Peppermint No Bake Cheesecake

Chocolate Crust

• 1 ½ c chocolate cookie crumbs (e.g., Oreo)

• 4 TBsp butter, melted

• Cheesecake Filling

• 1 pint heavy whipping cream

• 1 lb. cream cheese, at room temperature

• 1 14 oz. can sweetened condensed milk

• 1 c peppermint candy, finely crushed*

• ½ tsp peppermint extract

WhipCheesecake Filling

• 1 pint heavy whipping cream

• 1 lb. cream cheese, at room temperature

• 1 14 oz. can sweetened condensed milk

• 1 c peppermint candy, finely crushed*

• ½ tsp peppermint extract

Whipped cream for serving (optional)

Crushed candy canes for serving (optional)

Chocolate Crust

Combine the chocolate cookie crumbs and melted butter together in a small bowl and evenly press into the bottom and up the sides of a 9” spring-form pan. Place in the refrigerator while preparing the filling.

Cheesecake Filling

1. In a medium bowl with an electric mixer, beat the whipped cream on high until stiff peaks form. Set aside.

2. In a separate large bowl beat the cream cheese until it is smooth. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.

3. Fold in half of the whipped cream to lighten, then fold in the remaining whipped cream thoroughly.