Description
This No Bake Peppermint Hot Chocolate Cheesecake is the ultimate winter dessert! It’s incredibly easy to make, budget-friendly, and packed with festive peppermint and rich hot chocolate flavors. Perfect for holiday gatherings or a cozy night in, this creamy cheesecake requires no oven and comes together quickly.
Ingredients
Scale
- For the Crust:
- 2 cups chocolate sandwich cookie crumbs (about 20–24 cookies)
- 1/4 cup unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon peppermint extract
- 1/4 cup unsweetened cocoa powder
- 1 cup heavy cream, cold
- 1/2 cup mini chocolate chips (optional)
- For the Topping (Optional):
- 1/2 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 1/4 teaspoon peppermint extract
- Crushed peppermint candies or candy canes, for garnish
- Chocolate shavings, for garnish
Instructions
- Make the Crust: In a medium bowl, combine the chocolate sandwich cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish or a springform pan. Place in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese, granulated sugar, peppermint extract, and cocoa powder with an electric mixer until smooth and well combined.
- In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. If using, fold in the mini chocolate chips.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust in the pie dish or springform pan. Spread evenly with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Prepare the Topping (Optional): In a cold bowl, whip the cold heavy cream with powdered sugar and peppermint extract until stiff peaks form.
- Serve: Once chilled and firm, slice the cheesecake. Top with whipped cream, crushed peppermint candies, and chocolate shavings, if desired. Serve cold.
Notes
- For best results, make sure your cream cheese is at room temperature before mixing to ensure a smooth filling.
- Chill your mixing bowl and whisk attachment for the heavy cream for about 10-15 minutes before whipping for stiffer peaks.
- You can make this cheesecake up to 2-3 days in advance and store it covered in the refrigerator.
- To easily crush peppermint candies, place them in a zip-top bag and gently hit them with a rolling pin or the back of a heavy pan.
- This recipe is naturally vegetarian. For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cheesecake)
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 90
