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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 1 cup heavy whipping cream, chilled - 1 cup crushed candy canes, plus extra for garnish - Whipped cream for topping Measuring ingredients correctly is key for success. Use a dry measuring cup for the graham cracker crumbs. For the butter, melt it first, then pour it into a liquid measuring cup. Softened cream cheese should feel smooth and easy to mix. Powdered sugar needs to be leveled off for accuracy. When measuring heavy cream, ensure it is chilled for optimal whipping. Not all ingredients must be set in stone. You can use gluten-free graham crackers if needed. If you want a lighter option, use low-fat cream cheese. Instead of heavy cream, try coconut cream for a dairy-free version. For sweetness, swap powdered sugar with a sugar substitute. Peppermint extract can be replaced with almond extract for a different twist. {{ingredient_image_2}} To start, gather your ingredients. You need graham cracker crumbs and melted butter. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Stir well. Make sure the crumbs are all coated. Now, take a 9-inch springform pan. Press the crumb mixture firmly into the bottom. It should be even and compact. Once done, place the pan in the refrigerator. This will help the crust set while you work on the filling. Next, we will make the cheesecake filling. In a large mixing bowl, add 2 cups of softened cream cheese. Use an electric mixer to beat it until creamy. Slowly add in 1 cup of powdered sugar. Mix until everything is well combined. Now, add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract. Blend until you have a smooth mixture. In another bowl, whip 1 cup of chilled heavy cream. Use a mixer for about 2-3 minutes until you see stiff peaks. This makes the cheesecake light. Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate it. Finally, add in 1 cup of crushed candy canes, saving some for later. Now, it's time to put everything together! Spoon the cheesecake filling onto the chilled crust. Smooth the top with a spatula to make it nice and even. Cover the cheesecake with plastic wrap. Place it back in the refrigerator for at least 4 hours, or overnight for the best results. This allows the cheesecake to firm up. When you’re ready to serve, take it out. Top it with whipped cream and sprinkle the reserved candy canes on top. This adds a festive touch! Enjoy your no-bake peppermint cheesecake! To get the perfect texture for your no-bake peppermint cheesecake, start with softened cream cheese. This helps mix smoothly with other ingredients. Make sure your heavy cream is chilled. Whipping it cold gives it volume. When you fold the whipped cream into the cream cheese mix, be gentle. This keeps the air in, making it light and fluffy. A few common mistakes can ruin your cheesecake. First, don’t skip chilling the crust. If it isn’t cold, the filling may not set well. Also, avoid overmixing the cream cheese and sugar. This can make your cheesecake dense. Last, be careful not to add too many candy canes. They should enhance the flavor, not overpower it. Make your dessert stand out with some fun presentation tips. After chilling, remove the cheesecake from the pan carefully. Top it with a generous layer of whipped cream. Sprinkle extra crushed candy canes on top. For a festive touch, drizzle some chocolate sauce around the plate. This adds color and makes your cheesecake look even more tempting. Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth and creamy texture without lumps. Whip the Cream Properly: For the best results, make sure your heavy cream is well-chilled before whipping. This helps it reach stiff peaks more easily. Fold Gently: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding technique to maintain the lightness of the whipped cream. Let It Set: For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to firm up perfectly. {{image_4}} You can easily mix up the flavors of this cheesecake. For a chocolate twist, add cocoa powder to the cream cheese mixture. Use about ½ cup. This will give your cheesecake a rich flavor. If you prefer a fruity touch, try adding pureed strawberries or raspberries. Blend ½ cup of fruit into the cream cheese. For a citrus zing, mix in lemon or orange zest. Just a teaspoon will do. Each variation brings a fun new taste to this no-bake treat. Toppings can change everything. Instead of crushed candy canes, you could use chopped nuts like walnuts or pecans. They add crunch and a different flavor. Fresh fruit can also be a great option. Top the cheesecake with berries or slices of kiwi for color. Drizzling chocolate sauce or caramel can add sweetness and flair. Get creative! You can even layer flavors by using a mix of toppings. If you need a gluten-free option, simply use gluten-free graham crackers or almond flour for the crust. Mix it with melted coconut oil instead of butter. For a dairy-free version, swap cream cheese for a dairy-free cream cheese alternative. Use coconut cream in place of heavy whipping cream. These swaps help keep the cheesecake creamy and delicious without dairy. Enjoy your dessert, no matter your dietary needs! To keep your no-bake peppermint cheesecake fresh, cover it with plastic wrap. Place it in the fridge. This cheesecake loves the cold. It will stay great for up to five days. If you have leftovers, be sure to wrap it well to avoid any fridge odors. You can freeze this cheesecake if you want to save some for later. First, let it chill in the fridge for a few hours. Then, remove it from the springform pan. Wrap it tightly in plastic wrap, then place it in an airtight container. It can last in the freezer for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight. This cheesecake is best enjoyed fresh. If you store it properly, it can last for a while. After five days in the fridge, the texture may change. The flavors will still be tasty, but it won't be as creamy. Always check for any signs of spoilage before serving. Enjoy every bite while it’s at its best! You can tell the cheesecake is set when it feels firm to the touch. It should hold its shape without wobbling. After chilling for at least four hours, check if it’s ready. If you’re unsure, leave it in the fridge for longer. An overnight chill gives the best results, making it creamy and smooth. Yes, you can use a different crust if you want. Consider options like Oreo cookies or almond flour for a gluten-free choice. Just crush them well and mix with melted butter, like you did with the graham crackers. Press the new crust into your pan, and then add the cheesecake filling. If you want to skip candy canes, try crushed chocolate mints or peppermint bark. They add a nice touch too. You can also use mini chocolate chips for a twist. For a fruity flavor, consider crushed berries. Just ensure whatever you use fits your taste! You now have a clear guide to making a perfect cheesecake. We covered essential ingredients, with substitutions to fit your needs. You learned step-by-step instructions and useful tips for texture and presentation. We explored fun flavor variations and storage techniques. Keep these points in mind as you bake. With practice, your cheesecake can be a hit. Enjoy sharing your delicious creation!

No-Bake Peppermint Cheesecake

A festive and creamy no-bake cheesecake infused with peppermint and topped with whipped cream and crushed candy canes.
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 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cups heavy whipping cream, chilled
  • 1 cups crushed candy canes, plus extra for garnish
  • to taste whipped cream for topping

Instructions
 

  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir thoroughly until the crumbs are uniformly coated with butter.
  • Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create an even and compact crust. Once done, place the pan in the refrigerator to chill while you prepare the cheesecake filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth. Gradually add in the powdered sugar, vanilla extract, and peppermint extract; mix until the ingredients are fully incorporated and the mixture is silky.
  • In a separate bowl, whip the chilled heavy cream using a mixer until stiff peaks form, which should take about 2-3 minutes.
  • Carefully fold the whipped cream into the cream cheese mixture using a spatula. Be gentle to maintain the light and airy texture of the whipped cream.
  • Gently fold in the crushed candy canes, leaving a small amount aside for garnish.
  • Spoon the peppermint filling onto the chilled crust in the springform pan, smoothing the top with a spatula to ensure an even surface.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results, until set and firm.
  • When ready to serve, remove the cheesecake from the refrigerator. Top it generously with whipped cream and sprinkle the reserved crushed candy canes on top for a festive flair.

Notes

For an extra festive touch, serve the cheesecake with a drizzle of chocolate sauce and garnish with additional candy canes.
Keyword cheesecake, holiday dessert, no-bake, peppermint