Description
A creamy no-bake cheesecake with a refreshing peppermint flavor, perfect for holidays.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream
- 1/2 cup crushed peppermint candies
- Optional: Red food coloring
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan and chill.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract, mixing well.
- In another bowl, whip heavy cream until stiff peaks form. Fold into the cream cheese mixture.
- Stir in crushed peppermint candies and a few drops of red food coloring if desired.
- Pour the mixture over the crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
- Before serving, garnish with additional crushed peppermint candies if desired.
Notes
For best results, ensure the cheesecake is fully chilled before slicing. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 5g