Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
This may be one of my favorite recipes in this book! To me, nothing is as Christmas-y as peppermint. It evokes such a happy feeling in my soul when I step into a cozy coffee shop and I order a peppermint mocha with a candy cane swizzle stick. But if you’re like me, you always want more peppermint goodness, and I’m here to deliver! This peppermint cheesecake is PACKED with peppermint flavor, so there’s no missing out here! Plus, it’s no-bake, which is a total lifesaver during the busyness of the holidays. Score!
Ingredients[]
- 25 chocolate sandwich cookies (such as Oreo), finely crushed into crumbs
- 4 tablespoons butter, melted
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ⅓ cup heavy whipping cream
- 1 cup peppermint baking chips
- One 8-ounce tub whipped topping, thawed
- Additional whipped cream and peppermint candies for garnish
Directions[]
- Lightly grease a 9-inch round springform pan with cooking spray.
- Combine the Oreo cookie crumbs and melted butter in a medium bowl and mix until moistened.
- Press the cookie crumbs evenly into the bottom of the prepared pan.
- Freeze for 30 minutes or until firm.
- For the filling: Beat the cream cheese and confectioners’ sugar together in the bowl of a stand mixer until fluffy and smooth, 2 minutes.
- Beat in the vanilla and peppermint extracts.
- Meanwhile, combine the heavy whipping cream and peppermint baking chips in a small bowl.
- Microwave the peppermint chip mixture for 30 seconds, stirring until smooth and melted.
- Add the melted peppermint chip mixture to the cream cheese mixture and beat well to incorporate.
- Lastly, beat in the whipped topping until everything is combined.
- Pour the cheesecake filling evenly into the frozen cookie crust and smooth out the top.
- Cover the top of the cheesecake with plastic wrap and refrigerate until set, 8 hours.
- Just before serving, garnish the cheesecake with additional whipped cream and peppermint candies.
YIELD: 10-12 SLICES