Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream
- 1/2 cup crushed peppermint candies
- Whipped cream (for topping)
- Additional crushed peppermint candies (for garnish)
Instructions
- In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat cream cheese until smooth. Gradually add powdered sugar and peppermint extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Stir in the crushed peppermint candies.
- Pour the filling over the crust in the springform pan and spread evenly.
- Refrigerate for at least 240 minutes or until set.
- Before serving, top with whipped cream and additional crushed peppermint candies.
Notes
For the best results, ensure your cream cheese is at room temperature. Let the cheesecake chill adequately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg