No-Bake Peppermint Cheesecake

Ingredients:

For the Crust:

2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)

1/4 cup unsalted butter, melted

For the Peppermint Cheesecake Filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp peppermint extract

1 1/2 cups heavy whipping cream, cold

1/2 cup crushed peppermint candies (plus extra for garnish)

A few drops of red food coloring (optional)

Directions:

1. Prepare the Crust:

Combine the chocolate cookie crumbs and melted butter in a medium bowl.

Stir until the crumbs are evenly coated with butter.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Chill the crust in the refrigerator while preparing the filling.

2. Make the Filling:

Beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.

Add peppermint extract and mix until combined.

3. Whip the Cream:

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.

4. Add Color and Peppermint:

Add a few drops of red food coloring for a festive swirl, if desired.

Fold in crushed peppermint candies, ensuring even distribution.

5. Assemble the Cheesecake:

Spread the peppermint cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.

6. Chill:

Refrigerate for at least 4 hours, or overnight, until the cheesecake is fully set.

7. Garnish & Serve:

Sprinkle additional crushed peppermint candies on top for decoration before serving.

Tips:

For a decorative touch, add whipped cream and mini candy canes to each slice.

Chocolate shavings can be used alongside the peppermint garnish for extra flair.

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 12

Calories per Slice: 320 kcal