Introduction
No-Bake Peppermint Cheesecake is a festive, flavorful dessert perfect for the holiday season. With its rich, creamy texture and a delightful peppermint twist, this dessert is sure to be a hit at any gathering. It’s easy to make and requires no oven, making it ideal for those who want a delicious treat without a lot of fuss.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (like Oreo)
- 1/2 cup melted butter
For the Peppermint Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra for garnish)
- A few drops of red food coloring (optional)
Preparation
Step 1: In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
Step 2: Firmly press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you prepare the filling.
Step 3: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 5: Stir in the peppermint extract, crushed candy canes, and optional red food coloring until the mixture is evenly colored.
Variation: For a chocolate-peppermint twist, mix in 1/2 cup of mini chocolate chips with the candy canes.
Cooking Note
Ensure that all ingredients, especially the cream cheese and heavy cream, are at room temperature to ensure smooth mixing and proper setting.
Serving Suggestions
Serve chilled directly from the refrigerator. This cheesecake pairs wonderfully with hot chocolate or a strong cup of coffee.
Tips
- To ensure clean cuts, dip your knife in hot water and wipe it dry before slicing the cheesecake.
- If you prefer a less sweet cheesecake, reduce the powdered sugar to 3/4 cup.
Prep Time
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutritional Information
- Calories: 350 kcal per slice
- Protein: 5g
- Sodium: 220mg
FAQs
Q: Can I make this cheesecake a day ahead? A: Absolutely! It’s even recommended to let it set overnight in the refrigerator for the best texture.
Q: Is there a substitute for candy canes? A: You can use peppermint candies or even peppermint bark if candy canes are not available.
Conclusion
This No-Bake Peppermint Cheesecake is not only a delight to make but also a joy to serve. Its festive look and exquisite taste make it a perfect addition to your holiday dessert table. Enjoy the creamy, minty goodness with every bite!
Print
No-Bake Peppermint Cheesecake Recipe
- Total Time: 4 hours 20 minutes
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (like Oreo)
- 1/2 cup melted butter
For the Peppermint Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra for garnish)
- A few drops of red food coloring (optional)
Instructions
Preparation
Step 1: In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
Step 2: Firmly press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you prepare the filling.
Step 3: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 5: Stir in the peppermint extract, crushed candy canes, and optional red food coloring until the mixture is evenly colored.
Variation: For a chocolate-peppermint twist, mix in 1/2 cup of mini chocolate chips with the candy canes.
Notes
Ensure that all ingredients, especially the cream cheese and heavy cream, are at room temperature to ensure smooth mixing and proper setting.
Serving Suggestions
Serve chilled directly from the refrigerator. This cheesecake pairs wonderfully with hot chocolate or a strong cup of coffee.
Tips
- To ensure clean cuts, dip your knife in hot water and wipe it dry before slicing the cheesecake.
- If you prefer a less sweet cheesecake, reduce the powdered sugar to 3/4 cup.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 350 kcal per slice
- Sodium: 220mg
- Protein: 5g