No Bake White Chocolate Peppermint Cheesecake
This 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: 8 slices
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 2 tablespoons granulated sugar
Cheesecake
- 1 3/4 cups heavy whipping cream
- 16 ounces cream cheese room temperature
- 1 1/2 cups granulated sugar
- 8 ounces white baking chocolate melted
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup peppermint chips/chunks chopped
Topping
- 2 tablespoons white baking chocolate melted
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 12 peppermint candies
Instructions
Crust
- In a mixing bowl, add in the 2 1/2 cups graham cracker crumbs, 1/2 cup butter, and 2 tablespoons granulated 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 1 3/4 cups heavy whipping 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 16 ounces cream cheese and 1 1/2 cups granulated sugar Mix until incorporated. Scrape down the sides and give it an additional mix.
- In a small microwave-safe bowl, add the 8 ounces 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, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extractMix until combined.
- Stir in the chopped 1 cup peppermint chips/chunks 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 2 tablespoons white baking 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 1 cup heavy whipping cream and 2 tablespoons 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 12 peppermint candies to each swirl of whipped cream just before serving.
- Cut and serve!
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 781kcal | Carbohydrates: 71g | Protein: 14g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 132mg | Sodium: 630mg | Potassium: 444mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1410IU | Vitamin C: 0.4mg | Calcium: 270mg | Iron: 5.4mg
