Can I Make No-Bake Cheesecake Ahead of Time?

Yes, No-Bake Peppermint Cheesecake is a perfect make-ahead dessert! You can prepare it a day or even two days in advance, making it a convenient option for holiday parties. Just store it in the refrigerator, and it will hold up beautifully until you’re ready to serve.

What’s the Best Way to Store Leftovers?

Store any leftover cheesecake in an airtight container in the fridge. It will stay fresh for up to five days. You can also freeze the cheesecake, but it’s best to do so without the crushed candy cane garnish, as it may become sticky when thawed. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving.

Can I Use a Different Crust?

Absolutely! While chocolate cookie crumbs work wonderfully, you can experiment with other bases. Try graham crackers , gingerbread cookies , or even a combination of cookies and nuts for a unique twist. Each crust will bring a new flavor dimension to your cheesecake.

How Can I Make This Cheesecake Gluten-Free?

For a gluten-free version, simply substitute the chocolate cookie crumbs with gluten-free cookie alternatives. Most grocery stores offer gluten-free options, so you won't have to miss out on this delicious dessert.

Is There a Substitute for Peppermint Extract?

If you’re not a fan of peppermint, you can easily substitute the peppermint extract with vanilla extract for a more classic cheesecake flavor. Alternatively, you could experiment with almond extract or lemon extract to give the cheesecake a different but equally delicious taste.

No-Bake Peppermint Cheesecake

Ingredients

Scale

For the Crust:

2 cups chocolate cookie crumbs (like Oreo)
1/2 cup melted butter

For the Peppermint Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups heavy whipping cream
1 tsp peppermint extract
1/2 cup crushed candy canes (plus extra for garnish)
A few drops of red food coloring (optional)

Instructions

Prepare the Crust: First things first, let’s tackle the crust. In a medium-sized bowl, combine the chocolate cookie crumbs and the melted butter until everything is well mixed. It should have a texture like wet sand. Once mixed, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly spread out for that perfect bite in each slice. Pop the pan into the fridge while we work on the filling.
Make the Peppermint Filling: Now, onto the star of the show—the filling! In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. No one wants lumps in their cheesecake! In a separate bowl, whip the heavy cream until stiff peaks form—this will give the cheesecake its light, airy texture. Gently fold the whipped cream into the cream cheese mixture. Now, here’s where it gets festive: stir in the peppermint extract, crushed candy canes, and a few drops of red food coloring if you’re feeling fancy. Mix everything until it’s combined but don’t overdo it—nobody wants a runny filling.
Assemble the Cheesecake: Take the crust out of the fridge and pour the peppermint filling on top, spreading it evenly. Once that’s done, refrigerate the cheesecake for at least 4 hours. The longer you leave it, the firmer it gets. So, if you can resist temptation, let it sit overnight.
Garnish and Serve: Before serving, sprinkle some extra crushed candy canes over the top to give it that festive sparkle. Slice it up, and serve this cool, creamy peppermint delight. Each bite is like a winter wonderland in your mouth!

Notes

For the perfect texture, make sure your cream cheese is at room temperature before mixing. This will make it easier to blend with the sugar, giving you that ultra-smooth filling.
Want to amp up the flavor? Try adding some chocolate chips to the filling for a mint-chocolate twist.
Don’t like food coloring? No problem! You can skip it and still have a delicious, pepperminty dessert.
If you’re short on time, freeze the cheesecake for about an hour instead of refrigerating for 4 hours. This will set the filling much quicker, though the texture will be slightly firmer.

Author: Elina
Prep Time: 20 minutes
Cook Time: None (No-bake)
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 420kcal
Sugar: 29g
Sodium: 250mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Festive cheesecake recipe, Easy holiday desserts, Peppermint cheesecake recipe, No-bake Christmas desserts