No Bake Peppermint Cheesecake

No Bake Peppermint Cheesecake

 

This easy no bake peppermint cheesecake is perfect for Christmas! The cheesecake that doesn’t need to be baked. Yayyy! It’s fluffy and creamy from the whipped cream. The best part is that you can stuff it with peppermint crunch chips for a delicious surprise and crunch!

 

No Bake Peppermint Cheesecake

 

I made this for a family party and it was a big hit! The individual portions seem to draw people to it. There are so many things that I love about this recipe. It’s easy to make, delicious and the peppermint flavor isn’t overpowering the dessert. Perfect combination!

 

 

MY BEST TIPS FOR MAKING NO-BAKE CHEESECAKE

Here are a few tips for making the best no-bake cheesecake!

  • Use a springform pan. You can make this into one cheesecake. I do recommend the springform pan because it makes it so much easier to remove the cheesecake without damaging it.
  • Use Whipped cream cheese blocks. Block or low-fat cream cheese won’t yield that rich, creamy texture, and you won’t be to cream it enough for a smooth texture.
  • Use room temperature cream cheese. It incorporates more easily into the filling.
  • When melting the chocolate for the filling, I recommend doing so at 50% power so it doesn’t seize. Stir occasionally until it’s smooth, then let it cool before adding it to the cream cheese.
  • Chill for at least 3-4 hours. The hardest part of making this cheesecake is waiting for it to set, but it does need at least 3-4 hours in the fridge before you slice into it. Don’t worry. The wait will be worth it!
  • If you want to use another crust, You can do a graham cracker crust instead, or even get a little crazy and use your favorite cookie. A gingersnap would be a good fit!

 

 

HOW TO STORE A FINISHED CHEESECAKE

No-bake cheesecake will last in the fridge for up to 5 days. It can also be stored in the freezer for up to 3 months without the whipped topping.

If you plan to freeze, it’s best to add the toppings prior to serving. To freezedouble wrap the pan in plastic wrap followed by foil. When you’re ready to serve it, let it thaw in the refrigerator overnight and serve with fresh whipped cream.

 

 

No Bake Peppermint Cheesecake

INGREDIENTS

 

For the crust

  • 10 Andes chocolate mints 
  • 2 tablespoons melted butter

For the filling

  • 1 1-ounce package sugar-free white chocolate instant pudding mix (or a 3-ounce package of the regular pudding mix)
  • 2 cups milk
  • 1 8-ounce package whipped cream cheese
  • 1 1-ounce package sugar-free cheesecake-flavored instant pudding mix (or a 3-ounce package of the regular pudding mix)
  • ½ teaspoon peppermint extract
  • 1 12-ounce container frozen whipped topping, plus extra for garnish, if desired
  • 12 drops of red food coloring (optional)
  • Candy cane sticks, After Eight chocolate mints, and additional crushed chocolate wafers and crushed candy canes for garnish, if desired

No Bake Peppermint Cheesecake

directions

  1. Place the chocolate wafers and chocolate mints in the bowl of a food processor and pulse into fine crumbs. Add the melted butter and pulse again until combined.
  2. Spoon the crumbs into individual 5-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. Prepare the white chocolate pudding with the milk according to package instructions. (Note: Do NOT prepare the cheesecake pudding mix – that will be added as a dry stabilizer later in the recipe.)
  4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  5. Add the prepared white chocolate pudding, the dry cheesecake pudding mix and the peppermint extract and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of frozen whipped topping and until well combined. If you’d like to tint your cheesecakes a light pink “peppermint” color, add 1 drop of red food coloring – you can leave the color swirled or mix completely for a light pink color. If desired, add a second drop of red food coloring if you want a darker pink color and mix again.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the chocolate mint crumb crust in each cup with the cheesecake mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping, a candy cane stick, a chocolate mint and crushed chocolate wafers and candy canes, if desired.

 

 

Did you try our no bake peppermint cheesecake? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram

 

Here are a few more holiday recipes

 

Cinnamon Swirl Donut Bread is like eating a cinnamon and sugar cake donut but better. This bread easy & delicious  and is ready to devour in an hour.

This Bread is simple, sweet, and super easy! It’s great for breakfast. I love giving this as a gift to friends and family during the holiday season.

 

Cinnamon Swirl Donut Bread

 

This EASY French toast casserole has a super crunchy nutty, cinnamon-sugar top! Bake right away, or make it ahead and refrigerate overnight. Give your family a treat this Saturday morning!

 

lou lou girls French toast casserole

 

Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert! This is the perfect quick bread for the Christmas season.

 

lou lou girls Cranberry Orange Bread

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