No-Bake Peppermint Cheesecake

No-Bake Peppermint Cheesecake —a festive and creamy dessert with a refreshing peppermint twist. Perfect for the holidays or anytime you’re craving a cool, minty treat! Here’s how to make it:

Ingredients

Crust:

• 2 cups (200g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
• ½ cup (115g) unsalted butter, melted

Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 tsp pure peppermint extract
• 2 cups (480ml) heavy whipping cream, cold
• ½ cup (100g) crushed peppermint candies (or candy canes)

Topping:

• Whipped cream (for garnish)
• Extra crushed peppermint candies
• Optional: Chocolate shavings or drizzle

Instructions

1. Prepare the Crust:

1. In a mixing bowl, combine the cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

2. Make the Filling:

1. In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
2. Add the peppermint extract and mix until combined.
3. In a separate bowl, whip the heavy cream to stiff peaks.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Fold in the crushed peppermint candies.

3. Assemble:

1. Pour the peppermint cheesecake filling over the chilled crust, smoothing the top with a spatula.
2. Refrigerate for at least 4 hours, or overnight, until set.

4. Decorate and Serve:

1. Top with whipped cream swirls, extra crushed peppermint candies, and optional chocolate shavings for a festive touch.
2. Slice and serve chilled.

Tips:

• For a little extra indulgence, drizzle melted chocolate or hot fudge over each slice.
• Swap crushed candies for mini chocolate chips if you prefer a chocolate-mint vibe.
• Store leftovers in the fridge for up to 3 days (if it lasts that long!).

Would you like ideas for individual servings or flavor variations?