Peppermint No Bake Cheesecake
Tastes like a peppermint bark crossed with cheesecake. The white chocolate makes it rich and the crushed candy canes give it that minty crunch. Plus it sits in the fridge overnight so you can make it ahead.
Ingredients
For the crust:
- 2½ cups vanilla wafer crumbs from about 11 oz wafers
- 1 stick unsalted butter melted
For the cheesecake filling:
- 8 oz white chocolate chips melted and cooled slightly
- 24 oz cream cheese room temperature
- ½ cup confectioners' sugar
- 1½ tsp peppermint extract
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream whipped
- ¼ cup crushed peppermint candies
Optional garnish:
- Extra crushed peppermint candies
- Whipped cream for piping
Instructions
- Pulse vanilla wafers into fine crumbs and mix with melted butter.
- Press mixture into 9-inch springform pan, covering bottom and halfway up sides.
- Freeze crust 30 minutes.
- Microwave white chocolate in 30-second burst, then 10-second intervals until melted. Cool slightly.
- Beat cream cheese and powdered sugar until smooth, 2 minutes.
- Mix in extracts and cooled white chocolate until combined.
- Fold in whipped cream and crushed peppermint candies.
- Pour filling into frozen crust and spread evenly.
- Refrigerate 6 hours or overnight until firm.
- Optional: Pipe whipped cream border and sprinkle with extra crushed peppermints.
- Remove springform ring and slice.
- Store covered in fridge up to 4 days.