A Very Merry Holiday Recipe: Frozen Peppermint Cheesecake

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With the abundance of wintertime activities, December seems like a marathon of events, parties, outings, and festivities, which doesn’t leave much time for enjoying my favorite part of the season– the treats!┬áSo in the spirit of making time for all the festivities without excluding all the goodies December has to offer, this recipe is for a to-die-for, no-bake candy cane cheesecake!

Here’s what you’ll need:

1 8-oz brick cream cheese, softened
1 can sweetened condensed milk
1 cup crushed peppermint candy canes (about 16 candy canes), plus more for sprinkling on top
1 pint heavy cream, whipped to stiff peaks
2 store-bought Oreo Cookie pie crusts (You can get these at most any chain grocery store)

Start out by combining your cream cheese, sweetened condensed milk, and candy canes (except for the ones to sprinkle on top) in a large bowl and beat until smooth. Next, gently fold in the whipped cream.

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Divide the mixture evenly between the two chocolate crusts. Freeze until firm, at least 4 hours. Remove from freezer, sprinkle with extra crushed candy canes, and serve immediately to ensure your cake doesn’t melt like a snowman.

Here you have a delicious holiday treat that takes a mere minutes to whip together! (No pun intended) This cheesecake guarantees at least one of your holiday guests asks for the recipe.

Happy holidays!

By Sara De Noyo

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