Name: Creamy Peppermint Cheesecake
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 24 chocolate sandwich cookies (like Oreos); 5 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1 cup granulated sugar; 1 teaspoon peppermint extract; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; Red food coloring (optional); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Crushed candy canes or peppermint candies

A slice of cake with red and white frosting. | yummyflavorsrecipes.com

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.

A slice of chocolate cake with red and white frosting. | yummyflavorsrecipes.com

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.

Creamy Peppermint Cheesecake

A refreshing no-bake peppermint cheesecake with chocolate cookie crust and creamy filling, topped with whipped cream and crushed candy canes - perfect for holiday gatherings.

Prep Time

30 Minutes

Cook Time

Total Time

30 Minutes

By: Ranah

Category: Irresistible Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Crust

01 24 chocolate sandwich cookies (like Oreos)

02 5 tablespoons unsalted butter, melted

→ Filling

03 16 ounces cream cheese, softened

04 1 cup granulated sugar

05 1 teaspoon peppermint extract

06 1 teaspoon vanilla extract

07 2 cups heavy whipping cream

08 Red food coloring (optional)

→ Topping

09 1 cup heavy whipping cream

10 2 tablespoons powdered sugar

11 1/2 teaspoon vanilla extract

12 Crushed candy canes or peppermint candies

Instructions

Step 01

Place chocolate cookies in a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Step 02

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the peppermint extract and vanilla extract and mix until combined.

Step 03

In a separate bowl, whip the heavy cream until stiff peaks form. If desired, add a few drops of red food coloring to create a light pink color.

Step 04

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.

Step 05

Pour the filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight until set.

Step 06

When ready to serve, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Step 07

Spread or pipe the whipped cream on top of the chilled cheesecake. Sprinkle with crushed candy canes or peppermint candies. Slice and serve cold.

Notes

This no-bake cheesecake needs at least 6 hours to set properly in the refrigerator.

For a festive look, you can add a few drops of red food coloring to the filling to create a light pink color.

The cheesecake can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Tools You'll Need

9-inch springform pan

Food processor

Electric mixer

Large mixing bowls

Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains dairy (cream cheese, heavy cream, butter)
Contains gluten (chocolate sandwich cookies)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 425
Total Fat: 32 g
Total Carbohydrate: 32 g
Protein: 5 g