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Irresistible No-Bake Peppermint Cheesecake Recipe for the Holidays

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Learn how to make delicious No-Bake Peppermint Cheesecake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (or digestive biscuits for a twist)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 16 ounces (2 blocks) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 teaspoon peppermint extract (adjust to taste—start small!)
  • Optional: crushed peppermint candies or candy canes for garnish

If you’re looking to lighten this up a bit, you can substitute the heavy cream with half-and-half whipped to soft peaks, though it won’t be quite as fluffy. For a dairy-free version, cream cheese alternatives and coconut cream whipped until stiff can work, but be sure to test the peppermint extract amount since flavors can vary.

Instructions

  1. Start by preparing your crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan or a pie dish, creating an even layer. I find using the bottom of a glass helps get it nice and compact, just like Mama Lu pressing biscuit dough with her palms on the wooden board.
  3. Place the crust in the refrigerator to chill while you prepare the filling. This gives it a chance to firm up and hold your cheesecake better.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes using a hand mixer or stand mixer. There’s no rush here—like kneading biscuit dough, gentle persistence is key.
  5. Add the powdered sugar and vanilla extract to the cream cheese, blending well until fully incorporated. Taste at this point; the sweetness should be balanced but not overpowering.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step is crucial—cold cream whips up better, a trick Mama Lu always knew for her blackberry jam topping.
  7. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the air you’ve just whipped in. This will keep the cheesecake light and airy.
  8. Add the peppermint extract gradually, folding it in and tasting as you go. Peppermint can be strong, so start with a teaspoon and add more if you want that extra kick.
  9. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This waiting time lets the flavors meld and the cheesecake set perfectly.
  10. Before serving, sprinkle crushed peppermint candies or candy canes over the top for a festive crunch, or leave it smooth and simple like Mama Lu’s understated style.

Find it online: https://claracooking.com/no-bake-peppermint-cheesecake/