A no-bake peppermint cheesecake is a delicious and easy-to-make dessert. This holiday favorite can be made in just a few simple steps, and requires no baking!
1. No Bake Peppermint Cheesecake Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
1 store-bought or homemade graham cracker crust
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Pour the mixture into the prepared crust and refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
2. No-Bake Chocolate Peppermint Cheesecake Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
1 store-bought or homemade chocolate graham cracker crust
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Pour the mixture into the prepared crust and refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
3. No Bake Peppermint Cheesecake Bars Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
1 store-bought or homemade graham cracker crust
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Pour the mixture into the prepared crust and refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
4. No-Bake Mini Peppermint Cheesecakes Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
24 store-bought or homemade mini graham cracker crusts
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Pour the mixture into the prepared crusts and refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
5. No Bake Peppermint Cheesecake Dip Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Serve with graham crackers, pretzels, or fruit for dipping. Enjoy!
6. No-Bake Layered Peppermint Cheesecake Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
1 store-bought or homemade graham cracker crust
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Reserve 1 cup of the mixture. Stir the candy cane pieces into the remaining mixture. Pour into the prepared crust and spread into an even layer. Spoon the reserved mixture over the top and spread it into an even layer. Refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
7. No-Bake Chocolate Peppermint Cheesecake Cups Recipe
Ingredients:
2 blocks of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
20 candy canes, crushed (about 1 cup)
24 store-bought or homemade mini chocolate graham cracker crusts
Directions: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Stir in the candy cane pieces. Pour the mixture into the prepared crusts and refrigerate for at least 4 hours, or overnight. Serve chilled. Enjoy!
