Description
A festive no-bake cheesecake filled with creamy peppermint and a crunchy crust, topped with crushed candy canes, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs or chocolate wafer crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy cream or whipping cream
- ½ teaspoon peppermint extract (or to taste)
- 1 cup crushed candy canes or peppermint candies
- ½ cup mini chocolate chips (optional)
Instructions
- Crush graham crackers or chocolate wafers into crumbs and mix with melted butter until combined. Press into a springform pan or pie dish and chill for 15 minutes.
- In a bowl, beat softened cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Add peppermint extract and most of the crushed candy canes to the mixture, reserving some for topping. If desired, fold in chocolate chips.
- Spoon the filling into the prepared crust and smooth the top. Sprinkle with reserved crushed candy canes. Cover and chill for at least 4 hours or overnight.
- Before serving, run a warm knife around the edges and slice. Serve chilled, optionally with whipped cream and a candy cane piece on top.
Notes
Chill overnight for improved texture. Use room temperature cream cheese to avoid lumps. Adjust peppermint flavor to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg