❄️ Christmas Peppermint Cheesecake 🍰✨

A festive no-bake cheesecake with a chocolate cookie crust, creamy peppermint filling, and candy cane crunch topping.

Ingredients

For the Crust

• 2 cups chocolate cookie crumbs (from ~24 sandwich cookies, filling removed)
• 6 tbsp unsalted butter, melted
• 1 tbsp granulated sugar

For the Filling

• 16 oz full-fat cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• ¾ tsp pure peppermint extract
• 1½ cups cold heavy whipping cream

For the Topping

• ½ cup semi-sweet chocolate chips
• 2 tbsp heavy cream or coconut oil
• ⅓ cup finely crushed peppermint candies or candy canes

Instructions

1. Prepare Crust: Mix crumbs, butter, and sugar until sandy. Press firmly into 9-inch springform pan. Chill.
2. Make Filling: Beat cream cheese until smooth (2 min). Add powdered sugar, vanilla, and peppermint. Mix until combined.
3. Whip Cream: In chilled bowl, whip cream to stiff peaks.
4. Combine & Assemble: Fold whipped cream into cream cheese mixture in two additions. Spread over crust. Cover and refrigerate ≥6 hrs or overnight.
5. Add Topping: Melt chocolate chips with cream in microwave (20-sec intervals). Drizzle over cheesecake. Sprinkle crushed peppermint immediately.
6. Serve: Run knife around edge before releasing pan. Slice with warm knife for neat servings.

Details

• Prep Time: 25 minutes
• Chill Time: 6 hours (overnight preferred)
• Total Time: ~6½ hours
• Yield: 10–12 slices
• Kcal: ~320 per slice

✨ A creamy, minty holiday cheesecake topped with chocolate ganache and candy cane crunch—perfect for Christmas Eve!