No-bake Peppermint Cheesecake

This no-bake peppermint cheesecake is perfect for busy days or last-minute gatherings when you want something impressive and craveable without turning on the oven. It layers a buttery graham cracker crust with fluffy peppermint cream filling for an irresistibly cool dessert.

Last year during a hectic December, I made this after realizing my oven was on the fritz. Since then, it quickly became my go-to for easy but festive sweets and my family insists it tastes like Christmas in a bite.

Gather Your Ingredients

• Graham cracker crumbs: Add crunch and structure to the crust. Choose classic honey grahams for best flavor and blitz them to a fine crumb.
• Unsalted butter: Binds the crust and adds richness. Opt for real butter and melt it just before mixing for easy coating.
• Powdered sugar: Preserves the creamy texture of the filling and adds sweetness. Sift to ensure a lump-free cheesecake.
• Cream cheese: The essential base for decadent creaminess. Use full-fat blocks softened to room temperature for easiest mixing.
• Heavy whipping cream: Whips up for light airy volume and stability. Chill your bowl and beaters in advance for best results.
• Vanilla extract: Balances the mint notes with familiar warmth. Pure vanilla offers the richest background flavor.
• Peppermint extract: Brings unmistakable festive coolness. Use a quality extract and taste as you go as some brands are stronger than others.

How to Make It

Prepare the Crust:

In a mixing bowl blend the graham cracker crumbs with the melted butter making sure every crumb is coated. The texture should look like wet sand.

Pack the Crust:

Transfer the crumb mixture into a nine-inch springform pan. Press down firmly using the bottom of a glass or spatula until the layer is tight and even. This step helps your cheesecake hold together when slicing.

Make the Cream Cheese Base:

Combine softened cream cheese with powdered sugar in a clean bowl. Using an electric mixer whip until smooth and rid of lumps. This step is key for a silky filling.

Flavor the Mixture:

Drizzle in vanilla and peppermint extracts. Beat on low until the flavorings are fully incorporated. Do not overmix.

Whip the Cream:

In a separate chilled bowl beat the heavy whipping cream until stiff peaks form. This means when you lift the beaters the peaks do not droop.

Fold Together:

Switch to a rubber scraper and gently fold the whipped cream into the flavored cream cheese. Try to keep the mixture as airy as possible to avoid deflating the cream.

Assemble the Cheesecake:

Scoop the filling over your prepared crust and smooth the top with a spatula. Work gently from the center outward for an even layer.

Chill to Set:

Cover the pan tightly with plastic wrap or foil. Refrigerate for at least four hours. Longer is even better for easier slicing and best texture.

The little burst of peppermint is my absolute favorite. It reminds me of sipping cocoa with my sister during winter movie nights. When we serve this for guests, someone always asks for seconds.

Flavor Boosters

Keep cheesecake wrapped tightly in the refrigerator. It tastes even better the next day so I always make it a night ahead. For longer storage freeze individual slices wrapped in parchment then airtight wrap. They thaw beautifully for future cravings.

Serving Suggestions

Garnish the cheesecake with crushed candy canes a sprinkle of cocoa or a few fresh mint leaves for an extra festive touch. Whipped cream swirls also make it feel extra special. I love slicing smaller servings so everyone gets a taste.

Creative Twists

Regular sugar works if you pulse it in a blender for a few seconds until fine. For a chocolatey twist swap half the graham crumbs for chocolate cookie crumbs and try chocolate mint extract instead of plain peppermint. Lower fat cream cheese and whipped topping can also work but the final texture will be lighter.

For the most vivid flavor add peppermint slowly and taste after each drop. Start with less as peppermint can quickly become overpowering. If using colored sprinkles or crushed peppermints for garnish scatter them just before serving to avoid color bleeding. A warm sharp knife dipped in water helps create clean slices which is my secret for picture perfect desserts.

Common Questions About This Recipe

→ How long does the cheesecake need to chill?

Chill the cheesecake for at least 4 hours to ensure it sets properly. Overnight chilling is even better for firm slices.

→ Can I use chocolate crust instead of graham crackers?

Yes, a chocolate cookie crust pairs deliciously with peppermint and adds an extra layer of flavor.

→ Do I need a mixer for the filling?

Using a mixer helps achieve a smooth and creamy filling, but you can also whisk by hand if preferred.

→ Can I make this dessert ahead of time?

Absolutely, you can prepare it a day in advance. Cover and refrigerate until ready to serve for best texture.

→ How do I prevent the whipped cream from deflating?

Gently fold the whipped cream into the cream cheese mixture to maintain its airy texture and lightness.