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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Easy No Bake Peppermint Cheesecake

    Published: Dec 8, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    No Bake Peppermint Cheesecake Pin

    No Bake Peppermint Cheesecake is the perfect holiday dessert! It starts with an Oreo crumb crust and is topped with peppermint flavored no-bake cheesecake filling that gets swirled with melted chocolate. Whip it up in less than 30 minutes and then let it chill overnight!

    A no bake peppermint cheesecake swirled with chocolate and cut into slices.

    My candy cane cheesecake is cool, creamy, crunchy, and packed with peppermint and chocolate flavor. You can top this easy Christmas cheesecake with whipped cream and candy canes to really bring out the holiday spirit!

    I absolutely love the holidays, and there are some flavors that put me in the spirit, like peppermint and chocolate!  My peppermint Oreo cheesecake is a delicious way to combine those flavors in a chilled, creamy dessert. Make this for your next holiday party or just to have at home for a delicious treat!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • This peppermint cheesecake recipe is no-bake so you won't need to turn on your oven!
    • It's a tasty twist on my popular No Bake Cheesecake Bites recipe!
    • The peppermint cream cheese filling is luscious filled with mint flavor.
    • The crust uses Oreos to make a crispy, chocolate base for the no bake mint cheesecake.
    • The classic mint chocolate flavor combination in every bite, like in my Andes Mint Brownies!

    Ingredients

    Ingredients needed to make no bake peppermint cheesecake with Oreo crust.
    • Oreos are used in place of traditional graham cracker crunbs in the crust. You can use Oreo brand or your favorite chocolate sandwich cookies.
    • Heavy whipping cream is whisked into whipped cream to add lightness creamy, fluffy filling.
    • Room temperature cream cheese and sour cream give this easy peppermint cheesecake the iconic tangy cheesecake flavor. Opt for full fat rather than reduced fat for both.
    • Peppermint extract is what gives the cheesecake its minty flavor. It is very strong and can quickly make your dessert taste like toothpaste, so be sure to measure exactly as the recipe says.
    • Chocolate chips are melted and swirled onto the cheesecake filling for extra chocolatey flavor.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Add red food coloring to the cheesecake batter to highlight the candy cane flavor.
    • Use Mint Chocolate Oreos in the crust for even more minty flavor.
    • Make mini chocolate peppermint cheesecakes by dividing the crust and filling in muffin tins. The full recipe should make about 32-36 mini cheesecakes!
    • Add crushed candy cane pieces into the cheesecake filling for more mint flavor and a slight crunch.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Oreos and butter chopped in a food processor.

    Step 1: Chop the Oreos into crumbs using a food processor, then pulse with the melted butter.

    Pressing Oreo crumbs into a springform pan.

    Step 2: Press the Oreo mixture into a springform pan and freeze while making the cheesecake filling.

    Heavy cream whipped to stiff peaks with a hand mixer.

    Step 3: In a medium bowl using a whisk or hand mixer (or a stand mixer with whisk attachment), whip the heavy cream to stiff peaks.

    Cream cheese mixed with sugar, sour cream, lemon juice, and peppermint extract in a bowl.

    Step 4: In a large mixing bowl (or stand mixer using paddle attachment), beat room temperature cream cheese until smooth. Mix in the granulated sugar, sour cream, lemon juice, and peppermint extract.

    Peppermint cheesecake filling in a bowl with a spatula.

    Step 5: Fold the whipped cream into the cream cheese mixture until fully combined.

    Spreading peppermint cheesecake filling over an Oreo crust in a springform pan.

    Step 6: Spread the cheesecake filling onto the frozen crust. Use an offset spatula to smooth out the top.

    No bake peppermint cheesecake in a springform pan with chocolate drizzled on top.

    Step 7: Drizzle melted chocolate onto the top of the cheesecake mixture. Cover and refrigerate overnight.

    Piping whipped cream on top of a no bake peppermint cheesecake.

    Step 8 (Optional): Decorate with whipped cream and crushed candy canes before serving.

