Why Make This Recipe
No-Bake Peppermint Cheesecake is a delightful dessert that brings joy to any occasion. It is easy to prepare and does not require baking, making it perfect for those who may not be confident in the kitchen or are short on time. The creamy filling combined with the refreshing taste of peppermint and the crunch of graham cracker crust creates a delicious treat everyone will love. This cheesecake is especially popular during the holiday season, but it can be enjoyed year-round.
How to Make No-Bake Peppermint Cheesecake
Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 12 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies for garnish
Directions:
- In a bowl, combine crushed graham crackers and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the peppermint extract and fold gently to combine.
- Pour the cream cheese mixture over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with crushed peppermint candies.
How to Serve No-Bake Peppermint Cheesecake
Serve the No-Bake Peppermint Cheesecake chilled. You can slice it into wedges and place a piece on each plate. Adding a dollop of whipped cream on top or a drizzle of chocolate sauce can enhance presentation and flavor. It’s a great dessert for gatherings, holidays, or just a sweet treat at home.
How to Store No-Bake Peppermint Cheesecake
Store any leftover cheesecake in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cheesecake for about 2 months. Just ensure it is well-wrapped to avoid freezer burn.
Tips to Make No-Bake Peppermint Cheesecake
- Make sure the cream cheese is softened for easier mixing and to achieve a smooth filling.
- For a gluten-free option, substitute the graham crackers with gluten-free cookies or alternative crust options.
- Feel free to adjust the amount of peppermint extract to suit your taste—add more for a stronger flavor or less for a milder one.
Variation
You can customize this cheesecake by adding chocolate chips or using chocolate graham crackers for the crust. Another variation is to mix in some crushed Oreo cookies for added texture and flavor.
FAQs
Can I use a different flavor instead of peppermint?
Yes, you can use other extracts like vanilla or almond to create different flavors for your cheesecake.How can I make the crust firmer?
Ensure you press the crust mixture firmly into the pan and consider refrigerating it for 30 minutes before adding the filling to help it set better.Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.
No-Bake Peppermint Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy no-bake cheesecake with peppermint flavor and a crunchy graham cracker crust, perfect for any occasion.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 12 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies for garnish
Instructions
- In a bowl, combine crushed graham crackers and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the peppermint extract and fold gently to combine.
- Pour the cream cheese mixture over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with crushed peppermint candies.
Notes
For a gluten-free option, substitute the graham crackers with gluten-free cookies. You can customize the flavor by adjusting the peppermint extract or using other extracts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, dessert, peppermint, holidays