🍃 No-Bake Peppermint Cheesecake 🍫
Ingredients:
For the Crust:
1 ½ cups (150g) chocolate cookie crumbs (from about 20 sandwich cookies, filling removed)
6 tablespoons (85g) unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
1 ½ cups (355ml) heavy cream, cold
3 packages (8 oz or 225g each) full-fat cream cheese, softened to room temperature
1 cup (125g) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
⅛ teaspoon fine sea salt
½ cup (60g) finely crushed peppermint candies or candy canes, plus more for garnish
For Garnish:
Sweetened whipped cream
Additional crushed peppermint candies
Chocolate shavings (optional)
Instructions:
Prepare the Pan: Line the bottom of a 9-inch springform pan with a round of parchment paper. Lightly grease the sides. This ensures a clean release for a flawless presentation.
Create the Crust: In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Pour the melted butter over the mixture and stir until the crumbs are uniformly moist and resemble wet sand.
Form the Base: Transfer the crumb mixture to the prepared springform pan. Press it firmly and evenly into the bottom and about halfway up the sides of the pan. Use the flat bottom of a measuring cup to achieve a compact, level layer. Place the crust in the refrigerator to set while you make the filling.
Whip the Cream: In a large, chilled bowl, use an electric hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form. Be careful not to over-whip. Set this aside for later.
Mix the Filling Base: In a separate large bowl, beat the softened cream cheese on medium speed until it is completely smooth and free of any lumps, about 2-3 minutes. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
Combine Flavors: Reduce the mixer speed to low and gradually add the sifted confectioners' sugar, vanilla extract, peppermint extract, and salt. Mix until just combined and smooth.
Fold Gently: Using a flexible spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Fold until no white streaks remain, being careful to maintain the airy volume. Finally, fold in the ½ cup of crushed peppermint candies.
Assemble the Cheesecake: Retrieve the chilled crust from the refrigerator. Pour the filling into the crust and spread it evenly with an offset spatula or the back of a spoon.
Chill to Set: Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This extended chilling time is crucial for the cheesecake to firm up perfectly for slicing.
Serve: Just before serving, run a thin knife around the inner edge of the springform pan to loosen the cheesecake, then carefully release the clasp. Garnish the top with swirls of whipped cream, a generous sprinkle of additional crushed peppermint, and chocolate shavings if desired. Use a sharp knife, dipped in hot water and wiped dry between cuts, for clean slices.
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