No-Bake Peppermint Cheesecake
A delightful no-bake cheesecake infused with peppermint flavor and topped with festive crushed candy canes, perfect for holiday gatherings and sweet indulgences.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 2 cups chocolate cookie crumbs These form a rich and crispy base.
- 1/2 cup unsalted butter, melted Adds moisture and binds the crust together.
For the filling
- 16 oz cream cheese, softened Provides a creamy, smooth texture.
- 1 cup powdered sugar For sweetness and a silky finish.
- 1 teaspoon peppermint extract Infuses the filling with refreshing peppermint.
- 1 1/2 cups heavy whipping cream, whipped Adds lightness and a fluffy texture.
- 1/2 cup crushed candy canes Provides crunch and peppermint flavor.
For garnish
- Whipped cream Whipped cream (for topping) A luxurious final touch.
- 1/2 cup crushed candy canes For topping and decoration.
- Mini peppermint candies Mini peppermint candies (for topping) Adds pop of color and flavor.
Instructions
Preparation
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined, resembling wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Filling Preparation
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the peppermint extract and beat again until fully incorporated.
- Gently fold in the whipped cream in three additions, being careful not to deflate the texture.
- Stir in the crushed candy canes for a flavorful addition.
Assembly
- Pour the filling over the prepared crust and smooth it out evenly with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Once set, remove from the refrigerator and garnish with whipped cream, crushed candy canes, and mini peppermint candies.
Notes
For richer flavor, use double-stuffed chocolate cookies. Chill longer for a firmer texture.