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No Bake Peppermint Cheesecake on white table with candy canes around it on table
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No Bake Peppermint Cheesecake

This No Bake Peppermint Cheesecake is smooth, creamy, and full of cool peppermint flavor. Made without turning on the oven, it’s an easy, make-ahead holiday dessert that’s perfect for Christmas parties, family gatherings, or a festive dessert table centerpiece.
Course Dessert
Cuisine American
Keyword No Bake Peppermint Cheesecake
Prep Time 20 minutes
Chill time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings

Ingredients

Crust

  • 25 Chocolate Oreos
  • ¼ cup Unsalted Butter softened

Filling

  • 2 8 ounce Packages of Cream Cheese, softened
  • 1 14 ounce can Sweetened Condensed Milk
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 1 8 ounce container Cool Whip, thawed
  • ¼ cup Crushed Candy Canes

Topping

  • Whipped Cream
  • Candy Canes or peppermints, crushed

Instructions

  • Start by making the crust; place all of the Oreos in your food process and process for 30-60 seconds, or until they turn into crumbs. Add the butter and process again until it starts to stick together.
  • Pour the crust mixture into your springform pan, with the bottom of a flat measuring cup to press the crumbs together and even it out, going about 2 inches up the side of the pan. Then place in the freezer while you make the filling.
  • Make filling by beating together the cream cheese, sweetened condensed milk, powdered sugar, and extracts in a large bowl with your handheld mixer, until there are no lumps and it’s creamy.
  • Stir in the cool whip and crushed candy canes, then pour on top of the crust in the springform pan
  • Place back in the freezer and freeze for at least 6 hours, or overnight.
  • When ready to serve, thaw slightly, top with whipped cream and more crushed candy canes, slice, serve, and enjoy!