Refrigerate the crust while you are preparing the filling. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.Grind the cookies into a fine crumb using a food processor or blender.Line the bottom of the pan with parchment paper. 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.
PEPPERMINT CHEESECAKE CRACKER
If you want to use another crust, check out my easy graham cracker crust instead.To get the perfect slice, run a chef’s knife under hot water, dry it thoroughly, then slice.The hardest part of making this cheesecake is waiting for it to set, but it does need at least 3-4 hours in the fridge before you slice into it. Stir occasionally until it’s smooth, then let it cool before adding it to the cream cheese. When melting the chocolate for the filling, I recommend doing so at 50% power so it doesn’t seize.It incorporates more easily into the filling. Whipped or low-fat cream cheese won’t yield that rich, creamy texture. This makes it so much easier to remove the cheesecake without damaging it. Here are a few tips for making the best no-bake cheesecake! My Best Tips for Making No-Bake Cheesecake Serve the prepared whipped cream over the chilled cheesecake and garnish with additional peppermint chocolate or hot fudge sauce. Prep another batch of whipped cream by placing the bowl in the freezer, beating the heavy cream in the chilled bowl until thickened, then slowly adding in the powdered sugar until stiff peaks form. Pour the filling into the prepared crust, spread evenly, then refrigerate for 3-4 hours. Slowly fold in the whipped cream until smooth, mixing in the chopped Andes chocolates at the same time. Add the melted chocolate mixture, beating until it’s completely mixed into the cream cheese. Beat the softened cream cheese until smooth, then add in granulated sugar and peppermint extract. Slowly add in the powdered sugar and beat until stiff peaks form. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat on medium-high speed until it starts to thicken. Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Microwave at 50% power in 30 second increments, stirring each time, until smooth. Chop the white chocolate in small pieces and combine in a micorwave-safe bowl with 4 tablespoons of heavy whipping cream. This tutorial is super helpful if you need more tips. Pour the crumbs into the prepped pan and press firmly into the bottom and up the sides to create a thick crust. Use a food processor or blender to grind the cookies into a fine crumb, then pour the melted butter over the cookie crumbs. Grind the cookies and mix with butter.Grease a 9-inch spingform pan with cooking spray, then wipe gently with a paper towel. This white chocolate peppermint cheesecake recipe has three separate parts but it takes just 20 minutes to prep! For the Crust Andes Peppermint Mints – If you can’t find the Andes Peppermint Baking Chips, buy the chocolate bars and chop them into pieces.Make sure to bring it to room temperature for the best results. Cream Cheese – use full-fat cream cheese blocks, not whipped or light cream cheese.White Chocolate – I prefer to use a chocolate bar like Ghirardelli, but in a pinch chocolate chips will work.
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