Peppermint Cheesecake
Savor the festive flavors of this Peppermint Cheesecake, a creamy dessert that combines rich cream cheese with refreshing peppermint. Perfect for holiday gatherings, this no-bake cheesecake features a crunchy graham cracker crust and can be topped with chocolate or crushed candy canes for an extra touch. Every bite is a delightful celebration, making it an unforgettable treat for friends and family.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz full-fat cream cheese, at room temperature
- ½ cup sour cream
- 1 cup powdered sugar, sifted
- 1 cup heavy whipping cream, cold
- 1 tsp pure peppermint extract
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter until sandy. Press into a springform pan and bake for 10 minutes until golden. Let cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add sour cream and powdered sugar until combined without lumps.
- Mix in peppermint extract; taste and adjust as desired.
- Whip heavy cream to soft peaks; gently fold into the cream cheese mixture.
- Pour filling onto the cooled crust and smooth the top. Refrigerate overnight to set.
- Before serving, top with chocolate chips or melted chocolate (optional).
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 330
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For variations, consider using flavored cream cheese or adding crushed peppermint candies for extra texture. This cheesecake can be made up to two days in advance; just cover tightly after cooling.