No-Bake Peppermint Cheesecake
A creamy, festive no-bake cheesecake with a minty peppermint flavor and a crunchy cookie crust — perfect for holiday gatherings.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric mixer / hand mixer
Ingredients
Crust
- 2 ¼ cups (302 g) vanilla wafer crumbs vanilla wafer crumbs
- 2 tbsp sugar
- 10 tbsp (140 g) unsalted butter, melted butter
Filling
- 24 oz (678 g) cream cheese cream cheese room temperature
- ½ cup (104 g) sugar 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
Whipped topping / Garnish
- 1 cup heavy whipping cream (cold)
- ½ cup (58 g) powdered sugar powdered sugar
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- red gel icing color (optional)
- crushed peppermint candies for topping
Instructions
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- In a mixer bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the melted white chocolate in parts (cool enough not to harden) and mix until well incorporated.
- Stir in the peppermint extract and vanilla extract.
- In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture (in two parts) until smooth and light.
- Fold in the crushed peppermint candies, being careful not to deflate the mixture.
- Spread the filling evenly into the prepared crust. Cover and refrigerate until firm, about 5-6 hours or overnight.
- For the whipped topping, whip cream, powdered sugar, vanilla extract, and peppermint extract until stiff peaks form. Optionally add red gel color. Pipe or spread over the cheesecake surface and sprinkle with crushed peppermint candies.
- Keep refrigerated until serving. Remove the springform pan sides before slicing.
Notes
If the white chocolate is too warm when added, it may harden bits in the filling — let it cool slightly first. The peppermint extract can be strong, so adjust to taste. This cheesecake is best made at least several hours ahead so it sets well. Keep stored in the fridge up to 4-5 days. For firmer slices, chill extra time or brief freeze before slicing. :contentReference[oaicite:1]{index=1}