Description
This No-Bake Peppermint Cheesecake is a creamy, refreshing dessert that brings together the smooth richness of cheesecake and the cool, festive flavor of peppermint. With a buttery graham cracker crust, a velvety filling, and a sweet peppermint finish, itβs the perfect treat for the holiday season!
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/2 cup crushed peppermint candies or candy canes
- Whipped cream for topping (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the heavy cream, peppermint extract, and vanilla extract, and continue to beat until light and fluffy.
- Gently fold in the crushed peppermint candies.
- Pour the filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until the cheesecake is fully set (overnight is best).
- Once set, top with whipped cream and extra crushed peppermint candies before serving, if desired.
Notes
- For a smoother filling, you can use a food processor to blend the cream cheese mixture.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can use mini candy canes for an extra decorative touch on top.
- Prep Time: 15 minutes
- Cook Time: 4 hours