No-Bake Peppermint Cheesecake
A delightful no-bake cheesecake infused with refreshing peppermint flavor, topped with crushed peppermint candies, perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure cream cheese is at room temperature.
- 1 cup powdered sugar Gradually mix in to avoid lumps.
- 1 teaspoon peppermint extract Adjust to taste.
- 2 cups whipped cream Fresh whipped cream is preferred.
Crust
- 1 pre-made graham cracker crust Store-bought for convenience.
Topping
- to taste crushed peppermint candies For festive decoration.
Instructions
Preparation
- Set aside the pre-made graham cracker crust or prepare your own by crushing graham crackers and mixing with melted butter.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
- Gradually add the powdered sugar while mixing until fully incorporated.
- Stir in the peppermint extract.
- Gently fold in the whipped cream until the mixture is light and airy.
- Pour the cheesecake filling into the prepared crust and smooth it out.
Chill
- Refrigerate the cheesecake for at least 4 hours, or ideally overnight for the best firmness.
Serving
- Top the cheesecake with crushed peppermint candies just before serving.
- Slice and enjoy your delicious cheesecake!
Notes
For best results, allow the cheesecake to chill overnight. Store leftovers in an airtight container for up to 5 days.