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!

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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, 9x9-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!

Notes

This recipe works in a 9-inch pie plate, 9x9-inch baking dish, or in a 9-inch springform pan.

Optional - You can add a couple of drops of red or pink food coloring to the cream cheese mixture right before you add the crushed candy canes.

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