This no bake peppermint cheesecake recipe is delicious and easy to make with a rich candy cane and chocolate flavour that the whole family will love! Try it this holiday season!

Chocolate and peppermint are the perfect holiday season combination. There’s just something about the two flavours together that transports me to that time of year.

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This peppermint cheesecake recipe fits the bill, and makes an excellent festive dessert. Creamy cheesecake filling, studded with little bits of candy, sits on top of a chocolate cookie crust.

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It’s a wonderful thing! Thank you, Helene, for sharing this delicious recipe with us!

Some of my other favorite peppermint desserts are these Peppermint Dipped Chocolate Cookies and this Candy Cane Brownie Recipe. I’ve even made a delicious keto version of this candy cane cheesecake with these Keto Peppermint Cheesecake Bites.

What you will need:

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Supplies:

Kitchen Aid Mixer, food processor or electric mixer
Large mixing bowl
10″ Springform pan
Small sauce pan
Plastic bag
Rolling pin
Rubber spatula

How to make no bake peppermint cheesecake:

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Ingredients:

1 pkg Knox gelatin (7g)
1/4 cup water
250g cream cheese, room temperature
1 can sweetened condensed milk (300ml)
1/4 cup lemon juice
1 cup heavy cream
1 1/2 tsp peppermint extract
1/2 cup candy canes, crushed
Red food coloring
2 1/2 cups Oreo cookie crumbs
3/4 cup butter, melted
1/2 cup chocolate chips, melted

Tip: line the bottom of the pan with a round of parchment paper and spray the sides of the pan with no stick cooking spray. This will help the whole cheesecake release from the springform easier.

Directions:

1. Start by mixing together the Oreo cookie crumbs and butter in a small bowl.

2. Pat the crust into the base of a 10″ springform pan.

3. Put the gelatin into the water, stir and heat it slowly until it melts and becomes clear. Allow for the gelatin to cool.

4. In a medium bowl, beat the heavy whipping cream until stiff peaks form and the whipping cream has doubled in volume. Set aside. I like to use my stand mixer on medium speed for this but a hand mixer will work just fine too.

5. In a large bowl combine cream cheese, sweetened condensed milk and lemon juice.

6. Add the gelatin, mint extract, a couple of drops of red food coloring and crushed candy canes. Mix until smooth.

7. Fold the whipped cream into this mixture until combined.

8. Pour the cheesecake filling over the oreo crust and place it into the freezer for at least three hours to set. Give the pan a quick hot water bath to release the cake from the pan.

9. When ready to serve, drizzle with melted chocolate and sprinkle the top of the cheesecake with crushed peppermint candy canes.

Candy Cane Cheesecake!

This recipe makes eight individual slices of cake, full of yummy peppermint flavor.

This festive dessert is a must make for the holidays because it’s sure to be a hit with all of your guests! The combination of oreo cookie crust, crushed peppermint candy and creamy cheesecake is to. die. for!

Tips & tricks:

For quick Oreo crumbs, put chocolate sandwich cookies into a heavy Ziploc bag and crush with a rolling pin. If you want very fine crumbs, you can also use a food processor.
I strongly recommend full-fat cream cheese whenever making cheesecake!
Whipped topping can be used in the cheesecake batter instead of whipping cream, if you wish.
If you want extra peppermint flavour, use mint flavoured chocolate chips for your drizzle.
Turn this into peppermint bark cheesecake! Instead of using candy canes, try peppermint bark pieces to decorate. The bark is easy to make at home, with layers of melted white chocolate, melted semi-sweet chocolate chips, and crushed peppermint candies.
Add even more decadence to this creamy cheesecake by topping it with a layer of white chocolate ganache.
To transform this recipe into chocolate peppermint cheesecake, add ** of cocoa to your batter.
Before giving your cheesecake a warm bath, make sure to put a few layers of aluminum foil over the bottom and up the sides of the pan to keep any water from sneaking in through the base.
Store any leftovers in the refrigerator, tightly wrapped in plastic wrap, or in an airtight container.

What could be better than a NO BAKE candy cane cheesecake for the holidays you guys?! I mean, YUM!! This is the perfect, easy recipe to take to Christmas parties or events.

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My kitchen essentials for baking:

I love using this non-stick bakeware for all of my baking.
These silicone mitts are perfect for grasping hot pans and baking dishes.
This Henckel Knife is my favorite for slicing and dicing in the kitchen.
These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.

I bet that you can’t stop with just one bite! We keep this cheesecake stored in the freezer so that it doesn’t all get eaten all at once. It can be stored in an airtight container in the fridge for a week.

This easy recipe for no-bake cheesecake is sure to be a hit! Let me know how it goes for you and check out the other cheesecake recipes on my site.

If you love this easy peppermint cheesecake recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!