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No Bake Peppermint Chocolate Cheesecake recipe by top US dessert blogger, Practically Homemade

No Bake Peppermint Chocolate Cheesecake

A simple No Bake Cheesecake is made even more amazing with the addition of chocolate and peppermint. The perfect holiday dessert!

Course Dessert
Prep Time 2 hours 25 minutes
Total Time 2 hours 25 minutes
Servings 1 cheesecake


Oreo Cookie Crust

  • 2 1/4 cup Oreo cookie crumbs
  • 1/2 cup butter {melted}

Chocolate Peppermint Cheesecake Filling

  • 2-8 oz. pkgs. cream cheese {softened}
  • 1-14 oz. can sweetened condensed milk
  • 1-8 oz. tub whipped topping
  • 4 oz. semi-sweet chocolate {melted}
  • 1/2 tsp peppermint extract
  • 1 candy cane {crushed}

Optional Toppings:

  • 2 Oreo cookies {broken into crumbs}
  • 4 oz. whipped topping


Oreo Cookie Crust

  1. Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Chocolate Peppermint Cheesecake Filling

  1. Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Add peppermint extract and gently mix until completely incorporated. Divide batter into two bowls {1/3 batter in 1 bowl and 2/3 batter in 1 bowl}.

    Melt semi-sweet chocolate in the microwave starting with 30 seconds, stir and then add 10 second increments until completely melted. Once cooled {but still melted} pour the chocolate into bowl filled with 2/3 of the cheesecake filling. Fold the chocolate into the mixture being sure not to deflate the batter.

Cheesecake Assembly

  1. Pour the chocolate cheesecake into the Oreo crust and smooth into an even layer. Take the other plain cheesecake batter add dollops on top of the chocolate cheesecake. Using a toothpick or skewer swirl the regular cheesecake into the chocolate cheesecake. This will create beautiful swirls on the top of the cheesecake. Top the cheesecake with the crushed candy cane and refrigerate for at least 2 hours.

  2. To serve, remove the outer portion of the spring form pan. If desired, pipe a border of whipped topping around the edge of the cheesecake and dust the whipped topping with crushed Oreo. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.