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No-Bake White Chocolate Peppermint Cheesecakes - an easy and delicious dessert with a light and creamy white chocolate peppermint cheesecake mousse!

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 - an easy and delicious dessert with a light and creamy white chocolate peppermint cheesecake mousse!

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 - an easy and delicious dessert with a light and creamy white chocolate peppermint cheesecake mousse!

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!

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No-Bake White Chocolate Peppermint Cheesecakes - A Family Feast

No-Bake White Chocolate Peppermint Cheesecakes

  • Prep Time: 1 hour 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings (using a 9-ounce clear plastic cup for serving)


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.


For the crust

  • ½ 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)
  • ½ 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
  • 12 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


  1. 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.
  2. 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.
  3. 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.)
  4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  5. 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.
  6. 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.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. 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.
  9. 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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  • Lindsay wrote:

    I am making a large batch and using the 3 oz size pudding mix. Do I then use 6 cups of milk?

    • Martha wrote:

      Hi Lindsay – If I’m understanding your question, sounds like you are doubling the recipe? If you are using a 6 ounce package of pudding mix for the first part of the filling instead of the 3 ounce package – you’ll double the milk called for in the recipe (so just 4 cups) – it will be thicker than a regular pudding and you’ll add double the amount of the rest of the ingredients to create your filling. Hope that helps clarify!

  • Vicki Tyler wrote:

    Just wanted to let you know that your recipe was a hit at our Womens Christmas Social. If someone is making for a large group I made 4 batches and it filled 70 (5 oz..) tumblers. Also I used the Oreo peppermint bark cookies. So easy. Thank you for the keeper recipe!

    • Martha wrote:

      Wow Vicki – Thank you! (70 servings is impressive!) So glad the recipe was a hit!

  • Vicki wrote:

    I am making this for a Christmas Social for 65 women using shorter glasses. How many recipes do you think I need to make? Thanks

    • Martha wrote:

      Hi Vicki – I’m not sure of the ounces in your shorter glasses (are they short and wide or more like mini shot glasses)? Our recipe as written made 10-12 servings filling a 9-ounce cup to the brim. So if you are using something closer to a 4 ounce cup – I’d say 3 (or 4 to be safe) recipes should give you enough depending on how full you fill the glasses. Hope that helps!

  • Patti Giacoletti wrote:

    For the No-Bake White Chocolate Peppermint Cheesecake, where did you find the beautifully shaped glass that you show ? Or do you have another suggestion for the type of glass to serve these in?

    • Martha wrote:

      Hi Patti! Those are actually little glass votive candle holders that I bought years ago at Pier 1. Amazon sells something very similar here:
      Hope that helps!

  • Martha wrote:

    I have a soft spot for chocolate too Vicky! 🙂

  • Kristin S wrote:

    Made this for our office Christmas party today… such a hit!!!! Thank you for the recipe. Had to improvise a little, couldn’t find any After 8 mints, but Andes has come out with a Peppermint Mint Chocolate – YUM! Such a great recipe!!!

    • Martha wrote:

      Thank you Kristin! (Andes are a great alternative if you can’t find the After 8’s). Merry Christmas!

  • Mary Ellen wrote:

    How many days prior can I make these before serving?

    • Martha wrote:

      Hi Mary Ellen – I think the day before you serve would be the most ahead I’d suggest.

  • Kendrah wrote:

    I don’t have one of those big mixers…does that matter? I can’t wait to make this!

    • Martha wrote:

      Hi Kendrah – No – a handmixer will work just as well! Hope you enjoy the recipe!

  • SaraBeth wrote:

    Shoot. Can’t find white chocolate pudding mix anywhere! Will use cheesecake and see what happens…

    • Martha wrote:

      The cheesecake flavor is a good alternative SaraBeth!

  • Anna wrote:

    If using the 3 oz regular pudding mix instead of the 1 oz sugar-free mix, do you still use the whole 3 oz?

    • Martha wrote:

      Hi Anna – I’d suggest cutting the pudding mix back to about 1/3 of the package so the mousse isn’t too thick.

  • Lydia wrote:

    Could I use real whipped cream instead of whipped topping?

    • Martha wrote:

      Yes – you can. Real whipped cream is softer than whipped topping and it will break down over time so you might want to consider adding a stabilizer to keep it thick and creamy. Here’s a recipe that might help:

  • Karen wrote:

    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.

    • Martha wrote:

      Thanks Karen – I’m so glad you all enjoyed the recipe! Happy Holidays!

  • Claire wrote:

    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!!

    • Martha wrote:

      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 [email protected]. So glad you all enjoyed the recipe – it’s perfect for the holidays! Thanks for writing to us!

  • Colleen wrote:

    When using the whipped topping – should it be frozen or thawed? Thanks! Can’t wait to make this for our neighborhood progressive dinner!

    • Martha wrote:

      Hi Colleen – It should be thawed/softened enough to mix in with the other ingredients. Enjoy!

  • Jenny wrote:

    What can you use instead of the “cheesecake flavoured” pudding? We don’t have that up north 🙂

    • Martha wrote:

      Hi Jenny – Do you have other pudding flavors? If so – vanilla would be a fairly neutral flavor to swap in instead.

  • Marilyn wrote:

    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).

    • Martha wrote:

      Thanks Marilyn! Walmart carries both as well!

  • Lisa wrote:

    Have you made these ahead of time? I wonder does the cookie base get soggy if made the day before?

    • Martha wrote:

      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!

  • Erin wrote:

    I really want to make these, but am having trouble finding the after eight mints. Is there something I could substitute?

    • Martha wrote:

      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!

      • Gina wrote:

        Can you make this in a Truffle bowl instead of individual ones?

        • Martha wrote:

          Yes! You could even make extra of the chocolate crumbs and do alternating layers if you wanted! Hope you enjoy it!

  • Jocelyn (Grandbaby Cakes) wrote:

    These are seriously so gorgeous!

    • Martha wrote:

      Thanks Jocelyn!

  • Kathy wrote:

    Wow! Martha, your no-bake cheesecakes always look delicious and this one is no exception! Love peppermint desserts!

    • Martha wrote:

      Thanks so much Kathy! Have a great weekend!

  • Becki’s Whole Life wrote:

    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.

    • Martha wrote:

      Thanks so much Becki!

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