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To make a No-Bake Peppermint Cheesecake, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 1 cup heavy whipping cream - 1 cup crushed candy canes - Extra candy canes for garnish - Whipped cream for topping You can swap ingredients if needed: - Graham cracker crumbs: Use crushed cookies or digestive biscuits. - Unsalted butter: Salted butter works, but it may alter the taste slightly. - Cream cheese: Try mascarpone cheese for a lighter texture. - Powdered sugar: Use granulated sugar, but blend it well to avoid graininess. - Heavy whipping cream: Use coconut cream for a non-dairy option. - Candy canes: Try crushed chocolate mints or chocolate chips for a twist. To ensure your cheesecake tastes great, pick the best ingredients: - Cream cheese: Look for a brand that feels smooth and soft in the package. - Butter: Choose unsalted for better control of flavors. - Heavy cream: Check the expiration date. Fresh cream whips better. - Candy canes: Pick bright and intact ones for crunch and flavor. - Powdered sugar: Ensure it is dry and free from lumps for easy mixing. Using fresh, quality ingredients will make your cheesecake shine! {{ingredient_image_1}} To make the crust, start with a bowl. Add 1 ½ cups of graham cracker crumbs. Pour in ½ cup of melted butter. Mix them well until all crumbs are coated. This step is key for a firm base. Next, take a 9-inch springform pan. Press the crumb mixture into the bottom. Make sure it is even and compact. This helps keep the crust together. Once pressed, place the pan in the fridge. Let it chill while you prepare the filling. Now, grab a large mixing bowl. Add 2 cups of softened cream cheese. Mix in 1 cup of powdered sugar. Use a hand mixer to blend until smooth. Then, add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract. Mix again until everything is creamy. In another bowl, pour in 1 cup of heavy whipping cream. Whip it until stiff peaks form. This step adds air and fluffiness. Gently fold the whipped cream into the cream cheese mixture. Do this slowly to keep it light. Finally, fold in 1 cup of crushed candy canes. Save some for the top later. Once the filling is ready, it’s time to assemble. Spoon the cheesecake filling into the chilled crust. Use a spatula to smooth it out evenly. Cover the springform pan with plastic wrap. Place the cheesecake in the fridge for at least 4 hours. If you can, let it chill overnight. This helps it set perfectly. When you’re ready to serve, top with whipped cream. Sprinkle the reserved crushed candy canes on top. Enjoy this creamy treat! To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese leads to lumps. Mix the cream cheese with the powdered sugar until it’s very smooth. Then, whip the heavy cream until it forms stiff peaks. This step gives your cheesecake a light and fluffy texture. When you fold the whipped cream into the cheese mixture, do it gently. This keeps the air in the cream, making it fluffy. One common mistake is not chilling the cheesecake long enough. It needs at least four hours, but overnight is best. If you skip this, the cheesecake won’t set properly and will be too soft. Another mistake is over-mixing the filling after adding the whipped cream. This can deflate the air you just whipped in. Lastly, don’t skip the crushed candy canes. They add flavor and a fun crunch to your cheesecake. For a stunning presentation, use a springform pan. This makes it easy to remove the cheesecake. Before serving, top your cheesecake with whipped cream. Add a sprinkle of crushed candy canes on top for color. You can also drizzle chocolate sauce around the plate for extra flair. If you want, add whole candy canes for decoration. This makes the dessert look festive and yummy. Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature for easier mixing and a smoother filling. Whip Cream to Stiff Peaks: Take care when whipping the heavy cream; stiff peaks help the cheesecake maintain its structure. Crust Firmness: Press the graham cracker crust firmly into the pan to prevent it from crumbling when slicing. Garnish Wisely: For an impressive presentation, add a festive drizzle of chocolate sauce or fresh mint leaves along with the candy canes. {{image_2}} You can change up the flavor of your cheesecake easily. Instead of peppermint, try using lemon or orange zest. This adds a fresh, bright taste. For a chocolate twist, mix in cocoa powder. You can also add different extracts like almond or coconut. Each option gives you a new, fun cheesecake. While candy canes are festive, other toppings work well too. Consider using crushed nuts for crunch. Chopped fruit like strawberries or raspberries can add color and taste. Drizzling chocolate sauce or caramel gives sweetness. You can also use whipped cream for a light touch. Get creative with your toppings to make your cheesecake unique! If you need a gluten-free crust, use gluten-free graham crackers. You can also crush nuts like almonds or pecans for a tasty base. Another option is to use oats mixed with butter. This gives you a nice texture without gluten. Just make sure all your ingredients are gluten-free. Enjoy your cheesecake worry-free! After you enjoy your no-bake peppermint cheesecake, store any leftovers in the fridge. Use an airtight container or cover the springform pan with plastic wrap. This keeps the cheesecake fresh for up to five days. Make sure it is fully cooled before storing. I recommend adding a layer of wax paper between the cheesecake and the wrap. This helps avoid sticky spots on the surface. You can freeze this cheesecake for longer storage. First, let it set in the fridge for at least four hours. Once set, cover the cheesecake well with plastic wrap and then with aluminum foil. This helps prevent freezer burn. You can freeze it for up to two months. To serve, move it to the fridge for a few hours to thaw. Never refreeze a cheesecake after thawing. You do not need to reheat this cheesecake. It is best served cold. If you want to enjoy it slightly softer, take it out of the fridge 20 minutes before serving. This will help the flavors shine through. Just remember to keep it chilled if you are not serving it right away. Yes, you can make this cheesecake a day or two before serving. It needs at least four hours to chill and set. Make it the night before. This way, you save time on the big day. Just cover it well with plastic wrap. Keep it in the fridge. The flavors will blend nicely while it chills. If you want a dairy-free option, use vegan cream cheese. It works well and has a similar texture. You can also try mascarpone cheese for a richer taste. If you're looking for a lighter version, use Greek yogurt. It gives a nice tang, but keep in mind it will change the flavor a bit. To prevent cracks, avoid overmixing the filling. This keeps too much air from getting in. Make sure your cream cheese is soft before mixing. Cold cream cheese can cause lumps and cracks. Chill the cheesecake slowly in the fridge. A sudden change in temperature can also cause cracking. In this blog post, we covered the key ingredients, detailed steps for making cheesecake, and handy tips for success. I shared ways to switch ingredients and how to add your personal touch with different flavors and toppings. Remember, the right techniques ensure a perfect texture and prevent cracks. For those with dietary needs, gluten-free options make this treat accessible. Use these insights to create your perfect cheesecake and impress everyone. Enjoy the process and the tasty results!

No-Bake Peppermint Cheesecake

A delightful no-bake cheesecake infused with peppermint flavor, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup heavy whipping cream
  • 1 cup crushed candy canes
  • none Extra candy canes for garnish
  • none Whipped cream for topping

Instructions
 

  • In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
  • In a large mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and peppermint extract until creamy and smooth.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until well blended, ensuring not to deflate the air.
  • Fold in the crushed candy canes, reserving a small amount for garnish.
  • Spoon the filling into the prepared crust, smoothing it out with a spatula.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, until set.
  • Before serving, top with whipped cream and a sprinkle of reserved crushed candy canes.

Notes

Serve the cheesecake with a drizzle of chocolate sauce for a festive touch and additional candy canes on top for decoration.
Keyword cheesecake, holiday dessert, no-bake, peppermint