No-Bake Peppermint Cheesecake
This festive dessert combines a rich, creamy texture with peppermint and a chocolate cookie crust, making it perfect for holiday gatherings and celebrations.
Servings: 12 slices
Calories: 320kcal
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs These provide a rich and crispy foundation for your cheesecake.
- 1/2 cup unsalted butter, melted Adds a luscious richness to your crust, binding the crumbs perfectly.
For the Filling
- 16 oz cream cheese, softened The heart of the cheesecake, offering a smooth, creamy texture.
- 1 cup powdered sugar Sweetens the filling while keeping it light and airy.
- 1 teaspoon peppermint extract Infuses the cheesecake with a refreshing peppermint flavor.
- 1 1/2 cups heavy whipping cream, whipped Provides an airy, fluffy consistency.
- 1/2 cup crushed candy canes Adds a festive crunch and a burst of peppermint goodness.
For Topping
- to taste whipped cream A dollop of whipped cream is always a delightful addition.
- to taste crushed candy canes Extra decoration that offers a beautiful contrast.
- to taste mini peppermint candies For an extra touch of whimsy.
Instructions
Preparation
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form your crust. Refrigerate while preparing the 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 to incorporate.
- Gently fold in the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Stir in the crushed candy canes.
- Pour the filling over the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Before serving, decorate the cheesecake with whipped cream, additional crushed candy canes, and mini peppermint candies.
Notes
Ensure your cream cheese is at room temperature for smoother mixing. You may substitute chocolate cookie crumbs with graham crackers or ginger snaps for variation. Use a hot knife to slice for clean cuts.