No Bake Peppermint Cheesecake
No Bake Peppermint Cheesecake is a super easy and decadent cheesecake recipe that is perfect for the holidays! It will be the star of the show at your Christmas dessert table
I'm on a huge peppermint kick this year. I love all of the holiday flavors but peppermint is, hands down, my favorite. I've made peppermint cookies, peppermint shortbread, and peppermint truffles but I wanted a truly show stopping peppermint dessert. This No Bake Peppermint Cheesecake recipe is exactly that!
Cheesecake is always a show stopper in my book, and it gets bonus points when it's a no-bake recipe (like my No Bake Eggnog Cheesecake!). I have some really great cheesecake recipes on my blog that require baking, but I love when I can come up with a recipe that is no-bake and is 100% as delicious.
Ingredients
Oreo Cookies - these are crushed up in a food processor to create crumbs for the crust.
Butter - melted and combined with the Oreos for the crust.
White Chocolate - this adds sweetness and delicious flavor to the cheesecake filling.
Cream Cheese - of course cheesecake needs cream cheese!
Heavy Whipping Cream - heavy cream is whipped and folded into the cream cheese filling to make it super light and fluffy.
Sugar - to sweeten the filling.
Powdered Sugar - this is used to sweeten the whipped cream.
Peppermint Extract - for peppermint flavor in the filling.
Peppermint Bark Chips - I use Andes Peppermint Bark Baking Chips for even more peppermint flavor!
Please refer to the recipe card for the complete list of ingredients.
Variations
Peppermint Bark - if you can't find Andes Peppermint Bark baking chips, you can just buy peppermint bark and chop it up.
Different Crust - I love a classic Oreo cookie crust, but you can use a different type of Oreo, Golden Oreos, or graham crackers for the crust.
Different Garnish - you could drizzle with melted chocolate ganache and sprinkle with crushed candy canes instead of the peppermint bark. In addition, you could get fancy with whipped cream and make decorative whipped cream dollops.
Make it Festive - if you want to make the cheesecake filling festive, you could add a couple of drops of green or red food coloring to the cream cheese mixture.
Step by Step Instructions
Photo 1. Add the Oreos to a large food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until well combined.
Photo 2. Press the Oreo mixture into a greased 9-inch springform pan.
Photo 3. Add the heavy whipping cream and powdered sugar to a large bowl.
Photo 4. Whip with an electric hand mixer or stand mixer until stiff peaks form. Set aside.
Photo 5. In a separate bowl, beat the cream cheese until creamy, about 1 minute. Add the sugar, melted white chocolate, and peppermint extract.
Photo 6. Beat until combined.
Photo 7. Add the whipped cream.
Photo 8. Fold in the whipped cream until combined, being careful not to overstep.
Photo 9. Fold in the Andes Peppermint Bark Baking Chips.
Photo 10. Spread the mixture on top of the crust in the springform pan .
Photo 11. Beat the remaining whipping cream and powdered sugar and spread it on top of the cheesecake filling.
Photo 12. Top with more Andes baking chips. Cover with plastic wrap of foil and refrigerate for at least 4 hours, ideally overnight. Cut with a sharp knife, ideally rinsed under hot water between each slice.
Expert Tips
Chill Time - I recommend chilling this overnight for the optimal results but 4 hours will do the trick!
Storage - store in an airtight container in the refrigerator for 5-7 days. This cheesecake also freezes well. To thaw, simply remove from the freezer, cut a slice, and let it thaw at room temperature for 20-30 minutes.
Clean Slices - to get super clean slices, use a springform pan, a large knife, and run the knife under hot water after every cut.
Springform Pan - I always recommend using a 9" springform pan when making cheesecakes!
Full Fat Cream Cheese - be sure to use full fat cream cheese when making this cheesecake to ensure the creamiest cheesecake and that it will set up. Low fat cream cheese will not set up like full fat.
Prep Ahead - this cheesecake needs time to set up, so this dessert ideal for when you want to make it ahead of time!
Recipe FAQs
Because they're so easy! Baked cheesecake is delicious, but it takes a lot of time and can be stressful to make sure it's done all of the way through. I love no-bake cheesecakes for their easy and how delicious they are.
The best way is just to make sure you whip your whipped cream until stiff peaks form and to let it chill for a solid 8 hours. You technically could get away with less than that, but your slices might be a little sloppy. That's okay though, because it all tastes the same!
Other Holiday Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
No Bake Peppermint Cheesecake
Ingredients
For the Crust:
- 1 14 ounce package Oreos
- 8 tablespoon unsalted butter, melted
For the Cheesecake:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 16 ounces cream cheese, at room temperature
- ½ cup white granulated sugar
- ½ teaspoon peppermint extract
- 1 cup white chocolate chips, melted
- 1 cup Andes Peppermint Bark Chips (or peppermint bark, chopped)
For the Whipped Topping:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- additional peppermint bark or chopped candy canes, for topping
Instructions
To Make the Crust:
- Add the Oreos to a large food processor and pulse until they resemble fine crumbs.
- Add the butter and pulse until well combined.
- Press into the bottom of a greased 9" springform pan.
To Make the Cheesecake:
- Add 1 ½ cups of the whipping cream and powdered sugar to a large mixing bowl and beat with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese with an electric mixer until smooth, about 1 minute. Add the sugar and peppermint extract and beat until combined.
- Add the white chocolate and remaining 4 tablespoons of the heavy whipping cream in a microwave-safe bowl. Microwave at 50% power in 30 second increments, stirring between each one, until melted. Cool slightly for a few minutes.
- Add the melted white chocolate to the cream cheese mixture and beat until completely combined.
- Fold in the whipped cream to the cream cheese mixture, gently, until completely combined.
- Fold in Andes peppermint bark baking chips to the mixture and pour the filling into the crust.
- Refrigerate for at least 4 hours, preferrably overnight.
To Make the Whipped Topping:
- Add the whipped cream and powdered sugar to a large bowl with an electric mixer and beat until stiff peaks form.
- Spread evenly on top of cheesecake.
- Sprinkle with additional baking chips or chopped candy canes.
- Refrigerate until ready to serve.
- Once ready to serve, remove the sides from the springform pan. You can gently transfer the cheesecake from the springform pan bottom to a cake stand or serving platter. Slice and enjoy!
