No Bake Peppermint Hot Chocolate Cheesecake
I’m so excited to be fully into the swing of sharing this year’s Christmas recipes, and today I’ve got the most delicious no bake cheesecake to share with you! We’re talking a chocolate Oreo cookie crust, a fluffy hot cocoa–peppermint cheesecake filling, and a mountain of whipped cream, marshmallows, and crushed peppermints on top. The best part here is that there’s no oven required — just mix, chill, and you’ve got yourself a showstopper that looks like it came straight out of a holiday bakery window.
I plan to make this for Christmas Day itself, and I know it’s going to be a big hit with the family!
Why you’ll love this cheesecake:
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No-bake magic – skip the oven and let the fridge do the work. This is a lifesaver when you’re cooking a meal for the whole family and oven space is precious.
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Festive flavors – peppermint + hot cocoa = peak holiday vibes.
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Make-ahead friendly – perfect for Christmas dinner, holiday parties, or when you need a stress-free dessert that still wows.
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Customizable – pile on as many marshmallows, peppermints, or chocolate curls as your heart desires.
Ingredients
I know that many readers prefer a printable recipe card for when they’re recreating recipes in their own kitchen, so as always, you’ll find one at the bottom of this post! I do recommend though that you don’t skip the following sections. I’m going to talk you through the ingredients and their role in the recipe, the process (with photos to serve as a visual guide!), and share extra tips to help you along the way.
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Oreo cookie crumbs – The chocolatey base that makes this cheesecake taste like hot cocoa from the very first bite. Crushing whole Oreos (filling and all) works just as well if you don’t have pre-made crumbs.
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Butter – Melted butter binds the crumbs together so the crust holds firm.
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Cream cheese – The star of any cheesecake. Make sure it’s softened to room temp so the filling whips up smooth and creamy.
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Sugar – Just enough to sweeten the tangy cream cheese and balance the cocoa.
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Hot chocolate mix – Grab the kind with marshmallows for extra cozy flavor. It’s what gives the filling that peppermint hot chocolate vibe.
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Peppermint extract – Strong stuff! A little goes a long way in giving you that festive minty kick.
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Heavy whipping cream – Whipped right into the filling to make it light, airy, and mousse-like.
Whipped topping
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Heavy whipping cream – Fluffy, cloud-like, and perfect for topping.
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Powdered sugar – Sweetens and stabilizes the whipped cream.
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Peppermint extract – A hint of extra peppermint ties the whole dessert together.
Garnishes
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Mini marshmallows, crushed peppermints, and chocolate shavings – The finishing touches that make this cheesecake look straight out of a Christmas wonderland.
How To Make No Bake Peppermint Hot Chocolate Cheesecake
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Stir together the cookie crumbs and melted butter until everything looks like wet sand. Press firmly into the bottom (and just slightly up the sides) of an 8–9 inch springform pan to make the crust. Set aside.
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In a large bowl, use an electric mixer to beat the cream cheese, sugar, hot chocolate mix, and peppermint extract until light and fluffy.
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Pour in the heavy cream and whip it right into the cream cheese mixture until smooth and creamy.
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Spread the filling evenly over the crust, smoothing out the top. Refrigerate for at least 6 hours, or pop it in the freezer for 4 hours if you’re short on time.
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For the topping, whip the heavy cream, powdered sugar, and a splash of peppermint together until soft, fluffy peaks form.
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Pile the whipped cream over the chilled cheesecake, then sprinkle with mini marshmallows, crushed peppermints, and chocolate shavings.
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Slice, serve, and watch everyone’s eyes light up!
Recipe Notes & Tips
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Room temperature cream cheese – Don’t rush this step. Softened cream cheese makes for a silky, lump-free filling.
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Chill long enough – This cheesecake needs a good 6 hours in the fridge (overnight is even better) to fully set. If you’re in a hurry, 4 hours in the freezer does the trick.
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Springform pan – Makes slicing and serving a breeze. For extra peace of mind, line the bottom with parchment so nothing sticks.
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Whip the cream separately – Get those fluffy peaks before folding into the filling — it keeps the cheesecake light and mousse-like.
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Decorate right before serving – Mini marshmallows and candy can soften if they sit too long, so wait until just before serving to pile them on.
Variations
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Mini Cheesecakes – Divide the crust and filling into cupcake liners for adorable single-serve treats.
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Extra Chocolatey – Fold a handful of mini chocolate chips right into the filling for bursts of chocolate in every bite.
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White Chocolate Peppermint – Swap in white chocolate hot cocoa mix and finish with white chocolate curls on top.
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Boozy Twist – A splash of peppermint schnapps or Irish cream in the filling turns this into a festive adults-only dessert.
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Frozen Peppermint Cheesecake – Skip the fridge and freeze instead for a dessert that’s more like peppermint ice cream cake.
Serving Ideas
This no bake peppermint hot chocolate cheesecake is made for the holidays! Bring it out as the grand finale for Christmas dinner, or slice it up for a festive dessert table at holiday parties — it looks impressive, but no one has to know how easy it was to make.
It also works beautifully as a make-ahead treat when you’re juggling lots of holiday cooking. Since it chills in the fridge, it frees up oven space for other dishes (always a big relief when you’re making a meal for family on the big day). Garnish just before serving and you’ll have a dessert that looks like it came straight out of a Christmas wonderland.
Leftovers (if you have any!) make for a decadent slice with coffee or hot cocoa the next day.
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
Instructions
- Stir together the cookie crumbs and melted butter until everything looks like wet sand. Press firmly into the bottom (and just slightly up the sides) of an 8–9 inch springform pan to make the crust. Set aside.
- In a large bowl, use an electric mixer to beat the cream cheese, sugar, hot chocolate mix, and peppermint extract until light and fluffy.
- Pour in the heavy cream and whip it right into the cream cheese mixture until smooth and creamy.
- Spread the filling evenly over the crust, smoothing out the top. Refrigerate for at least 6 hours, or pop it in the freezer for 4 hours if you’re short on time.
- For the topping, whip the heavy cream, powdered sugar, and a splash of peppermint together until soft, fluffy peaks form.
- Pile the whipped cream over the chilled cheesecake, then sprinkle with mini marshmallows, crushed peppermints, and chocolate shavings.
- Slice, serve, and watch everyone’s eyes light up!
