Why Make This Recipe
No-bake peppermint cheesecake is a delightful dessert that combines creamy cheesecake with refreshing peppermint flavor. It’s an easy recipe that doesn’t require baking, making it a perfect choice for beginners or those who want a quick, delicious treat. The light and fluffy texture, paired with a crunchy graham cracker crust, makes every bite irresistible. Plus, it’s a festive dessert that’s perfect for holidays and special occasions!
How to Make No-Bake Peppermint Cheesecake
Ingredients:
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup crushed peppermint candies (optional)
- Chocolate ganache or chocolate syrup for topping (optional)
Directions:
- In a mixing bowl, beat the cream cheese until smooth.
- In another bowl, whip the heavy whipping cream until soft peaks form.
- Gradually add the powdered sugar and peppermint extract to the cream cheese, mixing until combined.
- Fold in the whipped cream gently until well incorporated.
- In a separate bowl, mix crushed graham crackers with melted butter until combined.
- Press the graham cracker mixture into the bottom of a springform pan to form the crust.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Once set, top with crushed peppermint candies and chocolate ganache if desired before serving.
How to Serve No-Bake Peppermint Cheesecake
Serve slices of the no-bake peppermint cheesecake chilled. You can add extra toppings like whipped cream, chocolate syrup, or crushed peppermint candies for a festive look. This dessert is perfect for holiday parties, family gatherings, or any time you want a sweet treat.
How to Store No-Bake Peppermint Cheesecake
Store any leftovers in the refrigerator. Place the cheesecake in an airtight container or cover it with plastic wrap. It should stay fresh for up to 5 days. If you feel adventurous, you can also freeze it. Just make sure to wrap it tightly in plastic and then in aluminum foil to protect it from freezer burn.
Tips to Make No-Bake Peppermint Cheesecake
- Make sure the cream cheese is at room temperature to achieve a smooth texture.
- Whip the heavy cream until soft peaks form for the best fluffiness.
- To enhance the peppermint flavor, you can increase the peppermint extract slightly. Just taste as you go!
- If you don’t have a springform pan, a regular pie dish will work too.
Variation
You can customize this recipe by adding different flavors. Try incorporating chocolate chips into the filling for a chocolatey twist, or swap out the peppermint for other extracts like vanilla or almond for a different flavor profile.
FAQs
1. How long does the cheesecake need to set?
The cheesecake should set in the refrigerator for at least 4 hours, but overnight is best for a firmer texture.
2. Can I use a different type of crust?
Yes! You can experiment with other types of crust, such as Oreo cookie crust or vanilla wafer crust, for a unique flavor.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made 1 to 2 days in advance, making it a great make-ahead dessert for busy occasions.
No-Bake Peppermint Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful no-bake peppermint cheesecake with a creamy texture and crunchy graham cracker crust, perfect for holidays and special occasions.
Ingredients
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup crushed peppermint candies (optional)
- Chocolate ganache or chocolate syrup for topping (optional)
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- In another bowl, whip the heavy whipping cream until soft peaks form.
- Gradually add the powdered sugar and peppermint extract to the cream cheese, mixing until combined.
- Fold in the whipped cream gently until well incorporated.
- In a separate bowl, mix crushed graham crackers with melted butter until combined.
- Press the graham cracker mixture into the bottom of a springform pan to form the crust.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 240 minutes or until set.
- Once set, top with crushed peppermint candies and chocolate ganache if desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, no-bake, peppermint, dessert, holiday