Easy to make, No-Bake Chocolate Peppermint Cheesecake, with a store-bought chocolate pie crust and crushed candy canes. Great for holiday parties or for dessert after Christmas dinner!
No-Bake Chocolate Peppermint Cheesecake
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event.
This is my second time participating in #ChristmasWeek. I took part two years ago, and shared some great holiday sweets, but my favorite from them is still Cheesecake Chocolate Chip Cookies with Salted Caramel. 1. They are the best cookies I’ve ever, ever, ever, made, and B. I clearly like cheesecake in any form. Of course, it’s even better if it’s a no-bake cheesecake.
Many of you probably already know that I don’t like to bake, so if I can come up with a great dessert without baking anything, I’ll jump at the chance! A store-bought, prepared chocolate crust makes this no-bake chocolate peppermint cheesecake recipe so easy, the hardest part is waiting for it to chill. Crushed candy canes sprinkled on top dissolve into a red and white glaze that makes the cheesecake so pretty and festive, it would make a great addition to any holiday dessert table!
Let me introduce you to all of us participating in Christmas Week this year:
Participants for Christmas Week:
Many I have know for a long time, and others are great bloggers I’m just getting to know. I hope you will check out their recipes for today after I share the recipe for this easy No-Bake Chocolate Peppermint Cheesecake.
- 9- inch store bought no bake, chocolate graham cracker pie crust
- 32 ounces cream cheese, softened (4 packages)
- 1 1/4 cup confectioners sugar (powdered sugar)
- 1/4 cup reduced fat sour cream
- 6 tablespoons 100% cocoa, unsweetened
- 1 teaspoon vanilla extract
- 3 candy canes, crushed into a fine dust
Place the softened cream cheese and powdered sugar in a large, heavy mixing bowl. Beat with an electric mixer on low speed until the sugar is fully incorporated, scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla, then the cocoa, scraping down the sides of the bowl, until the cocoa is fully mixed in and the mixture is fluffy.
Spread evenly into the chocolate graham cracker pie crust; sprinkle with crushed candy canes. Cover loosely and refrigerate for at least 4 hours, or freeze for about 45 minutes, before slicing.
Note: Prep time denotes refrigeration time.
Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor