No Bake Peppermint Hot Chocolate Cheesecake
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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.
Private Notes
Servings: 8 servings
