Description
A festive no-bake dessert featuring a creamy peppermint cheesecake filling on a chocolate cookie crust, topped with crushed candy canes. This easy-to-make sweet treat brings holiday cheer with a refreshing peppermint twist and is perfect for gatherings during the festive season.
Ingredients
Crust
- 2 cups crushed chocolate sandwich cookies
- 4 tbsp melted butter
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (Cool Whip or homemade)
- ½ tsp peppermint extract
Topping
- ½ cup crushed candy canes
Instructions
- Prepare the crust: Mix the crushed chocolate sandwich cookies with the melted butter until evenly combined. Press this mixture firmly into the bottom of an 8×8 inch pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This ensures the filling is free of lumps and nicely blended.
- Fold in whipped topping and peppermint: Gently fold the whipped topping and peppermint extract into the cream cheese mixture, maintaining a light and fluffy texture without overmixing.
- Assemble the dessert: Spread the peppermint cream cheese filling evenly over the chilled cookie crust in the pan. Then sprinkle the crushed candy canes evenly on top to add a festive crunch and peppermint flavor.
- Chill before serving: Place the assembled dessert in the refrigerator and chill for 2 to 3 hours to allow it to set firmly. Serve chilled for the best texture and flavor experience.
Notes
- Add chocolate shavings on top for extra holiday flair and richer flavor.
- Use gluten-free sandwich cookies to make this dessert suitable for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert / No-Bake
- Method: No-Cook
- Cuisine: American