    Expert Baking Tips

    1. Check for stiff peaks in your whipped cream by turning your whisk upside down. If the whipped cream doesn't move or wilt, you've reached stiff peaks. If the cream is still too loose, continue whisking.
    2. Room temperature cream cheese is so important so it blends with the other ingredients instead of breaking into little pieces if it is too cold. Leave your cream cheese on the counter for 1-2 hours before making your cheesecake to soften it.
    3. Gently fold the whipped cream into the cream cheese until just combined. Try not to over-mix the filling. Over-mixing can deflate the whipped cream.

    Recipe FAQs

    Can I bake this no-bake cheesecake?

    No - this recipe was created to be no-bake and doesn't contain the same proportions or ingredients as a baked cheesecake.

    Why is my cheesecake runny?

    This could be that it hasn't chilled long enough. The cheesecake should chill overnight or at least for a few hours, and it should not stay on the counter when you are serving it for more than about 30 minutes to an hour or it will become very soft. However, it could also be that the heavy cream wasn't whipped enough.

    Can I freeze the cheesecake to get it to set faster?

    I recommend refrigerating it, but it can be placed in the freezer after refrigerating for a few hours. While completely frozen cheesecake is difficult to cut through, partly frozen cheesecake makes it easier to get clean slices with a hot knife.

    Side view of a no bake peppermint cheesecake topped with chocolate, whipped cream, and crushed candy canes.

    Storage

    Refrigerator

    Store peppermint cheesecake in an airtight container in the fridge for up to 5 days.

    Freezing Instructions

    Place individual slices into a freezer-safe container and freeze for up to 2 months. Thaw and top with whipped cream and candy canes when ready to serve.

    More Recipes You'll Love

    • Easy Cinnamon Honey Pancakes
    • Lemon Snack Cake with Cream Cheese Frosting
    • Old Fashioned Oatmeal Raisin Cookies
    • Cookies and Cream Donuts with Chocolate Ganache

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    A no bake peppermint cheesecake swirled with chocolate and cut into slices.

    Easy No Bake Peppermint Cheesecake

    Kayla Burton
    This No Bake Peppermint Cheesecake with an Oreo crust is creamy and easy to make in 30 minutes or less! Chill overnight and top it with whipped cream and candy canes!
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prep Time 25 mins
    Cook Time 0 mins
    Chill Time 8 hrs
    Total Time 8 hrs 25 mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 493 kcal

    Equipment

    • 9-inch Spring Form Pan
    • Food Processor
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Hand mixer or stand mixer

    Ingredients
     
     

    Oreo Crust

    • 24 whole Oreo cookies or other creme-filled chocolate sandwich cookie
    • 4 tablespoons unsalted butter melted

    No Bake Peppermint Cheesecake

    • 1 cup heavy whipping cream cold
    • 24 ounces cream cheese room temperature
    • ¾ cup granulated sugar
    • ¼ cup sour cream
    • 2 teaspoons lemon juice
    • 1 teaspoon peppermint extract
    • ½ cup semi-sweet chocolate chips melted, optional for topping
    • whipped cream and crushed candy canes optional for topping

    Instructions
     

    Oreo Crust

    • Chop Oreos and melted butter in a food processor until fine. Press the mixture firmly into the bottom of a spring form pan. Freeze while making the cheesecake filling.

    No Bake Peppermint Cheesecake

    • In a medium bowl, whisk the heavy whipping cream until it reaches stiff peaks.
    • In a large bowl, mix the cream cheese until smooth. Then, stir in the sugar, sour cream, lemon juice, and peppermint extract really well.
    • Gently fold the whipped cream into the cream cheese mixture just until combined.
    • Spread the cheesecake filling over the frozen crust. Drizzle melted chocolate on top (optional). Cover and refrigerate overnight.
    • Top with whipped cream and crushed candy canes when ready to serve.

    Notes

    Storage: Store cheesecake in an airtight container in the refrigerator for 5 days or in the freezer for up to 2 months.
    Nutrition: The provided nutrition information is an estimate per slice, assuming 10 slices are cut. Accuracy is not guaranteed.

    Nutrition

    Calories: 493kcalCarbohydrates: 26gProtein: 6gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 112mgSodium: 233mgPotassium: 180mgFiber: 1gSugar: 23gVitamin A: 1444IUVitamin C: 1mgCalcium: 95mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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