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No-Bake Peppermint Cheesecake

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

 

This No-Bake Peppermint Cheesecake is a festive and creamy dessert perfect for the holiday season. With a chocolate cookie crust, fluffy peppermint filling, and a sprinkle of crushed candy canes, it’s as beautiful as it is delicious!

Ingredients

Units Scale

Crust:

  • 2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 2 cups heavy whipping cream, cold
  • 1/2 cup crushed candy canes or peppermint candies

Topping (Optional):

  • Whipped cream
  • Additional crushed candy canes
  • Chocolate shavings

Instructions

 

  1. Prepare the Crust:
    • In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and mix until combined.
    • In a separate bowl, whip the cold heavy cream to stiff peaks using a hand or stand mixer.
    • Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture. Stir in the crushed candy canes.
  3. Assemble the Cheesecake:
    • Spread the peppermint cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
    • Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm.
  4. Decorate and Serve:
    • Before serving, top with whipped cream, additional crushed candy canes, or chocolate shavings for a festive touch.

Notes

 

  • For an extra chocolatey twist, drizzle melted chocolate over the crust before adding the filling.
  • This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
  • To make slicing easier, run a knife under warm water before cutting.

Find it online: https://recipe.ukfinda.com/no-bake-peppermint-cheesecake-2.htm