Description
This Easy Peppermint Chocolate Cheesecake is a no-bake holiday dessert that blends rich chocolate with refreshing peppermint. Creamy, smooth, and topped with crushed candy canes, it’s the perfect festive cheesecake for Christmas parties or winter gatherings.
Ingredients
1 ½ cups chocolate cookie crumbs
5 tablespoons melted butter
16 ounces cream cheese, softened
1 cup powdered sugar
½ teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup heavy cream
1 cup semi-sweet chocolate chips, melted
¼ cup crushed candy canes (for topping)
Instructions
1. Crush chocolate cookies into fine crumbs and combine with melted butter until evenly moistened. Press into the bottom of a springform pan. Chill while preparing the filling.
2. In a mixing bowl, whip heavy cream to soft peaks and set aside.
3. Beat cream cheese with powdered sugar until smooth. Add peppermint extract and vanilla extract.
4. Melt chocolate chips and mix into the cream cheese mixture until fully incorporated.
5. Gently fold whipped cream into the chocolate mixture to maintain airiness.
6. Spread the filling over the crust, smoothing the top.
7. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
8. Before serving, garnish with crushed candy canes and optional extra whipped cream.
Notes
This cheesecake is best served cold and sliced with a warm knife for clean cuts.
You can make it ahead and freeze (without topping) for up to one month.
Try using dark chocolate for a richer flavor if preferred.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 27g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg