10-Minute No-Bake Peppermint Cheesecake Jars – Irresistible

Picture this: it’s Christmas Eve, the kitchen’s a whirlwind of cookie trays and cocoa spills, and you realize—oh no—you forgot to make dessert. That was me last year, panicking until I whipped up these No-Bake Peppermint Cheesecake Jars. Ten minutes of mixing, a few hours in the fridge, and boom—festive magic in a jar. No oven, no stress, just creamy peppermint cheesecake layered over buttery crumbs, topped with crushed candy canes. Now it’s my go-to holiday treat, especially when cousins drop by unannounced (you know how they do). Trust me, these little jars taste like Christmas cheer—and they’re so easy, you’ll want to make extras for gifting.

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Why You’ll Love These No-Bake Peppermint Cheesecake Jars

Let me count the ways these little jars stole my heart (and my family’s holiday dessert rotation):

• Zero oven time: When the holidays have you running ragged, the last thing you need is another baking project. These set beautifully in the fridge while you tackle your to-do list (or sneak a nap).
• Instant holiday vibes: That peppermint-cream cheese combo tastes like December in a spoon—cool, creamy, and nostalgic. The candy cane crunch on top? Pure festive magic.
• No-fuss serving: Individual jars mean no slicing mess. Just grab a spoon and dig in—perfect for potlucks or when your neighbor stops by with last-minute gifts.
• Kid-friendly fun: My littlest cousins love layering the crumbs and filling themselves (though we somehow end up with more on their faces than in the jars).

Ingredients for No-Bake Peppermint Cheesecake Jars

Gather these simple ingredients – you probably have most in your pantry already. The magic happens when they come together:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed fine – I whiz mine in the food processor)
• 1/4 cup melted butter (salted works great here – that salty-sweet contrast is everything)
• 16 oz cream cheese, softened (leave it on the counter for 30 minutes – no shortcuts here)
• 1/2 cup powdered sugar (sifted if yours is lumpy)
• 1 tsp peppermint extract (see my note below about potency)
• 1 cup heavy cream (cold straight from the fridge)
• Crushed peppermint candies for topping (I use candy canes – about 2-3 per jar)

Ingredient Notes & Substitutions

Peppermint extract varies wildly in strength – mine’s potent, so I use just 1 tsp. Taste your batter before adding the whipped cream. For swaps: gluten-free graham crackers work beautifully, and dairy-free cream cheese alternatives can sub in (though texture changes slightly). If you’re out of heavy cream, full-fat coconut cream whips up nicely too. Just avoid the low-fat versions – trust me, they won’t hold their shape.

How to Make No-Bake Peppermint Cheesecake Jars

Okay, let’s get to the fun part – assembling these little jars of holiday happiness. Here’s exactly how I do it (with all my messy kitchen lessons learned):

1. Crumb layer first: Mix your graham cracker crumbs with melted butter until it looks like wet sand. Press about 2 tablespoons firmly into the bottom of each jar – I use the back of a spoon to really pack it down. This keeps your layers from mixing later.
2. Cream cheese magic: Beat the softened cream cheese with powdered sugar and peppermint extract until completely smooth (no lumps). Scrape the bowl often – those hidden cream cheese pockets will ruin your smooth texture.
3. Fold, don’t mix: Whip the cold heavy cream to stiff peaks (when you lift the beater, peaks should stand straight up). Now gently fold it into the cream cheese mixture in thirds – I use a rubber spatula and make big swooping motions to keep it airy.
4. Layer and chill: Spoon the fluffy filling over your crusts, leaving a little room for toppings. Chill for at least 2 hours (overnight is even better – the flavors really meld).
5. Crunchy finish: Right before serving, crush those peppermint candies and sprinkle generously on top. The contrast of creamy filling with that crisp candy? Chef’s kiss.

Tips for Perfect No-Bake Cheesecake Jars

My biggest fails so you don’t have to repeat them: Overmixing after adding whipped cream makes the filling dense (stop when just combined). If your cream won’t whip, chill the bowl first. And don’t skip the full chilling time – impatience leads to soup-like cheesecake (ask me how I know).

Serving and Storing No-Bake Peppermint Cheesecake Jars

These little jars are practically made for holiday entertaining. I love serving them with extra crushed candy canes on top – the red and white flecks look so festive against the creamy filling. For special occasions, a tiny drizzle of melted chocolate takes them over the top (just zigzag it over the peppermint topping).

They’ll keep beautifully in the fridge for up to 3 days – just wait to add the candy topping until right before serving so it stays crunchy. If you’re gifting them, tie a ribbon around the lid with a mini candy cane tucked in – instant edible present.

Nutritional Information for No-Bake Peppermint Cheesecake Jars

Okay, let’s be real—these are definitely a treat, not health food. But isn’t that what holidays are for? One jar clocks in around 450 calories, with 35g fat (hey, it’s mostly from that glorious cream cheese and butter). Nutrition can vary based on your specific brands—my organic heavy cream bumps the numbers slightly higher than the store-brand version. Each jar also packs about 25g sugar, so maybe share one with a friend if you’re watching intake. Pro tip: Walking to the fridge to grab seconds burns at least 5 calories… right?

FAQs About No-Bake Peppermint Cheesecake Jars

Got questions? I’ve got answers from all my trial-and-error moments with these peppermint jars:

Share Your No-Bake Peppermint Cheesecake Jars

Made these festive little jars? I’d love to see your creations. Tag me @MyKitchenAdventures on Instagram or leave a comment below. Did your family go crazy for them like mine does? Drop a star rating too – your feedback makes my day. Share Your No-Bake Peppermint Cheesecake Jars.