Description
A creamy, festive no-bake peppermint cheesecake with a chocolate cookie crust, perfect for holidays or any time you want a refreshing chocolate-and-mint dessert.
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 cups cold heavy whipping cream
- 1 teaspoon peppermint extract
- Optional topping: chocolate shavings or crushed peppermint candies
Instructions
- Mix chocolate cookie crumbs with melted butter until combined. Press firmly into the bottom of a springform pan and refrigerate to set.
- Beat softened cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until incorporated.
- Whip cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread filling evenly over chilled crust and smooth the top.
- Refrigerate cheesecake for at least 6 hours until fully set.
- Before serving, add chocolate shavings or crushed peppermint candies if desired.
Notes
- Swap chocolate cookie crust for graham cracker or Oreo crust if preferred.
- Reduce peppermint extract for a milder flavor.
- Add a few drops of red food coloring and swirl for a festive look.
- Store covered in the refrigerator for up to 4 days.
- Freeze individual slices wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert/Cheesecake
- Method: No-bake assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
