No-Bake Christmas Sugar Cookie Cheesecake with Peppermint Twist
A festive no-bake cheesecake featuring a sugar cookie crust and a creamy peppermint-infused filling, perfect for holiday gatherings.
Equipment
- Food processor
- 9-inch springform pan
- Large bowl
- Electric mixer
- Separate, cold bowl
Ingredients
For the Sugar Cookie Crust
- 12-14 ounces pre-made sugar cookies about 30-36 cookies
- 1/2 cup unsalted butter 1 stick, melted
For the Cheesecake Filling
- 16 ounces cream cheese two 8-ounce blocks, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1/2 teaspoon peppermint extract
- 1 1/2 cups heavy cream
For the Festive Toppings (Optional but Recommended)
- Whipped cream
- Holiday sprinkles
- Red and green sanding sugar
- Crushed candy canes
Instructions
Prepare the Sugar Cookie Crust
- Crush sugar cookies into fine crumbs using a food processor or a rolling pin.
- Combine the crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into a 9-inch springform pan and freeze for 10 minutes.
Mix the No-Bake Cheesecake Filling
- Beat softened cream cheese in a large bowl with an electric mixer until smooth and fluffy.
- Add powdered sugar, vanilla, almond (if using), and peppermint extracts, then beat until smooth.
- In a separate cold bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble and Chill Your No-Bake Christmas Sugar Cookie Cheesecake
- Pour the cheesecake filling over the chilled cookie crust and spread it evenly.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely.
Decorate for Holiday Magic
- Before serving, remove the cheesecake from the pan and top with whipped cream, holiday sprinkles, sanding sugar, and crushed candy canes.
- Optionally, drizzle with a simple glaze made from powdered sugar and water or milk.
Notes
For the best results, ensure your cream cheese is softened before beating, and chill the cheesecake overnight to allow it to set perfectly. Avoid overmixing the filling once the whipped cream is folded in to maintain its light and airy texture.