Description
A festive dessert that combines rich chocolate with refreshing peppermint for a delicious treat.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 2 cups heavy cream, whipped
- 1 cup crushed peppermint candies
- ½ cup crushed peppermint candies (for topping)
- Chocolate syrup for drizzling
- Whipped cream for garnish (optional)
Instructions
- Prepare the Crust: In a bowl, combine the chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and peppermint extract, mixing well. Gently fold in the whipped cream until fully incorporated. Stir in the crushed peppermint candies.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, spreading evenly. Refrigerate for at least 4 hours or until set.
- Add Toppings: Once set, remove the cheesecake from the springform pan. Drizzle chocolate syrup over the top. Sprinkle with additional crushed peppermint candies. Garnish with whipped cream if desired.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a sharp knife dipped in hot water to slice the cheesecake neatly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice