No Bake Peppermint Hot Chocolate Cheesecake
Serves: 8
Prep time: 15 minutes
Chill time: 6 hours
This No Bake Peppermint Hot Chocolate Cheesecake is holiday dessert magic in every bite!
A chocolate cookie crust holds a fluffy peppermint hot chocolate cheesecake filling that’s rich, creamy, and full of cozy seasonal flavor.
Topped with whipped cream, mini marshmallows, peppermints, and chocolate shavings, it looks straight out of a Christmas wonderland.
Best of all no oven required!
Just mix, chill, and enjoy a showstopping holiday treat that’s as easy as it is festive.
How To Make No Bake Peppermint Hot Chocolate Cheesecake
Ingredients
- 1 ½ cups oreo cookie crumbs
- ⅓ cup butter, melted
- 4 (8 ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 4 envelopes hot chocolate mix with the marshmallows
- 1 teaspoon peppermint extract
- 2 cups heavy whipping cream
Whipped topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon peppermint extract
- Mini marshmallows, peppermints, chocolate shavings for garnish
Step-by-Step Guide
1. Mix your cookie crumbs and butter together.
2. Press the crumbs into the bottom and slightly up the side of an 8-9 inch springform pan.
3. Set aside.
4. In a large bowl using an electric mixer whip the cream cheese, sugar, hot chocolate mix and peppermint until light and fluffy.
5. Next using the electric mixer whip the 2 cups heavy cream into the cream cheese mixture.
6. Pour the batter into the pan.
7. Refrigerate 6 hours or freeze for 4 hours.
8. To make the whipped cream using an electric mixer whip up the 2 cups of heavy whipping cream, powdered sugar and peppermint together until light and fluffy.
9. Top the cheesecake with the whipped cream.
10. Garnish with mini marshmallows, peppermints and chocolate shavings!
11. Slice and serve!
Tips & Tricks
- Room temperature cream cheese – Let it soften fully so your filling is smooth and lump-free.
- Chill long enough – The cheesecake needs at least 6 hours (or overnight) in the fridge to set properly.
- Springform pan – Use one for easy release, but line the bottom with parchment if you want extra insurance against sticking.
- Whip the cream separately – Make sure the whipped cream is nice and fluffy before folding it into the filling for the best texture.
- Decorate right before serving – Marshmallows and candy can soften if left on too long.
Substitutions
- Oreo crust – Swap with graham cracker crumbs or chocolate wafer cookies.
- Peppermint extract – Use vanilla extract for a more classic hot chocolate cheesecake flavor.
- Hot chocolate mix – Any flavor works (dark chocolate, white chocolate, or even salted caramel hot cocoa mix).
- Heavy whipping cream – Cool Whip can be used in a pinch for the filling or topping.
- Sugar – Swap with powdered sugar in the filling if that’s what you have on hand.
Variations
- Mini Cheesecakes – Make them in cupcake liners for individual servings.
- Extra Chocolatey – Stir in mini chocolate chips to the filling.
- White Chocolate Peppermint – Use white chocolate hot cocoa mix and top with white chocolate curls.
- Boozy Twist – Add a splash of peppermint schnapps or Irish cream to the filling for a grown-up holiday dessert.
- Frozen Peppermint Cheesecake – Freeze instead of chilling for an ice cream cake-like texture.
No Bake Peppermint Hot Chocolate Cheesecake
Print Recipe
Ingredients
- 1 ½ cups oreo cookie crumbs
- ⅓ cup butter melted
- 4 8 ounce blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 4 envelopes hot chocolate mix with the marshmallows
- 1 teaspoon peppermint extract
- 2 cups heavy whipping cream
Whipped topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon peppermint extract
- Mini marshmallows peppermints, chocolate shavings for garnish
Instructions
- Mix your cookie crumbs and butter together.
- Press the crumbs into the bottom and slightly up the side of an 8-9 inch springform pan.
- Set aside.
- In a large bowl using an electric mixer whip the cream cheese, sugar, hot chocolate mix and peppermint until light and fluffy.
- Next using the electric mixer whip the 2 cups heavy cream into the cream cheese mixture.
- Pour the batter into the pan.
- Refrigerate 6 hours or freeze for 4 hours.
- To make the whipped cream using an electric mixer whip up the 2 cups of heavy whipping cream, powdered sugar and peppermint together until light and fluffy.
- Top the cheesecake with the whipped cream.
- Garnish with mini marshmallows, peppermints and chocolate shavings!
- Slice and serve!
Notes
Tips & Tricks
- Room temperature cream cheese – Let it soften fully so your filling is smooth and lump-free.
- Chill long enough – The cheesecake needs at least 6 hours (or overnight) in the fridge to set properly.
- Springform pan – Use one for easy release, but line the bottom with parchment if you want extra insurance against sticking.
- Whip the cream separately – Make sure the whipped cream is nice and fluffy before folding it into the filling for the best texture.
- Decorate right before serving – Marshmallows and candy can soften if left on too long.
Substitutions
- Oreo crust – Swap with graham cracker crumbs or chocolate wafer cookies.
- Peppermint extract – Use vanilla extract for a more classic hot chocolate cheesecake flavor.
- Hot chocolate mix – Any flavor works (dark chocolate, white chocolate, or even salted caramel hot cocoa mix).
- Heavy whipping cream – Cool Whip can be used in a pinch for the filling or topping.
- Sugar – Swap with powdered sugar in the filling if that’s what you have on hand.
Variations
- Mini Cheesecakes – Make them in cupcake liners for individual servings.
- Extra Chocolatey – Stir in mini chocolate chips to the filling.
- White Chocolate Peppermint – Use white chocolate hot cocoa mix and top with white chocolate curls.
- Boozy Twist – Add a splash of peppermint schnapps or Irish cream to the filling for a grown-up holiday dessert.
- Frozen Peppermint Cheesecake – Freeze instead of chilling for an ice cream cake-like texture.
