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Whole no-bake peppermint cheesecake topped with crushed peppermint candy with one slice cut

No-Bake Peppermint Cheesecake

A tall, creamy no-bake cheesecake with a sweet graham cracker crust, peppermint extract and crushed peppermint candy inside and on top.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1¾ cups graham cracker crumbs about 13 full sheets
  • 3 tbsp granulated sugar
  • 7 tbsp unsalted butter melted
Peppermint filling
  • 24 oz cream cheese three 8-ounce blocks, full-fat, softened
  • 1 cup powdered sugar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • ¾ tsp peppermint extract pure peppermint
  • 1½ cups heavy cream cold
  • ⅓ cup crushed peppermint candy
Topping
  • ⅓ cup crushed peppermint candy add just before serving

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • 2 mixing bowls
  • rubber spatula

Method
 

  1. Stir the graham cracker crumbs, sugar and melted butter until like wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Refrigerate.
  2. Beat the cream cheese, powdered sugar and salt 2 to 3 minutes, until smooth. Beat in the vanilla and peppermint extract.
  3. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
  4. Stir a third of the whipped cream into the cream cheese mixture, then gently fold in the rest. Fold in ⅓ cup crushed peppermint candy.
  5. Spread the filling over the crust and smooth the top.
  6. Cover and refrigerate at least 6 hours or overnight, until firm.
  7. Just before serving, sprinkle with the remaining crushed peppermint. Release the pan and slice with a hot, dry knife.

Notes

Use full-fat brick cream cheese and whip the cream to stiff peaks so the filling sets. Add the candy topping right before serving so it stays crunchy. Refrigerate up to 4 days. Freeze without the topping up to 1 month.