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5 from 1 vote

No-Bake Chocolate Peppermint Cheesecake

Easy to make, no-bake chocolate peppermint cheesecake topped with a dusting of crushed candy canes. Perfect for holiday parties or Christmas dessert.
Prep Time4 hrs 10 mins
Total Time4 hrs 10 mins
Course: Dessert
Servings: 8
Calories: 600kcal
Author: Bernadette


  • 9- inch store bought no bake, chocolate graham cracker pie crust
  • 32 ounces cream cheese, softened (4 packages)
  • 1 1/4 cup confectioners sugar (powdered sugar)
  • 1/4 cup reduced fat sour cream
  • 6 tablespoons 100% cocoa, unsweetened
  • 1 teaspoon vanilla extract
  • 3 candy canes, crushed into a fine dust


  • Place the softened cream cheese and powdered sugar in a large, heavy mixing bowl. Beat with an electric mixer on low speed until the sugar is fully incorporated, scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla, then the cocoa, scraping down the sides of the bowl, until the cocoa is fully mixed in and the mixture is fluffy.
  • Spread evenly into the chocolate graham cracker pie crust; sprinkle with crushed candy canes. Cover loosely and refrigerate for at least 4 hours, or freeze for about 45 minutes, before slicing.


Note: Prep time denotes refrigeration time.


Calories: 600kcal | Carbohydrates: 45g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 480mg | Potassium: 228mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1545IU | Calcium: 126mg | Iron: 1.3mg