No-Bake Peppermint Cheesecake
A delightful no-bake dessert with creamy peppermint filling and a rich chocolate crust, perfect for holiday gatherings.
Servings: 10 servings
Calories: 350kcal
Ingredients
Crust Ingredients
- 2 cups chocolate cookie crumbs Provides a rich flavor and slight crispiness.
- 1/2 cup unsalted butter, melted Adds moisture and binds the crust.
Filling Ingredients
- 16 oz cream cheese, softened Serves as the creamy base.
- 1 cup powdered sugar Balances the richness with sweetness.
- 1 teaspoon peppermint extract Infuses the cheesecake with mint flavor.
- 1 1/2 cups heavy whipping cream, whipped Adds lightness to the filling.
- 1/2 cup crushed candy canes Provides flavor bursts and visual appeal.
Toppings
- to taste whipped cream For serving and decoration.
- to taste additional crushed candy canes For decoration and added crunch.
- to taste mini peppermint candies For garnish, adding whimsy.
Instructions
Preparation of the Crust
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
Mixing the Filling
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the peppermint extract and mix well until fully incorporated.
Folding in Ingredients
- Gently fold the whipped cream into the cream cheese mixture to keep the texture airy.
- Stir in the crushed candy canes gently.
Combining and Chilling
- Pour the filling over the prepared crust and spread evenly.
- Refrigerate for at least 4 hours or overnight until fully set.
Finishing Touches
- Before serving, top with whipped cream, additional crushed candy canes, and mini peppermint candies.
Notes
Ensure cream cheese is at room temperature for a smooth mixture. Chill cheesecake overnight if possible for best results. Store any leftovers covered in the refrigerator for 4-5 days, or freeze for up to 2 months.