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the finished peppermint white chocolate cheesecake
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Peppermint White Chocolate Cheesecake (No-Bake) Recipe

Prep Time30 minutes
Rest time6 hours
Servings: 10

Ingredients

For the crust:

  • 2½ Cups of vanilla wafer crumbs from roughly 11oz.
  • 8 Tablespoons of butter melted

For the cheesecake filling:

  • 8 oz. Of white chocolate morsels melted but cooled to just above room temperature
  • 24 oz. of cream cheese at room temperature
  • ½ Cup of powdered sugar
  • 1½ Teaspoons of peppermint extract
  • 1 Teaspoon of vanilla extract
  • 1½ Cup of whipped cream
  • ¼ Cup of crushed peppermint candies

Optional garnish:

  • Additional crushed peppermint candies
  • Whipped cream piped along the sides of the cake

Instructions

  • Make the crust: Crush the vanilla wafers in a food processor until they form a fine crumb. Transfer them to a medium-sized bowl and pour the melted butter over the top. Use either your hands or a wooden spoon to mix these two ingredients together until thoroughly combined. It should have the consistency of wet sand. Transfer this to a 9-inch springform pan and firmly press the crust to the bottom and halfway up the walls.
  • Place the crust in your fridge or freezer for 30 minutes to firm up.
  • Melt the chocolate: Place the white chocolate morsels into a microwave safe bowl. Microwave this for 30 seconds then stir the chocolate so that it starts to melt. Keep microwaving the chocolate for 10-second intervals and stir it between each interval until the chocolate is fully melted. This should be about 1 to 2 minutes in total. Then let the bowl of melted chocolate sit on your counter so that it cools down. We want the chocolate to be slightly warm, NOT HOT when we add it to the rest of the filling ingredients.
  • Make the cheesecake filling: Add the cream cheese and powdered sugar to the bowl of a stand mixer. Beat these two ingredients for a couple of minutes or until combined and smooth. Then add the peppermint extract, vanilla extract, and (slightly warm) melted white chocolate to the same bowl. Beat for another minute until everything is combined. Finally, add the whipped cream and crushed peppermint candies to the same bowl. Gently fold these two ingredients with a spatula into the rest of the filling until thoroughly combined.
  • Take the crust out of your fridge/freezer and pour the cheesecake filling into it. Then use a recessed spatula to smooth out the filling into an even layer.
  • Place the peppermint cheesecake in your fridge and let it firm up for at least 6 hours, or preferably overnight.
  • (Optional) Once the cheesecake is firm you can garnish it by piping on whipped cream along the sides and/or sprinkling additional crushed candy canes over top.
  • Take the peppermint cheesecake out of the springform pan, slice it up, and enjoy!