No Bake Peppermint Cheesecake

Are you like me and have leftover candy canes from the holidays? Here’s a scrumpdillyicious recipe that will highlight the peppermint candy.

Ingredients:

            Crust:

• 25 Chocolate Graham Crackers
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 3/4 cup Unsalted Butter, melted

            Cheesecake:

• 3 8-ounce packages Cream Cheese, softened
• 1 cup Sugar
• 1/2 teaspoon Peppermint Extract
• 1 teaspoon Vanilla Extract
• 1/4 cup crushed Peppermint Candy, + more for topping
• Red Food Coloring
• 1 cup Sour Cream
• 1/4 cup Powdered Sugar

Directions:

            CRUST:

1. Crush graham crackers into fine crumbs in a food processor (or put in a plastic bag and pound with a rolling pin or mallet).
2. Mix the crumbs with the sugar, salt, and melted butter.
3. Press the crumb mixture evenly into the bottom and up the sizes of a 9-inch springform pan.
4. Chill in freezer for 15 minutes.
   CHEESECAKE:
5. Beat the cream cheese until smooth.
6. Add the sugar and mix to combine.
7. Beat in the peppermint and vanilla extracts.
8. Fold in the crushed peppermint candy.
9. Stir in 2-3 drops red food coloring to obtain the desired pink color.
10. Pour filling into the crust. Smooth the top with a spatula and refrigerate until firm(approximately 3 hours).
11. Mix together sour cream and powdered sugar. Spread mixture over the top of the cheesecake. Chill an additional hour.
12. When ready to serve, top with extra crushed pieces of peppermint candy.

Nancy Roe
Author