Name: No Bake Peppermint Hot Chocolate Cheesecake Recipe
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 ½ cups Oreo cookie crumbs; ⅓ cup butter, melted; 4 blocks (8 ounce each) cream cheese, softened to room temperature; ½ cup white sugar; 4 envelopes hot chocolate mix with marshmallows; 1 teaspoon peppermint extract; 2 cups heavy whipping cream; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon peppermint extract; Mini marshmallows; Crushed peppermints; Chocolate shavings

Jump to Recipe· 3.9 from 14 reviews

If you’re craving a dessert that’s cozy and festive yet effortlessly simple, this No Bake Peppermint Hot Chocolate Cheesecake Recipe is an absolute dream come true. Imagine the rich, velvety cream cheese filling infused with the nostalgic warmth of peppermint and hot chocolate, all resting on a satisfyingly crunchy Oreo crust. It’s like sipping your favorite winter drink in a slice, bringing joy and comfort with every bite. Perfect for holiday celebrations or any time you want a sweet escape without turning on the oven.

Ingredients You'll Need

The image shows multiple small white bowls and a few glass measuring cups arranged on a white marbled surface. One clear glass measuring cup at the top center holds white cream. To its right, a glass measuring cup is filled with dark brown cookie crumbs. Below the cream is a white ramekin with bright yellow melted butter. Surrounding these are several white ramekins filled with fine white sugar, coarse white powder, small white marshmallows, and red-white peppermint candies. An additional clear bowl holds light brown cinnamon powder. At the bottom left, there are two small pieces of Hershey's chocolate bars and a small white square bowl with a light liquid. Several foil-wrapped rectangular blocks, likely cream cheese, are stacked on the left side. The shot has bright, even lighting, and the clean simple arrangement emphasizes the varied colors and textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays a starring role in making this cheesecake irresistible. From the crumbly Oreo base providing the perfect crisp foundation to the fluffy peppermint cream that lightens every mouthful, every element adds texture, flavor, or festive flair.

Oreos (1 ½ cups cookie crumbs): These give a rich, chocolatey crunch that contrasts beautifully with the creamy filling.
Butter (⅓ cup, melted): Binds the cookie crumbs so the crust holds its shape and tastes buttery delicious.
Cream cheese (4 blocks, softened): The silky base that creates that classic cheesecake richness and smooth texture.
White sugar (½ cup): Sweetens the filling just right, balancing the chocolate and peppermint notes.
Hot chocolate mix with marshmallows (4 envelopes): Infuses that unmistakable hot cocoa flavor and a hint of fluffy sweetness.
Peppermint extract (2 teaspoons total): Adds a refreshing coolness that truly captures the spirit of peppermint hot chocolate.
Heavy whipping cream (4 cups, divided): Whipped twice—once folded in for richness, then again for topping—to add lightness and luscious creaminess.
Powdered sugar (¼ cup): Sweetens the whipped cream topping perfectly without graininess.
Mini marshmallows, crushed peppermints, chocolate shavings (for garnish): These finishing touches ramp up the festive look and texture with delightful pops of flavor.

How to Make No Bake Peppermint Hot Chocolate Cheesecake Recipe

Step 1: Prepare the Oreo Crust

Start by mixing your Oreo cookie crumbs with the melted butter until they’re evenly moistened and feel like damp sand. Press this crumbly mixture firmly into the base and slightly up the sides of your springform pan so that it holds together as a solid crust. Chilling it now sets a sturdy stage for your creamy filling later.

Step 2: Whip Up the Cream Cheese Mixture

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and free of lumps. Gradually incorporate the hot chocolate mix, blending thoroughly so there’s no gritty texture left behind—it’s all about that smooth chocolatey goodness. Then, slowly add the peppermint extract, tasting as you go to capture that perfect cool peppermint flavor without it being overpowering.

Step 3: Fold in the Whipped Cream

Add two cups of heavy cream to the cream cheese mixture and whip on medium speed until the filling becomes fluffy and light with soft peaks. This step is crucial because it transforms the filling from dense to decadently airy, mimicking the silky mouthfeel of hot chocolate foam.

