Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup whipped cream
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups chocolate ganache (optional for topping)
- Crushed peppermint candies (for garnish)
Instructions
- In a mixing bowl, combine crushed chocolate cookies and melted butter to create the crust. Press the mixture into the bottom of a springform pan.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peppermint extract, mixing until well combined.
- Gently fold in the whipped cream until the mixture is smooth and fluffy.
- Pour the peppermint cheesecake filling over the chocolate crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
- Before serving, drizzle with chocolate ganache and garnish with crushed peppermint candies.
Notes
For quicker preparation, use pre-crushed cookies or store-bought whipped cream. The cheesecake can be made a day in advance, and leftovers can be stored in the fridge for up to five days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg