It had a nice rich flavor, except for the peppermint. I had to substitute with cream de menth and did not use enough. I used melted Baker's chocolate bars. Also, disappointed my crust stuck to pan, probably due to butter leaking into my oven during baking which was a smoky issue. If I make again I will not use springform pan.
This was very easy and delicious!!! I was not able to find the cookie baking crumbs so I used enough chopped Oreo crumbs (from 2 boxes of Oreo no bake dessert) and mixed with the butter for a delicious crust. I was not able to find the chocolate cream cheese so I just used all regular cream cheese. I had pre-chopped my candy canes (4) before our guests arrived and the cheesecake needed to cool for 4 hrs. Some of our guests were getting ready to leave but I did not want them to miss the dessert, so i skipped the whipped topping and just sprinkled my candy cane crumble on top and it was a hit. (It was rich enough without the added cream and chocolate.) DELICIOUS!!!!
NO BAKE PEPPERMINT CHEESECAKE
INGREDIENTS
Crust:
22 Oreo Cookies
3 tbsp melted Butter
1 tbsp Sugar
Filling:
16 oz softened Cream Cheese
16 oz Heavy Cream
1 cup Sugar
1/4 cup Powdered Sugar
1 tsp Peppermint Extract
6 drops Pink Food Coloring
INSTRUCTIONS
- Crush Oreos in food processor and add melted butter and sugar.
- Press mixture into bottom and partway up sides of springform pan.
- Refrigerate at least 30 minutes to firm.
- Beat cream cheese and sugar until well mixed. Set aside.
- Whip heavy cream and powder sugar until stiff peaks form.
- Fold and blend cream cheese mixture into whipped cream mixture.
- Add food coloring and peppermint into filling mixture.
- Pour/spread into pan.
- Refrigerate for at least 4 hours or until firm.
- You can garnish with dollops of whipped topping and crushed peppermints if desired.
READ MORE >>>>> NO BAKE PEPPERMINT CHEESECAKE @ cincyshopper.com
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