Picture this: it’s December, your oven is already overworked, and your holiday guests expect a showstopper dessert. Enter the No Bake Peppermint Cheesecake—your lazy (but genius) solution. No sweating over a hot oven, no fancy skills required, just creamy, minty perfection that looks like you slaved for hours.
If you think cheesecake is a summer dessert, this peppermint twist will change your mind. Bonus: it’s impossible to mess up, even if your cooking skills peak at microwaving leftovers.
This isn’t just another cheesecake—it’s a holiday miracle disguised as dessert. The peppermint adds that nostalgic candy-cane kick without being toothpaste-level aggressive.
The crust? Buttery, crunchy, and holds its own against the creamy filling. And let’s be real, the no-bake part is the real MVP.
Who has time for water baths and cracked tops when you could be sipping eggnog instead?
Ingredients
Gather these pantry heroes (and one quirky star). Pro tip: if you’ve ever made a cheesecake before, 90% of this list is already in your fridge. The peppermint extract is non-negotiable—don’t try substituting toothpaste, I’ve been asked.
- 1 ½ cups graham cracker crumbs (or blitz 10 sheets in a food processor)
- ½ cup melted butter (salted, because we’re not monsters)
- 16 oz cream cheese, softened (full-fat only—this isn’t a salad)
- 1 cup powdered sugar (aka the magic dust)
- 1 tsp pure peppermint extract (not the “mint flavor” stuff)
- 1 cup heavy cream, whipped to stiff peaks
- ½ cup crushed candy canes (for topping and ~aesthetic~)
Step-by-Step Instructions
- Crush the crust. Mix graham crumbs and melted butter until it resembles wet sand.
Press into a 9-inch pie dish like you’re punishing it. Chill for 10 minutes.
- Whip the filling. Beat cream cheese and powdered sugar until smooth. Add peppermint extract—start with ¾ tsp and taste.
Peppermint is sneaky strong.
- Fold in the cream. Gently mix whipped cream into the filling. Overmixing = sad, flat cheesecake. You’ve been warned.
- Assemble and chill. Spread filling into the crust, top with crushed candy canes, and refrigerate for at least 4 hours.
Overnight is better if you can resist.
Storage Instructions
This No Bake Peppermint Cheesecake stays fresh in the fridge for 3–4 days (covered tightly with plastic). To freeze, skip the candy cane topping, wrap slices in parchment paper, and store in an airtight container for up to 1 month. Thaw overnight in the fridge—no one likes frostbite on their dessert.
Why You’ll Love This No Bake Peppermint Cheesecake
- Zero oven drama: Perfect for hot kitchens or when you’re already baking three trays of cookies.
- Crowd-pleaser: Kids think it’s dessert, adults think it’s ~gourmet~.
Everyone wins.
- Make-ahead magic: Tastes better the next day, so prep it and forget it (unlike your in-laws’ fruitcake).
Common Mistakes to Avoid
- Using cold cream cheese. It’ll lump up like cottage cheese. Soften it properly—30 seconds in the microwave isn’t enough.
- Over-pepperminting. That extract is potent. Taste as you go unless you want mouthwash vibes.
- Skipping the chill time. Impatient slicing leads to soup.
Set a timer and walk away.
Alternatives and Variations
Vegan? Swap cream cheese for cashew-based spread and use coconut cream. Gluten-free?
Almond flour crust works. For keto, use erythritol and sugar-free candy canes (yes, they exist). Chocolate lovers can add cocoa powder to the crust or drizzle melted chocolate on top.
Get weird with it.
FAQs
Can I freeze this No Bake Peppermint Cheesecake?
Absolutely! Freeze without toppings, wrap tightly, and thaw in the fridge overnight. Add candy canes fresh before serving.
What’s the best substitute for peppermint extract?
If you’re desperate, ¼ tsp mint extract + ¼ tsp vanilla extract works.
But real peppermint is worth the $3 investment.
How long does it stay fresh?
3–4 days in the fridge. The crust gets softer over time, but it’s rarely an issue because—let’s face it—it’ll be gone by day two.
Is this kid-friendly?
Yes, but cut smaller slices—sugar highs are real, and you’ll be the one dealing with the aftermath.
Can I prep it ahead of time?
That’s the whole point! Make it 1–2 days early.
The flavors meld, and you get to relax while everyone thinks you’re a kitchen wizard.
Final Thoughts
This No Bake Peppermint Cheesecake is the holiday hero you didn’t know you needed. Easy, impressive, and secretly lazy—just like all the best recipes. Tag me when you make it (or don’t, I’ll just assume it was perfect).
Now go forth and cheesecake.