No Bake Peppermint Ganache Cheesecake
Difficulty: EasyServings
10-12
servingsPrep time
8
hoursCooking timeminutes
No-Bake Peppermint Ganache Cheesecake is perfect for the holidays!
Ingredients
- Oreo Crust:
2 cups Oreos, crushed
8 tbsp unsalted butter, melted- Filling:
32 oz. cream cheese, 4 blocks, softened
1 cup powder sugar
1/3 cup sour cream
2 tsp peppermint extract
3/4 cup heavy whipping cream- Ganache:
8 oz. Ghirardelli Semi Sweet Chocolate bar, chopped
1 cup heavy whipping cream, heated
5 mini candy canes, crushed- Chocolate Frosting:
16 tbsp unsalted butter, 2 sticks, softened
3- 3/12 cup powder sugar
½ cup cocoa powder
¼ cup ganache, cooled
1 tbsp heavy cream
Directions
- Make the crust: Line the bottom of an 8- or 9-inch springform pan with parchment paper. Crush the Oreos in a blender. Transfer to a medium bowl, pour in the melted butter, and stir to combine. Press the Oreo crumbs evenly against the bottom and up the sides of the prepared pan. Refrigerate while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, powdered sugared, sour cream, and peppermint extract and beat on medium speed until smooth and fluffy, about 5 minutes. Transfer the cream cheese mixture to a separate large bowl. Fit the stand mixer with the whisk attachment, then pour the heavy cream into the bowl (no need to wipe out) and whip on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the cream cheese mixture using a rubber spatula until combined. Remove the crust from the refrigerator and pour in the filling, smoothing the top. Refrigerate for 6-8 hours, until set.
- Make the ganache: In a small saucepan, bring the heavy cream to a simmer. Add the chocolate to a medium heatproof bowl. Pour the hot cream over the chocolate and stir until smooth. Let the ganache sit for 5-10 minutes to cool slightly. Remove the cheesecake from the refrigerator. Reserve ¼ cup of the ganache for the frosting, then pour the remaining ganache over the cheesecake in an even layer. Sprinkle the crushed candy canes on top. Return the cheesecake to the refrigerator while you make the frosting.
- Make the frosting: In a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter until creamy, about 2 minutes. Add the powdered sugar, cocoa powder, reserved ganache, and heavy cream and mix until combined and smooth. Transfer the frosting to a piping bag fitted with a large open star tip. Remove the cheesecake from the refrigerator and pipe the frosting around the edges. Slice and serve. Enjoy!
Recipe Video
