Description
This No Bake Peppermint Hot Chocolate Cheesecake is a creamy, festive dessert perfect for the holiday season. Featuring a rich Oreo cookie crust and a fluffy peppermint-infused hot chocolate cream cheese filling, it's topped with whipped cream, mini marshmallows, crushed peppermints, and chocolate shavings for a delightful burst of flavors and textures without any baking required.
Ingredients
Crust
- 1 ½ cups Oreo cookie crumbs
- ⅓ cup butter, melted
Cheesecake Filling
- 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
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon peppermint extract
Garnish
- Mini marshmallows
- Crushed peppermints
- Chocolate shavings
Instructions
- Prepare the Crust: Stir the Oreo cookie crumbs with the melted butter in a bowl until the mixture looks evenly damp, like wet sand. When pinched, it should clump lightly instead of falling apart.
- Form the Crust: Pour the crumb mixture into an 8–9 inch springform pan. Press firmly across the base and slightly up the sides with your fingers or the bottom of a glass. Ensure the surface is even and no crumbs slide around. Refrigerate while preparing the filling.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy with no lumps. Scrape down the bowl.
- Add Hot Chocolate Mix: Add the hot chocolate mix with marshmallows to the cream cheese mixture. Beat until uniform and no gritty texture remains when rubbed between fingers.
- Incorporate Peppermint Extract: Gradually add peppermint extract, beating briefly and tasting as you go until the filling tastes cool and minty like peppermint hot chocolate.
- Fold in Heavy Cream: Pour 2 cups of heavy whipping cream into the cream cheese mixture. Start the mixer on low then increase to medium. Beat until the filling becomes fluffy and forms soft peaks that curl over when beaters are lifted.
- Assemble the Cheesecake: Remove the crust from the fridge. Pour the peppermint cheesecake filling over the chilled crust and smooth the top with a spatula to reach edges evenly. Tap pan lightly to release air bubbles.
- Chill the Cheesecake: Cover loosely with plastic wrap and refrigerate for at least 6 hours or freeze about 4 hours if a firmer texture is desired. The center should have a gentle jiggle but not wobble.
- Prepare Whipped Cream Topping: Near serving time, beat 2 cups heavy cream with powdered sugar and peppermint extract in a cold bowl. Start on low speed, then increase to medium-high until soft to medium peaks form with smooth texture.
- Decorate and Serve: Spread or pipe whipped cream over the chilled cheesecake. Garnish evenly with mini marshmallows, crushed peppermints, and chocolate shavings so every slice has a bit of each. Run a thin knife around the pan edges, release the springform ring, slice using a long knife dipped in hot water and wiped dry between cuts. Serve cold.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps.
- Use an electric mixer to achieve the smoothest filling and optimal whipped cream texture.
- If a firmer cheesecake is preferred, freezing for 4 hours is a great option.
- Be sure to chill all mixing bowls and beaters prior to whipping cream for better volume and texture.
- Use a hot water-dipped knife cleaned between slices for smooth, clean cuts.
- Store leftovers covered in the refrigerator and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
