No-Bake White Chocolate Peppermint Cheesecakes (2024)

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No-Bake White Chocolate Peppermint Cheesecakes (1)

I’ve been holding off jumping on the “holiday-desserts-made-with-peppermint” bandwagon… And I have no idea why I waited so long now that I’ve made these delicious No-Bake White Chocolate Peppermint Cheesecakes!

Do you remember our No-Bake Mini Pumpkin Cheesecake recipe from a few months ago? Well, that little recipe of ours became so popular over on Pinterest – as of this moment – it has been pinned over 210,000 times! It’s a fantastic – and easy – recipe and it’s also one of those recipes that you can easily adapt to the flavors of the season or your own favorite flavors with just a little bit of culinary creativity!

No-Bake White Chocolate Peppermint Cheesecakes (2)

For this Christmas season – when many people seem to enjoy peppermint desserts – we modified the recipe as follows: The bottom crust is a combination of crumbled chocolate cookie wafers and chocolate mints, plus a little melted butter to hold the crust together.

Then – we used a combination of white chocolate pudding, cream cheese, cheesecake pudding, frozen whipped topping and a touch of peppermint extract to create a mousse-like cheesecake dessert that is creamy, light and delicious with a mild hint of peppermint flavor!

No-Bake White Chocolate Peppermint Cheesecakes (3)

We used a large pastry bag with a star tip to pipe these no-bake white chocolate peppermint cheesecakes into each serving dish (I think the piping makes this dessert look so pretty!). And, you can get creative with the garnish for this wonderful dessert as well! We crushed up some extra chocolate cookies and candy canes and sprinkled the crumbs over the top of each cup. Finish with a candy cane stick and a chocolate mint – and you’ve got a wonderfully festive dessert!

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

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No-Bake White Chocolate Peppermint Cheesecakes

Note: Please be sure to use real peppermint extract in this recipe for the best results. Be careful NOT to buy mint extract which is usually a combination of peppermint and spearmint. The spearmint flavoring will be too strong for this dessert.

Yield: 10–12 servings (using a 9-ounce clear plastic cup for serving) 1x

Prep: 1 hour 30 minsTotal: 1 hour 30 minutes

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Scale:

Ingredients

For the crust

1/2 package Nabisco Famous Chocolate Wafers (about 20 cookies)
10 After Eight chocolate mints
2 tablespoons melted butter

For the filling

1 1-ounce package sugar-free white chocolate instant pudding mix (or a 3-ounce package of the regular pudding mix)
2 cups whole milk
1 8–ounce package cream cheese, softened to room temperature
1 1-ounce package sugar-free cheesecake-flavored instant pudding mix (or a 3-ounce package of the regular pudding mix)
1/2 teaspoon real peppermint extract (do not use mint extract which is typically a combination of peppermint and spearmint)
1 12–ounce container frozen whipped topping, plus extra for garnish, if desired
1–2 drops of red food coloring (optional)
Candy cane sticks, After Eight chocolate mints, and additional crushed chocolate wafers and crushed candy canes for garnish, if desired

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Instructions

Place the chocolate wafers and chocolate mints in the bowl of a food processor and pulse into fine crumbs. Add the melted butter and pulse again until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
Prepare the white chocolate pudding with the milk according to package instructions. (Note: Do NOT prepare the cheesecake pudding mix – that will be added as a dry stabilizer later in the recipe.)
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the prepared white chocolate pudding, the dry cheesecake pudding mix and the peppermint extract and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of frozen whipped topping and until well combined. If you’d like to tint your cheesecakes a light pink “peppermint” color, add 1 drop of red food coloring – you can leave the color swirled or mix completely for a light pink color. If desired, add a second drop of red food coloring if you want a darker pink color and mix again.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the chocolate mint crumb crust in each cup with the cheesecake mixture and refrigerate until ready to serve.
Garnish with additional whipped topping, a candy cane stick, a chocolate mint and crushed chocolate wafers and candy canes, if desired.

