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No-Bake Peppermint Hot Cocoa Cheesecake

5 from 2 votes
Prep Time 20 minutes
Resting time 4 hours
Total Time 4 hours 20 minutes
Servings 3 large trifles


  • Food processor
  • Electric mixer
  • Ingredients



  • 1 cup chocolate graham crackers
  • 2 tablespoons butter (melted)


  • 1 cup heavy whipping cream
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla
  • ¾ cup candy cane hot cocoa mix

Whipped cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon peppermint extract


  • Peppermint bark
  • Mini marshmallows
  • Chocolate shavings
  • candy canes (Crushed )



  • Using a food processor, blend the graham crackers until fine and no large pieces remain. Transfer to a bowl and add the melted butter. Mix until the butter is well incorporated. Set aside.


  • In a medium-sized bowl and using an electric mixer, whip the heavy whipping cream until soft peaks form.
  • Next, add the cream cheese, granulated sugar, and vanilla. Mix until well incorporated.
  • Add the hot cocoa and mix until light and fluffy.

Whipped cream

  • In a medium-sized bowl and using an electric mixer, whip the heaving whipping cream, granulated sugar, vanilla, and peppermint extract until stiff peaks form.


  • Add a few spoonfuls of chocolate graham cracker crust to the bottom of a glass or small jar. Next, add a spoonful of the cheesecake mixture. Refrigerate for at least 4 hours or up to a day. Top with homemade whipped cream and toppings of your choice. Enjoy within three days.
Author: Kaitlin Yocom
Course: Dessert
Keyword: cheesecake, trifle
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