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Straight ahead view of a single slice of peppermint cheesecake on a small white dessert plate with a glass of milk and more cheesecake in the background.
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No Bake Peppermint Cheesecake Recipe

This sweet peppermint Candy Cane Cheesecake is a no bake holiday dessert, made with cream cheese and crushed candy canes, and is a perfect addition to your Christmas dessert table.
Course Dessert
Cuisine American
Keyword Candy Cane Cheesecake, Cheesecake, Christmas Cheesecake, No Bake Cheesecake, No Bake Peppermint Cheesecake, Peppermint Cheesecake
Prep Time 20 minutes
Chill: 8 hours
Total Time 8 hours 20 minutes
Servings 12
Calories 575kcal
Author Michele @ Flavor Mosaic

Ingredients

For the crust

For the filling

Instructions

Make The Oreo Crust

  • Place the Oreos in the body of a food processor.
    Whole Oreos inside a food processor surrounded by individual bowls of other ingredients for the peppermint cheesecake.
  • Process the Oreos until they are only small crumbs.
  • Drizzle in the melted butter while pulsing. Give it a stir with a spoon to make sure the crumbs are coated in the butter.
    Crushed Oreos crumbs after being processed with melted butter.
  • Press the crumbs into a 9-inch springform pan on the bottom and slightly up the sides. I like to use the bottom of a flat glass or measuring cup to pack the crumbs in place. Place in the freezer while you assemble the filling.
    Crushed oreos pressed into a springform pan.

Make The Cheesecake Filling

  • In a large bowl, whip the cream cheese with an electric hand mixer, you can also do this with a stand mixer with the paddle attachment, until smooth.
    Overhead view of a bowl of base cheesecake batter with small bowls of additional ingredients.
  • Add the granulated sugar and mix it in.
    Side by Side photos Adding sugar into cheesecake batter and mixing it in.
  • Add in the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside.
    Mixed batter with peppermint extract added on the left. Batter mixed together on the right.
  • In a medium bowl, whip the heavy cream to stiff peaks, make sure not to overmix.
    3 bowls, one of cheesecake batter, one of whipped cream, and one of crushed peppermints.
  • Fold the whipped cream into the cream cheese mixture until there are no streaks. Taste and add more peppermint extract if you want more of a mint flavor.
    2-photos side by side. On the left adding whipped cream into the batter and on the right folding the whipped cream into the batter.
  • Fold in the crushed candy canes. Divide the mixture into two bowls. Color one of the bowl with red food coloring until you get a shade of pink that you like.
    Adding in crushed peppermint candies into the batter, and on the right showing the batter after the peppermint candies have been mixed in.
  • Dollop the filling into the crust, so it has a mix of pink and white filling throughout, smooth out the top. Cover and place in the fridge for at least 8 hours or overnight if you can.
    Photo on left showing batter after having been spooned into Oreo cheesecake crust. Photo on right shows the batter after it has been mixed together and smoothed out on top.
  • Take off the outer attachment of the pan, slice, and serve with toppings or as is.
    horizontal photo one a single slice of peppermint cheesecake with an Oreo crust sitting on a white dessert plate sitting on a white marble counter with a fork next to it, a glass of milk, and another slice of cheesecake, and the rest of the cheesecake in the back.

Video

Notes

Pro Recipe Tips

  • Cream Cheese. The cream cheese needs to be softened before starting to work with it. I recommend taking the cream cheese out of the refrigerator about 30 minutes before starting the recipe. In addition, be sure to use a good quality cream cheese. Sometimes generic store brand cream cheese has a slightly different texture and doesn't work as well in a cheesecake.
  • Heavy Whipping Cream. In this recipe, I recommend using the full-fat heavy whipping cream to make the whipped cream. Using half and half does not provide the same rich texture to the cheesecake.
  • Taste As You Go. Different peppermint extracts have different strengths. Start with mixing in 1/4 teaspoon into the batter, and taste the batter first. If it needs to be stronger, then you can add another 1/4 teaspoon and taste it again until it has the right amount of peppermint flavor.
  • Don't Rush The Chill Time. This no-bake cheesecake needs to chill for a full 8 hours in order to firm up. Don't try to rush it. So only make this cheesecake if you have allowed enough time for it to chill completely.
  • Don't Leave Out For More Than An Hour. When serving, try not to leave out for more than an hour otherwise it may start to soften too much. I recommend after serving, cover and return it to the refrigerator.

Nutrition

Calories: 575kcal | Carbohydrates: 49g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 331mg | Potassium: 164mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg