Description
This No-Bake Peppermint Cheesecake is creamy, festive, and easy to prepare, with a buttery cookie crust, peppermint-flavored filling, and optional candy cane toppings.
Ingredients
Crust: 1 ½ cups chocolate or chocolate wafer cookie crumbs
5 tablespoons unsalted butter, melted
Filling: 16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ teaspoon peppermint extract
½ cup crushed candy canes (plus extra for topping)
Optional Topping: Whipped cream
Additional crushed candy canes or chocolate shavings
Instructions
1. Mix cookie crumbs and melted butter, press into a 9-inch springform pan, and refrigerate.
2. Beat cream cheese and sugar until smooth, add vanilla and peppermint extract.
3. Whip heavy cream until stiff peaks form and fold into cream cheese mixture.
4. Fold in crushed candy canes.
5. Pour filling over crust and smooth the top.
6. Cover and refrigerate at least 4 hours or overnight.
7. Garnish with whipped cream and crushed candy canes before serving.
Notes
Use chocolate or Oreo crumbs for crust variation.
Adjust peppermint extract to taste; it is strong.
Make mini cheesecakes in muffin tins or jars.
Can be prepared a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg