No-Bake Peppermint Cheesecake
A delightful no-bake dessert that combines a rich chocolate crust with a creamy peppermint filling, perfect for holiday gatherings.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the crust
- 2 cups chocolate cookie crumbs Creates a rich, chocolatey base.
- 1/2 cup unsalted butter, melted Binds the crust for a crispy texture.
For the filling
- 16 oz cream cheese, softened Essential for a smooth, creamy texture.
- 1 cup powdered sugar Balances sweetness with the tang of cream cheese.
- 1 teaspoon peppermint extract Infuses the filling with refreshing peppermint flavor.
- 1 1/2 cups heavy whipping cream, whipped Lightens the filling for a fluffy texture.
- 1/2 cup crushed candy canes Adds crunch and holiday flair.
For the toppings
- as needed whipped cream For topping.
- as needed crushed candy canes For garnish.
- as needed mini peppermint candies For garnish.
Instructions
Preparation
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan. Place the pan in the refrigerator while preparing the filling.
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 on low speed until well combined.
- Gently fold in the whipped cream using a spatula.
- Stir in the crushed candy canes until evenly distributed.
Assembly and Chilling
- Pour the filling over the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for optimal firmness.
Serving
- Remove the cheesecake from the pan, top with whipped cream, crushed candy canes, and peppermint candies before serving.
Notes
For a more intense peppermint flavor, add an extra half teaspoon of peppermint extract. Store leftovers in an airtight container in the refrigerator for up to five days.