Chocolate Ganache-Peppermint No-Bake Cheesecake

Celebrate Christmas with this no bake cheesecake that has a white chocolate ganache filling a homemade graham cracker and peppermint crust.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/3 cups crumbs)
  • ¾ cup finely crushed candy cane s, divided
  • ¼ cup butter, melted
  • 1¼ cups heavy whipping cream, divided
  • 2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
  • ¾ tsp. peppermint extract, divided
  • ⅓ cup sugar, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened

Nutrition facts

Recipe Tips

1

Combine graham crumbs, 1/4 cup crushed candy and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

2

Bring 1/2 cup whipping cream just to simmer in small saucepan on low heat; remove from heat. Add chocolate; stir until chocolate is completely melted and mixture is well blended. Stir in 1/4 tsp. peppermint extract. Cool 10 min.

3

Spread chocolate mixture onto bottom of crust.

4

Beat remaining whipping cream with 2 Tbsp. sugar in large bowl with mixer on high speed until soft peaks form; set aside.

5

Beat cream cheese with remaining sugar and extract in separate large bowl with mixer until light and fluffy. Fold in 1/2 cup of the whipped cream; spread over chocolate layer in crust. Top with remaining whipped cream.

6

Refrigerate 3 hours.

7

Sprinkle with remaining crushed candy before serving.