Description
A delightful no-bake peppermint cheesecake featuring a buttery graham cracker crust and a creamy, fluffy filling infused with peppermint and vanilla extracts. Perfectly chilled and garnished with crushed peppermint candies, this refreshing dessert is an easy-to-make holiday favorite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Garnish
- ½ cup crushed peppermint candy
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- Form the crust: Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Ensure it is tightly packed down for a firm base.
- Mix cream cheese and sugar: In another mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer or whisk to blend until the mixture is smooth and creamy.
- Add extracts: Incorporate the vanilla extract and peppermint extract into the cream cheese mixture, mixing thoroughly until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a fluffy texture.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber scraper, taking care not to deflate the whipped cream to maintain lightness.
- Assemble the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan and spread it evenly with a spatula.
- Chill the cheesecake: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set and firm enough to slice.
- Garnish and serve: Before serving, sprinkle the top with crushed peppermint candy to add a festive flavor and attractive decoration.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easy removal.
- This cheesecake needs at least 4 hours of chilling, but overnight refrigeration improves texture and flavor.
- To make a dairy-free version, consider using dairy-free cream cheese and whipped topping alternatives.
- Crushed peppermint candies can be adjusted to taste or substituted with crushed candy canes.