Step 4: Assemble and Chill

Pour your luscious peppermint cream cheese filling over the chilled crust, smoothing the top with a spatula for an even layer. A gentle tap on the counter helps release air bubbles so you get a flawless finish. Cover with plastic wrap and refrigerate for at least six hours to allow it to set perfectly—patience here guarantees that perfect slice every time.

Step 5: Make the Peppermint Whipped Cream Topping

Whip the remaining heavy cream with powdered sugar and a touch more peppermint extract until soft to medium peaks form. This creamy topping brings refreshing brightness and a sweet finish to the rich cheesecake base.

Step 6: Garnish and Serve

Spread or pipe your peppermint whipped cream over the chilled cheesecake, then scatter mini marshmallows, crushed peppermints, and chocolate shavings on top for that magical, festive look and irresistible variety of textures. Trim the edges with a hot knife for clean slices, and serve chilled to enjoy every melt-in-your-mouth moment.

How to Serve No Bake Peppermint Hot Chocolate Cheesecake Recipe

A slice of layered dessert sits on a white plate over a white marbled surface covered partially by a white cloth with a red stripe. The dessert has three layers: a dark brown bottom crust, a thick light brown middle layer, and a thick white top layer. On the top layer, there is white whipped cream with a small red and white striped peppermint candy in the center, small white marshmallows, and chocolate shavings scattered around. More marshmallows surround the plate. In the background, there is a glass cup filled with hot chocolate topped with mini white marshmallows and a white pitcher holding kitchen utensils. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding mini marshmallows, crushed peppermint candies, and delicate chocolate shavings not only makes each slice look irresistible but also layers in contrasting crunch and creaminess. These garnishes echo the flavors of the cheesecake and elevate it visually, inviting everyone to indulge.

Side Dishes

This cheesecake shines on its own, but pairing it with freshly brewed coffee or a warm cup of hot tea complements the flavor perfectly while balancing richness with warmth. Alternatively, fresh berry compote or a handful of toasted nuts on the side can add burst of freshness and crunch.

Creative Ways to Present

For a festive party, serve individual cheesecake portions in clear glasses or jars, layering crumbs, filling, and toppings for a visually stunning parfait effect. You can also pipe the whipped cream into pretty swirls and decorate with whole peppermints or a sprig of fresh mint for an elegant holiday touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake covered tightly in the refrigerator for up to 3 days. The flavors actually develop more as it rests, making every bite even better the next day.

Freezing

This cheesecake freezes wonderfully. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain the creamy texture.

Reheating

This dessert is best served cold and does not require reheating. Simply unwrap and enjoy straight from the fridge for that perfectly chilled slice that’s packed with flavor.

FAQs

Can I use another type of cookie for the crust?

Absolutely! While Oreo crumbs are classic and delicious here, you can experiment with chocolate graham crackers or chocolate wafer cookies if you want a slightly different flavor or texture.

Is it possible to make this cheesecake vegan?

To create a vegan version, substitute cream cheese and heavy cream with plant-based alternatives such as vegan cream cheese and coconut cream. Just keep in mind that the texture and flavor might vary slightly.

How long does the cheesecake need to chill before serving?

It’s best to refrigerate the cheesecake for at least 6 hours so it can fully set. If you’re in a rush, freezing for about 4 hours works as well, but allow it to soften slightly before slicing.

Can I prepare this cheesecake in advance for holiday gatherings?

Definitely! This no bake peppermint hot chocolate cheesecake is perfect for making a day or two ahead, especially since its flavors deepen overnight. Just be sure to keep it covered and refrigerated until ready to serve.

What if I don’t have peppermint extract on hand?

You can substitute peppermint extract with a small amount of peppermint oil or crushed peppermint candies, but be cautious as these can be much stronger. Start with less and adjust to taste.

Final Thoughts

There’s something truly magical about the way this No Bake Peppermint Hot Chocolate Cheesecake Recipe delivers the nostalgic comfort of your favorite winter drink in a luscious, creamy dessert form. It’s simple to make, visually stunning, and perfect for sharing with loved ones. I can’t wait for you to try it and discover why it quickly becomes a cherished favorite around the holiday table or anytime you want a deliciously cool treat.

No Bake Peppermint Hot Chocolate Cheesecake Recipe

Ingredients You'll Need