Oh, I can almost taste this holiday magic! Imagine the cool, refreshing taste of peppermint mixed with creamy cheesecake on a rich chocolate crust, all topped with crushed candy canes. This no-bake peppermint cheesecake is the perfect dessert for Christmas gatherings, and the best part? No oven is needed! Let’s dive right into this festive delight.
Ingredients
- Chocolate Cookie Crust – 2 cups crushed chocolate cookies (about 20 cookies): The crunchy chocolate base is the perfect complement to the creamy, minty filling.
- Unsalted Butter – 6 tablespoons, melted: This helps bind the cookie crumbs together for a firm crust.
- Cream Cheese – 16 ounces (2 packages), softened: Essential for that creamy, tangy cheesecake texture. Soften the cream cheese to ensure a smooth filling.
- Powdered Sugar – 1 cup: Adds sweetness without a grainy texture, perfect for cheesecake.
- Peppermint Extract – 1 teaspoon: Gives the cheesecake its festive peppermint flavor. A little goes a long way!
- Vanilla Extract – 1 teaspoon: Balances out the peppermint with a warm, mellow flavor.
- Heavy Whipping Cream – 1 1/2 cups, cold: This makes the filling light and fluffy. Keep it cold to whip up nice and thick.
- Crushed Peppermint Candies or Candy Canes – 1/2 cup: Adds a fun, crunchy texture and festive look.
- Whipped Cream – for topping (optional): Adds a beautiful, fluffy finish on top.
- Extra Peppermint Candies – for garnish (optional): Swirled candies or crushed bits make a fun, colorful topping.
