Delightful No-bake Peppermint Cheesecake for Holiday Celebrations Recipe

Introduction

This delightful no-bake peppermint cheesecake is the perfect festive treat for holiday celebrations. Creamy, refreshing, and easy to make, it combines the classic flavors of peppermint with a crunchy graham cracker crust. Ready in just a few hours with no oven required, it’s sure to impress your guests.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup powdered sugar
• 16 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup crushed peppermint candy, for garnish

Instructions

1. Step 1: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
2. Step 2: Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Make sure it is tightly packed down.
3. Step 3: In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until smooth and creamy.
4. Step 4: Add the vanilla extract and peppermint extract to the cream cheese mixture, mixing until well combined.
5. Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
6. Step 6: Gently fold the whipped cream into the cream cheese mixture using a rubber scraper, being careful not to deflate the whipped cream.
7. Step 7: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
8. Step 8: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
9. Step 9: Before serving, garnish the top with crushed peppermint candy for added flavor and decoration.

Tips & Variations

• For an extra festive touch, add red or green food coloring to the cheesecake filling.
• You can substitute crushed Oreo cookies for graham cracker crumbs for a different flavor.
• Let the cheesecake sit at room temperature for about 10 minutes before slicing to make cutting easier.

Storage

Store the cheesecake covered in the refrigerator for up to two days. When ready to serve, remove it from the fridge and let it rest at room temperature for 10 minutes to soften slightly. Avoid freezing to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, but it may be harder to remove the cheesecake cleanly. Line the pan with parchment paper for easier removal.

Can I make this cheesecake ahead of time?

Absolutely! This no-bake peppermint cheesecake can be prepared up to two days in advance and stored in the refrigerator until ready to serve.

Delightful No-bake Peppermint Cheesecake for Holiday Celebrations Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

This delightful no-bake peppermint cheesecake is a creamy, festive dessert perfect for holiday celebrations. With a buttery graham cracker crust, smooth peppermint-infused cream cheese filling, and topped with crushed peppermint candy, it’s an easy yet elegant treat that requires no baking. Cool and refreshing, this cheesecake is ideal for sharing with family and friends during the festive season.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Garnish

• ½ cup crushed peppermint candy

Instructions

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
2. Form the crust: Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Make sure it is tightly packed down for a firm base.
3. Mix cream cheese and sugar: In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until smooth and creamy, ensuring no lumps remain.
4. Add flavor extracts: Stir in the vanilla extract and peppermint extract into the cream cheese mixture, mixing until well combined and fragrant.
5. Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds shape well.
6. Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber scraper, taking care not to deflate the whipped cream to keep the filling light and airy.
7. Assemble cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula for a smooth top.
8. Chill: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the filling is set and firm.
9. Garnish and serve: Before serving, sprinkle the top with crushed peppermint candy for added flavor and festive decoration.

Notes

• For an extra festive touch, add a few drops of red or green food coloring to the cheesecake filling before folding in the whipped cream.
• You can substitute crushed Oreo cookies for graham cracker crumbs for a chocolate twist on the crust.
• This cheesecake can be made up to two days in advance and stored covered in the refrigerator to enhance the flavors.
• Let the cheesecake sit at room temperature for about 10 minutes before slicing to make cutting easier and prevent cracking.

Keywords: no-bake cheesecake, peppermint cheesecake, holiday dessert, Christmas cheesecake, no-bake dessert, peppermint candy