No-Bake Peppermint Cheesecake is a festive, make-ahead treat! A sweet Oreo crust, light peppermint filling, whipped cream, and peppermint make this holiday treat.
author’s note
The Easiest Holiday Cheesecake!
Every December, my kitchen turns into peppermint central. I always have a stash of crushed peppermint ready for cookies, brownies, hot chocolate, you name it. A few years ago, I made a Frozen Pumpkin Pie Cheesecake that became a surprise favorite and even converted my husband, who does not love pumpkin. Ever since then, I have been obsessed with frozen, no bake cheesecakes.
This No-Bake Peppermint Cheesecake is my holiday version of that pie. It has the same creamy, airy texture, the same easy prep, and the same make ahead magic, but this time the filling tastes like peppermint ice cream. Soft pink color, little pops of crushed candy cane, and a cold, creamy texture that reminds me of grabbing peppermint shakes in December with my kids. It is simple, festive, and honestly one of the most fun holiday desserts I make.
And the best part is that this recipe is almost impossible to mess up. Blend, mix, fold, freeze. The waiting is the hardest part, but when you slice into it, it is such a win.
Ingredients
| Ingredient | Swaps or Helpful Tips |
|---|---|
| Oreos | Use any chocolate sandwich cookie. Remove the filling only if you want a thinner Oreo crust. |
| Cream Cheese | Use full fat only for the right texture. Low fat will not firm up the same way. |
| Sweetened Condensed Milk | No swap here. Evaporated milk will not work in no bake peppermint cheesecake. |
| Peppermint Extract | Do not use mint extract. Mint tastes herbal and toothpaste-like. |
| Crushed Candy Canes | Crush in a blender or food processor. Peppermint candies work too. |
| Whipped Topping | Fresh whipped cream works but will be a little softer in the freezer. |
Quick Tip
For more peppermint treats, check out Peppermint Snowball Cookies and Peppermint Bark Brownie Cookies.
How To Make No Bake Peppermint Cheesecake
- Crust: Blend Oreos, mix with sugar and butter, press into a lined pan, and freeze.
- Cream cheese: Beat room temp cream cheese until smooth.
- Add condensed milk and flavor: Slowly mix in condensed milk, peppermint extract, coloring, salt, and crushed candy canes.
- Whipped topping: Gently fold in the whipped topping without deflating it.
- Assemble and freeze: Pour filling into the crust, smooth the top, and freeze.
- Slice and serve: Use a hot knife for clean slices and top with whipped cream.
No-Bake Peppermint Cheesecake Tips
- Bring cream cheese to room temp: Cold cream cheese or microwaving it causes lumps. Let it sit at room temp for at least an hour.
- Allow time to set: Freeze the filling for at least 8 hours.
- Choose full-fat products: Low-fat or fat-free ingredients make the cheesecake too soft and wet, so avoid them for this recipe.
Storage
- Store leftover No Bake Peppermint Cheesecake tightly covered in the freezer.
- It’s best within the first 7 days but will last up to a month.
More Christmas Desserts:
Christmas
Peppermint Sugar Cookies
Desserts
Microwave Fudge Recipe
Christmas
Christmas Popcorn
Christmas
Peppermint Bark Recipe
No-Bake Peppermint Cheesecake
Video
Equipment
- Springform pan 9-inch
Ingredients
- 25 regular Oreos
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 1 (8-ounce) package cream cheese full-fat, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1-1/2 to 2 teaspoons peppermint extract do not use mint extract
- Red food coloring optional for richer color
- 1/16 teaspoon salt tiny pinch of salt
- 6 candy canes or peppermint candies, crushed, plus some additional crushed candy for topping if desired
- 1 (8-ounce) container frozen whipped topping thawed
- Whipped cream or additional whipped topping, for topping, optional
Instructions
- Blend or pulse the Oreos (no need to remove the filling) until they resemble fine crumbs. Mix the crumbs with the sugar and melted butter. Spray a pie pan or springform pan (I use a 9-inch) with cooking spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
- In a large bowl, beat the room-temperature cream cheese until smooth and creamy.
- Once the batter is smooth, slowly add the sweetened condensed milk while continuing to beat the mixture. Blend until smooth. Beat in the peppermint extract, food coloring (if using), a pinch of salt, and crushed candy canes (you can crush them in a food processor or powerful blender). With a spatula, fold in the whipped topping to the mixture gently until completely combined. Taste the mixture and increase any of the peppermint flavors if desired. Make sure to not overmix once the whipped topping has been added.
- Pour the cheesecake mixture over the Oreo crust, smooth into an even layer with a spatula, and freeze for at least 8 hours.
- When ready to serve, remove cheesecake from the freezer and cut into slices (see note 1). If desired, garnish individual slices with whipped cream and crushed peppermint.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man, Chelsea. This cheesecake looks SOOOO good! YUM! I can’t wait to try this out for the holidays!
I’m dying over here. Chelsea, you are pure genius!! I’m totally trying that with a cheesecake sometime soon. And that gorgeous pink color is just so cute! 🙂 Pinned!
WOW what a cheesecake!! All the elements look so delicious and dreamy Chelsea! I really would love a slice (or eight) of this! Pinning definitely!!
OMGosh Chelsea…this looks absolutely amazing! You made my mouth water at 6:30 a.m. and now I’m craving cheesecake. I’m definitely pinning this, because I have to try it!
This cheesecake looks gorgeous, Chelsea! I love the pretty pink and chocolate and peppermint is my favorite during the holidays! Hope you have a wonderful Thanksgiving with your family 🙂
These do look pretty dang good…and just plain pretty, too! I love chocolate and peppermint — this looks divine!
Oh my god, can I please have a slice of this??! It looks so delicious and flavorful! Pinned!
oh my gawd, these look crazy good!! love it! it’s about the same thickness as the cheesecake!! love!!
Chelsea, this thing is beautiful! The colors look so great and festive, especially with the swirl of whipped cream and crushed peppermint! So pretty! 🙂
I actually am going to pin every single image- amazing photos buddy!