Imagine a dessert so divine, so creamy, and so festive that it becomes the star of any holiday gathering or winter celebration. This No Bake White Chocolate Peppermint Cheesecake is not just a dessert—it's a magical experience that combines the smooth richness of white chocolate, the cool zing of peppermint, and a decadent creamy texture that will make your taste buds dance with joy. No baking required, this show-stopping treat is surprisingly simple to create and guaranteed to impress even the most discerning dessert lovers!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz white chocolate, chopped
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ tsp peppermint extract
- Crushed peppermint candies for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact base. Use the back of a spoon or measuring cup to smooth the surface. Refrigerate the crust while preparing the filling.
- Melt the chopped white chocolate using a double boiler or microwave, stirring frequently to prevent burning. If using a microwave, heat in 30-second intervals, stirring between each interval. Allow the melted chocolate to cool slightly.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes. Ensure no lumps remain.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated. Add vanilla extract and peppermint extract, blending until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. This typically takes 3-4 minutes using an electric mixer.
- Fold the melted white chocolate into the cream cheese mixture, stirring gently to maintain the cream's volume.
- Carefully fold the whipped cream into the white chocolate cream cheese mixture, using a spatula and making light, sweeping motions to keep the mixture airy.
- Remove the prepared crust from the refrigerator and pour the cheesecake filling over the graham cracker base, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, sprinkle crushed peppermint candies over the top of the cheesecake for a festive and crunchy garnish.
- To serve, run a thin knife around the edge of the springform pan and carefully release the sides. Slice into 8 equal portions and enjoy chilled.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- When melting white chocolate, use low heat and stir frequently to prevent scorching. White chocolate can burn easily, so patience is key.
- For the fluffiest cheesecake, whip the heavy cream until stiff peaks form but be careful not to over-beat, which can make the cream grainy.
- Use a springform pan for easy removal and a professional presentation.
- Allow sufficient chilling time (at least 4 hours or overnight) to ensure the cheesecake sets properly and develops maximum flavor.
- For a picture-perfect garnish, crush peppermint candies just before sprinkling to maintain their vibrant color and crisp texture.
- If you want a cleaner slice, run your knife under hot water and wipe dry between each cut.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 7g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 95mg
