This No Bake Peppermint Bark Cheesecake is smooth, creamy, and filled with the flavors of the holidays. From the Oreo cookie crust, to the peppermint candies and white chocolate ganache on top, this easy sweet treat is a must-make for dessert!

If you liked this, you’ve got to try my Frosted Peppermint Brownies, Peppermint Cheesecake Dip and White Chocolate Peppermint Scones!

A bite of peppermint cheesecake on a fork

If you’ve been hanging around here for a while, you know I’m all about cheesecakes and judging by the response, so are you!

With the holidays in full swing, we could all use a little less time in the kitchen and a little more with loved ones. That’s why I’m bringing you a quick and easy No Bake Peppermint Cheesecake that comes together in under 15 minutes.

It’s rich, creamy, and festive with a hint of peppermint, crushed candies throughout, and a luxurious white chocolate ganache on top. I mean, white chocolate ganache… could it get any better? (And I won’t judge if you sneak a spoonful or two while glazing.)

So if you’re a fan of peppermint and cheesecake like I am, let’s get into it this one’s guaranteed to be the hit of the holiday table.

top down shot of a whole peppermint cheesecake

What Makes This Peppermint Cheesecake So Great:

  • It’s no bake, which means you don’t even have to turn on your oven!
  • This Christmas cheesecake is full of brisk, pepperminty goodness, perfect for the holiday season!
  • The creamy cheesecake filling topped with rich white chocolate ganache make this a dessert to remember!
slice of no bake peppermint cheesecake

Ingredients in Peppermint Bark Cheesecake:

This chocolate peppermint cheesecake recipe has a very simple ingredients list: 

  • Oreos
  • Unsalted butter
  • Cream cheese
  • Granulated sugar
  • Peppermint extract 
  • Vanilla extract
  • Red food coloring
  • Cool Whip
  • Peppermint candies or candy canes
  • Heavy cream
  • White chocolate 

How To Make:

This peppermint bark cheesecake is so easy to make! Here are the basic steps: 

  1. In a medium bowl, combine the Oreo crumbs and melted butter.
  2. Press the crumb mixture into the bottom and up the sides of a 9-inch spring form pan. Chill until firm. 
  3. In a large bowl, beat the cream cheese, sugar, peppermint extract, and vanilla extract until smooth. Add red food coloring and stir to combine.
  4. Fold in the whipped topping and crushed peppermint candy until completely combined, then spread the filling evenly into the prepared cookie crust.
  5. Cover and refrigerate for at least 4 hours, or overnight.
  6. Once chilled, make the white chocolate ganache and pour over top of the candy cane cheesecake. 
  7. Refrigerate until firm, then slice and enjoy! 

Can I Prep This Recipe in Advance? 

Yes! This candy cane cheesecake can be made up to 24 hours in advance of serving it. Leftovers will keep for an addition 3 to 4 days. 

slice of cheesecake on a white plate

Recipe Variations to Try:

  • You could easily turn this into a spearmint cheesecake using spearmint extract, green food coloring, and spearmint candies!
  • Switch out the white chocolate for another type of chocolate like milk or dark!
  • Try a different type of cookie crust! Graham crackers or shortbread cookies would work.

Tips and Tricks:

  • Be sure to stir in the red food coloring really well, otherwise you’ll have streaks in your cheesecake!
  • When heating the heavy cream, make sure to stir often so the cream doesn’t burn.
  • Let the ganache fully cool before pouring it over the cheesecake, otherwise it will melt into the cake!
  • I used the “winter red” Oreos, just to give it a more festive touch, but any chocolate sandwich cookie will do.

Looking for more no-bake cheesecake recipes? I’ve got you covered!

slice of no bake peppermint cheesecake

No Bake Peppermint Cheesecake

Yield: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
This No Bake Peppermint Cheesecake is smooth, creamy, and filled with the flavors of the holidays. From the Oreo cookie crust, to the peppermint candies and white chocolate ganache on top, this easy sweet treat is a must-make for dessert!
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Ingredients
 

Crust:

  • 1 (15.25 ounce) package Oreo cookies, ground into crumbs (I used the "Winter Red" variety, but any kind will do)
  • 5 tablespoons unsalted butter, (melted)

Filling:

  • 24 ounces (3 blocks) cream cheese, (softened)
  • ½ cup granulated sugar
  • 2 teaspoons peppermint extract
  • 2 teaspoons vanilla bean paste , (or extract)
  • 4 drops red food coloring
  • 1 (8 ounce) tub whipped topping, (such as Cool Whip)
  • ½ cup crushed peppermint candies or candy canes, (plus more for topping)

White Chocolate Ganance:

  • ½ cup heavy cream
  • 6 ounces white chocolate wafers or bar, (if using a bar, finely chop)

Instructions
 

  • In a medium bowl, combine the Oreo crumbs and melted butter.
  • Press crumb mixture into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to firm up while preparing filling.
  • In a large bowl, beat cream cheese, sugar, peppermint extract, and vanilla extract until smooth. Add red food coloring and stir to combine. Fold in whipped topping and crushed peppermint candy until completely combined.
  • Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
  • To make the white chocolate ganache, in a small saucepan, heat heavy cream until boiling. Remove from heat and stir in white chocolate until completely melted. Set aside to cool.
  • Pour over chilled cheesecake and lightly spread with a spatula. Top with more crushed peppermint candy, if desired. Refrigerate until firm.

Notes

Adapted from my No-Bake Peanut Butter Cup Cheesecake.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.