Description
This no-bake peppermint cheesecake is a creamy, festive treat with a smooth, minty filling on a crunchy cookie crust. It’s the perfect dessert for the holiday season or any time you want a cool, refreshing treat without turning on the oven!
Ingredients
Scale
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/2 cup crushed peppermint candies or candy canes
- Whipped cream, for topping (optional)
Instructions
- Combine the crushed cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form a crust. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Add the peppermint extract, vanilla extract, and crushed peppermint candies. Mix gently to combine.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Top with whipped cream and additional crushed peppermint candies before serving.
Notes
- For an extra chocolatey flavor, use chocolate graham crackers for the crust.
- You can make this cheesecake in individual servings by dividing the crust and filling into small cups.
- Keep the cheesecake chilled until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 4 hours