White Chocolate Peppermint Cheesecake
This no-bake White Chocolate Peppermint Cheesecake has a thick Oreo crust with a velvety white chocolate cheesecake filling loaded with crushed peppermint bark.
Where are all the peppermint fans out there? I finally have a seasonal recipe for you and man it’s a good one. I mean, you know I am a sucker for a no-bake dessert, especially cheesecake.
I’m hosting a holiday party in early December and it’s the first time we’re inviting friends into our home since we moved in last fall. I just love hosting parties because it gives me an excuse to make all my favorite foods that my husband doesn’t like (umm mac and cheese- I can’t wait!).
Ingredients
Crust:
1 14.3 ounce package Oreos
8 tablespoons Unsalted Butter, melted
Cheesecake Filling:
8 ounces Ghirardelli White Chocolate Chips, melted
1 1/2 cups Heavy Whipping Cream, plus 4 tablespoons, divided
1/2 cup Powdered Sugar
2 8 ounce packages Cream Cheese, must be full fat
1/2 cup Granulated Sugar
1/2 teaspoon Peppermint Extract
1 cup Andes Mints, chopped
Topping:
1 cup Heavy Whipping Cream
1/2 cup Powdered Sugar
Directions
For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
For full instructions please see : beyondfrosting.com
Where are all the peppermint fans out there? I finally have a seasonal recipe for you and man it’s a good one. I mean, you know I am a sucker for a no-bake dessert, especially cheesecake.
I’m hosting a holiday party in early December and it’s the first time we’re inviting friends into our home since we moved in last fall. I just love hosting parties because it gives me an excuse to make all my favorite foods that my husband doesn’t like (umm mac and cheese- I can’t wait!).
Ingredients
Crust:
1 14.3 ounce package Oreos
8 tablespoons Unsalted Butter, melted
Cheesecake Filling:
8 ounces Ghirardelli White Chocolate Chips, melted
1 1/2 cups Heavy Whipping Cream, plus 4 tablespoons, divided
1/2 cup Powdered Sugar
2 8 ounce packages Cream Cheese, must be full fat
1/2 cup Granulated Sugar
1/2 teaspoon Peppermint Extract
1 cup Andes Mints, chopped
Topping:
1 cup Heavy Whipping Cream
1/2 cup Powdered Sugar
Directions
For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
For full instructions please see : beyondfrosting.com
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