Description
A delightful no-bake peppermint cheesecake with a creamy texture and crunchy graham cracker crust, perfect for holidays and special occasions.
Ingredients
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup crushed peppermint candies (optional)
- Chocolate ganache or chocolate syrup for topping (optional)
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- In another bowl, whip the heavy whipping cream until soft peaks form.
- Gradually add the powdered sugar and peppermint extract to the cream cheese, mixing until combined.
- Fold in the whipped cream gently until well incorporated.
- In a separate bowl, mix crushed graham crackers with melted butter until combined.
- Press the graham cracker mixture into the bottom of a springform pan to form the crust.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 240 minutes or until set.
- Once set, top with crushed peppermint candies and chocolate ganache if desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, no-bake, peppermint, dessert, holiday