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
- 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.
- 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.
- 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.
- 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.