No Bake Peppermint Cheesecake

For the Crust:
2 cups crushed chocolate cookies or graham crackers
1/2 cup unsalted butter, melted
For the Filling:
2 cups cream cheese, softened
1 cup powdered sugar
1/2 teaspoon peppermint extract
1 cup heavy whipping cream
Red food coloring (optional)
Crushed peppermint candies or candy canes
For the Topping:
Whipped cream
Additional crushed peppermint candies
Prepare the Crust:

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Mix the crushed chocolate cookies or graham crackers with the melted butter.
Press the mixture firmly into the bottom of a springform pan or a pie dish.
Chill in the refrigerator while preparing the filling.
Make the Filling:

In a large bowl, beat the cream cheese until smooth.
Gradually add powdered sugar and peppermint extract, continue beating until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until uniform. If desired, add a few drops of red food coloring to create a pink hue.
Fold in some crushed peppermint candies.
Assemble the Cheesecake:

Pour the filling over the crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or until set.

Before serving, top with whipped cream and sprinkle additional crushed peppermint candies.

Slice and serve the cheesecake chilled.
This No Bake Peppermint Cheesecake is a delightful dessert that’s sure to bring a festive touch to your holiday table. Its combination of flavors and textures makes it a hit at any gathering!

See also  Taquitos

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