Peppermint Cheesecake (No Bake Recipe!)

5 stars from 1 review

Peppermint Cheesecake is rich, creamy, and utterly refreshing. Make this no bake recipe for an easy holiday dessert that's gorgeous too!

Servings: servings

Prep Time15

Total Time2 15

Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine.
Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar.
Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed.
Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt)
Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.
Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.
Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.

Peppermint flavoring is optional, and I have put in as much as 1 teaspoon, because we like the coolness of the peppermint. But having the crushed peppermint in the filling is nice by itself. I just like the “extra.”
Food coloring is optional as well. I like the pink color, but it can be left white, or even made to be red.
Make sure cream cheese is at room temperature so it is creamy when mixed. And with whipped cream, be sure to use a rubber spatula to press down into the crust so there aren’t air holes.
If using peppermint to garnish, keep in mind, it will slowly dissolve in the refrigerator, so garnish just before serving.