NO-BAKE PEPPERMINT CHEESECAKE – A perfect and easy no-bake peppermint cheesecake brings holiday flavors to life in a beautiful, crowd-pleasing dessert.
This no-bake peppermint cheesecake features an Oreo cookie crust and a creamy peppermint cheesecake filling studded with crushed peppermint candies. Topped with a bittersweet chocolate ganache and extra crushed peppermint, it’s an ideal, fuss-free dessert for busy holiday gatherings.
Peppermint is a staple of the season, and this cheesecake captures that classic flavor in every bite. The Oreo crust provides a chocolatey base, the peppermint cheesecake filling is smooth and luscious, and the chocolate topping adds a rich finish. Because it’s no-bake, you don’t have to worry about cracks—just a consistently silky texture and bright peppermint notes.
This recipe is especially convenient during the holidays: you can assemble it ahead of time and let it firm in the refrigerator, freeing you to focus on other preparations. Rich and indulgent yet simple to prepare, this cheesecake will likely become a favorite at your holiday table whether you’re serving family, friends, or neighbors.
I always make this when I want an elegant seasonal dessert without the extra fuss. If you enjoy peppermint or classic cheesecakes, this one is worth trying — it’s festive, straightforward, and reliably delicious.
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- For the crust:
- 2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Red food coloring, optional
- ½ cup crushed peppermint candies
- For the chocolate topping:
- 3/4 cup heavy cream
- 6 oz bittersweet chocolate, finely chopped
- 1 tablespoon granulated sugar
- For garnish:
- Crushed peppermint candies or crushed candy cane, optional
- Place whole Oreo cookies in a food processor and pulse until finely crushed. Add melted butter and blend until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of a lightly greased 9‑inch springform pan.
- Chill the crust in the freezer while you prepare the filling.
- In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold the cream cheese mixture into the whipped cream until combined.
- Stir in peppermint extract, vanilla extract, and a few drops of red food coloring if desired, mixing until evenly colored.
- Fold in the crushed peppermint candies with a spatula.
- Spread the cheesecake filling over the prepared crust and smooth the top.
- Refrigerate for at least 3–4 hours, or until the cheesecake is firm.
- In a saucepan over low heat, warm the heavy cream. Add the chopped chocolate and sugar, stirring until the chocolate is fully melted and the mixture is smooth.
- Allow the ganache to cool slightly, then pour it over the chilled cheesecake and sprinkle with additional crushed peppermint candies.
- Return to the refrigerator briefly, slice, and serve.
