No-Bake Peppermint Cheesecakes

Introduction

No-Bake Peppermint Cheesecakes are the perfect festive dessert for the holiday season, offering a delightful balance of creamy sweetness and refreshing minty flavor. With a buttery chocolate cookie crust, a velvety peppermint-infused cheesecake filling, and a sprinkle of crushed candy canes on top, these individual cheesecakes are as visually stunning as they are delicious.

I first made these No-Bake Peppermint Cheesecakes for a Christmas dinner, and they were an instant hit. The process was so simple: pressing the chocolate cookie crust into jars or cups, whipping up a creamy cheesecake filling with just the right hint of peppermint, and letting the dessert chill in the fridge until set. The finishing touch—a topping of whipped cream and crushed candy canes—added a festive pop of color and texture.

What I love about this recipe is its versatility and ease. You can make them in individual servings for a party or create one large cheesecake for a centerpiece dessert. They’re perfect for making ahead, leaving you more time to enjoy the festivities. Cool, creamy, and bursting with holiday cheer, No-Bake Peppermint Cheesecakes are a must-try treat for the season!

Perfect for:

Christmas celebrations
Winter-themed parties
Gift exchanges
Peppermint and chocolate lovers

Why You’ll Love This Recipe

Here are 10 reasons why this No-Bake Peppermint Cheesecake recipe will become your holiday favorite:

Festive Flavor: The combination of peppermint and chocolate screams holiday cheer.
No Oven Needed: Perfect for when oven space is at a premium during busy holiday baking.
Quick and Easy: A straightforward recipe with minimal steps.
Individual Servings: Cute and convenient portions make serving a breeze.
Creamy Texture: The cheesecake is smooth and velvety, offering a melt-in-your-mouth experience.
Customizable: Adjust the peppermint intensity or swap in your favorite toppings.
Make-Ahead Friendly: Can be prepared the day before your event.
Minimal Cleanup: Simple preparation means less time spent washing dishes.
Eye-Catching Presentation: Crushed candy canes add a festive sparkle to the dessert.
Kid-Friendly: A sweet treat that kids will love to help make and eat.

Preparation and Cooking Time

Total Time: 4 hours (including chilling time)
Preparation Time: 25 minutes
Chilling Time: 3.5 hours
Servings: 6 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 5g, Carbs: 35g, Fat: 25g

Ingredients

For the Chocolate Cookie Crust:

1 cup chocolate cookie crumbs
3 tablespoons unsalted butter, melted

The Peppermint Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon peppermint extract
1 cup heavy cream, whipped to soft peaks
3 drops red food coloring (optional)

For the Topping:

½ cup whipped cream
2 tablespoons crushed candy canes

Ingredient Highlights:

Peppermint Extract: Adds the signature holiday flavor to the cheesecake.
Chocolate Cookie Crumbs: Provide a crunchy, chocolaty contrast to the creamy filling.
Crushed Candy Canes: Double as decoration and add a sweet peppermint crunch.

Step-by-Step Instructions

Prepare the Chocolate Cookie Crust:

Mix Crust Ingredients: In a medium bowl, combine the cookie crumbs and melted butter until evenly moistened.
Assemble Crust: Press the mixture into the bottoms of six small jars or dessert glasses. Chill in the fridge for 15 minutes.

Make the Peppermint Cheesecake Filling:

Beat Cream Cheese: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add Peppermint Flavor: Mix in the peppermint extract and red food coloring (if using) until well combined.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble the Cheesecakes:

Layer the Filling: Spoon or pipe the peppermint cheesecake filling over the chilled crusts. Smooth the tops with a spatula.
Chill: Refrigerate for at least 3 hours to allow the cheesecakes to set.

Decorate and Serve:

Add Toppings: Just before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of crushed candy canes.

How to Serve

Here are 10 serving suggestions for No-Bake Peppermint Cheesecakes:

As a Holiday Dessert: A festive addition to your Christmas table.
For a Winter Party: Serve in clear glasses to show off the layers.
With Hot Chocolate: Pair with a warm drink for a cozy treat.
In Gift Boxes: Packaged individually as edible holiday gifts.
With Chocolate Sauce: Drizzle over the top for extra indulgence.
As a Kid-Friendly Treat: Serve in smaller portions for younger guests.
For Potlucks: Easy to transport and share.
As a Midnight Snack: Perfect for a late-night sweet craving.
Topped with Mint Leaves: Add a touch of green for a festive garnish.
On a Dessert Platter: Combine with other mini treats for variety.

