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–+ servings
Clara Whitley

No-Bake Peppermint Cheesecake

A creamy, minty, no-bake peppermint cheesecake with a buttery graham crust and festive candy cane crunch.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 2 cups cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup crushed peppermint candies
  • Extra crushed peppermint for garnish

Equipment

  • Springform pan (9-inch)
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. Combine graham crumbs and melted butter. Press into 9-inch springform pan. Chill.
  2. Beat cream cheese until smooth. Add powdered sugar gradually.
  3. Mix in vanilla and peppermint extracts.
  4. In another bowl whip heavy cream to stiff peaks.
  5. Fold whipped cream into cream cheese mixture until smooth.
  6. Fold in crushed peppermint candies.
  7. Spoon filling over chilled crust and smooth top.
  8. Cover and refrigerate at least 3 hours until firm.
  9. Garnish with extra crushed peppermint before serving.

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 260mgPotassium: 100mgSugar: 31gVitamin A: 950IUCalcium: 80mgIron: 1mg

Notes

Use full-fat cream cheese for the best texture.
Chill overnight for the cleanest slices.
Store covered in the refrigerator up to 4 days or freeze for 1 month.

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