Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs (like Oreo)
- 1/2 cup melted butter
For the Peppermint Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra for garnish)
- A few drops of red food coloring (optional)
Instructions
- Prepare the Crust: First things first, let’s tackle the crust. In a medium-sized bowl, combine the chocolate cookie crumbs and the melted butter until everything is well mixed. It should have a texture like wet sand. Once mixed, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly spread out for that perfect bite in each slice. Pop the pan into the fridge while we work on the filling.
- Make the Peppermint Filling: Now, onto the star of the show—the filling! In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. No one wants lumps in their cheesecake! In a separate bowl, whip the heavy cream until stiff peaks form—this will give the cheesecake its light, airy texture. Gently fold the whipped cream into the cream cheese mixture. Now, here’s where it gets festive: stir in the peppermint extract, crushed candy canes, and a few drops of red food coloring if you’re feeling fancy. Mix everything until it’s combined but don’t overdo it—nobody wants a runny filling.
- Assemble the Cheesecake: Take the crust out of the fridge and pour the peppermint filling on top, spreading it evenly. Once that’s done, refrigerate the cheesecake for at least 4 hours. The longer you leave it, the firmer it gets. So, if you can resist temptation, let it sit overnight.
- Garnish and Serve: Before serving, sprinkle some extra crushed candy canes over the top to give it that festive sparkle. Slice it up, and serve this cool, creamy peppermint delight. Each bite is like a winter wonderland in your mouth!
Notes
- For the perfect texture, make sure your cream cheese is at room temperature before mixing. This will make it easier to blend with the sugar, giving you that ultra-smooth filling.
- Want to amp up the flavor? Try adding some chocolate chips to the filling for a mint-chocolate twist.
- Don’t like food coloring? No problem! You can skip it and still have a delicious, pepperminty dessert.
- If you’re short on time, freeze the cheesecake for about an hour instead of refrigerating for 4 hours. This will set the filling much quicker, though the texture will be slightly firmer.
- Prep Time: 20 minutes
- Cook Time: None (No-bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420kcal
- Sugar: 29g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg