No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (2024)

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By Yummiest Food 21 Comments

NO-BAKE PEPPERMINT CHEESECAKE – Perfect and easy No-Bake Peppermint Cheesecake is the best way to enjoy the delicious holiday flavors in a stunning dessert recipe!

No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (1)

No-Bake Peppermint Cheesecake with Oreo cookie crust and peppermint cheesecake filling together makes a delicious and easy no-bake treat. It is a perfect no-bake dessert for busy holidays.

Christmas is not the same without peppermint candy. This no-bake dessert is festive, delicious and easy to make. Everything is perfect about this cheesecake, starting with Oreo cookie crust, then creamy peppermint cheesecake filling with crushed peppermint candies and topped with chocolate filling and crushed peppermint candies.

This cheesecake is no-bake, so you don’t have to worry about cracks and imperfections they have the perfect texture and taste.

I’m so happy to be today with a delicious holiday recipe for you. I totally can’t get enough of these taste peppermint candies every holiday season. I love cake with delicious peppermint flavor and this No Bake Peppermint Cheesecake is perfect for a holiday party as a tasty treat to share with family and friends this season.

I am sure they will be a hit on your holiday dessert table. They are rich and decadent, but so easy to make. If you like cheesecake or peppermint candy you simply have to try this heavenly cheesecake. It so good and it may just become a holiday tradition for you and your family.

Christmas is just around the corner. I want to make sure you are ready in time for this holiday season until new recipe arrives, check some of my Christmas recipes: Christmas Red Velvet Poke Cake, Christmas Shortbread Cookies, White Chocolate Dipped Sugar Cookies, Christmas Cranberry Coffee Cake or Christmas Red Velvet Sugar Cookies.

I really like this recipe because I can make it a few days earlier especially when I am busy with making other surprises for the holidays. Now, when your holiday preparations are over I can wish you to spend holidays in peace and harmony with your family and friends. Enjoy!

No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (2)No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (3)

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No-Bake Peppermint Cheesecake Recipe

Prep time:

Total time:

NO-BAKE PEPPERMINT CHEESECAKE - Perfect and easy No-Bake Peppermint Cheesecake is the best way to enjoy the delicious holiday flavors in a stunning dessert recipe!

Ingredients

For the crust:

  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
  • 6 tablespoons unsalted butter, melted

For cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • Red food coloring, optional
  • ½ cup crushed peppermint candies

For Chocolate topping:

  • ¾ cup heavy cream
  • 6 oz bittersweet chocolate finely chopped
  • 1 tablespoon granulated sugar

For garnish:

  • Crushed peppermint candies or crushed candy cane, optional

Instructions

To make crust:

  1. Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling

To make cheesecake filling:

  1. In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy
  2. In a separate bowl, whip heavy cream until soft peaks form
  3. Add cream cheese mixture into the beaten heavy cream mix on low speed just to combine
  4. Add peppermint extract, vanilla extract and few drops red food coloring until the desired hue is reached and beat until incorporated
  5. Add crushed peppermint candies and stir with a spatula
  6. Spread cheesecake filling over the crust
  7. Set in the fridge to firm
  8. Refrigerate for at least 3-4 hours or until set

To make chocolate topping:

  1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
  2. Cool and pour over the cheesecake and sprinkle with crushed peppermint candies
  3. Serve

No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (8)

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Reader Interactions

Comments

  1. lea says

    Thank you for sharing this. My grandmother use to make this. We have the recipe but have never been able to get it to work. Because it was one of those old time recipes. That was a pinch of this a scant of that and put it on the fire. So thank you I can’t wait to make it. Bring back that wonderful taste back into ourChristmas

    Reply

    • Lidia Simic says

      You’re very welcome Lea! 🙂 Thank you for such a nice comment! I’m glad you like the recipe!

      Reply

  2. Nana Clare says

    Have you ever frozen the cheesecake if you have made it ahead of time?

    Reply

  3. Parry says

    Hi, I am planning to make this cake but can’t find bittersweet chocolate. Any suggestions about substitute?

    Reply

    • Lidia Simic says

      Hi Parry, you can use semi-sweet chocolate instead of bittersweet chocolate. They are actually very similar in taste. Enjoy and have a wonderful holiday season!

      Reply

  4. Jim Dickmeyer says

    Recipe is soooo good. I made cupcakes, which made it easy to share with co-workers. Recipe made 28 cupcakes. Hit the ball out of the park, everyone loved them!!!

    I will say it take quite a bit longer working with cupcakes. I should have used the bottom of a small glass to form the Oreo base instead of a spoon to pack the crust.

    Adding the crushed peppermint to the filling really brings out the peppermint taste. Extracts only would not do it.

    Thank you for such a great recipe.

    Reply

    • Lidia Simic says

      You’re very welcome, Jim! 🙂 I’m very glad you like the recipe!

      Reply

  5. Joy says

    I’m really excited to try and make these! Do you think that I could add gelatin into the recipe to make it a bit firmer?

    Reply

    • Lidia Simic says

      Hi Joy, Absolutely, but It will also set beautifully in the fridge. Enjoy and have a wonderful holiday season!

      Reply

    • Dolly Thicke says

      How did that go? Mine came out just a little too loose.

      Reply

  6. Tiffany says

    Hi, I’m wanting to make this cheesecake for a Christmas party but instead of making it pie size I want to use a 9×13 pan. Do you think that would work alright and would doubling the recipe be enough or should I make more? Thanks and Merry Christmas ??

    Reply

    • Lidia Simic says

      Hi Tiffany, This cheesecake can definitely be made in a 9×13 pan, I haven’t tried it since I almost always use my trusty 9-inch pan, but keep in mind the layers will be thinner (especially the crust). Enjoy and have a wonderful holiday season!

      Reply

  7. Kaye says

    Do you pour the chocolate over the top while it’s still in the springform pan, let it harden and then remove from the form?

    Reply

    • Lidia Simic says

      Hi Kaye, Yes you are right. Enjoy and have a wonderful holiday season!

      Reply

  8. Karla says

    Hi! Do you wait to put on the chocolate topping until after the cheesecakes has set in the fridge for -4 hours?

    Reply

    • Yummiest Food says

      Hi! Yes, you’re right!

      Reply

  9. Amber says

    It says to serve right after you put the chocolate on..can I put the chocolate on and then serve it a few hours later, also could you just make the whole thing a day before you need it?
    -Thank you!

    Reply

    • Yummiest Food says

      Yes, sure.

      Reply

  10. Sheri says

    Can I make this I to mini cheesecake by putting in tiny tins

    Reply

    • Yummiest Food says

      Yes, sure.

      Reply

Leave a Reply

No-Bake Peppermint Cheesecake – Recipe from Yummiest Food Cookbook (2024)

FAQs

How do you keep a no-bake cheesecake firm? ›

To thicken a no-bake cheesecake, refrigerate it for an extended period or consider adding dissolved gelatin, more cream cheese, or Greek yogurt to the mixture before chilling.

Show Me More ›
Why is my no-bake cheesecake hard? ›

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling.

Find Out More ›
Does no-bake cheesecake get firm? ›

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

Get More Info Here ›
How do you thicken a no-bake cheesecake? ›

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

Show Me More ›
How to fix no bake cheesecake mistakes? ›

Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up.

Learn More ›
Can you leave no bake cheesecake out overnight? ›

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Explore More ›
Should I cover no bake cheesecake in the fridge? ›

You can cover the crust with plastic wrap or foil as well. Keep the cheesecake in the refrigerator for up to 5 days.

Keep Reading ›
What consistency should no bake cheesecake batter be? ›

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

View More ›
How do you know when a no bake cheesecake is set? ›

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

Show Me More ›
Why didn't my no bake cheesecake set? ›

However, heavy cream won't whip up well unless it's cold. That means, you need to ensure both the heavy cream and the cream cheese are fridge-cold. If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge.

Read The Full Story ›

Why put lemon juice in cheesecake? ›

While lemons can add flavor in a multitude of ways, it's the juice that mixes best into the batter — and acts as a thickener. As such, you'll want to beat your lemon juice together with your remaining cheesecake ingredients.

Read On ›
How do you keep a no-bake cheesecake from sticking? ›

These things that spring to mind:
  1. spraying the acetate with baking spray (one without flour) before pouring in the filling.
  2. freeze the cheesecake and peel acetate off when its frozen.
  3. carefully run a skewer along the sides.
Dec 3, 2022

Explore More ›
How do you keep a no-bake cheesecake from being runny? ›

How do you thicken a runny no-bake cheesecake filling? If your cheesecake filling goes soupy in texture, don't worry. You can fix it. Just add a little gelatin to the mix, and it will set up in the fridge just fine.

Get More Info Here ›
How to stop cheesecake base from going soggy? ›

Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.

Learn More ›
Why is my cheesecake not firming? ›

One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.

See More ›
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