Description
Creamy peppermint cheesecake delights taste buds with its cool, minty essence and graham cracker crust. Silky smooth filling and festive candy cane topping make this dessert a holiday favorite you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 24 oz cream cheese
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup peppermint extract
Flavoring and Garnish:
- 1/4 cup crushed candy canes
- 2 tsp vanilla extract
- 1/4 cup white chocolate chips
Stabilizing and Setting Ingredients:
- 1 packet unflavored gelatin
- 2 tbsp cold water
- 1/4 cup hot water
Instructions
- Crush graham crackers into fine crumbs and mix thoroughly with melted butter to create a cohesive base mixture.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Refrigerate while preparing the filling.
- Dissolve gelatin in cold water, then add hot water and stir until completely dissolved and transparent.
- Beat cream cheese in a large mixing bowl until smooth and creamy, gradually incorporating powdered sugar and vanilla extract.
- Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Add dissolved gelatin and peppermint extract to the cream cheese mixture, stirring until fully integrated and uniform in color and texture.
- Pour the filling over the chilled graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Sprinkle crushed candy canes and white chocolate chips across the top of the cheesecake for decoration.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop a firm, creamy consistency.
- Before serving, carefully remove the springform pan sides and slice into elegant portions.
Notes
- Ensure graham crackers are finely crushed to prevent a crumbly, uneven crust that might fall apart when serving.
- Use room temperature cream cheese to achieve a smoother, lump-free filling that blends more easily.
- Fold whipped cream gently to maintain the light, airy texture and prevent deflating the mixture.
- For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs or almond flour base.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 411
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg