Peppermint No-Bake Cheesecake Recipe (2024)

This peppermint no-bake cheesecake recipe is creamy and filled with festive flavors! This dessert is easy to make and tastes so delicious! This dessert doesn’t require any fancy techniques or baking no-how, just a little time!

I don’t bake that many cheesecakes. I think it is my mom’s fault. She would bake a cheesecake every Christmas and to this day, I think those cheesecakes were some of the grossest things I have ever tasted. They left me with a bad impression.

Her cheesecakes always had large curds of cottage cheese and chunks of pineapple. The taste was off as was the texture. But she loved them, so I guess that is all that mattered. It was years before I made my own cheesecake (sans cottage cheese and pineapple).

If you don’t want to mess with baking a classic cheesecake, then a no-bake cheesecake recipe is for you! This peppermint cheesecake is easy and so good!

What Do I Need To Make This No-Bake Cheesecake Recipe?

Melted Butter – For your crust

Oreo Cookies – For your crust

Cream Cheese – You will need two softened blocks

Sour Cream

Powdered Sugar

Mint Extract

Red Food Coloring

Heavy Cream

White Chocolate

Chopped Peppermint Hershey Kisses

9-inch Springform pan

How To Make This No-Bake Cheesecake

STEP ONE – Prepare your crust. Place 24 Oreo cookies into a food processor. Stream in melted butter and pulse until combined. Press your cookie mixture into your springform pan. Freeze the crust while you prepare the filling.

STEP TWO – In the bowl of a stand mixer, beat together the cream cheese and sour cream until smooth and creamy. Slowly beat in the powdered sugar and the mint extract. Add enough red food coloring to achieve the desired color.

STEP THREE – Pour the filling into the prepared crust. Place the cheesecake in the fridge to set.

STEP FOUR – Prepare the ganache. Place the white chocolate in a bowl. Place the heavy cream in a small saucepan and bring to a low boil (tiny bubbles should appear around the edges). Remove the cream from the heat and pour it over the white chocolate. Let the mixture sit for a few minutes, then stir with a whisk until it has combined. Place in the ganache in the fridge and allow it to sit just until it begins to thicken (about 5 minutes).

STEP FIVE – Pour the ganache over the cheesecake. Sprinkle the top of the cake with chopped candies and refrigerate the cake until ready to serve (allowing the cheesecake to sit overnight is recommended)

You will want to keep your cheesecake stored in the fridge. If stored covered, your cheesecake should last for up to 1 week in the fridge.

Can I Freeze A No-Bake Cheesecake?

Yes, you can! Allow the cheesecake to set and then wrap the entire springform pan in plastic wrap and then in aluminum foil. Alternatively, you can remove the cheesecake from the pan and then wrap it in plastic wrap and foil.

A no-bake cheesecake should last in the fridge for up to 3 months. Allow the cheesecake to thaw in the fridge completely before serving.

Peppermint No-Bake Cheesecake Recipe Tips

I liked the contrast of the chocolate cookies to the pink cheesecake filling. However, you can also use chocolate wafer cookies or even a traditional graham cracker crust.

It is important that you start with softened cream cheese. If your cream cheese is too cold, you will end up with lumps in your batter. I also think it is best to use full-fat cream cheese in this recipe (although you can use low-fat sour cream).

If your cheesecake is too soft, add a little more powdered sugar to thicken your cheesecake

The cream cheese layer is not that thick and fluffy. You can fold in homemade whipped cream or Cool Whip to add some volume to your peppermint layer.

Peppermint extract can be strong, a little bit goes a long way. I recommend tasting as you go.

Feel free to use candy canes as topping instead of the peppermint kisses.

If you are wondering why your cheesecake isn’t firm, it is probably because it hasn’t had time to chill completely. The cheesecake will need at least 6 hours, but the longer the better. It is best to allow your cheesecake to sit overnight.

Yield: 8

Peppermint No-Bake Cheesecake Recipe

This peppermint no-bake cheesecake recipe is creamy and filled with festive flavors! This dessert is easy to make and tastes so delicious! This dessert doesn’t require any fancy techniques or baking no-how, just a little time!

Prep Time20 minutes

Additional Time12 hours

Total Time12 hours 20 minutes

Ingredients

• 4 tablespoons melted butter
• 24 Oreo cookies
• 2 blocks cream cheese, softened
• ¼ cup sour cream
• 1 cup powdered sugar
• 1 tablespoon mint extract
• 6 drops red food coloring
• 1 cup heavy cream
• 8 oz white chocolate
• 1/2 cup chopped Peppermint Hershey Kisses

Instructions

1. Prepare your crust. Place 24 Oreo cookies into a food processor. Stream in melted butter and pulse until combined. Press your cookie mixture into your springform pan. Freeze the crust while you prepare the filling.
2. In the bowl of a stand mixer, beat together the cream cheese and sour cream until smooth and creamy. Slowly beat in the powdered sugar and the mint extract. Add enough red food coloring to achieve the desired color.
3. Pour the filling into the prepared crust. Place the cheesecake in the fridge to set.
4. Prepare the ganache. Place the white chocolate in a bowl. Place the heavy cream in a small saucepan and bring until a low boil (tiny bubbles should appear around the edges). Remove the cream from the heat and pour it over the white chocolate. Let the mixture sit for a few minutes, then stir with a whisk until it has combined. Place in the ganache in the fridge and allow it to set just until it begins to thicken (about 5 minutes).
5. Pour the ganache over the cheesecake. Sprinkle the top of the cake with chopped candies and refrigerate the cake until ready to serve (allowing the cheesecake to sit overnight is recommended)

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 591Total Fat 38gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 9gCholesterol 68mgSodium 245mgCarbohydrates 62gFiber 1gSugar 50gProtein 5g

How much do you LOVE this recipe?

Follow me on Pinterest for more tasty ideas and use the pin button at the top of the recipe card!