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Easy Holiday Mint Cheesecake

Featured in Delicious Desserts.

This holiday dessert features a creamy peppermint cheesecake on an Oreo crust, topped with chocolate ganache. No baking required and can be made ahead for easy entertaining.
Clare Greco
Updated on Tue, 21 Jan 2025 13:28:43 GMT
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A slice of layered chocolate and peppermint cheesecake topped with whipped cream and candy cane pieces on a white plate. Pin it
A slice of layered chocolate and peppermint cheesecake topped with whipped cream and candy cane pieces on a white plate. | recipesim.com

My Holiday Peppermint Dream Cheesecake

This recipe started when I was looking for a no-fuss holiday dessert that would still wow my guests. The combination of cool peppermint and rich chocolate reminds me of those fancy chocolate mints but in cheesecake form. My family begs for this every Christmas now and I love how I can make it ahead without turning on the oven.

What Makes This Extra Special

I adore how this cheesecake looks so elegant but is actually so simple to put together. The chocolate and peppermint combination is just perfect for the holidays. My sister couldn't believe it was no-bake when I first served it. Now it's my go-to when I'm hosting because I can make it the day before and focus on other things.

Here's What You'll Need

  • Oreo Crumbs: 2 cups; crushed cookies mixed with melted butter for a delicious, chocolatey crust.
  • Cream Cheese: 16 oz full-fat; softened for a creamy, smooth filling.
  • Vanilla Extract: 1 tsp; balances the peppermint flavor for a refreshing taste.
  • Peppermint Extract: 1 tsp; provides the signature minty flavor.
  • Heavy Whipping Cream: 1 ½ cups; chilled, used in both the filling and ganache.
  • Powdered Sugar: ½ cup; sweetens the cheesecake filling while helping it hold its shape.
  • Peppermint Candy: Crushed; for decoration and added flavor.
  • Chocolate Chips: 1 cup; melted with cream for the ganache topping.
  • Whipped Cream: For optional topping to enhance presentation and flavor.

Let's Make Some Magic

Prepare the Crust
Pulse Oreos into crumbs, mix with melted butter, and press into the base of a greased springform pan. Freeze for 10 minutes.
Make the Cheesecake Filling
Beat cream cheese until smooth, then mix in vanilla and peppermint extracts. Whip heavy cream and powdered sugar until stiff peaks form, then fold into the cream cheese mixture.
Assemble and Chill
Spread the filling evenly over the crust and refrigerate for at least 4 hours or overnight for the best set.
Prepare the Ganache
Melt chocolate chips and heavy cream in the microwave, stirring until smooth. Cool slightly before pouring over the chilled cheesecake.
Decorate
Top with whipped cream and crushed peppermint candy for a festive look.
A slice of chocolate and pink peppermint mousse cake, topped with whipped cream and crushed candy canes, sits on a white plate. Pin it
A slice of chocolate and pink peppermint mousse cake, topped with whipped cream and crushed candy canes, sits on a white plate. | recipesim.com

My Best Tips

I've learned to be careful with the peppermint extract a little goes a long way. That splash of vanilla really helps balance the mint flavor perfectly. Make sure to whip that cream until it's really stiff it gives the cheesecake its structure. Running hot water over the pan before removing the sides gives you those picture-perfect slices.

Keep It Fresh

This cheesecake stays beautiful in the fridge for about 3 days though it never lasts that long at my house. When I'm really planning ahead I wrap it well and freeze it. Just remember to thaw it overnight in the fridge it tastes just as fresh as when you first made it.

Dress It Up

I always add the whipped cream and crushed candy right before serving it looks so festive that way. Sometimes I skip the ganache and just do a pretty chocolate drizzle instead. My kids love helping crush the peppermint candies for the topping it's become part of our holiday tradition.

The Perfect Holiday Dessert

This cheesecake has become my signature holiday dessert. The way the creamy peppermint filling pairs with that dark chocolate ganache is just magical. Every time I serve it people ask for the recipe they can't believe how easy it is to make something that looks so fancy.

Frequently Asked Questions

→ How do I remove the cheesecake from the pan?
Run hot water over the outside of the springform pan. After about two passes, the cheesecake should release easily as it melts slightly at the edges.
→ Can I make this in advance?
Yes, this cheesecake is perfect for making ahead. It needs to chill overnight and will keep in the refrigerator for up to three days in an airtight container.
→ Why cream the cream cheese so long?
Creaming the cream cheese for 4-5 minutes ensures there are no lumps and creates a smooth, creamy texture in the final cheesecake.
→ Is the red food coloring necessary?
The red food coloring is optional and purely for appearance. It gives the cheesecake a festive pink tint but doesn't affect the flavor.
→ How do I get the best ganache topping?
Heat chocolate and cream in short intervals, stirring between each, until smooth. Let cool 3-4 minutes before pouring over cheesecake for the perfect consistency.

No Bake Peppermint Cheesecake

A festive no-bake cheesecake combining rich cream cheese filling with cool peppermint, chocolate ganache, and an Oreo cookie crust.

Prep Time
30 Minutes
Cook Time
240 Minutes
Total Time
270 Minutes

Category: Delicious Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 2 cups Oreo cookie crumbs.
02 5 tablespoons butter, melted.
03 16 ounces (2 packs) cream cheese, softened.
04 1 teaspoon vanilla extract.
05 Red food coloring (optional).
06 2 cups heavy whipping cream, cold.
07 1 cup powdered sugar.
08 1 teaspoon peppermint extract.
09 1/2 cup crushed peppermint candy.
10 1/2 cup chocolate chips.
11 1/4 cup heavy whipping cream for topping.
12 Additional crushed peppermint candy for garnish.
13 Whipped cream for garnish.

Instructions

Step 01

Spray 9-inch springform pan with non-stick spray and line bottom with parchment.

Step 02

Process Oreos until crumbs, mix with melted butter. Press into pan and freeze.

Step 03

Cream softened cream cheese 4-5 minutes until smooth. Add peppermint, vanilla, and optional food coloring.

Step 04

Whip heavy cream and powdered sugar until stiff peaks form.

Step 05

Fold whipped cream into cream cheese mixture until completely combined.

Step 06

Pour mixture over frozen crust and smooth. Refrigerate overnight.

Step 07

Heat chocolate and cream in microwave in 30-second intervals until melted. Cool 3-4 minutes.

Step 08

Remove from pan, pour ganache over top. Garnish with whipped cream and crushed peppermint.

Notes

  1. Must chill overnight to set.
  2. Keeps 3 days in refrigerator.
  3. Can remove from pan using hot water method.

Tools You'll Need

  • 9-inch springform pan.
  • Food processor.
  • Electric mixer.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, cream, butter).
  • Wheat (Oreos).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 594
  • Total Fat: 47 g
  • Total Carbohydrate: 39 g
  • Protein: 7 g