🎉 Introduction

This No Bake Peppermint Cheesecake is the perfect festive dessert—creamy, smooth, cool, and full of refreshing peppermint flavor. With a buttery vanilla wafer crust, a fluffy peppermint cheesecake filling, swirls of red color, and crunchy peppermint candy on top, this dessert looks stunning and tastes like a holiday dream. It’s light, airy, and incredibly simple to prepare — no oven required, no cracking, and no complicated steps. Perfect for Christmas gatherings, winter parties, or a make-ahead dessert that never fails to impress.

🧰 Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• 9-inch springform pan
• Measuring cups & spoons
• Food processor (or rolling pin for crumbs)
• Microwave-safe bowl
• Piping bag (optional for decoration)
• Refrigerator space

🛒 Ingredients (English Only)

Crust

• 2 1/4 cups Vanilla wafer crumbs
• 10 tablespoons Unsalted butter, melted
• 10 tablespoons Sugar

Cheesecake Filling

• 24 oz Cream cheese, softened
• 2 1/4 cups Double cream (heavy cream)
• 1 1/4 cups Powdered sugar
• 2 3/4 teaspoons Peppermint extract
• 1 1/2 teaspoons Vanilla extract
• 1 pinch Salt
• 6 oz White chocolate, melted and cooled
• Red gel icing color

Topping

• 1/4 cup Crushed peppermint candies
• Extra peppermint candies for decoration

👩‍🍳 Directions (Form-Steps Style)

🔹 PART 1 — MAKE THE CRUST

Step 1 — Prepare the Crumbs

• Add vanilla wafers to a food processor.
• Pulse until fine crumbs form.
• Or crush in a zip-top bag using a rolling pin.

Step 2 — Mix the Crust

In a bowl combine:

• Vanilla wafer crumbs
• Sugar
• Melted butter

Stir until mixture resembles wet sand.

Step 3 — Press into the Pan

• Pour mixture into a springform pan.
• Press firmly using a spatula or the bottom of a cup.
• Make sure the crust is even and tightly packed.

Step 4 — Chill the Crust

• Refrigerate 20 minutes while preparing the filling.
• This helps the crust set.

🔹 PART 2 — MAKE THE PEPPERMINT CHEESECAKE FILLING

Step 5 — Melt the White Chocolate

• Place white chocolate in a microwave-safe bowl.
• Heat in 15-second intervals until melted.
• Cool for 5 minutes (important).

Step 6 — Beat Cream Cheese

In a large bowl:

• Add softened cream cheese.
• Beat until smooth, creamy, and lump-free.

Step 7 — Add Powdered Sugar & Flavorings

Add to the bowl:

• Powdered sugar
• Peppermint extract
• Vanilla extract
• Pinch of salt
• Melted white chocolate

Beat until mixture becomes silky and slightly thicker.

Step 8 — Whip the Double Cream

In a separate bowl:

• Add double cream.
• Beat until stiff peaks form.
• Do NOT overbeat — stop when thick and fluffy.

Step 9 — Fold the Cream Into Cheesecake Base

• Gently fold whipped cream into the peppermint mixture.
• Use a spatula, not a mixer.
• Fold until smooth and airy.

Step 10 — Add Red Peppermint Swirls

• Add 1–3 small drops of red gel icing color.
• Use a toothpick or knife to gently swirl through the batter.
• Do not overmix — create candy-cane swirls.

🔹 PART 3 — ASSEMBLE THE CHEESECAKE

Step 11 — Spread Filling Over the Crust

• Pour peppermint cheesecake mixture into chilled crust.
• Smooth the top with a spatula.

Step 12 — Chill Until Firm

• Refrigerate at least 6 hours, preferably overnight.
• Cheesecake will become firm, sliceable, and velvety.

Step 13 — Add Peppermint Toppings

Just before serving:

• Sprinkle crushed peppermint candies.
• Decorate edges with whole candies if desired.

Step 14 — Slice & Serve

• Use a warm knife for clean slices.
• Serve chilled.

🍽️ Servings & Timing

• Servings: 10–14 slices
• Prep Time: 20 minutes
• Chilling Time: 6 hours
• Total Time: ~6 hours 20 minutes

🧊 Storage & Reheating

Refrigerator

• Store covered for 4–5 days.

Freezer

• Freeze slices (without candy topping) up to 2 months.
• Thaw overnight in the fridge.

