This No-Bake Peppermint Cheesecake starts with an Oreo cookie crust and is filled with a creamy peppermint filling mixed with crushed candy canes for a little crunch in every bite. Once it’s chilled and set, I love adding dollops of whipped cream and sprinkling extra crushed candy canes for that festive touch! It’s a light, minty, holiday-ready twist on my classic no-bake cheesecake, perfect for adding your favorite toppings. If you’re all about the no-bake desserts with peppermint vibes, don’t miss my Peppermint Cream Pie, too.
Ingredients & Substitutions
- Crust: There is something special (and delicious) about the combination of chocolate and peppermint. (Have you tried my Chocolate Peppermint Cookies?) I used an Oreo cookie crust for this cheesecake, but you could use any chocolate sandwich cookie. Make sure each crumb is coated in the melted butter before pressing it into the springform pan. For a shortcut, you could use a store-bought Oreo crust instead.
- Cream Cheese: Before making the filling, make sure the cream cheese is softened to room temperature before creaming it with the granulated sugar.
- Heavy Whipping Cream: The filling for this no-bake cheesecake features a special ingredient—heavy whipping cream. I’ve tried using sweetened condensed milk in other no-bake cheesecakes, but I always feel like it gives a different taste, one that’s a bit noticeable. Heavy cream helps this no-bake cheesecake hold its own against classic baked cheesecakes. It’s rich, creamy, and just right!
- Peppermint Extract: Peppermint extract is the key ingredient that gives the filling its cool, minty flavor. If you don’t have peppermint extract, you could use mint extract, but it’s a bit more mild. In a pinch, add a few more crushed candy canes to the filling to give it an extra boost of peppermint flavor.
- Candy Canes: I used crushed candy canes (or crushed peppermint candies) in the filling and as a festive topping. If you want to keep the peppermint flavor, but add a little extra chocolate, mints like Junior mints or Andes mints would be yummy. Or, add some mint chocolate chips to the mix!
- Whipped Cream: For the creamiest whipped topping, make homemade whipped cream. If you are craving even more peppermint flavor, try a few dollops of peppermint whipped cream! For extra indulgence, and more of a mint chocolate vibe, add chocolate whipped cream! Yum!
Why Didn’t My No-Bake Cheesecake Set?
If your no-bake cheesecake didn’t set properly, here are a few reasons why:
- Not Enough Whipping: (No, I don’t mean whipped topping–you can never have too much of that😜) Whip the cream for at least 3 minutes until it’s thick and holds peaks. If the heavy cream isn’t whipped long enough, it might not have gotten firm enough to help the cheesecake set.
- Chilling Time: Chill the cheesecake for at least 6 hours. If it still isn’t set, try putting it in the freezer for about 30 minutes. This helps it firm up without freezing it solid.
- Wrong Pan Size: Using the wrong pan size can affect how the cheesecake sets. If the pan is too big, the filling might spread too thin, making it harder to set. Stick to the pan size mentioned in the recipe.
- Substituting Ingredients: If you swapped out any ingredients, that could be the problem. Some ingredients help the cheesecake set properly, and changing them might make it harder for the cheesecake to firm up.
Can I Make No-Bake Peppermint Cheesecake Without A Springform Pan?
Yes! You can make the cheesecake in a regular 9-inch pie dish or a round cake pan. If you use a cake pan, line the bottom with parchment paper to help lift the cheesecake out easily. The crust may not go as far up the sides in these pans, but it will still work perfectly. Or, if making the cheesecake as a gift (a delicious one, I might add), a disposable foil pan works great.
How To Store No Bake Peppermint Cheesecake
To store this no-bake peppermint cheesecake, cover it and keep it in the refrigerator. The cool, creamy texture will last up to 3-4 days. For longer storage, freeze the cheesecake.
Freezing Cheesecake
To freeze cheesecake, I recommend freezing it without the whipped topping: Here is how:
- Let the cheesecake cool and set completely. (Make sure it’s fully chilled before freezing.)
- Place the cheesecake (still in the springform pan if you prefer) in the freezer for about an hour to firm it up. If you’re keeping it in the springform pan, it’s a good idea to remove the sides after this initial freezing time.
- After an hour, gently release the cheesecake from the pan. If needed, use a knife to carefully separate it from the pan.
- Wrap the cheesecake tightly in plastic wrap to protect it from freezer burn.
- Place the wrapped cheesecake in a zipped freezer bag or cover it with aluminum foil for extra protection. Don’t forget to label and date it! It will last up to 2-3 months.
No Bake Peppermint Cheesecake
Ingredients
Crust
- 2 cups (216 g) crushed Oreo Cookies, about 20 cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 cups (476 g) heavy whipping cream
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¼ cup (42 g) crushed candy canes, plus more for topping
- whipped cream, for topping
Instructions
- Spray a springform pan with nonstick cooking spray. Set aside.
- In a small bowl, combine Oreo cookie crumbs with melted butter. Make sure to get every crumb coated in butter.
- Press the mixture evenly into the bottom and halfway up the sides of the springform pan. Set aside.
- In a large mixing bowl, use a hand-held or stand mixer with a paddle attachment to beat the cream cheese and granulated sugar on medium speed until smooth and creamy.
- Add the heavy cream, peppermint extract, and vanilla extract. Continue beating for 1–2 minutes until the mixture becomes light and fluffy.
- Gently fold in the crushed candy canes.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate until the filling is firm, about 6 hours, up to overnight.
- When ready to serve, garnish with whipped cream and sprinkle more crushed candy canes on top.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cheesecake was so easy to make, and it tastes amazing! The peppermint flavor was spot-on, not too strong, and the Oreo crust was the perfect way to bring in some chocolate flavor!
Elizabeth
I loved this more than I thought I would! It was so creamy with just the right amount of peppermint flavor. Wow. So good!
Annabelle
I really like this no-bake cheesecake. It seemed easy to make and was a delicious balance of peppermint and chocolate.
Bella
This is the best peppermint dessert I’ve ever had! The filling was smooth and creamy, and the crushed Oreos made the crust extra tasty. It as almost like a thin mint cookie taste!
Selena
I didn’t even need to bake it, and it turned out perfect! The peppermint and vanilla mixed so well, and the whipped cream on top was a nice touch.
