Ingredients
For the crust
- 1 ½ cup chocolate sandwich cookies, finely crushed
- 4 tbsp unsalted butter, melted
For the filling
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
- 1 cup heavy cream, chilled
Instructions
- Prepare the crust: Crush the chocolate sandwich cookies finely using a food processor or by placing them in a plastic bag and pounding with a meat pounder. Combine the crushed cookies with melted unsalted butter and mix until fully incorporated.
- Form the crust: Press the cookie and butter mixture evenly into the bottom of a 9-inch springform pan. Use plastic wrap and the bottom of a flat measuring cup if your hands stick to the mixture to achieve an even layer. Set aside.
- Whip the cream: In the bowl of an electric mixer, whip the chilled heavy cream until it forms soft peaks, about 2-3 minutes. Transfer to a separate bowl and set aside.
- Prepare the cream cheese mixture: Using the same mixer bowl, beat the room temperature cream cheese until smooth, about 2-3 minutes. Gradually add the sweetened condensed milk and continue mixing until fully incorporated with no lumps.
- Fold in whipped cream: Fold half of the whipped cream into the cream cheese mixture gently to lighten it. Then fold in the remaining whipped cream until the mixture is smooth and uniform.
- Add peppermint candy: Stir in the finely crushed peppermint candy evenly throughout the filling.
- Assemble the cheesecake: Pour the peppermint filling into the prepared springform pan over the cookie crust. Smooth the top, cover the pan tightly with plastic wrap, and place in the freezer.
- Freeze: Freeze the cheesecake for at least 8 hours or overnight until fully set.
- Serve: Remove the cheesecake from the freezer about 20 minutes before serving to allow it to soften slightly. Slice and enjoy.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Finely crush the peppermint candy to distribute the flavor evenly and avoid large crunchy pieces.
- If you don’t have a springform pan, use a regular 9-inch round pan lined with parchment paper for easier removal.
- For a chocolate peppermint twist, you can add a layer of melted chocolate on the crust before adding the filling.
- Store leftovers in the freezer covered tightly to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian