Introduction

This no bake peppermint cheesecake is a delightful and refreshing dessert that’s perfect for the holidays or any time you crave a cool, creamy treat. With a buttery graham cracker crust and a smooth peppermint-infused filling, it comes together quickly without heating up your kitchen.

The image shows a slice of layered cake on a white plate with a white marbled surface underneath. The cake has three layers: the bottom layer is a light brown crumbly crust, the middle layer is a smooth, pink creamy filling, and the top layer is thick, white, and creamy. On top, there are two swirls of white whipped cream decorated with small red crumbs, and a red heart-shaped decoration sits on one swirl. A fork rests beside the cake slice, and a woman's hand is near it. The background is softly blurred with warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup powdered sugar
2 cups cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup crushed peppermint candies (or candy canes)
Extra crushed peppermint for garnish (optional)

Instructions

Step 1: In a bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Step 2: Press the mixture into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while preparing the filling.
Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 4: Gradually add the powdered sugar while continuing to mix until well combined.
Step 5: Mix in the vanilla extract and peppermint extract until fully incorporated.
Step 6: In another bowl, beat the heavy whipping cream until stiff peaks form.
Step 7: Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Step 8: Fold in the crushed peppermint candies, ensuring they are evenly distributed.
Step 9: Spoon the filling over the prepared crust, smoothing the top with a spatula.
Step 10: Cover the pan with plastic wrap and refrigerate for at least 3 hours, or until set.
Step 11: Before serving, sprinkle extra crushed peppermint on top for a festive touch.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract by ½ teaspoon, but be careful not to overpower the sweetness.
Substitute the graham cracker crust with chocolate cookie crumbs for a chocolate peppermint twist.
Use crushed peppermint chocolates instead of candy canes for a softer texture in the filling.
Allow the cheesecake to chill overnight for an even firmer and more flavorful dessert.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. This cheesecake is not suitable for freezing as the texture may change.

How to Serve

A slice of layered cake on a white plate with a crumbly light brown base layer, topped by a thick pink creamy layer with a smooth texture, followed by a thick white creamy top layer. On top of the cake are two white whipped cream swirls sprinkled with small red crumbs and decorated with a shiny red heart-shaped candy in the center. The background is a white marbled surface with a metal fork placed near the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, you can omit the peppermint extract and use only vanilla extract, but this will change the flavor profile to a classic cheesecake instead of peppermint.

Do I have to use a springform pan?

A springform pan makes removing the cheesecake easier, but you can also use a regular pie dish. Just be careful when slicing and serving.