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Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Reader Interactions

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Karen says
Posted on 12/15/14 at 8:10 pm

Made these last night for friends, and they were a hit! I didn’t have a pastry bag, so they weren’t as pretty as yours, but they still tasted great.
Reply
- Martha says
  Posted on 12/15/14 at 8:11 pm
  
  Thanks Karen – I’m so glad you all enjoyed the recipe! Happy Holidays!
  Reply
Claire says
Posted on 12/4/14 at 1:31 pm

Hi, Martha! Last night I served this dessert to 100 people at our youth group dinner. It was a massive hit and 100 garnished cups of it looked so pretty. I. couldn’t figure out how to upload a photo to show you but trust me, it was totally worth the effort. Thanks!!
Reply
- Martha says
  Posted on 12/4/14 at 3:18 pm
  
  Oh wow Claire! I’d love to see your photo! If you are on Instagram and have shared it there, feel free to tag us at @afamilyfeast. Or you can email it to us at [emailprotected]. So glad you all enjoyed the recipe – it’s perfect for the holidays! Thanks for writing to us!
  Reply
Colleen says
Posted on 11/30/14 at 1:45 pm

When using the whipped topping – should it be frozen or thawed? Thanks! Can’t wait to make this for our neighborhood progressive dinner!
Reply
- Martha says
  Posted on 11/30/14 at 1:46 pm
  
  Hi Colleen – It should be thawed/softened enough to mix in with the other ingredients. Enjoy!
  Reply
Jenny says
Posted on 10/13/14 at 12:02 pm

What can you use instead of the “cheesecake flavoured” pudding? We don’t have that up north 🙂
Reply
See Also
Thai-Style Crunch Chicken Salad.
- Martha says
  Posted on 10/13/14 at 2:10 pm
  
  Hi Jenny – Do you have other pudding flavors? If so – vanilla would be a fairly neutral flavor to swap in instead.
  Reply
Marilyn says
Posted on 12/23/13 at 7:02 pm

Just wanted to let anyone know who is looking for the wafers and mints that I found them both at Publix – after searching the store all over. The mints were on the candy aisle, top shelf, in a very small green box. (I was expecting something in a bigger package.)
I found the wafer cookies on the bottom shelf with the ice cream toppings (an end cap display on the end of the freezers that hold the ice cream). They are in a yellow rectangle box (almost looks like a Lipton tea bag box).
Reply
- Martha says
  Posted on 12/23/13 at 7:10 pm
  
  Thanks Marilyn! Walmart carries both as well!
  Reply
Lisa says
Posted on 12/21/13 at 3:48 pm

Have you made these ahead of time? I wonder does the cookie base get soggy if made the day before?
Reply
- Martha says
  Posted on 12/21/13 at 5:11 pm
  
  Hi Lisa – We had some leftovers in the fridge overnight and they were still fine the next day! You should be OK making it the night before! Hope you enjoy the recipe!
  Reply
Erin says
Posted on 12/18/13 at 2:23 am

I really want to make these, but am having trouble finding the after eight mints. Is there something I could substitute?
Reply
- Martha says
  Posted on 12/18/13 at 6:18 am
  
  You could use the Andes brand mints or even the Mint Oreos and skip the chocolate wafer cookies as well – just crush up the Oreos! Any chocolate and mint cookie or candy should work as well. Hope that helps!
  Reply
  - Gina says
    Posted on 12/23/13 at 2:14 am
    
    Can you make this in a Truffle bowl instead of individual ones?
    Reply
    - Martha says
      Posted on 12/23/13 at 6:51 am
      
      Yes! You could even make extra of the chocolate crumbs and do alternating layers if you wanted! Hope you enjoy it!
      Reply
Jocelyn (Grandbaby Cakes) says
Posted on 12/14/13 at 11:33 pm

These are seriously so gorgeous!
Reply
- Martha says
  Posted on 12/15/13 at 9:44 am
  
  Thanks Jocelyn!
  Reply
Kathy says
Posted on 12/14/13 at 2:39 pm

Wow! Martha, your no-bake cheesecakes always look delicious and this one is no exception! Love peppermint desserts!
Reply
- Martha says
  Posted on 12/14/13 at 3:34 pm
  
  Thanks so much Kathy! Have a great weekend!
  Reply
Becki's Whole Life says
Posted on 12/13/13 at 7:49 am

Adorable. I love anything creamy made with the Wafer cookies, too! I love peppermint desserts, especially around the holidays so this would be a perfect dessert – the kids would love this.
Reply
- Martha says
  Posted on 12/13/13 at 10:17 am
  
  Thanks so much Becki!
  Reply

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