Description
This No-Bake Peppermint Cheesecake is a festive and creamy dessert perfect for holidays or any special occasion. Featuring a crunchy chocolate cookie crust, a smooth peppermint-infused cream cheese filling, and a refreshing crushed candy topping, this cheesecake requires no baking and sets beautifully in the freezer for a cool treat.
Ingredients
Crust
- 1 ½ cups chocolate sandwich cookies (finely crushed)
- 4 tbsp unsalted butter (melted)
Filling
- 1 pint heavy cream (may use prepared whipped topping)
- 1 lb cream cheese (room temperature)
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy (finely crushed)
Instructions
- Prepare the crust: Crush the chocolate sandwich cookies finely using a food processor or place them in a bag and crush with a meat pounder. Combine the crushed cookies with the melted butter until fully mixed. Press this mixture evenly into the bottom of a 9-inch springform pan, using plastic wrap and the bottom of a flat measuring cup to avoid sticking if necessary. Set aside.
- Whip the cream: In the bowl of an electric mixer, whip the heavy cream until it holds stiff peaks, which should take about 2-3 minutes. Transfer the whipped cream to a separate bowl and set aside.
- Mix cream cheese and condensed milk: In the same mixer bowl, beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the sweetened condensed milk and mix until fully combined without lumps.
- Fold in the whipped cream: Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until the mixture is fully incorporated and smooth.
- Assemble the cheesecake: Stir in the finely crushed peppermint candy pieces into the filling mixture. Pour this into the prepared crust in the springform pan and cover the pan tightly with plastic wrap.
- Freeze and serve: Place the covered cheesecake in the freezer for at least 8 hours to set completely. Before serving, remove the cheesecake from the freezer about 20 minutes early to soften slightly. Slice and serve chilled.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- If you prefer a less intense peppermint flavor, reduce the amount of crushed peppermint candy slightly.
- Use a 9-inch springform pan to allow easy removal of the cheesecake after freezing.
- Press the crust firmly and evenly for the best texture.
- Store leftover cheesecake in the freezer and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
