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Ingredients:
- For the Crust:
- 2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 1/4 cup unsalted butter, melted
- For the Peppermint Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup crushed peppermint candies (plus extra for garnish)
- A few drops of red food coloring (optional)
Directions:
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the peppermint extract and mix until combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- If desired, add a few drops of red food coloring and gently swirl it through the mixture for a festive look. Fold in the crushed peppermint candies.
- Assemble the cheesecake: Pour the peppermint cheesecake filling over the crust, spreading it evenly with a spatula.
- Chill: Refrigerate for at least 4 hours or overnight to set.
- Garnish with additional crushed peppermint candies before serving. Enjoy!
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours, 20 minutes
Kcal: 320 kcal | Servings: 12 slices
Tips:
For a festive touch, top each slice with a dollop of whipped cream and a mini candy cane.
Use chocolate shavings for a decorative garnish alongside the peppermint candies.
