No Bake Frozen Peppermint Cheesecake
Cool, creamy, and bursting with festive flavor, this No Bake Frozen Peppermint Cheesecake is the ultimate holiday dessert that requires no oven time! Featuring a rich chocolate cookie crust and a velvety peppermint-infused cheesecake filling, this easy recipe creates a show-stopping treat in just 25 minutes of prep. The crushed peppermint candies add a delightful crunch and a pop of seasonal sweetness, while a hint of red food coloring gives it a cheerful, holiday-ready hue. Perfect for make-ahead entertaining, this freezer-friendly cheesecake is topped with whipped cream and extra peppermint bits for a stunning finish. Ideal for Christmas gatherings or any winter celebration, this frozen delight is as refreshing as it is indulgent!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (like Oreos)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1.5 teaspoons Peppermint extract
- 3 drops Red food coloring
- 0.5 cup Crushed peppermint candies or candy canes
- Whipped cream (optional, for garnish)
- Additional crushed peppermint candies (optional, for garnish)
Instructions
Add the chocolate sandwich cookies to a food processor and pulse until finely ground into crumbs.
Transfer the cookie crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar and continue beating until fully combined and fluffy.
In a separate mixing bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the peppermint extract and red food coloring, folding gently until the mixture is evenly tinted.
Fold in the crushed peppermint candies or candy canes.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight, until firm.
When ready to serve, remove the cheesecake from the freezer and allow it to sit at room temperature for about 10-15 minutes for easier slicing.
Garnish with whipped cream and additional crushed peppermint candies if desired.
Slice and serve immediately. Enjoy your frozen peppermint cheesecake!
Nutrition Facts
Calories |
7078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.0 g | 514% | |
| Saturated Fat | 190.8 g | 954% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 874.4 g | 318% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 589.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
