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No-Bake Peppermint Cheesecake

A delightful no-bake dessert combining creamy cheesecake and refreshing peppermint, perfect for holidays and special occasions.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese Ensure it is at room temperature for easy mixing.
  • 1 cup heavy whipping cream Whip until soft peaks form.
  • 1/2 cup powdered sugar Gradually add to cream cheese mixture.
  • 1/2 tsp peppermint extract Adjust to taste.
For the Crust
  • 1 cup crushed graham crackers Mix with melted butter.
  • 1/4 cup melted butter Used to bind the crust.
Optional Toppings
  • 1/4 cup crushed peppermint candies For extra festive decoration.
  • chocolate ganache or chocolate syrup For drizzling on top.

Method
 

Preparation
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. In another bowl, whip the heavy whipping cream until soft peaks form.
  3. Gradually add the powdered sugar and peppermint extract to the cream cheese, mixing until combined.
  4. Fold in the whipped cream gently until well incorporated.
Crust Preparation
  1. In a separate bowl, mix crushed graham crackers with melted butter until combined.
  2. Press the graham cracker mixture into the bottom of a springform pan to form the crust.
Assembly
  1. Pour the cheesecake filling over the crust and spread evenly.
  2. Refrigerate for at least 4 hours or until set.
Serving
  1. 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. Can be frozen if wrapped tightly.