
This No-Bake Peppermint Cheesecake combines the cool, refreshing flavor of peppermint with the rich creaminess of cheesecake for a festive dessert that's perfect for the holiday season. The striking red and white swirls create a beautiful presentation that looks impressive but requires no baking skills whatsoever.
I made this for our family Christmas gathering last year, and my sister-in-law immediately asked for the recipe. My nephew, who typically avoids cheesecake, had two slices and declared it 'the best Christmas dessert ever.'
Essential Ingredients
- Cream cheese: Tangy base (16 oz, softened)
- Heavy whipping cream: Light mousse texture (1½ cups)
- Peppermint extract: Cool mint flavor (1 tsp)
- Chocolate cookie crumbs: Rich crust (1½ cups)
- Peppermint candies: Festive garnish (½ cup crushed)

Step-by-Step Instructions
- Step 1: Prepare crust
- Mix cookie crumbs with melted butter, press into pan, chill
- Step 2: Make filling
- Beat cream cheese until smooth, add sugar and vanilla
- Step 3: Whip cream
- Whip heavy cream to stiff peaks, fold into cream cheese
- Step 4: Create swirls
- Divide batter, tint half red with peppermint, layer and swirl
- Step 5: Chill
- Refrigerate at least 6 hours (overnight best)
The Art of Peppermint Swirling
Divide batter in half, tint one portion red with peppermint extract. Alternate dollops of red and white batter in pan, then make 3-4 figure-eight motions with a knife for perfect swirls. Chill briefly before swirling for cleaner patterns.

Serving Suggestions
- Top with crushed peppermint candies
- Drizzle with melted dark chocolate
- Add white chocolate curls
- Garnish with fresh mint sprigs
I learned the hard way that springform pans aren't travel-friendly when bringing this to a potluck. Now I use a deep pie dish instead - just as delicious but much more secure.
What began as a simple holiday experiment has become our most requested Christmas dessert. The first silky bite of cool peppermint and rich cheesecake instantly puts everyone in the festive spirit.
Frequently Asked Questions
- → Can I make this cheesecake ahead of time?
- Yes, this cheesecake is perfect for making ahead. It can be refrigerated for up to 3 days or frozen for up to 3 months if well-wrapped.
- → Can I use a different crust for this recipe?
- Absolutely! While the chocolate cookie crust pairs wonderfully with peppermint, you could also use a graham cracker crust or even a vanilla cookie crust.
- → How do I know when the cheesecake is set properly?
- The cheesecake should be chilled for at least 6 hours. When properly set, it will be firm to the touch but still have a slight jiggle in the center.
- → Can I use peppermint candy instead of extract?
- While peppermint extract provides the best flavor distribution, you could crush peppermint candies very finely and fold them into the filling, though the texture will be different.
- → Is this recipe suitable for a springform pan?
- Yes, a 9-inch springform pan works perfectly for this recipe and makes serving easier as you can remove the sides of the pan.