Room Temperature

• Keep out max 1 hour (because of dairy).

No reheating — serve cold.

🥄 Variations

1. Chocolate Peppermint Cheesecake

Add 1/4 cup cocoa powder to the filling.

2. Oreo Peppermint Cheesecake

Replace wafer crumbs with Oreo crumbs (no alcohol, no pork).

3. Marshmallow Peppermint Cheesecake

Fold in mini marshmallows.

4. Pink Peppermint Cheesecake

Add more red gel coloring for a pastel pink cheesecake.

5. Nut-Free Version

This recipe is naturally nut-free.

6. White Chocolate Peppermint Dream

Double the white chocolate for richer flavor.

❓ 10 FAQs

1. Why did my cheesecake not set?

It needs more chilling time — at least 6 hours.

2. Can I beat the double cream into the cheesecake directly?

No — whip separately for a lighter mousse-like texture.

3. Can I skip peppermint extract?

Use less if you want a milder flavor, but it is key to the recipe.

4. Can I add crushed candy inside the cheesecake?

Yes, but add right before serving — candy melts over time.

5. Can I use whipping cream instead of double cream?

Yes — but whip until stiff.

6. Why did my topping melt?

Peppermint candy melts in the fridge after 1–2 days — add just before serving.

7. Can kids eat this?

Yes — completely alcohol-free and safe.

8. Can I make individual cheesecakes?

Yes — use cupcake liners in a muffin tin.

9. Can I make it ahead?

Yes — perfect make-ahead Christmas dessert.

10. Why does my cheesecake taste too strong?

Use 1–2 teaspoons peppermint extract instead of 2 3/4 for a softer flavor.

🏁 Conclusion

This No Bake Peppermint Cheesecake is creamy, refreshing, and full of holiday spirit—combining silky peppermint filling, a buttery vanilla wafer crust, and beautiful red candy-cane swirls. With no baking required and simple ingredients, it’s the perfect Christmas dessert for busy days or festive gatherings. Cool, smooth, colorful, and bursting with peppermint flavor, this dessert brings winter magic to every bite. A stunning holiday treat that’s easy enough for beginners and impressive enough for celebrations!

Adam

No Bake Peppermint Cheesecake – Creamy, Festive & Refreshingly Sweet

This No Bake Peppermint Cheesecake is the perfect festive dessert—creamy, smooth, cool, and full of refreshing peppermint flavor. With a buttery vanilla wafer crust, a fluffy peppermint cheesecake filling, swirls of red color, and crunchy peppermint candy on top, this dessert looks stunning and tastes like a holiday dream. It’s light, airy, and incredibly simple to prepare — no oven required, no cracking, and no complicated steps. Perfect for Christmas gatherings, winter parties, or a make-ahead dessert that never fails to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chill time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 2 1/4 cups Vanilla wafer crumbs
• 10 tablespoons Unsalted butter melted
• 10 tablespoons Sugar

Cheesecake Filling

• 24 oz Cream cheese softened
• 2 1/4 cups Double cream heavy cream
• 1 1/4 cups Powdered sugar
• 2 3/4 teaspoons Peppermint extract
• 1 1/2 teaspoons Vanilla extract
• 1 pinch Salt
• 6 oz White chocolate melted and cooled
• Red gel icing color

Topping

• 1/4 cup Crushed peppermint candies
• Extra peppermint candies for decoration

Equipment

• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• 9-inch springform pan
• Measuring cups & spoons
• Food processor (or rolling pin for crumbs)
• Microwave-safe bowl
• Piping bag (optional for decoration)
• Refrigerator space

Method

 

1. 🔹 PART 1 — MAKE THE CRUST

Step 1 — Prepare the Crumbs

1. Add vanilla wafers to a food processor.
2. Pulse until fine crumbs form.
3. Or crush in a zip-top bag using a rolling pin.

Step 2 — Mix the Crust

1. In a bowl combine:
2. Vanilla wafer crumbs
3. Sugar
4. Melted butter
5. Stir until mixture resembles wet sand.

Step 3 — Press into the Pan

1. Pour mixture into a springform pan.
2. Press firmly using a spatula or the bottom of a cup.
3. Make sure the crust is even and tightly packed.

