When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
1pintheavy whipping cream (may use prepared whipped topping)
1lbcream cheeseroom temperature
114-oz cansweetened condensed milk
1cuppeppermint candyfinely crushed
For the crust
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
1 ½ cup chocolate sandwich cookies, 4 tbsp butter
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
1 pint heavy whipping cream (may use prepared whipped topping)
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
1 lb cream cheese, 1 14-oz can sweetened condensed milk
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
1 cup peppermint candy
Remove from freezer 20 minutes before serving, slice, and serve.