No-Bake Peppermint Cheesecake with a chocolate cookie crust, crushed candy canes & finely grated dark chocolate is perfect for the busy holiday season. Such an easy & delicious dessert that everyone loves!
Course Dessert
Cuisine American
Keyword cheesecake, peppermint
Prep Time 20 minutesminutes
Chill 4 hourshours30 minutesminutes
Servings 8slices
Ingredients
Crust
22chocolate sandwich cookies
3tbspbutter
1tbspgranulated sugar
Filling
16ozcream cheese softened
1cupgranulated sugar
20ozwhipped topping thawed – divided (16oz tub for mixing + more for topping)
1tsppeppermint extract
6-10dropspink food coloring
Topping
2tbspAMERICAN HERITAGE Finely Grated Chocolate
1tbspcrushed candy canes
Instructions
Crust
Crush the cookies in the food processor.
Add in the sugar & melted butter & pulse to combine.
Press mixture firmly into the bottom of a 9″ springform pan.
Chill in the freezer for at least 30 minutes.
Filling
While the crust is chilling, make the cheesecake filling.
Start by beating the cream cheese & granulated sugar together until fluffy.
Fold in thawed whipped topping, followed by food coloring & peppermint extract.
Spread on top of the chilled cookie crust.
Refrigerate for at least 4 hours or until firm.
Topping
Before serving, spread additional whipped topping over the top of the chilled cheesecake.
Sprinkle with crushed candy canes & AMERICAN HERITAGE Chocolate.