No Bake Peppermint Cheesecake

No Bake Peppermint Cheesecake

🍫❄️ No Bake Peppermint Cheesecake — The Holiday Diva of Desserts

Creamy, minty, chocolatey, and fabulously over‑the‑top — this No Bake Peppermint Cheesecake is basically Christmas wrapped in a forkful.

 

Some desserts whisper. This one sings carols at full volume while wearing sequins. The No Bake Peppermint Cheesecake is the dessert that doesn’t just show up to the holiday table — it owns the holiday table.

Here’s why you need it in your life:

• No oven required — which means more room for your ham, turkey, or whatever else is hogging oven space.
• Peppermint perfection — refreshing, festive, and just the right amount of sass.
• Chocolate crust — because peppermint without chocolate is like Santa without reindeer.
• Make‑ahead friendly — assemble, chill, and forget about it until it’s time to wow your guests.
• Show‑stopping looks — candy cane garnish, pink swirl, chocolatey base… it’s basically edible décor.

💬 Reader prompt: Are you team “peppermint belongs in everything” or team “peppermint is only for candy canes”?

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!

• 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. You can also make it in individual servings. I have found that it’s a big hit when I do that.
• I always use Whipped Cream Cheese when making this kind of dessert. Block or low-fat cream cheese is hard to get it to a smooth texture.
•  I recommend doing for 1 minute so it doesn’t seize. Then stirring immediately until it’s smooth, then let it  slightly cool before adding it to the cream cheese.
• I always have the hardest time waiting for the cheesecake to set, but it does need at least 3-4 hours in the fridge before you slice into it. Of you can put it in the freezer for about an hour to speed up the process. 
•  You can choose your favorite cookie and make it into a crust!

 

 

STORAGE

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. Just make sure to securely wrap it, if you decide to freeze it.

 

 

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. Using your mixer, 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. 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, or a Ziploc bag with the tip cut off, 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.

 

🔢 Calorie Count (Per Slice, Serves 12)

• Calories: ~310
• Protein: 4g
• Carbs: 28g
• Fat: 20g
• Fiber: 1g
• Sugar: 18g

💡 Note: Basically dessert math that says, “Yes, peppermint is an herb, therefore this is health food.”

🥕 Nutritional Facts & Fun

• Peppermint: Refreshing + digestive aid.
• Chocolate: Antioxidants + happiness.
• Cream cheese: Calcium + creamy texture.
• Whipped topping: Fluff + joy.
• Candy canes: Festive crunch + sparkle.

💬 Reader prompt: Do you like your peppermint desserts subtle, or full‑on candy cane explosion?

 

👩‍🍳 Cooking Tips

• Chill time: Don’t rush it — overnight chilling = perfect set.
• Crust hack: Use Oreos if you can’t find wafers.
• Mint control: Start with ½ tsp extract, taste, then add more if you’re a mint fanatic.
• Pretty swirl: Add food coloring in streaks and gently fold for a marbled look.
• Serving suggestion: Slice with a hot knife for clean edges.

🔄 Recipe Variations

• Chocolate Peppermint: Add cocoa powder to filling.
• Mocha Peppermint: Stir in instant espresso powder.
• Nutty Twist: Add crushed almonds or pecans to crust.
• Mini Cheesecakes: Make in muffin tins for individual servings.
• Holiday Glow: Top with whipped cream and gold sprinkles.

💬 Reader prompt: Which version would your family devour first — mocha, mini, or nutty?

🧒 Kid Tips

• Call it “candy cane cake” to make it sound fun.
• Let kids sprinkle crushed candy canes on top.
• Make mini versions in cups for easy serving.
• Keep peppermint light for little taste buds.

🛒 Grocery Hacks

• Wafers: Oreos or chocolate graham crackers work in a pinch.
• Whipped topping: Buy extra — it disappears fast.
• Candy canes: Stock up after Christmas sales.
• Pudding mix: Sugar‑free or regular both work.
• Peppermint extract: A little goes a long way.

💬 Reader prompt: Do you usually buy candy canes just for décor, or do you actually eat them?

🎯 Reader Challenge

This week, I challenge you to make No Bake Peppermint Cheesecake and serve it in a fun way. Maybe it’s topped with candy cane shards, maybe it’s layered in jars, maybe it’s paired with hot cocoa. Post your creation with #LouLouGirlsPeppermintGlow so we can all drool together.

🥪 Leftover Remix

• Cheesecake Trifles: Layer cubes with whipped cream and berries.
• Cheesecake Milkshakes: Blend with milk and ice cream.
• Cheesecake Pops: Roll into balls, dip in chocolate.
• Cheesecake Sundaes: Top with ice cream and hot fudge.
• Cheesecake Brownies: Swirl leftovers into brownie batter.

💬 Reader prompt: Would you rather turn leftovers into milkshakes or cheesecake pops?

💭 Final Thoughts

This No Bake Peppermint Cheesecake is proof that holiday desserts don’t have to be complicated to be legendary. It’s creamy, minty, and versatile enough to be a Christmas centerpiece, a New Year’s Eve treat, or a “just because” indulgence. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about cheesecake — it’s never just dessert. It’s the sound of chocolate wafers crunching, the joy of peppermint filling your kitchen, the comfort of knowing you’ve got a dish that’s both playful and indulgent.

And this No Bake Peppermint Cheesecake? It’s a keeper. It’s creamy, it’s minty, it’s indulgent, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned everyday ingredients into something bakery‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over candy cane‑sprinkled counters, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add chocolate drizzle? Did you sneak in espresso powder? Did you double the whipped topping just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Holiday Cheesecake Series” next? I’m dreaming up gingerbread cheesecake, eggnog cheesecake, and maybe even cranberry swirl cheesecake.

Until then, may your crust be chocolatey, your filling peppermint‑kissed, your toppings festive, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

And if you take nothing else from this post, let it be this: holiday desserts aren’t just food, they’re memories in the making. 🎄🍫❄️

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.

 

 

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!

 

 

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.