No Bake White Chocolate Peppermint Cheesecake
This delicious, yet simple no bake white chocolate peppermint cheesecake is perfect for the holidays. The cheesecake mousse is creamy and quite fluffy. There are peppermint chunks folded into the cheesecake and it's topped with a white chocolate drizzle, whipped cream, and peppermint candies.
Servings: 12 servings
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 2 tablespoons granulated sugar
Cheesecake
- 1 3/4 cups heavy cream
- 2 8 oz. bricks cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 8 oz. white baking chocolate melted
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup peppermint chips/chunks
Topping
- 2 tablespoons white chocolate melted
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 12 peppermint candies
Instructions
Crust
- In a mixing bowl, add in the graham crackers, butter, and sugar. Stir until the butter has coated all the graham crackers.
- Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.
Cheesecake
- Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
- In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.
- In a small microwave-safe bowl, add the white baking chocolate. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the chocolate is melted.
- Add in the melted white chocolate, peppermint extract, and vanilla extract and mix until combined.
- Stir in the chopped peppermint chips with a spatula.
- Fold in the whipped cream in thirds with a spatula. Don't overmix.
- Pour the cheesecake filling into the crust and smooth out with the spatula.
- Place in the fridge to set up overnight.
Topping
- In a microwave-safe bowl, heat the white chocolate in the microwave for 30 seconds and stir. Repeat until melted.
- Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner.
- Drizzle the white chocolate over the top of the cheesecake.
- Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
- Place the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.
- Add the peppermint hard candies to each swirl of whipped cream just before serving.
- Cut and serve!
Notes
Another thing that I think would be good to cover is why I have the crust up the sides of the cheesecake. You can either have the crust going up the sides to keep it tidy when you remove the springform pan or you can use a torch and heat up the sides to help the cheesecake release. Of course you can just open up the springform pan and hope for the best, that’s totally up to you.
One more thing. Those peppermint candies on top are so cute, right? Add those just before serving the cheesecake. They will start seeping their beautiful red stripes into the whipped cream after being stored in the fridge for a while. Trust me, I know from experience.
Nutrition
Calories: 814kcal | Carbohydrates: 74g | Protein: 7g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 341mg | Potassium: 198mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1552IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
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