Peppermint cheesecake
Jingle all the way with this no-bake peppermint cheesecake! I’m not usually a fan of no-bake desserts unless you can’t tell the difference. Guess what? No one will know this is a no-bake recipe. Everyone will just want the recipe because it’s that good!
INGREDIENTS
For the crust:
– 1 1/2 cup chocolate sandwich cookies, finely crushed
– 4 tbsp butter, melted
For the filling:
– 1 pint heavy whipping cream (may use prepared whipped topping)
– 1 lb cream cheese, room temperature
– 1 14-oz can sweetened condensed milk
– 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
