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A delicious plate of No-bake Peppermint Cheesecake

No-bake Peppermint Cheesecake

This delightful no-bake peppermint cheesecake is perfect for the holidays or any special occasion. It's creamy, refreshing, and incredibly easy to make!
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Prep Time 20 minutes
Refrigeration Time 4 hours
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter Melted.
Filling
  • 1 cup powdered sugar
  • 16 oz cream cheese Softened.
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 0.5 cup crushed peppermint candy For garnish.

Equipment

  • 9-inch Springform Pan

Method
 

  1. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
  2. Press the graham cracker mixture evenly into the bottom of the 9-inch springform pan to form the crust. Make sure it is tightly packed down.
  3. In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until smooth and creamy.
  4. Add the vanilla extract and peppermint extract to the cream cheese mixture, mixing until well combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber scraper. Be careful not to deflate the whipped cream.
  7. Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
  8. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
  9. Before serving, garnish the top with crushed peppermint candy for added flavor and decoration.

Notes

For best results, allow the cheesecake to chill overnight for the flavors to meld. You can use other types of crushed candy for garnish if peppermint isn't available.