Description
Relish No-Bake Peppermint Cheesecake, a creamy mint delight for holidays. This simple recipe suits busy schedules or parties. Its candy cane topping adds festive cheer for all ages. Perfect for make-ahead prep, it chills to perfection. Pair with hot cocoa for a cozy treat!
Ingredients
2 cups (200g) graham cracker crumbs
½ cup (115g) unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
1 teaspoon peppermint extract
1 cup (240ml) heavy cream
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
½ cup (50g) crushed candy canes
Red food coloring (optional)
Whipped cream (for topping)
Instructions
1. Mix graham crumbs and butter, press into a 9-inch springform pan for the crust.
2. Beat cream cheese and sugar until smooth, add peppermint extract and food coloring if using.
3. Whip heavy cream with powdered sugar and vanilla until stiff, fold into cream cheese mixture.
4. Spread filling over crust, sprinkle half the candy canes, and press lightly.
5. Chill for 4 hours or overnight, then top with whipped cream and remaining candy canes.
6. Slice and serve cold.
Notes
Chill the bowl for better whipped cream.
Use mint extract if peppermint is unavailable.
Add chocolate chips for extra richness.
Keep refrigerated to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg