Indulge in the festive spirit with a No-Bake Peppermint Cheesecake, a perfect dessert for the holiday season. This recipe combines the rich, creamy texture of cheesecake with the invigorating zest of peppermint, all set on a crunchy chocolate cookie crust. With no baking required, this dessert is not only delicious but also incredibly easy to make, making it a fantastic option for holiday gatherings and cozy nights in.

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)

Preparation

Prepare the Crust:

Step 1: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened.
Step 2: Firmly press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.

Make the Filling:

Step 3: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth.
Step 4: Add peppermint extract and mix until fully incorporated.

Whip the Cream:

Step 5: In a separate bowl, whip the cold heavy cream until it forms stiff peaks.
Step 6: Gently fold the whipped cream into the cream cheese mixture to keep the filling light and fluffy.

Add Color and Peppermint:

Step 7: Optionally, add a few drops of red food coloring and swirl it through the filling for a festive look.
Step 8: Fold in the crushed peppermint candies.

Assemble the Cheesecake:

Step 9: Pour the filling over the chilled crust, smoothing the top with a spatula.

Chill:

Step 10: Refrigerate the cheesecake for at least 4 hours, or overnight, until it is firm and set.

Garnish & Serve:

Step 11: Just before serving, add extra crushed peppermint candies over the top for added flavor and decoration.

Variation

For a chocolate-peppermint twist, mix in some chocolate shavings with the peppermint candies in the filling.

Cooking Note

Ensure that all ingredients, especially the cream cheese and heavy whipping cream, are at the recommended temperatures to achieve the best texture.

Serving Suggestions

Serve each slice with a dollop of whipped cream and a mini candy cane for a true festive treat.

Tips

• Keep the base of the crust thick and even for the best support of the cheesecake.
• If you prefer a less minty flavor, reduce the peppermint extract to 1/2 teaspoon.

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: 4 hours 20 minutes

Nutritional Information

• Calories per Slice: 320 kcal
• Protein: 3g
• Sodium: 180mg

FAQs

Q: Can I use a different type of cookie for the crust?
A: Yes, you can use any type of chocolate cookie or even graham crackers for a different taste and texture.

Q: What can I use if I don’t have a springform pan?
A: You can use a regular pie dish, but lining it with parchment paper might help in removing the cheesecake more easily.

Conclusion

This No-Bake Peppermint Cheesecake is not only a joy to make but also a splendid addition to your holiday dessert lineup. Its no-bake nature saves time and effort during busy festive preparations, allowing more time for celebration and less for cleanup. Enjoy the creamy, minty delight as you celebrate the season!