No-Bake Peppermint Cheesecake (Christmas Dessert)

No-bake peppermint cheesecake is the Christmas dessert you can make the day before and forget about until it’s time to serve. A buttery graham cracker crust holds a light, fluffy filling made from cream cheese and whipped cream, flavored with peppermint extract and studded with crushed peppermint candy. A thick layer of crushed candy on top gives every slice a cool, crunchy finish.

There is no water bath, no cracked tops and no oven needed for the filling. It just needs time in the fridge to set firm enough for clean slices.

Why You’ll Love It

• No baking. The fridge does all the work.
• Tall, creamy slices. Three blocks of cream cheese give a proper cheesecake height in a 9-inch pan.
• Peppermint in every bite. Extract in the filling plus crushed candy inside and on top.
• Make-ahead friendly. It tastes best made a day early.
• Festive red and white look. Perfect for Christmas dessert tables.

Ingredients and Substitutions

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Full amounts are in the recipe card below.

For the graham cracker crust

• Graham cracker crumbs (1¾ cups): About 13 full sheets, finely crushed. Chocolate sandwich cookie crumbs make a great chocolate-mint version; skip the sugar if you use them.
• Granulated sugar (3 tablespoons): Sweetens the crust and helps it hold together.
• Unsalted butter (7 tablespoons, melted): Binds the crumbs into a firm, sliceable crust.

For the peppermint filling

• Cream cheese (24 ounces): Three 8-ounce blocks of full-fat cream cheese, softened. Tub-style spread won’t set.
• Powdered sugar (1 cup): Dissolves instantly, so the filling stays smooth.
• Vanilla (1 teaspoon) and peppermint extract (¾ teaspoon): Use pure peppermint extract, not mint extract, which tastes like spearmint. Extracts vary in strength, so taste and add up to ¼ teaspoon more.
• Salt (a pinch): Keeps the filling from tasting flat.
• Heavy cream (1½ cups, cold): Whipped to stiff peaks, it makes the filling light and helps it set.
• Crushed peppermint candy (about ¾ cup, divided): About ⅓ cup goes into the filling and the rest goes on top. Crushed candy canes or round peppermints both work.

How to Make No-Bake Peppermint Cheesecake

1. Make the crust. Stir the graham cracker crumbs, sugar and melted butter until the mixture looks like wet sand. Press it firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the bottom of a measuring cup. Refrigerate while you make the filling.
2. Beat the cream cheese. In a large bowl, beat the cream cheese, powdered sugar and salt with a mixer for 2 to 3 minutes, until completely smooth with no lumps. Beat in the vanilla and peppermint extract.
3. Whip the cream. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
4. Fold. Stir about a third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until no streaks remain. Fold in ⅓ cup crushed peppermint candy.

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5. Fill. Spread the filling over the crust and smooth the top.
6. Chill. Cover and refrigerate at least 6 hours, or overnight, until firm.
7. Top and serve. Just before serving, sprinkle the remaining crushed peppermint over the top. Run a thin knife around the edge, release the springform ring and slice with a knife dipped in hot water and wiped dry between cuts.

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Tips for Success

Soften the cream cheese completely

Cold cream cheese leaves lumps that won’t smooth out once the whipped cream goes in. Let it sit out about an hour.

Whip to stiff peaks

Soft peaks make a filling that never fully sets. The cream should hold a firm point when you lift the beaters.

Add the top candy at the last minute

Peppermint candy pulls moisture from the filling and gets sticky after a few hours. Sprinkle it on right before serving for the best crunch.

Give it time

Six hours is the minimum. Overnight gives the cleanest slices and the best flavor.

Want a sturdier crust?

Bake the pressed crust at 350°F for 8 to 10 minutes and cool completely before filling. It slices even more cleanly.

Variations

• Chocolate peppermint: Use a chocolate cookie crust and drizzle the top with melted chocolate before the candy.
• White chocolate: Beat ½ cup melted and cooled white chocolate into the cream cheese.
• Pink swirl: Swirl a drop of red gel food coloring through the filling in the pan.
• Mini cheesecakes: Divide crust and filling among 18 lined muffin cups and chill 4 hours.
• Pie version: Use a 9-inch graham cracker pie crust and two-thirds of the filling.

Make-Ahead and Storage

• Make ahead: Make up to 2 days ahead and keep covered in the fridge. Add the top candy just before serving.
• Fridge: Leftovers keep covered up to 4 days.
• Freezer: Freeze the whole cheesecake or slices without the candy topping, wrapped tightly, up to 1 month. Thaw overnight in the fridge.

Frequently Asked Questions

Why didn’t my no-bake cheesecake set?

The cream was not whipped to stiff peaks, low-fat or tub cream cheese was used, or it needed more chilling time. Use full-fat blocks, whip the cream firmly and chill overnight.

Can I use a 9-inch pie plate instead of a springform pan?

Yes. A regular 9-inch pie plate holds about two-thirds of the filling. Spoon the extra into small cups for bonus desserts.

How do I crush peppermint candy?

Put unwrapped candy in a zip-top bag, wrap it in a kitchen towel and tap it with a rolling pin until you have small pieces. A food processor works too; pulse briefly so it doesn’t turn to powder.

Can I make it without peppermint candy?

Yes. Leave it out of the filling and top the cheesecake with whipped cream and chocolate shavings instead.

Save this recipe: Pin this no-bake peppermint cheesecake for an easy make-ahead Christmas dessert.

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