No-Bake Peppermint Cheesecake
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!
Servings 8 slices
- 22 chocolate sandwich cookies
- 3 tbsp butter
- 1 tbsp granulated sugar
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 20 oz whipped topping thawed – divided (16oz tub for mixing + more for topping)
- 1 tsp peppermint extract
- 6-10 drops pink food coloring
- 2 tbsp AMERICAN HERITAGE Finely Grated Chocolate
- 1 tbsp crushed candy canes
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.
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.
Before serving, spread additional whipped topping over the top of the chilled cheesecake.
Sprinkle with crushed candy canes & AMERICAN HERITAGE Chocolate.