Is Christmas Cheesecake a No-Bake Dessert?

The peppermint cheesecake filling is completely no-bake, but the original recipe uses a baked brownie crust. If you want a completely no-bake version, you can substitute a prepared graham cracker crust.

Can I Make Christmas Cheesecake the Day Before?

Yes! In fact, preparing this Christmas Cheesecake the day before serving is a great idea. It needs several hours in the freezer to set properly, so overnight chilling makes preparation easier. Keep it covered in the freezer until you're ready to serve.

Can I Use Candy Canes Instead of Starlight Mints?

Absolutely. Crushed candy canes are an excellent substitute for the red and green Starlight mints. Separate the colors if possible to maintain the decorative Christmas pattern.

Easy Christmas Cheesecake – Festive No-Bake Peppermint Dessert

Name: Christmas Cheesecake
Prep time: 30 min
Cook time: 18 min
Total time: 7 h 48 min
Cuisine: American
Ingredients: 1 box brownie mix (use half of the prepared batter for the crust); 48 oz cream cheese, softened; 1 cup heavy whipping cream; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 2 1/2 cups powdered sugar; 2 tablespoons vanilla extract; 1 tablespoon lemon juice; 1/2 teaspoon peppermint extract; Neon pink gel food coloring, as needed; 2 cups red Starlight mints, unwrapped and crushed; 2 cups green Starlight mints, unwrapped and crushed

Description

This festive Christmas Cheesecake features a rich brownie crust, creamy peppermint cheesecake filling, beautiful pink and white layers, and crunchy red and green Starlight mints. This easy holiday dessert combines chocolate and refreshing peppermint flavors in a gorgeous cheesecake that is perfect for Christmas dinner, holiday parties, and family gatherings. Prepare it ahead of time and keep it frozen until ready to serve!

Ingredients

Scale

1 box brownie mix (use half of the prepared batter for the crust)
48 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup granulated sugar
1 tablespoon cornstarch
2 1/2 cups powdered sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
1/2 teaspoon peppermint extract
Neon pink gel food coloring, as needed
2 cups red Starlight mints, unwrapped and crushed
2 cups green Starlight mints, unwrapped and crushed

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Instructions

Preheat the oven to 350°F (175°C). Prepare the brownie mix according to the package directions.
Line the bottom of a 9-inch springform pan with parchment paper. Pour half of the prepared brownie batter into the pan and spread evenly.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the brownie crust cool completely.
Using an electric stand mixer with a whisk attachment, beat the softened cream cheese until smooth and creamy.
Add 1/4 cup of heavy whipping cream and mix until smooth. Add the granulated sugar, vanilla extract, and lemon juice, mixing until fully combined.
In a separate bowl, combine the cornstarch and powdered sugar. Gradually add this mixture to the cream cheese, alternating with the remaining heavy whipping cream until everything is incorporated.
Beat the cheesecake mixture on high speed for approximately 2 minutes, until smooth and creamy.
Divide the cheesecake filling, reserving slightly less than half in a separate bowl. Cover and refrigerate the white filling.
Add neon pink gel food coloring to the remaining cheesecake filling, a few drops at a time, until you achieve a vibrant pink color. Add the peppermint extract and mix until evenly combined.
Spread the pink peppermint cheesecake filling over the completely cooled brownie crust. Smooth the surface with a spatula and freeze for 3–4 hours, until firm.
Remove the cheesecake from the freezer and spoon the reserved white cheesecake filling over the pink layer. Smooth the top evenly with a spatula.
Place the red Starlight mints in a freezer bag and crush them using a rolling pin. Repeat separately with the green Starlight mints.
Decorate the top of the cheesecake by arranging a ring of crushed red mints around the outer edge, followed by a ring of green mints. Fill the center with the remaining crushed red mints.
Return the cheesecake to the freezer for at least 4 additional hours, or overnight for best results.
Before serving, allow the cheesecake to soften slightly for easier slicing. Cut into 12 slices and enjoy!

Notes

Use softened, room-temperature cream cheese to achieve a smooth filling without lumps.
Only half of the prepared brownie batter is needed for the crust.
Allow the brownie crust to cool completely before adding the cheesecake filling.
Keep the reserved white cheesecake filling refrigerated while the pink layer freezes.
Add peppermint extract gradually because its flavor can become overpowering.
Use gel food coloring for vibrant color without adding excess liquid.
Crush the red and green Starlight mints separately to prevent their colors from mixing.
A 9-inch springform pan lined with parchment paper makes removing the cheesecake easier.
Freeze the pink layer for 3–4 hours before adding the white layer.
Freeze the assembled cheesecake for at least 4 additional hours or overnight.
For a completely no-bake version, substitute a prepared graham cracker crust for the brownie crust.
For the best flavor and texture, serve within 24 hours of preparation.
Cover and store leftovers in the freezer for up to 7 days.
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking and Freezing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 689 kcal
Sugar: 47 g
Sodium: 434 mg
Fat: 49 g
Saturated Fat: 27 g
Unsaturated Fat: Not provided
Trans Fat: Not provided
Carbohydrates: 56 g
Fiber: Not provided
Protein: 8 g
Cholesterol: 152 mg