When the holidays roll around, there’s nothing quite like a dessert that perfectly blends holiday flavors with minimal effort. Enter the No-Bake Peppermint Cheesecake: a creamy, chocolatey, peppermint-kissed dream that’s as stunning as it is delicious. Whether you’re hosting a holiday dinner or simply treating yourself, this dessert is guaranteed to impress. Best of all, you don’t even need to turn on your oven!

Ingredients

For the Crust:

25 Chocolate Sandwich Cookies, crushed
5 tablespoons Butter, melted

For the Layers:

1 cup Milk Chocolate Chips
1 tablespoon Shortening
1 (8 oz) package Cream Cheese, room temperature
1 teaspoon Vanilla Extract
⅓ cup Sugar
½ cup Sour Cream
1 (8 oz) container Whipped Topping

For the Topping:

1/2 cup or 6-8 Candy Canes, crushed (reserve 1 tablespoon for decoration)
1-2 tablespoons reserved Chocolate Sandwich Cookie crumbs
1 cup Whipped Topping

Optional: A couple of drops of red or pink food coloring for a holiday touch.

Instructions

Prepare the Crust:
- Crush the chocolate sandwich cookies and set aside 1-2 tablespoons of crumbs for decorating the top.
- Mix the remaining crumbs with melted butter in a 9-inch pie plate. Press the mixture firmly into the bottom and up the sides using a flat-bottom glass or your fingers.
- Chill the crust in the refrigerator for 30 minutes.
Melt the Chocolate:
- Place the chocolate chips and shortening in a microwaveable bowl. Heat for 30 seconds, stir, and continue microwaving in 15-second intervals until fully melted.
- Let the melted chocolate cool slightly for 15-20 minutes, stirring occasionally. Don’t let it set up!
Make the Cream Cheese Filling:
- In a mixing bowl, whip the cream cheese until smooth. Add in the vanilla and sugar, then whip again.
- Set aside 1 cup of the whipped topping to use for decorating. Fold in the remaining whipped topping and the sour cream into the cream cheese mixture.
Assemble the Layers:
- Measure ⅔ cup of the cream cheese mixture and fold it into the slightly cooled chocolate mixture. Spread this chocolate layer onto the prepared crust.
- Add the crushed candy canes to the remaining cream cheese mixture and gently fold together. For a holiday look, you can add a couple of drops of red or pink food coloring at this stage.
- Spread the peppermint cream cheese layer over the chocolate layer, creating a beautiful two-tone effect.
Decorate the Cheesecake:
- Sprinkle the reserved cookie crumbs and crushed candy canes over the top.
- Place about 1 cup of whipped topping into a resealable bag, snip the corner, and pipe a decorative edge around the cheesecake.
Chill and Serve:
- Chill the cheesecake in the refrigerator for at least 1 hour to set. Once firm, slice and enjoy this holiday masterpiece!

Tips for Success

Perfect Crust: Ensure the cookie crumbs are finely crushed for a smooth, sturdy crust. Using a food processor works wonders!
Cooling the Chocolate: Don’t skip the cooling step for the melted chocolate. It should be cool enough to mix with the cream cheese mixture without melting it but not so cool that it hardens.
Customizable Colors: Add food coloring for a more holiday appearance. Red or pink swirls are especially charming for holiday gatherings.
Make Ahead: This dessert can be prepared a day in advance, making it a stress-free addition to your holiday menu.

Why You’ll Love This Dessert

The combination of rich chocolate, creamy peppermint filling, and a crunchy cookie crust makes this No-Bake Peppermint Cheesecake a showstopper. It’s no-bake, which means you save oven space—a precious commodity during the holidays. Plus, it’s a crowd-pleaser for kids and adults alike, striking the perfect balance between indulgent and refreshing.

So, grab your candy canes and let this no-bake peppermint cheesecake become the star of your holiday dessert table. It’s a holiday treat that’s as easy to make as it is to enjoy—one slice at a time!

Happy Baking!

P.S. Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.

No-Bake Peppermint Cheesecake

When the holidays roll around, there’s nothing quite like a dessert that perfectly blends holiday flavors with minimal effort. Enter the No-Bake Peppermint Cheesecake: a creamy, chocolatey, peppermint-kissed dream that’s as stunning as it is delicious. Whether you’re hosting a holiday dinner or simply treating yourself, this dessert is guaranteed to impress. Best of all, you don’t even need to turn on your oven!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate dessert, Desserts, easy desserts, No Bake recipe, no bake dessert,, quick recipe, quick dessert

Prep Time: 45

Cook Time: 5

Chill: 1

Total Time: 1 50

Servings: servings

Calories: 429kcal

Equipment

1 Mixer
1 Mixing bowl
1 Rubber spatula
1 Microwaveable bowl
1 Measuring spoons
1 Measuring cups
1 Small Resealable Bag
1 Food Processer optional
1 9-inch pie plate, 9×9-inch pan, or a 9-inch springform pan

Ingredients

6-8 each Candy Canes crushed
25 each Chocolate Sandwich Cookies crushed
5 tbsp Butter melted
1 cup Milk Chocolate Chips
1 tbsp Shortening
1 8 oz Cream cheese room temperature
1 tsp Vanilla
⅓ cup Sugar
½ cup Sour Cream
1 8 oz Whipped topping

Instructions

Crush the candy canes. Set aside. Reserve 1 tbsp to be used to decorate the top.
Crush the chocolate sandwich cookies. Set aside 1-2 tablespoons of the crumbs to be used to decorate the top.
Put the remaining chocolate sandwich cookie crumbs into your pie plate.
Melt the butter and pour it on the cookie crumbs and mix together with a fork. Using a flat bottom glass and/or your fingers press into the pie plate and up the sides. Chill in the refrigerator for 30 minutes.
Place the chocolate chips and the shortening into a microwaveable bowl. Microwave for 30 seconds and stir. Continuing microwaving in 15 second increments and stirring until the chocolate chips are completely melted.
Let the chocolate chip mixture cool slightly for about 15-20 minutes in the bowl on the counter. Stir it occasionally. Don't let it set up.
In mixing bowl, whip the cream cheese until smooth. Add in the vanilla and sugar. Whip it again.
Put about 1 cup of the whipped topping into a resealable bag. You will use this to decorate the top. Set aside.
Fold in the sour cream and the remaining whipped topping into the cream cheese mixture. Set aside.
Measure ⅔ cup of the cream cheese mixture and fold it into the slightly cooled chocolate chip mixture. Spread the chocolate mixture on to the crust.
Add the crushed candy canes to the remaining cream cheese mixture. Fold them together. Spread this layer over the chocolate mixture creating two different layers.
Sprinkle the cookie crumbs and crushed candy canes on the top. Using the whipped topping pipe an edging.
Chill for 1 hour. Slice and enjoy!