I had about 1/2 of a batch of Chocolate Peppermint Bark Cookies leftover after Christmas so I decided to crumble them (in my brand new Cuisinart Food Processor that Santa brought me for Christmas) to use as a crust for a peppermint cheesecake. I looked through my cookbooks until I found this recipe.
This Frozen Peppermint Cheesecake is a no bake recipe. When eaten straight from the freezer it is more like ice cream than cheesecake. You also can remove it from the freezer and let it soften before eating. Either way it is delish! I had a piece every day until it was gone.
I think this makes a nice Valentine treat as well.
Adapted from: Southern Living Little Book of Cheesecakes
- In place of chocolate wafers, I used crushed peppermint bark cookies for the crust. You could also use 2 ready made chocolate cookie pie crusts. Since I used the cookies I didn't add the sugar to the crust.
- chocolate wafer crumbs - 1 3/4 cups (about 25 wafers)
- sugar - 1/4 cup
- butter, melted - 1/4 cup
- 1/3 less fat cream cheese softened - 1 (8 ounce) package
- low fat sweetened condensed milk - 1 (14 ounce) can
- hard peppermint candy, crushed - 1 cup
- whipping cream - 2 cups
- Stir together first 3 ingredients; press into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
- Beat cream cheese at medium speed with an electric mixer until creamy.
- Gradually add condensed milk, beating until smooth.
- Stir in candy.
- Beat whipping cream until soft peaks form; gently fold whipped cream into cream cheese mixture. Pour into prepared pan.
- Cover and freeze 6 hours or until firm.
- Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan just before serving.