Peppermint Crunch Cake

Peppermint Crunch Cake features a sweet and salty cookie pretzel crust with a rich, creamy, peppermint-infused cream cheese filling and a top layer of a sweet and salty cookie pretzel topping.

two slices of peppermint crunch cake on a plate.

We love the holidays for a variety of reasons, but one of those reasons is peppermint! Whether you add it to hot chocolate or your favorite baked goods, peppermint is a classic Christmas flavor. We’ve taken a rich cream cheese dessert and infused it with peppermint for the ultimate holiday treat.

slice of peppermint crunch cake held in the air on a metal spatula.

❤️ Why You’ll Love This Recipe

  • It uses simple ingredients found at any grocery store.
  • It’s an easy, no-bake dessert that anyone can make.
  • Peppermint is a classic holiday flavor.
  • It’s a sweet and salty, creamy dessert everyone will love.


bowls of whipped topping, pretzels, vanilla wafers, sprinkles, condensed milk, peppermint extract, vanilla, butter, and cream cheese.

This recipe only takes a few basic ingredients to make, and you can find them all either in your kitchen or in one quick trip to your local grocery store.

All the ingredients you need to make this recipe are listed right here, but you’ll find the exact amounts in the recipe card at the end of the post.

  • Vanilla wafers
  • Pretzel twists
  • Butter – melted
  • Cream cheese – softened
  • Sweetened condensed milk
  • Vanilla extract
  • Peppermint extract
  • Whipped topping
  • Christmas sprinkles

🔪 How to Make Peppermint Crunch Cake

Making this no-bake dessert is a snap. It only takes a few minutes and a few simple steps to make. The hardest part of the recipe is waiting overnight to serve it!

Step 1: Prep

Line a 9×9 baking dish with foil, plastic wrap, or parchment paper.

cookie and pretzel crumbs in a measuring cup.

Step 2: Make the Cookie Mixture

Crush the cookies and pretzels in a food processor. Then, combine the mixture with melted butter.

cookie crust pressed into a parchment lined baking dish.

Step 3: Make the Crust

Press half the cookie pretzel mixture evenly into the bottom of the prepared pan.

cream cheese mixture being mixed with sprinkles in a glass bowl.

Step 4: Make the Filling

Mix the cream cheese, sweetened condensed milk, vanilla, and peppermint until well combined with an electric mixer in a medium bowl. Then, stir in the whipped topping. Finally, gently stir in 1 tablespoon of Christmas sprinkles.

finished peppermint crunch cake in a parchment lined bakign dish.

Step 5: Make the Peppermint Crunch Cake

Pour the cream cheese mixture over the crust. Then, top with the other half of the cookie pretzel mixture and the sprinkles. Press down gently.

Step 6: Freeze

Cover with plastic wrap and freeze for at least 4 hours. Remove the cake, slice, and enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Different Holidays – Use different sprinkles for different holidays or seasons.
  • Nilla Wafers – You can use graham crackers in place of Nilla wafers.

If you love rich, creamy, no-bake cream cheese desserts, then you’ll enjoy this no bake orange creamsicle cheesecake.

🥄 Equipment

  • Measuring cups and spoons
  • Medium bowl
  • Food processor
  • 9×9 baking dish
  • Foil, plastic wrap, or parchment paper
two peppermint crunch cake slices stacked on a small plate.

🥫 Storage

Wrap the dish tightly in plastic wrap and freeze for up to 3 months.

What to Serve with Peppermint Crunch Cake

This delicious Christmas dessert is perfect as part of a larger spread with all of your sweet holiday favorites like cookies, cupcakes, cakes, pies, and more.

💭 Tips

  • Use an electric mixer when making the filling for the creamiest filling possible.
  • 4 hours is the minimum freezing time for this cake, but overnight is better.
  • Let your cake thaw for about 10 minutes before cutting to make it easier.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What is peppermint crunch cake?

Peppermint crunch cake is a frozen, no-bake cheesecake made with a sweet and salty crust of Nilla wafers and pretzels, a creamy peppermint cheesecake filling, and a final topping of more cookie pretzel mix and Christmas sprinkles.

How do you cleanly slice a no-bake cheesecake?

Run a sharp knife under hot water. Then, immediately wipe the knife dry with a towel and make your cuts.

Can I make this recipe for other holidays?

Absolutely! It’s so easy to make this for any holiday or occasion by simply changing the sprinkles.

🍽 More Recipes

Do you enjoy peppermint? Then try these delicious recipes:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

two peppermint crunch cake slices stacked on a small plate.

Peppermint Crunch Cake

Peppermint crunch cake is a no-bake dessert with a luscious peppermint cream cheese base and a sweet, salty, and crunchy cookie pretzel top.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 9 Servings
Calories: 555kcal


  • Measuring Cups and Spoons
  • medium bowl
  • Food processor
  • 9×9 baking dish
  • Foil, plastic wrap, or parchment paper


  • 50 vanilla wafers
  • ½ cup pretzel twists
  • cup butter melted
  • 16 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 8 ounces whipped topping
  • 2 tablespoons christmas sprinkles


  • Line a 9×9 baking dish with foil, plastic wrap or parchment paper.
  • Using a food processor crush the cookies and pretzels.
  • Combine the cookie/pretzel crumbs with the butter.
  • Press half the crumb mixture onto bottom of prepared pan.
  • Next in a medium bowl using an electric mixer combine the cream cheese, sweetened condensed milk, vanilla and peppermint until well combined.
  • Next stir in the whipped topping.
  • Gently stir in 1 tablespoon of the Christmas sprinkles.
  • Pour the cream cheese mixture over the crust in the pan.
  • Top with the remaining crumb mixture.
  • Sprinkle the remaining sprinkles all over the top pressing down gently.
  • Cover and freeze for 4 hours or overnight.
  • When ready to serve let the cake sit for 10 minutes to thaw slightly.
  • Remove the cake from the pan and slice.
  • Serve!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Serving | Calories: 555kcal | Carbohydrates: 62g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 405mg | Potassium: 302mg | Fiber: 1g | Sugar: 45g | Vitamin A: 828IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 0.3mg

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