No-bake Peppermint Cheesecake (Recipe for Printing)
Enjoy a no-bake peppermint cheesecake, ideal for December or holiday celebrations. With graham cracker crust and minty filling, it's a festive dessert everyone will love. Save & click.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 cup heavy whipping cream
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon peppermint extract
# How to Make It:
01 -
Combine graham cracker crumbs and melted butter in a mixing bowl. Stir until the mixture is evenly moistened and has the appearance of wet sand.
02 -
Firmly press the graham cracker mixture into the base of a 9-inch springform pan, ensuring an even and tightly packed layer.
03 -
Place the softened cream cheese and powdered sugar in a clean bowl. Blend with an electric mixer or sturdy whisk until smooth and free of lumps.
04 -
Mix vanilla extract and peppermint extract into the cream cheese mixture until thoroughly incorporated.
05 -
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
06 -
Carefully fold the whipped cream into the cream cheese mixture with a rubber spatula, maintaining the mixture’s airy texture.
07 -
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a flat spatula.
08 -
Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until fully set.
# Extra Tips:
01 -
Ensure cream cheese is thoroughly softened before mixing to achieve a smooth filling.