Description
Creamy peppermint cheesecake dreams come alive without turning on the oven, blending cool mint magic with rich cream cheese perfection. Cool holiday dessert lovers will instantly fall for this refreshing, smooth treat that promises delightful festive indulgence.
Ingredients
Scale
Cheesecake Base:
- 2 cups (480 ml) chocolate cookie crumbs (such as Oreos, finely crushed)
- 6 tablespoons (85 grams) unsalted butter, melted
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups (480 ml) heavy whipping cream, cold
- 1 cup (120 grams) powdered sugar
Flavor and Garnish Ingredients:
- 1 teaspoon peppermint extract
- ½ cup (60 grams) crushed candy canes or peppermint candies
Optional Topping:
- Whipped cream
- Additional crushed candy canes
- Chocolate shavings
Instructions
- Craft a decadent chocolate crust by thoroughly blending cookie crumbs with melted butter until uniformly moistened.
- Press the crumb mixture compactly into the base of a springform pan, ensuring an even, dense foundation.
- Chill the crust while preparing the luxurious filling to help it set and maintain structural integrity.
- Whip cream cheese and powdered sugar until achieving a silky, lump-free consistency.
- Infuse the cream cheese mixture with peppermint extract, creating a vibrant, refreshing flavor profile.
- Separately whip heavy cream until it forms stiff, voluminous peaks that hold their shape.
- Delicately incorporate the whipped cream into the cream cheese mixture, using gentle folding techniques to preserve the airy texture.
- Gently fold crushed candy canes throughout the filling, distributing the peppermint pieces evenly.
- Transfer the creamy filling onto the chilled crust, smoothing the surface with a spatula for a polished appearance.
- Refrigerate the cheesecake for a minimum of 4 hours, allowing it to fully set and develop its rich, creamy texture.
- Before serving, garnish with a crown of whipped cream, additional crushed candy canes, or delicate chocolate shavings for an elegant presentation.
Notes
- Crush cookies finely for a smoother, more consistent crust that holds together perfectly without crumbling.
- Use full-fat cream cheese at room temperature to ensure a silky, lump-free filling that blends seamlessly.
- Fold whipped cream gently to maintain maximum volume, creating an incredibly light and airy cheesecake texture.
- For gluten-free option, substitute chocolate cookie crumbs with gluten-free chocolate graham crackers or almond flour-based cookies to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg