mess as I left the cheesecake out at room temperature.
If possible, it’s better to use the prepackaged crushed candy canes ( I used Brach’s brand). They’re meant not to stick together in the packaging. If you crush the candies, make sure you do so right before sprinkling them on top because they’ll get sticky and clump together if they sit too long.
Serving Suggestions
This peppermint cheesecake is so delicious and easy to pair with other seasonal favorites. Here are some of my favorites that are easy and also make a really fun experience out of this cheesecake.
- Hot cocoa. Add a warm cup of hot cocoa. Add a peppermint stick to mimic the flavors in the cheesecake for a drink that matches.
- Coffee. I love a little bit of peppermint extract in a warm cup of coffee to round out the sweet and tangy flavors of this cake.
- Cold milk. A cold glass of milk with this cheesecake mimics the creamy texture and brings back feelings of being a kid.
- Peppermint bark. Add an extra little sweet treat to the side of this cheesecake, or chop it up a little and add it to the top.
- Peppermint candies or mints. They’re so easy to add to the side of this cheesecake.
- Chocolate fudge. Drizzle it over the top for a truly decadent experience.
Try more of our delicious holiday cheesecake recipes here:
- Mini Pecan Pie Cheesecakes pack all the flavor of a traditional pecan pie into a creamy, bite-sized cheesecake—sweet, nutty, and utterly irresistible!
- Creamy, fruity, and chocolatey, this Easy Baked Raspberry Cheesecake is a simple yet stunning dessert with fresh raspberries, chocolate ganache, and sweet cream topping.
- Sheetpan Cheesecakes make entertaining easy and delicious, with four flavors of creamy cheesecake everyone will love at your next holiday party!
- This Christmas Cheesecake is creamy, buttery, and sweet, topped with piped buttercream and festive peppermint candies—easy to make and stunning on any holiday table!
- Celebrate the season with this Eggnog Cheesecake—creamy cheesecake, spiced gingersnap crust, and fresh nutmeg come together for a delightful holiday treat.
- Cheesecake Cheese Ball recipe made with only 5 ingredients for an easy appetizer! This chocolate chip cheesecake cheese ball pairs perfectly with fresh strawberries and graham crackers and only takes a few minutes to make!
No-Bake Peppermint Cheesecake made easy with an Oreo crust, sweetened cream cheese & white chocolate pudding filling, all topped with whipped topping & crushed peppermint candy!
Garry Jack says
Delicious