No-Bake Peppermint Hot Cocoa Cheesecake
Equipment:
- Food processor
- Electric mixer
- Ingredients
Ingredients:
Crust
- 1 cup chocolate graham crackers
- 2 tablespoons butter (melted)
Cheesecake
- 1 cup heavy whipping cream
- 8 ounces cream cheese (room temperature)
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla
- ¾ cup candy cane hot cocoa mix
Whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
Toppings
- Peppermint bark
- Mini marshmallows
- Chocolate shavings
- candy canes (Crushed )
Instructions:
Crust
- Using a food processor, blend the graham crackers until fine and no large pieces remain. Transfer to a bowl and add the melted butter. Mix until the butter is well incorporated. Set aside.
Cheesecake
- In a medium-sized bowl and using an electric mixer, whip the heavy whipping cream until soft peaks form.
- Next, add the cream cheese, granulated sugar, and vanilla. Mix until well incorporated.
- Add the hot cocoa and mix until light and fluffy.
Whipped cream
- In a medium-sized bowl and using an electric mixer, whip the heaving whipping cream, granulated sugar, vanilla, and peppermint extract until stiff peaks form.
Assembly
- Add a few spoonfuls of chocolate graham cracker crust to the bottom of a glass or small jar. Next, add a spoonful of the cheesecake mixture. Refrigerate for at least 4 hours or up to a day. Top with homemade whipped cream and toppings of your choice. Enjoy within three days.