Featuring an Oreo crust and creamy, minty cheesecake filling topped with a rich chocolate ganache, this No Bake Peppermint Cheesecake is a holiday dessert meant to impress. With no baking required, it’s perfect for making a day or two in advance.
Easy No Bake Cheesecake For the Holidays
How beautiful is this peppermint cheesecake? It will look wonderful on any holiday dessert table and the peppermint-chocolate flavor itself is festive too.
This actually isn’t the first peppermint cheesecake recipe I’ve created – I shared my Ghiradelli Peppermint Cheesecake a while back. While that’s a more traditional cheesecake recipe that requires baking and a water bath, this no bake peppermint cheesecake is much easier to prepare. No need to heat up the oven or worry about a water bath!
Plus, this no-bake cheesecake features a lot more chocolate, both in the Oreo crust and the chocolate ganache topping. Then I finished it off with some whipped cream and crushed peppermints to just make it oh-so-pretty up there on the dessert table. This is definitely one you’ll be getting compliments on!
What You’ll Need
This no bake peppermint cheesecake recipe uses your standard cheesecake ingredients, with a few exceptions (like not using eggs). All of the ingredients are easy to find, which makes this a great dessert to whip up anytime. Scroll down to the recipe card for full measurements.
- Oreo crumbs – Mixed with melted butter, these form the yummy Oreo crust.
- Cream cheese – Use full-fat cream cheese. Low-fat varieties will not hold the form enough for this cake.
- Vanilla & peppermint extracts – These two extracts give the cheesecake flavor. The vanilla helps to balance out the intensity of the peppermint.
- Heavy whipping cream – Used in both the cheesecake and the topping. Be sure to keep it in the fridge until just before using so that it stays chilled.
- Powdered sugar – Powdered sugar helps the no-bake cheesecake hold its shape, as well as sweetens the filling.
- Peppermint candy – Crushed peppermint candy is added to both the cheesecake layer and the topping for an extra minty flavor.
- Chocolate chips – Use quality chocolate chips for the best flavor and melting ability.
- Whipped cream – I always like to top a slice of this cheesecake off with a bit of whipped cream.
Can I Use a Different Crust?
Personally, I think that the chocolate Oreo crust nicely compliments the peppermint flavor. Peppermint and chocolate is one of my favorite combinations.
However, if you’re not an Oreo fan, you can swap the Oreo crust for one made with Nilla Wafers or even graham cracker crumbs.
How to Make No Bake Peppermint Cheesecake
With no baking required, this peppermint cheesecake comes together easier than you may expect. You can have this holiday dessert chilling in the fridge in just 30 minutes or so.
- Make the crust. Pulse the cookies until you get 2 cups of crumbs, then add the melted butter. Transfer to the bottom of a greased springform pan and press down with the back of a spoon or measuring cup. Place in the freezer.
- Make the cheesecake filling. Beat the cream cheese until smooth, then add the extracts and food coloring. In a separate bowl, mix the heavy whipping cream and powdered sugar until stiff peaks form. Slowly fold the whipped cream into the cream cheese mixture.
- Chill. Pour the cheesecake filling over the frozen crust. Chill for at least 4 hours (overnight is best).
- Make the ganache. Melt the chocolate and heavy cream in the microwave on 30-second intervals, stirring in between. Cool for 3 to 4 minutes.
- Decorate the cheesecake. Remove the cheesecake from the pan. Pour the ganache over the top, then garnish with whipped cream and crushed peppermint candy.
Tips for Success
Here are a few tips for making this holiday cheesecake the best possible.
- Use both extracts. While you may think that omitting the vanilla extract will give you a stronger peppermint flavor, I highly discourage leaving it out. It will make the peppermint stronger – but to the point where you may end up with a cheesecake that tastes a bit like toothpaste! The vanilla helps to soften the flavor and give you the refreshing flavor you want.
- Beat the heavy cream fully. Be sure to beat the heavy whipping cream and powdered sugar completely, until stiff peaks form. This is what helps the cheesecake hold its shape and if the mixture isn’t stiff enough, the cheesecake won’t set properly.
- Chill overnight. While you can likely get away with chilling your no bake cheesecake for just 3 to 4 hours, I highly recommend preparing it a day in advance to ensure the dish is fully set.
- How to easily remove the cheesecake from the pan. I find the best way to do this with no bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform.
As I mentioned above, I like to top this peppermint cheesecake with some additional whipped cream and crushed peppermint just before serving. It gets it a nice presentation and who doesn’t love a little whipped cream and extra peppermint?
You can skip that step, of course, and just enjoy the cheesecake with the chocolate ganache. You can even skip the ganache and just add whipped cream, if desired, or a chocolate drizzle. Either way, your cheesecake will taste amazing!
Just be sure to keep this refrigerated until serving.
How to Store
Leftover peppermint cheesecake can be stored in the fridge for up to 3 days. Keep it tightly covered with plastic or transfer it to an airtight container. If you plan on having leftovers, you may want to wait to add the whipped cream or add it only to the slices being served.
Can I Freeze No Bake Cheesecake?
Yes, you can easily freeze this! Just wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. Freeze for up to 3 months, then thaw overnight in the fridge.
More Cheesecake Recipes:
- Banana Bread Cheesecake
- Instant Pot Caramel Apple Cheesecake
- Pink Champagne Cheesecake
- Kit Kat Chocolate Mint Cheesecake
- Swiss Roll Cheesecake
No Bake Peppermint Cheesecake
For the Crust
- 2 cups Oreo cookie crumbs
- 5 tablespoons butter (melted)
For the Cheesecake Layer
- 24 ounces cream cheese (2 packs, softened)
- 1 teaspoon vanilla extract
- red food coloring (optional)
- 2 cups heavy whipping cream (cold)
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy
For the Topping
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- crushed peppermint candy
- whipped cream
- Prepare a 9” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.
Make the Crust
- Add Oreo cookies into a food processor and pulse until you get approx. 2 cups of crumbs. Add the melted butter and pulse until combined.
- Pour the crumbs into the bottom of the prepared pan and use the back of a spoon or measuring cup to pack the crumbs down to form the crust. Place in the freezer while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In a large bowl, cream the cream cheese for 4-5 minutes or until smooth and there are no lumps.
- Add in peppermint, vanilla extract, and 1-2 drops red food coloring and mix until combined.
- In another large mixing bowl, add 2 cups heavy whipping cream and powdered sugar. Start mixing on low speed until combined. Slowly increase speed to high until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until completely combined.
- Pour the cream cheese mixture over the frozen crust and smooth.
- Place in the refrigerator and chill overnight to make sure the cheesecake is fully set.
Make the Topping
- To make the topping, add the chocolate and heavy cream into a microwave safe bowl and heat on 30 second increments, stirring in between, until the chocolate is completely melted and smooth. Allow to cool for 3-4 minutes.
- Remove the cheesecake from the springform (I find the best way to do this with no bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform) and carefully pour the ganache topping over the top and smooth. Top with whipped cream and crushed peppermint candy and serve.
- Keep any left-over cheesecake in an airtight container in the refrigerator for up to three days.