No Bake Frozen Peppermint Cheesecake Food
NO-BAKE FROZEN PEPPERMINT CHEESECAKE
A delicious and easy no-baking involved wintertime dessert. Everything just whips together with your mixer and gets thrown into the freezer. Or, this can also be a great way to use up those candy canes after Christmas. Garnish right before serving.
Provided by HeatherFeather
Categories Cheesecake
Time 15m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Combine the cookie crumbs, melted butter, and sugar and press firmly into a 9" springform pan to form a crust.
- Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
- Add condensed milk, crushed mint candy, and the food coloring.
- Mix on low to combine, then on high to beat together well.
- With a spatula, fold in whipped cream and pour into the crust.
- Cover and freeze until firm.
- Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.
- Variation: Use other flavors of mint candies- such as chocolate mint.
NO-BAKE PEPPERMINT CHEESECAKE
Prepare a minty and fluffy cake for your guests with our No-Bake Peppermint Cheesecake recipe. This beautiful No-Bake Peppermint Cheesecake will certainly be the star of the dessert table. Top this cheesecake with elegant white chocolate curls and peppermint mini marshmallows to finish it off.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Melt 2 oz. chocolate as directed on package.
- Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, then 3/4 cup marshmallows. Spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
- Top cheesecake with chocolate curls and remaining marshmallows before serving.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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- OREO CRUST: Blend or pulse the Oreos (no need to remove the filling) until they resemble fine crumbs. Mix the crumbs with the sugar and melted butter. Spray a pie pan or springform pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
- FILLING: In a large bowl, beat the cream cheese until smooth and creamy. (Make sure it is at room temperature first.)
- FILLING CONT.: Once the batter is smooth, slowly add in the sweetened condensed milk while continuing to beat the mixture. Beat until smooth. Beat in the peppermint extract, food coloring if desired, pinch of salt, and crushed candy canes (you can crush them in a food processor or powerful blender). With a spatula, fold in the whipped topping to the mixture gently until completely combined. Taste the mixture and increase any of the peppermint flavors if desired. Make sure to not over mix once the whipped cream has been added in.
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Add the granulated sugar and mix it in. Add in the powdered sugar, vanilla, and peppermint extract, mix to combine, set aside. In a medium bowl, whip the heavy cream to stiff peaks, make sure not to overmix. Fold the whipped cream into the cream cheese mixture until there are no streaks.
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