No-Bake Peppermint Mocha Cheesecake
User Reviews
5
6 reviews
Excellent
No-Bake Peppermint Mocha Cheesecake
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This No-Bake Peppermint Mocha Cheesecake is rich, creamy, and so decadent!
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Ingredients
For the Chocolate Cookie Crust:
- chocolate sandwich cookies full-size package, crushed into fine crumbs (36 cookies
- 8 tablespoons unsalted butter melted
- 1/2 teaspoon espresso powder
For the Peppermint Mocha Cheesecake Filling:
- milk chocolate truffles Lindt LINDOR Peppermint Cookie, 8.5 ounce bag
- 7 ounces semi-sweet chocolate Lindt, coarsely chopped (I suggest EXCELLENCE 70% Cocoa Bars
- 1 espresso powder ½ teaspoon
- 1 cream cheese full-fat, at room temperature, ½ pounds (680g/24 ounces
- 1 cup granulated sugar 198g/7 ounces
- 1/4 cup light brown sugar packed, 53g/1 and 7/8 ounces
- 2 Tablespoons Dutch-process cocoa powder
- 1 teaspoon peppermint extract
- 1 cup heavy cream 8 ounces, at room temperature
For the Peppermint Mocha Chocolate Ganache:
- 1 semi-sweet chocolate Lindt, 1/3 cup (226g/8 ounces), finely chopped (I suggest EXCELLENCE 70% Cocoa Bars
- 1 heavy cream 1/4 cup (12 ounces
- 1/4 cup unsalted butter at room temperature, cut into cubes, 57g/2 ounces
- 1 teaspoon espresso powder
- 3/4 teaspoon peppermint extract
- 1/2 cup candy canes crushed
Instructions
For the Chocolate Cookie Crust:
- Lightly grease the bottom and sides of a 9-inch springform pan.
- In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
- Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling.
For the Peppermint Mocha Cheesecake Filling:
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the unwrapped peppermint cookie truffles and chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Stir in the espresso powder. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the peppermint extract and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate until evenly combined. The mixture will be very thick at this point.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
- Remove the crust form the freezer. Scrape the filling over the crust and smooth the top.
- Transfer the cheesecake to the refrigerator to chill for at least 6 hours.
For the Peppermint Mocha Chocolate Ganache:
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. Fold in the espresso powder. The mixture will be dark and glossy.
- Spread the ganache over the chilled cheesecake. Sprinkle with crushed candy canes and set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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