Creamy Peppermint Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
24 chocolate sandwich cookies (like Oreos)
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 teaspoon peppermint extract
06 -
1 teaspoon vanilla extract
07 -
2 cups heavy whipping cream
08 -
Red food coloring (optional)
→ Topping
09 -
1 cup heavy whipping cream
10 -
2 tablespoons powdered sugar
11 -
1/2 teaspoon vanilla extract
12 -
Crushed candy canes or peppermint candies
# Instructions:
01 -
Place chocolate cookies in a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 -
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the peppermint extract and vanilla extract and mix until combined.
03 -
In a separate bowl, whip the heavy cream until stiff peaks form. If desired, add a few drops of red food coloring to create a light pink color.
04 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
05 -
Pour the filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight until set.
06 -
When ready to serve, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 -
Spread or pipe the whipped cream on top of the chilled cheesecake. Sprinkle with crushed candy canes or peppermint candies. Slice and serve cold.
# Notes:
01 -
This no-bake cheesecake needs at least 6 hours to set properly in the refrigerator.
02 -
For a festive look, you can add a few drops of red food coloring to the filling to create a light pink color.
03 -
The cheesecake can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.