Additional Tips

Chill the Tools: For the smoothest whipped cream, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping.
Room Temperature Cream Cheese: Soften the cream cheese to room temperature to ensure a silky, lump-free filling.
Use Peppermint Extract Sparingly: Peppermint extract is potent. Start with a small amount, taste, and add more gradually to avoid an overpowering flavor.
Crush Peppermint Candies Ahead: Use a food processor or a rolling pin to crush peppermint candies into fine pieces for toppings. Store them in an airtight container until ready to use.
Layer Creativity: Add a layer of crushed Oreo cookies or chocolate chips between the crust and filling for extra texture and flavor.
Chill for Proper Setting: Let the cheesecake chill for at least 4–6 hours, or overnight if possible, to achieve the best consistency.
Decorate Just Before Serving: Add whipped cream, crushed candies, or chocolate shavings just before serving to keep them looking fresh and crisp.
Use Silicone Molds: If making mini cheesecakes, use silicone molds for easy removal and perfect shapes.
Flavor Swaps: For a twist, use white chocolate or vanilla extract instead of peppermint, and top with crushed candies for a festive touch.
Experiment with Colors: Add a few drops of red food coloring to the filling and swirl for a marbled peppermint effect.

Recipe Variations

Chocolate Peppermint Cheesecake: Add melted chocolate to the filling for a richer flavor.
Mint Oreo Cheesecake: Swap the cookie crust with crushed Mint Oreos.
No Food Coloring: Skip the red food coloring for a natural look.
Layered Dessert: Alternate layers of cheesecake filling and cookie crumbs.
Vegan Option: Use dairy-free cream cheese and whipped topping.
White Chocolate Peppermint Cheesecake: Fold in melted white chocolate for a decadent twist.
Mini Cheesecake Bites: Make in silicone molds for bite-sized servings.
Gluten-Free Option: Use gluten-free cookie crumbs for the crust.
Nutty Crust: Incorporate crushed almonds or hazelnuts for added texture.
Peppermint Mocha Cheesecake: Add a teaspoon of espresso powder to the filling.

Special Equipment

Food Processor – To crush cookies or graham crackers for the crust.
Electric Mixer (Handheld or Stand Mixer) – For whipping cream cheese and other ingredients until smooth and fluffy.
Silicone Spatula – To scrape down the sides of the bowl and ensure even mixing.
Measuring Cups and Spoons – To accurately measure crust ingredients, cream cheese, sugar, and peppermint extract.
Piping Bags with Nozzles – For decorating the cheesecakes with whipped cream or garnishes.Springform Pan – If making a large cheesecake instead of individual ones.
Ramekins or Mini Cheesecake Molds – To create individual portions.
Offset Spatula – For smoothing out the cheesecake layer.
Fine Mesh Sieve – To sift powdered sugar or add a light dusting of cocoa or candy cane dust on top.
Ziploc Bag and Rolling Pin – An alternative to a food processor for crushing the cookie base if you don’t have one.

FAQ Section

Can I make these ahead of time?
Yes, prepare up to 2 days in advance and store in the fridge.
Can I freeze them?
Yes, freeze without toppings for up to 1 month. Thaw overnight in the fridge.
What can I substitute for peppermint extract?
Use vanilla extract for a classic cheesecake flavor.
Can I use a different crust?
Yes, graham cracker crumbs or crushed pretzels work well.
How do I prevent a runny filling?
Use cold heavy cream and whip it to soft peaks before folding.
Can I make a large version instead of individual ones?
Yes, use a springform pan for a single no-bake cheesecake.
How long will leftovers last?
Store in an airtight container in the fridge for up to 3 days.
What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off.
Can I omit the candy cane topping?
Yes, use chocolate shavings or sprinkles instead.
What type of chocolate cookies should I use?
Use chocolate wafer cookies, Oreos, or any similar variety.

Conclusion

No-Bake Peppermint Cheesecakes are the perfect holiday dessert, combining the creamy richness of cheesecake with the refreshing, festive flavor of peppermint. Served in individual portions or as a larger cheesecake, this no-bake treat is topped with whipped cream and a sprinkle of crushed candy canes for an irresistible finish.

These cheesecakes are incredibly easy to make and require just a few simple ingredients, making them ideal for busy holiday schedules. Their versatility lets you get creative with the crust—try a classic graham cracker base or opt for a chocolate cookie crust for an extra indulgent twist.

I can’t wait to see your No-Bake Peppermint Cheesecakes come to life! Share your photos on Instagram and tag me so I can admire your festive creations. Leave a comment to let me know how you personalized this dessert—perhaps with a drizzle of chocolate ganache, mini peppermint bark pieces, or a touch of white chocolate!