Peppermint Cheesecake (No Bake Recipe!)
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Peppermint Cheesecake is rich, creamy, and incredibly refreshing. With an Oreo cookie crust and white chocolate mixed into the batter, it’s an indulgent treat worthy of any holiday. Make this no bake peppermint cheesecake recipe for an easy dessert that’s sure to become a favorite!
Peppermint Cheesecake
With all of the cooking and baking that typically happens during the fall and winter months, it’s great to have a few dessert options that don’t require the oven.
It’s especially helpful when they can be made ahead of time, leaving you more time to work on other things… or spend time with loved ones!
So many holiday desserts are super rich and super heavy, but this white chocolate peppermint cheesecake is delightfully refreshing.
There’s Cool Whip in the batter to create a fluffy, creamy effect, plus plenty of peppermint flavor throughout!
My Reese’s Peanut Butter Pie and Chocolate Icebox Pie are two more no bake recipes that are perfect for any holiday dessert table.
Or, if you’re looking for more peppermint desserts, try this scrumptious crockpot candy or a batch of Oreo candy bark.
Both are easy to make, and you only need a handful of ingredients! For even more peppermint flavor, try our kiss cookies too!
Ingredient Notes and Substitutions
- Oreo Cookies – Just the classic kind will do! Double Stuf has too much filling and will affect the structure of the crust.
You can, however, use Mint Oreos for even more minty flavor! - Cream Cheese & Cool Whip – This combo creates a creamy, fluffy filling that is to die for! Be sure to use full-fat versions of both for this peppermint cheesecake recipe.
- Powdered Sugar – Helps thicken and stabilize the creamy filling. If you don’t have any, add 1/3 cup of granulated sugar and 1 teaspoon of cornstarch to a food processor or high-speed blender and blend until powdery, about 2-3 minutes.
- White Chocolate Chips – Adds richness to the peppermint cheesecake filling.
Vanilla candy melts are the best substitute, though you may want to reduce the amount of vanilla extract if you use those. - Peppermint Hard Candies – Stock up for the holiday season! Or, make this cheesecake recipe with peppermint candy canes if needed.
Tips and Tricks to Make This Cheesecake Recipe with Peppermint
- Plan ahead so ingredients are at the right temperature.
The cream cheese needs to be softened at room temperature so it’s creamy when mixed.
You’ll also need to thaw the Cool Whip — ideally, in the refrigerator overnight.
If you’re short on time, float the tub in a bowl of cold water for 30-40 minutes, and it should be good to go!
- Scoop the filling into the pan and smooth it over the crust.
Because the whipped topping is so light and fluffy, use a rubber or silicone spatula to transfer it gradually into the pan.
Then, gently press the mixture into the crust so there aren’t any pockets of air, and smooth out the top when you’re done.
- Add extract for a more intense flavor.
Peppermint flavoring is optional since having crushed candies in the filling adds a good amount of flavor already.
However, you can enhance this cheesecake recipe with peppermint extract or flavoring (as much as 1 teaspoon) for an extra burst of minty freshness.
- Brighten it up with food coloring.
This is optional as well. I think the pink color makes this peppermint cheesecake a little more festive, but it can be left white or even darkened to red if you prefer.
Prep Ahead
- Thaw Cool Whip
- Soften cream cheese
- Crush Oreos and peppermint candies
Kitchen Tools You Will Need
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the dessert easy and clean.
- Food Processor – Guarantees a perfect crumb for the cookie crust and crushed peppermint candies in seconds.
- Stand Mixer or large mixing bowl with Hand Mixer for making the filling.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
There are so many ways to decorate this beauty! I love to sprinkle extra crushed peppermints and white chocolate chips around the border and in the middle (as shown in the photos), but you can use crushed Oreos if you’d like.
Keep in mind that the candies will dissolve in the refrigerator, so add them just before serving.
You could also make a fresh batch of whipped cream and pipe swirls on top of the peppermint cheesecake instead. Or, come up with your favorite combination of all of the above!
Slicing can be a bit messy, but I’ve got the best trick: run a large knife under hot water, then dry it off.
It’ll glide cleanly through the dessert and give you perfect edges — just be sure to wipe it clean between each slice.
Peppermint Cheesecake Recipe FAQ
Yes and no. Regular homemade whipped cream doesn’t stay whipped for very long, and that’s what is needed to give this dessert its stability.
The best option is to make a stabilized whipped cream with pudding mix and use that in place of the Cool Whip.
Or, chill a can of full-fat coconut milk and skim the solid cream off the top. Then, whip it with 1 teaspoon vanilla extract and 1 tablespoon powdered sugar until it’s light and fluffy.
You can certainly make two or three pies at a time, but you may need to make the crust in batches depending on the size of your food processor.
Or, I have a separate recipe for no bake peppermint cheesecake bars if you need to feed a crowd. It uses a graham cracker crust, but you could easily replace it with the Oreo crust from this recipe if you’d like.
First, make sure you chill it for at least 2 hours before serving to help it set. Overnight is even better!
You’ll also need to pay careful attention to the temperature of your ingredients. The cream cheese needs to be softened but not too soft — 30 minutes on the counter is plenty.
You should be able to press easily into the block, but the cheese shouldn’t be spreading by itself.
Storing and Freezing No Bake Peppermint Cheesecake
This dessert takes about 2 hours to fully set, so it may be helpful to make it a day or two before you need it.
Keep covered in the refrigerator and enjoy within 3 to 4 days for best results.
Or, wrap white chocolate peppermint cheesecake in a layer of plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Peppermint Cheesecake (No Bake Recipe!)
Ingredients
- 14.3 ounces Oreos
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
- 12 ounces Cool Whip
- 1/3 cup powdered sugar
- 1/3 cup candy cane, or peppermint candies, smashed
- 3/4 cup white chocolate chips
- 1/4 tsp peppermint extract
- Optional: Two drops of pink food coloring
Instructions
- Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine. Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
- In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar. Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed. Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt) Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.
- Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.
- Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.
Donna’s Notes
- Peppermint flavoring is optional, and I have put in as much as 1 teaspoon, because we like the coolness of the peppermint. But having the crushed peppermint in the filling is nice by itself. I just like the “extra.”
- Food coloring is optional as well. I like the pink color, but it can be left white, or even made to be red.
- Make sure cream cheese is at room temperature so it is creamy when mixed. And with whipped cream, be sure to use a rubber spatula to press down into the crust so there aren’t air holes.
- If using peppermint to garnish, keep in mind, it will slowly dissolve in the refrigerator, so garnish just before serving.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2020, updated and republished November 2024
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Wow, this looks simply amazing! I only have a 6" and a 7" springform pan. Would this fit into a 7" springform pan? Thanks so much.
Looks so good and easy! But how much cream cheese. Photo shows 3blocks instructions say 1. Thank you
Who doesn’t love peppermint during the holidays. I made this as a test before making it for christmas and it came out amazing!