Festive Peppermint Swirl No-Bake Cheesecake
A delightful no-bake cheesecake featuring a sugar cookie crust, a creamy peppermint-flavored filling with an optional red swirl, and a whipped cream topping garnished with crushed peppermint candies and extra cookies. This festive dessert requires chilling to set.
Equipment
- Medium bowl
- 9-inch pie plate or 8x8 inch square pan
- Large bowl
- Electric mixer
- Separate, cold bowl
- Spatula
- Knife or skewer
- Plastic wrap
Ingredients
For the Sugar Cookie Crust:
- 1 1/2 cups sugar cookies, crushed (about 18-20) frosted or unfrosted (store-bought or homemade)
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 2 (8-ounce) blocks cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups heavy cream cold
- 2-3 drops red food coloring (optional, for swirl)
For the Festive Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- crushed peppermint candies or candy canes
- extra sugar cookies or mini sugar cookies for garnish
Instructions
Prepare the Crust
- Mix crushed sugar cookies and melted butter in a medium bowl, then press firmly into a 9-inch pie plate or 8x8 inch square pan and chill in the freezer.
Whip the Cream Cheese Mixture
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
Sweeten the Dream
- Slowly add sifted powdered sugar, vanilla, and peppermint extracts to the cream cheese mixture and beat until well mixed and light; optionally, color 1/3 of the mixture red for a swirl effect.
Create the Whipped Cream
- In a separate cold bowl, whip cold heavy cream until stiff peaks form, being careful not to over-whip.
Fold it In
- Gently fold the whipped cream into the main cream cheese mixture until no streaks remain, also folding into any colored portion if applicable.
Assemble the Cheesecake
- Pour the main cheesecake filling over the cold cookie crust, then dollop and gently swirl any colored filling over the white before spreading evenly with a spatula.
Chill to Perfection
- Loosely cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely.
Decorate and Serve
- Before serving, whip ½ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form, then pipe or spread over the cheesecake and decorate with crushed peppermint candies and extra sugar cookies.
Notes
For best results, ensure your cream cheese is fully softened and your heavy cream is very cold before whipping. Chilling overnight will ensure the cheesecake is perfectly set.