This post may contain affiliate links. Click here for my affiliate disclosure. Thanks for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
My mom says that maybe I should branch out and make something non-peppermint for those of you who don’t like my favorite Christmas flavor. (It was an admirable sentiment on her part, considering how much she liked this Peppermint Delight.) Tough luck – today is peppermint, and tomorrow is peppermint (in the form of some easy Chocolate Peppermint Cupcakes that do not taste healthy. at all.), and Monday is an entire roundup of peppermint recipes from me and my blogging buddies! After that, I’ll move on. I promise.
This yummy dessert is versatile. It can be an easy two-step no-bake peppermint cheesecake…or you can get all fancy and whisk up some cream real quick and make a peppermint delight by topping it with whipped cream, chopped sugar-free peppermints, and 85% dark chocolate shavings. Either way is amazing. With the addition of a whipped cream layer, it’s a richer dessert than I normally make, but hey, it’s Christmas. Merry Christmas, everybody. 😉
To be dreadfully honest, I prefer my peppermint cheesecake to be baked. (Hey – I have a recipe for that! Who knew?) However, as you may have noticed recently, I’ve started dabbling with no-bake cheesecakes because they’re not as scary for the inexperienced baker or the person who’s super busy. There are recipes for plain and Frosted Lime no-bake cheesecakes in my new cookbook, and I posted a No-Bake Pumpkin Cheesecake to my blog this fall.
I rarely use almond flour because a) it’s outrageously expensive, and b) many of my readers have nut allergies, but almond flour is my favorite flour for no-bake crusts. Never fear! If you have a nut allergy, try adding some cocoa powder to the nut-free crust from this No-Bake Pumpkin Cheesecake, then substitute carton (not canned) coconut milk for the almond milk in this Peppermint Delight recipe, and you’re good to go!
What do you think? Should peppermint cheesecake be baked, or are you willing to try an alternative? Let me know in the comments below!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- all my peppermint recipes
- 2 8-oz. pkgs. cream cheese, softened*
- 2 T. THM Gentle Sweet (or more, to taste)
- ½ tsp. vanilla extract
- ½ - ¾ tsp. Watkins Peppermint Extract
- 3/16 tsp. (6 doonks) THM Pure Stevia Extract Powder
- 4 drops red food coloring (optional)
- ¾ c. heavy whipping cream
- ½ c. unsweetened almond milk
- 2 T. very hot tap water
- 1 T. Knox gelatin**
- Homemade sweetened whipped cream
- Chopped sugar-free peppermints
- Grated 85% dark chocolate
- For the crust, whisk the dry ingredients. Add the melted butter and mix with a hand mixer. Press the crust mixture into a greased 8"x8" pan and set aside.
- For the peppermint filling, beat the cream cheese until smooth. Add the sweeteners, vanilla, food coloring, and ½ tsp. peppermint extract. Beat until smooth. Taste and add more Gentle Sweet and/or an additional ¼ tsp. peppermint extract if desired. Add the cream and almond milk while beating and beat until smooth and thick.
- Whisk the gelatin into the hot water to dissolve and immediately add it to the peppermint filling. Start beating the filling immediately so the gelatin doesn't clump. Beat until smooth. Pour the filling over the crust, then cover and refrigerate overnight to firm up.
- You can either eat this as a no-bake peppermint cheesecake, or you can top it with whipped cream and garnish with chopped sugar-free peppermints and dark chocolate for a decadent peppermint delight.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp. I find that Knox gelatin dissolves a bit better, so I prefer it for this recipe.
To make this recipe nut free, you could try adding 2-3 T. cocoa powder to the crust recipe from my No-Bake Pumpkin Cheesecake and replace the unsweetened almond milk with carton (not canned) coconut milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
- Almond Flour (iHerb)
- THM Super Sweet Blend
- THM Gentle Sweet
- Watkin’s Pure Peppermint Extract
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin
- Xylitol-Sweetened Peppermints