Description
A quick and easy no-bake peppermint cheesecake that embodies the festive spirit with creamy layers and a delightful chocolate glaze.
Ingredients
Scale
- 2 packages (8 ounces each) Cream Cheese
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1 ½ cups Chocolate Graham Crackers, crushed
- ½ cup Butter, melted
- Whipped Cream, for topping
Instructions
- In a medium bowl, combine the crushed chocolate graham crackers and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix until fully incorporated.
- Mix in the vanilla and peppermint extracts. Adjust peppermint to taste.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
- Spoon the filling over the prepared crust and smooth it out.
- Cover and refrigerate for at least four hours or overnight to set.
- Top with whipped cream and crushed candy canes before serving.
Notes
For a dairy-free version, substitute cream cheese with reduced-fat cream cheese or coconut cream. Use honey or maple syrup as natural sweeteners when possible.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, peppermint dessert, holiday dessert