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How to make No-Bake Peppermint Cheesecake
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No-Bake Peppermint Cheesecake

No-Bake Peppermint Cheesecake with a chocolate cookie crust, crushed candy canes & finely grated dark chocolate is perfect for the busy holiday season. Such an easy & delicious dessert that everyone loves!
Course Dessert
Cuisine American
Keyword cheesecake, peppermint
Prep Time 20 minutes
Chill 4 hours 30 minutes
Servings 8 slices

Ingredients

Crust

  • 22 chocolate sandwich cookies
  • 3 tbsp butter
  • 1 tbsp granulated sugar

Filling

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 20 oz whipped topping thawed – divided (16oz tub for mixing + more for topping)
  • 1 tsp peppermint extract
  • 6-10 drops pink food coloring

Topping

  • 2 tbsp AMERICAN HERITAGE Finely Grated Chocolate
  • 1 tbsp crushed candy canes

Instructions

Crust

  • Crush the cookies in the food processor.
  • Add in the sugar & melted butter & pulse to combine.
  • Press mixture firmly into the bottom of a 9″ springform pan.
  • Chill in the freezer for at least 30 minutes.

Filling

  • While the crust is chilling, make the cheesecake filling.
  • Start by beating the cream cheese & granulated sugar together until fluffy.
  • Fold in thawed whipped topping, followed by food coloring & peppermint extract.
  • Spread on top of the chilled cookie crust.
  • Refrigerate for at least 4 hours or until firm.

Topping

  • Before serving, spread additional whipped topping over the top of the chilled cheesecake.
  • Sprinkle with crushed candy canes & AMERICAN HERITAGE Chocolate.