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Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake


This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet


  1. Combine cookie crumbs and sugar. Add butter; mix well. Line 9-inch round cake or springform pan with foil. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Chill.
  2. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store leftovers covered in freezer.
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Really good. It was a nice light dessert to top off Christmas feast. I too added crushed candy to the filling and sprinkled some on the top with a little of the crushed Oreos.

Sarah Jo

This is absolutely delicious. I made no changes or substutions, I made it according to the recipe. We loved this pie.


This was really good. It was even better 2 days later. I added 2 or 3 cups more WF chocolate cookies with chocolate filling crumbs with the same amount of butter (it helps to spray the pan also)in a 9" deep dish pie pan. I froze it for and hour then covered it with foil so it wouldn't stick to the foil. I brought it to work and everyone enjoyed it and asked for the recipe! This would also, be a good base recipe to make a mint ice cream pie. Thanks for the recipe!