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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!

A gorgeous tall slice of a peppermint cheesecake on a white round plate with a gold fork

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!

A close up shot of a whole cheesecake garnished with whipped cream and crushed peppermint chocolate

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.
A gold fork sinking into a slice of peppermint bark cheesecake with a thick Oreo crust

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.
A big slice of peppermint cheesecake with a few bites taken out of it. The cheesecake is garnished with hot fudge and crushed peppermint

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.

Print
A sliced peppermint cheesecake on a white plate with dripping chocolate drizzle

White Chocolate Peppermint Cheesecake

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

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

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.
Nutrition Information:
1 slice
779
43g
197mg
61g
55g
2.2g
7.9g
148mg
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: white chocolate cheesecake, no-bake cheesecake, Christmas dessert

More No-Bake Christmas Dessert Ideas

This recipe originally appeared on Food Fanatic

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20 Responses
  1. Natalia

    Hi! I am going to make this for thanksgiving tomorrow. I’m wondering if I can make it today, the 24th and then make/pipe the whipped cream tomorrow?

    1. Beyond Frosting

      I think a 9*13 inch pan would be a little too big. Unless you wanted to double the filling recipe.You might have better success with a 9 in square pan

    1. Beyond Frosting

      Hi Cheryl- yes you can! If you plan to freeze it, it should last up to one month, just make sure to tightly wrap the pan in plastic wrap twice to prevent freezer burn, and be sure it’s completely set prior to freezing. So maybe 4 hour in the fridge and then transfer to the freezer.

  2. Kristie

    The topping calls for 1 cup heavy whipping cream in the ingredients, but in the instructions it calls for 1 1/2 cups. Can you please clarify? This looks delicious and I want to make sure I get the right amount of ingredients! Happy Holidays!

    1. Beyond Frosting

      Hi Kristie- Thanks for the comment. You’re making two batches of whipped cream. For the filling it’s 1 1/2 cups in step 7. For the topping, you’ll use 1 cup, and that is step 11.

  3. JK

    Julianne, I would like to make this for Christmas. I plan on making it on the 24th. My questions are: how long will it stay fresh in fridge and should I wait till the 25th to pipe the whipped cream decoration on the cheesecake?
    I am traveling with this, not far though.
    Any tips would be greatly appreciated. Thanks JK

    1. Beyond Frosting

      Hi there! Sounds like a wonderful idea! I do recommend piping the whipped cream as close to serving as possible. So in that case, I’d say the 25th if you can swing it, or using Cool Whip for the topping is more stable as well. While the whipped cream will stay fresh in the fridge, I just think it’s better when fresh. I also like to pipe it once I take it out of the springform pan, I find it’s easier to do! So be sure it’s totally set before you remove the edges!

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