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How To make Frozen Peppermint Cheesecake
1 1/2 c Chocolate wafer crumbs
1/4 c Sugar
1/4 c Butter or margarine
8 oz Package cream cheese, soft
14 oz Can sweetened condensed milk
1 c Crushed hard peppermint
-candy 3 dr Liquid red food coloring
2 c Whipping cream, whipped
Combine first three ingredients, firmly press onto bottom and 1 inch up sides of a 9 inch springform pan. Chill Beat cream cheese at high speed with an electric mixer until fluffy. Add condensed milk, peppermint candy, and food coloring. Beat Well. Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm. Garnish with whipped cream, crushed and whole peppermint candy, if desired.
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Frozen Peppermint Bark Cheesecake
No Bake Peppermint Cheesecake
Decadent Peppermint Cheesecake is an easy no-bake holiday dessert that can be made ahead! Find the recipe here or in bio.
Find more recipes at Julie’s Eats and Treat.
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Peppermint Bark Ice Cream Cheese Cake
If you like peppermint bark, you'll love this frozen treat! Delight all your guests this holiday season with this festive combination of chocolate, peppermint and ice cream.
Get the full recipe here:
How to Make Easy No Bake Peppermint Chocolate After Eight Cheesecake
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EASY NO BAKE AFTER EIGHT CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams full fat cream cheese (approx. 4 and a half 8-ounce blocks)
* 1 3/4 cup powdered sugar, sifted to remove lumps
* 1/2 cup cocoa powder, sifted
* 3 cups whipped cream (if using sweetened whipped topping, reduce powdered sugar by half)
* 1 teaspoon peppermint extract (or to taste)
* 1 box After Eight peppermint chocolate candies, chopped (approximately 20 pieces), reserving a few pieces for garnish
* whipped cream, chocolate sauce, and peppermint leaves for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and the melted butter in a small bowl and press into the bottom of a 9-inch springform pan. Press a little bit of the mixture up the sides of the pan, if desired.
* In a large bowl, whip the cream cheese until light and fluffy. Slowly add the powdered sugar and cocoa powder and continue whipping on low speed until fully incorporated.
* Fold in the whipped cream and peppermint extract gently just until no streaks of whipped cream are visible.
* Fold in the chopped peppermint candies until evenly distributed.
* Pour the mixture into the springform pan on top of the crust and smooth out the top as much as possible.
* Set in the freezer for about 5 hours, or overnight.
* Remove from the freezer to the fridge about 1-2 hours before serving.
* Garnish with whipped cream, peppermint leaves, and chopped peppermint chocolate candies.
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No Bake Peppermint Cheesecake
⬇️ Recipe below ⬇️
I am not a Chef just a Home Cook. I make simple and easy recipes.
I grew up on garden food and southern home cooking. I will be sharing some recipes that my Momma made and other family recipes and things I made for my family when my kids were growing up. I also look for new things to make online or recipe books and will make it and give it a try.
No bake Peppermint Cheesecake Recipe:
Filling:
Any crust you like (Graham cracker, Shortbread or Oreo chocolate) I used the Oreo crust. You can make your own or buy it ready made.
8 oz cream cheese, room temperature
1/2 cup granulated sugar
6 oz (3/4 cup) white chocolate, melted and slightly cooled
2 1/4 tsp peppermint extract
1 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup crushed peppermint candies
To make homemade whipped cream to pipe on ingredients:
1 cup (ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1/2 tsp vanilla extract
Beat until stiff peaks form and pipe around edge of pie.
Directions:
In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
Add the melted and slightly cooled white chocolate in three parts and mix with electric mixer (clean beaters) until well combined and smooth after each addition.
Add the peppermint and vanilla extract and mix until well combined and smooth. Set mixture aside.
In another mixer bowl, medium size, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
Gently fold in the crushed peppermint.
Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
Pipe whipped topping around edge or use the whipped topping from a can which is what I used. Add more crushed peppermint candies on top. Keep in fridge or freezer till ready to serve.
Note:
Cheesecake is best eaten within 4-5 days if kept in fridge.
If kept in freezer it lasts for up to 2 months. Just thaw it in the fridge overnight before enjoying!
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No Bake Peppermint Bark Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢ ½ cup melted butter
▢ 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
▢ 1 cup white chocolate chips (170g)
▢ 1 cup + 2 tablespoons heavy whipping cream (divided)
▢ 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
▢ 1 ¼ cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1 teaspoon mint extract
▢ ½ recipe peppermint bark (prepared)* (about 300 grams)
Garnish
▢ 1½ cups heavy whipping cream
▢ 3 tablespoons powdered sugar
▢ crushed candy canes for garnish
Instructions
In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
Press into a 9″ Springform pan.
Cheesecake Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
Add cooled melted white chocolate and beat on medium speed until incorporated.
In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture.
Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
Slice and serve.