No Bake Peppermint Cheesecake
This No Bake Peppermint Cheesecake is a creamy, minty holiday dessert featuring a crisp graham cracker crust, a cool peppermint-infused filling, and crushed candy cane topping—no oven required!
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
For a firmer set, add 1 teaspoon of dissolved unflavored gelatin to the filling before chilling. Store in an airtight container in the fridge up to 5 days or freeze slices for up to 1 month.
Nutrition
Calories: 350kcal
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