No-Bake Peppermint Cheesecake

No-Bake Peppermint Cheesecake —a creamy, refreshing, and festive dessert that’s perfect for the holidays or any time you’re craving something minty and indulgent! This no-bake cheesecake has a cool, smooth filling with a crunchy graham cracker crust and a burst of peppermint flavor.

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 2 cups (480ml) heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• 1 cup (200g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp peppermint extract (or to taste)
• 1/2 cup (120g) sour cream
• 1/4 cup (60g) crushed peppermint candies or candy canes
• Optional: 1/4 cup mini chocolate chips for added texture

For Garnish:

• Crushed peppermint candies or candy cane pieces
• Whipped cream
• Mini chocolate chips (optional)
• Chocolate drizzle (optional)

Instructions:

1. Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a glass to pack it down evenly.
3. Place the crust in the fridge to set while you prepare the cheesecake filling (about 15-20 minutes).

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
2. In another mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue to beat until combined.
3. Stir in the vanilla extract and peppermint extract.
4. Gently fold in the sour cream until smooth.
5. Carefully fold in the whipped cream until the mixture is light and fluffy, making sure not to deflate the whipped cream.
6. Stir in the crushed peppermint candies or candy canes. If desired, fold in mini chocolate chips for extra texture.

3. Assemble the Cheesecake:

1. Pour the cheesecake filling over the prepared graham cracker crust and smooth the top with a spatula.
2. Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set fully.

4. Garnish and Serve:

1. Once the cheesecake is set, remove it from the springform pan and transfer it to a serving platter.
2. Garnish with additional crushed peppermint candies, whipped cream, mini chocolate chips, and a drizzle of chocolate if desired.

Tips & Variations:

• For an extra peppermint kick: Add extra crushed candy canes or peppermint extract to the cheesecake filling.
• For a chocolate crust: Swap out the graham cracker crumbs for crushed chocolate cookies or Oreos for a chocolatey twist.
• Make it festive: For a holiday version, top with red and green sprinkles, or make mini cheesecakes in individual serving cups!

This No-Bake Peppermint Cheesecake is the perfect dessert for any celebration, bringing together creamy cheesecake and festive peppermint flavor in a no-fuss, delicious way! Would you like any other suggestions or customizations for this cheesecake?