I am in LOVE with the recipe Leesh & Lu’s Recipe Box is sharing today! Peppermint + Cheesecake + No-Bake sounds like the most amazing combination ever! I can’t wait to try these. The perfect treat for this time of year!It’s hard to believe that December is more than half-way over and we are in the thick of holiday baking, cookie exchanges, neighbor gifts, and all the fun things that accompany this special time of year. There is something nostalgic to me about holiday baking. It is rich with tradition. The smells and tastes in particular evoke lots of wonderful memories. I love making the same pot of wassail that my mom used to make and spending hours in the kitchen fixing up plates of goodies to share with the friends. But I also love–and sometimes NEED–something quick and easy that doesn’t require hours in the kitchen or even turning the oven on for that matter.
That’s where these babies come in. They seriously come together in 20 minutes or less. They’ll need a couple of hours to freeze solid, but we’re talking minimal hands-on time for a delicious holiday treat.
Chocolate and peppermint. A match made in heaven. This chocolate cookie crust with a cool peppermint cheesecake is refreshing and especially decadent when drizzled with a little peppermint-spiked ganache. If you’re a peppermint fanatic like me, you could even go crazy and use candy cane oreos in the crust. YUM.
Oh, and did I mention that these come together super fast? So fast that it’ll be no big deal to whip up another batch after half of the first batch disappears and you have dinner guests on the way. I hope you’ll give them a try, and love them as much as we do!
No-Bake Mini Peppermint Cheesecakes
1 (8 oz) package cream cheese, softened to room temperature
½ pint whipping cream, whipped until soft peaks form
1 cup powdered sugar
4-5 drops peppermint oil or 2 teaspoons peppermint extract
For the Crust:
1 ½ cups crushed chocolate cookies–oreos, teddy grahams, chocolate animal crackers
1/4 cup sugar (If using oreos, cut the sugar to 2 tablespoons)
1/4 cup butter, melted
For the Ganache:
⅔ cup whipping cream
1 cup (6 ounces) semi-sweet chocolate chips
½ teaspoon peppermint extract, or 2 drop peppermint oil (optional)
Line a 12 cup muffin tin. Set aside. In a medium-sized mixing bowl combine whipped cream, softened cream cheese, and powdered sugar. Beat until smooth. Add peppermint oil or extract.
In a separate bowl, combine crushed chocolate cookies, sugar, and melted butter. Mix until incorporated. Spoon cookie mixture evenly into the bottom of the liners. Use a small cup to pack the mixture in.
Spoon cheesecake mixture over packed crust. Spread and smooth to remove air bubbles. Freeze at least 2 hours. If freezing longer, cover with foil.
Allow cheesecakes to sit at room temperature for at least 10 minutes before serving. While cheesecakes are thawing, make the ganache. In a small saucepan over low heat, heat whipping cream until just boiling. Remove from heat and add chocolate chips. Stir until smooth and melted.
To serve, remove cheesecakes from liners while they are still frozen. Top with ganache and crushed candy canes, if desired.
It really doesn’t matter if you put the crust or the cheesecake mixture in the liner first. Putting the crust in first makes it easier to pack, but putting the cheesecake first makes it easier to invert and serve.
These are also delicious served with York Dark Chocolate and Peppermint Sundae Syrup in place of ganache.
Recipe Source: Peppermint version slightly adapted from Diana King
Don’t those look delish? And quick and easy to throw together this Christmas season! Thank you so much Leesh & Lu for sharing! Be sure to check out their blog and follow along on their social media (links below) so you don’t miss any of their other fabulous recipes!