No-bake Peppermint Cheesecake (Print-Friendly Version)
Try this no-bake peppermint cheesecake, perfect for December or holiday parties. With its crunchy graham base and cool minty topping, everyone will ask for seconds. Save & click.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups crushed graham crackers
02 -
1/2 cup melted unsalted butter
→ Filling
03 -
16 ounces softened cream cheese
04 -
1 cup confectioners' sugar
05 -
1 cup heavy cream
06 -
1 teaspoon pure vanilla extract
07 -
1 teaspoon mint extract
# How to Make It:
01 -
Mix the crushed graham crackers and melted butter in a bowl. Stir until everything is wet and looks like damp sand.
02 -
Push the graham mixture firmly into the bottom of a 9-inch springform pan, making sure it's flat and packed down well.
03 -
In a fresh bowl, put the softened cream cheese and confectioners' sugar. Beat them together with an electric mixer or strong whisk until they're smooth with no lumps.
04 -
Add the vanilla and mint extracts to your cream cheese mixture and stir until they're completely mixed in.
05 -
Take another bowl and whip the heavy cream until it forms stiff peaks when you lift the beater.
06 -
Gently fold the whipped cream into your cream cheese mix using a rubber spatula. Don't overmix or you'll lose the fluffiness.
07 -
Pour the filling over your graham crust and spread it out evenly. Use a flat spatula to make the top nice and smooth.
08 -
Wrap the cheesecake with plastic wrap or foil and put it in the fridge for at least 4 hours so it can get firm.
# Extra Suggestions:
01 -
Make sure your cream cheese is completely soft before you start mixing for the smoothest possible filling.