This red and green Christmas Cheesecake is a fun, festive, and delicious holiday dessert! This no bake peppermint cheesecake is both gorgeous and easy!
Course Dessert
Cuisine American, Holiday
Keyword cheesecake, no bake, No bake peppermint cheesecake, peppermint
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Freezing Time 7 hourshours
Total Time 7 hourshours48 minutesminutes
Servings 12Slices
Calories 689kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
9-inch Spring-form pan
Parchment paper
1 stand mixer
Rolling pin
Double zip plastic food storage bags
Medium mixing bowl
Ingredients
For the Crust
1BoxBrownie Mix
For the Filling
48ozCream Cheesesoftened
1cupHeavy Cream
1/2cupGranulated Sugar
1TablespoonCornstarch
2 1/2cupsPowdered Sugar
2TablespoonVanilla
1TablespoonLemon Juice
Neon Pink Gel Food Coloringas needed
1/2teaspoonpeppermint extract
For the Topping
Starlight mints, in Red Peppermintcrushed
Starlight mints, in Green Spearmintcrushed
Instructions
To Make the Crust
Preheat oven to 350° and prepare brownie mix according to package directions.
Line the bottom of the Spring-form pan with parchment paper and pour half of the brownie batter into pan.
Bake for 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack to cool.
To Make the Cheesecake Filling
Using a stand mixer with whisk attachment, blend the 6 packages of cream cheese until smooth.
Add 1/4 cup heavy cream to the cream cheese and mix until smooth.
Add granulated sugar, vanilla, and lemon juice, continuing to mix until smooth.
Combine cornstarch to the powdered sugar in a small bowl, then add to the cream cheese mixture a little at a time, alternating with the rest of your heavy cream, until all the cream and powdered sugar have been added.
Turn the mixer on high for 2 minutes, so the cheesecake filling is smooth and creamy.
Pour just a little less than half of the cheesecake filling into a small bowl, and place in the refrigerator.
Add neon pink food coloring gel to the bowl of remaining cheesecake batter, a couple drops at a time, until the batter is rich pink. Add peppermint extract and blend as needed until color is even and mint flavor is well incorporated.
Pour the pink cheesecake filling on top of the brownie crust in your spring-form pan, then place the pan in the freezer for 3-4 hours.
When 3-4 hours are up, remove your cheesecake from freezer and white batter from fridge. Pour the white layer on top of the pink layer, smoothing the top with a spatula.
Place the cheesecake back in the freezer.
To Assemble and Decorate
Place about 2 cups red mints (wrappers removed) into a gallon freezer bag and seal. Use a wooden rolling pin to crush the mints. Repeat with the same amount of green mints.
Place crushed red mints on top of white cheesecake filling, around the outside.
Place the green mints around the red mints, in a circle on top of the cheesecake filling.
Place the red mints in the center of the cheesecake, finishing the top of the cheesecake with the mints.
Place the cheesecake back in the freezer for at least 4 hours.
Cheesecake can be kept in the freezer, covered, for up to 7 days.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.