Step 4 — Chill the Crust

1. Refrigerate 20 minutes while preparing the filling.
2. This helps the crust set.
3. 🔹 PART 2 — MAKE THE PEPPERMINT CHEESECAKE FILLING

Step 5 — Melt the White Chocolate

1. Place white chocolate in a microwave-safe bowl.
2. Heat in 15-second intervals until melted.
3. Cool for 5 minutes (important).

Step 6 — Beat Cream Cheese

1. In a large bowl:
2. Add softened cream cheese.
3. Beat until smooth, creamy, and lump-free.

Step 7 — Add Powdered Sugar & Flavorings

1. Add to the bowl:
2. Powdered sugar
3. Peppermint extract
4. Vanilla extract
5. Pinch of salt
6. Melted white chocolate
7. Beat until mixture becomes silky and slightly thicker.

Step 8 — Whip the Double Cream

1. In a separate bowl:
2. Add double cream.
3. Beat until stiff peaks form.
4. Do NOT overbeat — stop when thick and fluffy.

Step 9 — Fold the Cream Into Cheesecake Base

1. Gently fold whipped cream into the peppermint mixture.
2. Use a spatula, not a mixer.
3. Fold until smooth and airy.

Step 10 — Add Red Peppermint Swirls

1. Add 1–3 small drops of red gel icing color.
2. Use a toothpick or knife to gently swirl through the batter.
3. Do not overmix — create candy-cane swirls.
4. 🔹 PART 3 — ASSEMBLE THE CHEESECAKE

Step 11 — Spread Filling Over the Crust

1. Pour peppermint cheesecake mixture into chilled crust.
2. Smooth the top with a spatula.

Step 12 — Chill Until Firm

1. Refrigerate at least 6 hours, preferably overnight.
2. Cheesecake will become firm, sliceable, and velvety.

Step 13 — Add Peppermint Toppings

1. Just before serving:
2. Sprinkle crushed peppermint candies.
3. Decorate edges with whole candies if desired.

Step 14 — Slice & Serve

1. Use a warm knife for clean slices.
2. Serve chilled.

Notes

🧊 Storage & Reheating
Refrigerator

Store covered for 4–5 days.

Freezer

Freeze slices (without candy topping) up to 2 months.

Thaw overnight in the fridge.

Room Temperature

Keep out max 1 hour (because of dairy).

No reheating — serve cold.

🥄 Variations
1. Chocolate Peppermint Cheesecake

Add 1/4 cup cocoa powder to the filling.

2. Oreo Peppermint Cheesecake

Replace wafer crumbs with Oreo crumbs (no alcohol, no pork).

3. Marshmallow Peppermint Cheesecake

Fold in mini marshmallows.

4. Pink Peppermint Cheesecake

Add more red gel coloring for a pastel pink cheesecake.

5. Nut-Free Version

This recipe is naturally nut-free.

6. White Chocolate Peppermint Dream

Double the white chocolate for richer flavor.

❓ 10 FAQs
1. Why did my cheesecake not set?

It needs more chilling time — at least 6 hours.

2. Can I beat the double cream into the cheesecake directly?

No — whip separately for a lighter mousse-like texture.

3. Can I skip peppermint extract?

Use less if you want a milder flavor, but it is key to the recipe.

4. Can I add crushed candy inside the cheesecake?

Yes, but add right before serving — candy melts over time.

5. Can I use whipping cream instead of double cream?

Yes — but whip until stiff.

6. Why did my topping melt?

Peppermint candy melts in the fridge after 1–2 days — add just before serving.

7. Can kids eat this?

Yes — completely alcohol-free and safe.

8. Can I make individual cheesecakes?

Yes — use cupcake liners in a muffin tin.

9. Can I make it ahead?

Yes — perfect make-ahead Christmas dessert.

10. Why does my cheesecake taste too strong?

Use 1–2 teaspoons peppermint extract instead of 2 3/4 for a softer flavor.

🏁 Conclusion

This No Bake Peppermint Cheesecake is creamy, refreshing, and full of holiday spirit—combining silky peppermint filling, a buttery vanilla wafer crust, and beautiful red candy-cane swirls. With no baking required and simple ingredients, it’s the perfect Christmas dessert for busy days or festive gatherings. Cool, smooth, colorful, and bursting with peppermint flavor, this dessert brings winter magic to every bite. A stunning holiday treat that’s easy enough for beginners and impressive enough for celebrations!