This No Bake Peppermint Cheesecake is a cool, creamy holiday dessert that combines a crisp graham cracker crust with a minty cream cheese filling topped with crushed candy canes—no oven required. It’s an easy recipe that’s both delicious and festive, perfect for holiday gatherings or a sweet treat after dinner.
Why You’ll Love This Recipe
- No oven needed: Keep the kitchen cool and skip the bake time.
- Festive peppermint flavor: Delicate mint notes mingle with creamy cheese for that classic holiday taste.
- Quick prep: Ready in about 20 minutes—ideal even when plans change last minute.
- Crowd-pleaser: Everyone from Grandma Joan to the kids will ask for seconds.
- Creamy texture: Rich and smooth, yet light enough for dessert lovers.
- Customizable: Swap crusts, extracts, or toppings to fit any taste or dietary need.
- Make-ahead friendly: Prep today and serve tomorrow—less stress on party day.
- Deliciously festive: Candy cane bits add a crunchy pop for extra holiday cheer.
Ingredients
- 2 cups graham cracker crumbs (about 15 full crackers; or use 2 cups crushed gingersnaps for a spiced twist)
- 6 tablespoons unsalted butter, melted (I like Land O’Lakes for reliable flavor)
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened to room temperature (Philadelphia brand works great)
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure peppermint extract (McCormick brand recommended)
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled (for best results, use cold from fridge)
- 3/4 cup crushed candy canes, divided (homemade or store-bought)
Directions
- Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand—if you pinch a handful, it should stick together without being soggy. Press it firmly into the bottom of a 9-inch springform pan, using the back of a measuring cup to get it even. Tip: a flat-bottomed glass works wonders here. - Chill the Crust
Slide the crust into the fridge for at least 10 minutes. This quick chill helps the crust set and keeps your cheesecake from sliding around when you add the filling. - Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar gradually, scraping down the sides, until the mixture is lump-free. I always pause to whip the sides with a spatula—you’ll thank me when it’s silky. - Fold in Peppermint and Vanilla
Stir in peppermint extract and vanilla extract, blending until just combined—don’t overmix or you’ll lose that fluffiness. You know what? Fresh peppermint flavor is punchy, so taste and adjust to your liking. - Whip the Cream
In a separate chilled bowl, pour in the heavy cream. Whip on high speed until soft peaks form—this usually takes about 2–3 minutes with a KitchenAid or handheld mixer. Stop before you see stiff peaks; a light fold-in keeps the filling airy. - Fold and Finish Filling
Gently fold the whipped cream into the cream cheese mixture, using a spatula with long, sweeping strokes. Be kind—overmixing can deflate your fluff. Sprinkle in half of the crushed candy canes and gently swirl them through for pops of red and white. - Assemble the Cheesecake
Spoon the peppermint filling over the chilled crust, smoothing the top with an offset spatula. Take the remaining crushed candy canes and sprinkle them evenly over the surface—it looks like snowflakes. - Chill Until Set
Cover the cheesecake with plastic wrap or a loose lid. Refrigerate for at least 45 minutes—honestly, overnight chilling is even better if you’ve got the time. The cheesecake firms up beautifully, making clean slices a breeze. - Serve and Enjoy
Release the springform ring, slide the cheesecake onto a serving plate, and dust with powdered sugar if desired. Use a knife warmed under hot water (then dried) for neat wedges. Expect compliments—and maybe a silent moment while everyone takes that first heavenly bite.
Servings & Timing
Makes: 10–12 slices
Prep Time: 20 minutes
Chill Time: 45 minutes (or up to overnight for extra firmness)
Total Time: About 1 hour (plus optional overnight chill)
Variations
- Chocolate Peppermint: Drizzle melted dark chocolate over the top before serving.
- Gingersnap Crust: Swap graham crackers for gingersnap cookies to add a warming spice note.
- Vegan Twist: Use dairy-free cream cheese and coconut cream instead of heavy cream.
- Baileys Mint Cheesecake: Stir in 1/4 cup Irish cream for adults-only fun.
- Candy Cane Crunch: Top with extra crushed candy canes and mini marshmallows for texture.
- Festive Fruit Swirl: Gently fold in raspberry preserves for a rosy hue and tang.
Storage & Reheating
Store your cheesecake in an airtight container or covered in plastic wrap in the fridge for up to 5 days—seriously, it gets creamier as it rests. You can also freeze individual slices in freezer-safe bags for up to one month; thaw them in the fridge overnight. No oven or microwave needed—just let them come to temp and slice fresh.
FAQs
Q: Can I use a different pan?
A: Sure—mini tart pans or an 8×8-inch square pan work fine; just adjust chilling times if needed.
Q: My filling is too soft—what happened?
A: Make sure your heavy cream is very cold before whipping and that you whip to soft peaks. If it’s still wobbly, give it more chill time or add 1 teaspoon of dissolved gelatin.
Q: Can I prep this a day ahead?
A: Absolutely. Making it ahead means less stress on party day and even better texture.
Q: Why is my crust crumbly?
A: Press it more firmly, or add an extra tablespoon of melted butter to help bind the crumbs.
Q: How do I get clean slices?
A: Dip your knife in hot water, wipe it dry, then slice—repeat between cuts for a neat look.
Q: Is there a gluten-free option?
A: Use gluten-free graham-style crumbs or almond flour crumbs to keep it safe for celiac-friendly guests.
Q: Can I skip the candy canes?
A: Yes—just add an extra 1/2 teaspoon peppermint extract for pure minty flavor.
Q: What if I don’t have peppermint extract?
A: Vanilla-only cheesecake is just as lovely—add extra vanilla and swap candy canes for white chocolate chips.
Conclusion
This No Bake Peppermint Cheesecake brings together a crunchy crust, fluffy cream cheese filling, and minty candy cane crunch in a fuss-free, delicious holiday dessert. It’s a crowd-pleaser that’s as easy as it is beautiful—perfect for spreading cheer without heating up your kitchen. Give this creamy, festive treat a try, drop a comment below with your tweaks, and be sure to check out my other holiday dessert ideas for more merry sweetness!
No Bake Peppermint Cheesecake
Ingredients
- 2 cups graham cracker crumbs or 2 cups crushed gingersnaps
- 6 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese softened to room temp, like Philadelphia
- 3/4 cup powdered sugar plus extra for dusting
- 1 teaspoon pure peppermint extract McCormick or similar
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy cream chilled
- 3/4 cup crushed candy canes divided
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
- Refrigerate for at least 10 minutes to let the crust set before adding filling.
- Beat softened cream cheese and powdered sugar until smooth, scraping down the bowl sides to eliminate lumps.
- Stir in peppermint extract and vanilla extract until just combined, being careful not to overmix.
- In a chilled bowl, whip heavy cream to soft peaks, then gently fold into the cream cheese mixture.
- Spread the filling over the chilled crust, smoothing the surface and sprinkling half the crushed candy canes on top.
- Refrigerate for at least 45 minutes, or up to overnight for best texture.
- Release the springform ring and slice with a warm knife, then dust with powdered sugar and enjoy!
Notes
Nutrition
