White Chocolate Peppermint Cheesecake

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This no-bake White Chocolate Peppermint Cheesecake is the perfect Christmas dessert. A thick Oreo crust is filled with a velvety white chocolate peppermint filling then topped with a fluffy homemade whipped cream.

Looking for Christmas dessert ideas? Your friends and family will love these easy Christmas Cupcakes or Christmas Tree Cake made with cupcakes!

 

TABLE OF CONTENTS

• A Perfect No-Bake Christmas Dessert
• Ingredients You’ll Need
• How to Make Peppermint Cheesecake
• My Best Tips for Making No-Bake Cheesecake
• How to Store a Finished Cheesecake
• Get the Recipe

A Perfect No-Bake Christmas Dessert

This white chocolate peppermint cheesecake recipe is a festive adaptation of my favorite no-bake cheesecake recipe and it’s absolutely perfect for holiday parties! You can prepare it in advance, it only takes 20 minutes to prep, and it makes the best centerpiece for a holiday dessert spread. Seriously, it’s always the first dessert gone!

This peppermint cheesecake is made up of a sweet, buttery, chocolatey Oreo crust, a rich, creamy, smooth, velvety peppermint cheesecake filling, and a light and fluffy whipped topping! I don’t know anyone that could say no to that!

Love no-bake cheesecakes? Check out my favorite no-bake cheesecake recipes for other flavor variations!

Ingredients You’ll Need

For the Crust

• Oreos – no need to remove the filling.
• Unsalted Butter

For the Cheesecake Filling

• White Chocolate – I prefer to use a chocolate bar like Ghirardelli, but in a pinch chocolate chips will work.
• Heavy Whipping Cream
• Powdered Sugar
• Cream Cheese – use full-fat cream cheese blocks, not whipped or light cream cheese. Make sure to bring it to room temperature for the best results.
• Granulated Sugar
• Peppermint Extract
• Andes Peppermint Mints – If you can’t find the Andes Peppermint Baking Chips, buy the chocolate bars and chop them into pieces.

For the Topping

• Heavy Whipping Cream
• Powdered Sugar

How to Make Peppermint Cheesecake

This white chocolate peppermint cheesecake recipe has three separate parts but it takes just 20 minutes to prep!

For the Crust

• Prep the pan. Grease a 9-inch spingform pan with cooking spray, then wipe gently with a paper towel. Line the bottom of the pan with parchment paper.
• Grind the cookies and mix with butter. Use a food processor or blender to grind the cookies into a fine crumb, then pour the melted butter over the cookie crumbs. Stir until the crumbs are coated.
• Press into the pan. Pour the crumbs into the prepped pan and press firmly into the bottom and up the sides to create a thick crust. Refrigerate while you prep the filling. This tutorial is super helpful if you need more tips.

For the Filling

• Combine chocolate and cream. Chop the white chocolate in small pieces and combine in a micorwave-safe bowl with 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30 second increments, stirring each time, until smooth. Set aside to cool.
• Prep the whipped cream. Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat on medium-high speed until it starts to thicken. Slowly add in the powdered sugar and beat until stiff peaks form. Set aside.
• Make the cheesecake batter. Beat the softened cream cheese until smooth, then add in granulated sugar and peppermint extract. Continue beating until smooth.
• Add in chocolate and whipped cream. Add the melted chocolate mixture, beating until it’s completely mixed into the cream cheese. Slowly fold in the whipped cream until smooth, mixing in the chopped Andes chocolates at the same time.
• Fill the crust and chill. Pour the filling into the prepared crust, spread evenly, then refrigerate for 3-4 hours.

For the topping

• Make whipped cream. Prep another batch of whipped cream by placing the bowl in the freezer, beating the heavy cream in the chilled bowl until thickened, then slowly adding in the powdered sugar until stiff peaks form.
• Garnish and serve. Serve the prepared whipped cream over the chilled cheesecake and garnish with additional peppermint chocolate or hot fudge sauce.

My Best Tips for Making No-Bake Cheesecake

Here are a few tips for making the best no-bake cheesecake!

• Use a springform pan. This makes it so much easier to remove the cheesecake without damaging it.
• Use full-fat cream cheese blocks. Whipped or low-fat cream cheese won’t yield that rich, creamy texture.
• Use room temperature cream cheese. It incorporates more easily into the filling.
• When melting the chocolate for the filling, I recommend doing so at 50% power so it doesn’t seize. Stir occasionally until it’s smooth, then let it cool before adding it to the cream cheese.
• Chill for at least 3-4 hours. The hardest part of making this cheesecake is waiting for it to set, but it does need at least 3-4 hours in the fridge before you slice into it. Don’t worry. The wait will be worth it!
• To get the perfect slice, run a chef’s knife under hot water, dry it thoroughly, then slice. Repeat between slices.
• If you want to use another crust, check out my easy graham cracker crust instead.

How to Store a Finished Cheesecake

No-bake cheesecake will last in the fridge for up to 5 days. It can also be stored in the freezer for up to 3 months without the whipped topping.

If you plan to freeze, it’s best to add the toppings prior to serving. To freeze, double wrap the pan in plastic wrap followed by foil. When you’re ready to serve it, let it thaw in the refrigerator overnight and serve with fresh whipped cream.

White Chocolate Peppermint Cheesecake

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5 from 6 reviews

• Author: Julianne Dell
• Prep Time: 30 minutes
• Chill Time: 4 Hours
• Total Time: 4 hours and 30 minutes
• Yield: 10 servings

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Description

This no-bake White Chocolate Peppermint Cheesecake is the perfect Christmas dessert. A thick Oreo crust is filled with a velvety white chocolate peppermint filling then topped with a fluffy homemade whipped cream. 

Ingredients

For the Crust:

• 1 package (14.3 oz)  Oreos
• 1/2 cup (113g) unsalted Butter, melted

For the Cheesecake Filling:

• 8 ounces Ghirardelli White Chocolate Bar, chopped (or white chocolate chips)
• 1 1/2 cups (413ml) Heavy Whipping Cream, plus 4 tablespoons, divided
• 1/2 cup (65g) Powdered Sugar
• 16 ounce (452g) Full-fat Cream Cheese
• 1/2 cup (95g) Granulated Sugar
• 1/2 teaspoon Peppermint Extract
• 1 cup Andes Mints, chopped

For the Topping:

• 1 cup (236ml) Heavy Whipping Cream
• 1/2 cup (65g) Powdered Sugar

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Instructions

For the Crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

1. In a microwave-safe bowl, combine the white chocolate bar and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool. 
2. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ½ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next, add the granulated sugar and peppermint extract and continue beating until smooth.
4. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
5. Finally, slowly fold in the whipped cream until it’s completely smooth, adding in the chopped peppermint chocolate at the same time.
6. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the Topping:

1. Prepare another batch of whipped cream as described above.  Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with additional peppermint chocolate or hot fudge sauce. This cheesecake must stay refrigerated.

Equipment

9-inch Springform pan

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Nutrition Information:

Serving Size: 1 slice

Calories: 779

Sugar: 43g

Sodium: 197mg

Fat: 61g

Carbohydrates: 55g

Fiber: 2.2g

Protein: 7.9g

Cholesterol: 148mg

• Category: Dessert
• Method: No-Bake
• Cuisine: American

More No-Bake Christmas Dessert Ideas

• Eggnog Cheesecake Parfaits
• Gingerbread Cheesecake
• Eggnog Cream Pie
• Eggnog Pudding Parfaits

This recipe originally appeared on Food Fanatic.