No-Bake Peppermint Cheesecake with Oreo cookie crust and peppermint cheesecake filling together makes a scrumptious and easy no-bake deal with. it's miles a perfect no-bake dessert for busy vacations.
Christmas isn't always the equal without peppermint sweet. This no-bake dessert is festive, delicious and easy to make. the entirety is perfect about this cheesecake, beginning with Oreo cookie crust, then creamy peppermint cheesecake filling with crushed peppermint sweets and crowned with chocolate filling and crushed peppermint goodies.
This cheesecake is not any-bake, so you don’t must fear approximately cracks and imperfections they have the right texture and taste.
INGREDIENTS :
For the crust :
- 6 tablespoons unsalted butter, melted
- 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
For cheesecake filling :
- Red food coloring, optional
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 2 cups heavy whipping cream
- ½ cup crushed peppermint candies
- 1 teaspoon peppermint extract
For Chocolate topping :
- 1 tablespoon granulated sugar
- 6 oz bittersweet chocolate finely chopped
- ¾ cup heavy cream
For garnish:
- Crushed peppermint candies or crushed candy cane, optional
INSTRUCTIONS :
To make crust:
- Finely overwhelm the whole Oreo cookies in a food processor, add melted butter and mix till it is all moistened
- Press crumb mixture onto bottom of the prepared nine-inch springform pan by gently greasing the rims of the pan with cooking spray
- area inside the freezer while you are making the filling
To make cheesecake filling :
- In a medium bowl, mix cream cheese and powdered sugar till clean and creamy
- In a separate bowl, whip heavy cream till tender peaks shape
- add cream cheese combination into the overwhelmed heavy cream blend on low speed simply to combine
- upload peppermint extract, vanilla extract and few drops purple food coloring until the favored hue is reached and beat until included
- add crushed peppermint candies and stir with a spatula
- unfold cheesecake filling over the crust
- Set within the fridge to company
- Refrigerate for at the least 3-four hours or till set
To make chocolate topping :
- In a medium saucepan stir collectively cream, chocolate and sugar on low warmness until the chocolate is completely melted and the aggregate is smooth
- Cool and pour over the cheesecake and sprinkle with overwhelmed peppermint candies
- Serve
