No Bake Peppermint Mocha Cheesecake
Indulge in the ultimate holiday dessert with this rich and creamy No Bake Peppermint Mocha Cheesecake. Perfectly balanced with chocolate and peppermint flavors, this cheesecake is easy to prepare and will surely impress your guests. Make it tonight for a festive treat!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Blender
- Frying Pan
- Whisk
- Food Processor
- Saucepan
Ingredients
- 1 full-size package chocolate sandwich cookies crushed into fine crumbs (36 sandwich cookies in total)
- 8 tablespoons unsalted butter melted
- 1/2 teaspoon espresso powder
- 1 8.5 ounce bag Lindt LINDOR Peppermint Cookie Milk Chocolate Truffles
- 7 ounces Lindt semi-sweet chocolate coarsely chopped (I suggest using their EXCELLENCE 70% Cocoa Bars)
- 1 and 1/2 teaspoons espresso powder
- 1 and 1/2 pounds full-fat cream cheese at room temperature
- 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 at room temperature
- 1 and 1/3 cups Lindt semi-sweet chocolate finely chopped (I suggest using their EXCELLENCE 70% Cocoa Bars)
- 1 and 1/4 cups heavy cream (12 ounces)
- 1/4 cup unsalted butter at room temperature, cut into cubes
- 1 teaspoon espresso powder
- 3/4 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Lightly grease the bottom and sides of a 9-inch springform pan. This ensures the cheesecake releases easily once it sets. It’s a small but crucial step to avoid any sticky situations later on!
- In a large bowl, combine the crushed chocolate sandwich cookies, melted unsalted butter, and espresso powder. Mix well until everything is evenly coated. The mixture should resemble wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan, pressing down in the middle and slightly up the sides. This creates a sturdy foundation for your cheesecake. Chill the crust in the freezer while you prepare the filling.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. This will create a double boiler effect for melting the chocolate.
- Place a heatproof bowl that fits snugly on top of the pot (it shouldn’t touch the simmering water) and reduce the heat to low. Add the unwrapped Lindt LINDOR Peppermint Cookie Milk Chocolate Truffles and coarsely chopped Lindt semi-sweet chocolate to the bowl. Stir occasionally until the chocolate is completely melted. Remove from heat, leaving the bowl over the hot water to keep it warm.
- Stir in the additional espresso powder into the melted chocolate mixture, blending well. Set aside to cool slightly.
- In a food processor or high-powered blender, pulse the full-fat cream cheese until smooth, scraping down the sides of the bowl as needed (about two minutes). Add in both granulated sugar and light brown sugar, along with Dutch-process cocoa powder. Blend until smooth. Add in the peppermint extract and heavy cream, mixing until just combined.
- Fold in the melted chocolate mixture until everything is well combined. The filling will be thick and rich—this is what you want!
- Remove the crust from the freezer and scrape the filling over the crust, smoothing the top to make it even. This will ensure a beautiful presentation once it’s served.
- Transfer the cheesecake to the refrigerator and let it chill for at least six hours or overnight. This allows the flavors to meld and the cheesecake to set properly.
- Add chopped Lindt semi-sweet chocolate to a medium bowl and set it aside. In a small saucepan, bring the remaining heavy cream to a simmer over medium heat. Pour half of the hot cream over the chopped chocolate and let it sit for two minutes to melt.
- Using a whisk, mix the chocolate and cream together until smooth. Slowly add the remaining cream while whisking until you achieve a glossy ganache. Stir in the unsalted butter until completely melted, followed by the second dose of espresso powder. The ganache should be dark and shiny.
- Spread the ganache over the chilled cheesecake, smoothing it out evenly. Finally, sprinkle the top with crushed candy canes for a festive touch and let it set for about one hour before slicing.
- To serve, use a thin-bladed sharp knife to slice the cheesecake, wiping the knife clean between each cut for neat slices. Enjoy this festive treat with friends and family!
- Store any leftovers loosely covered in the refrigerator for up to four days—if it lasts that long!
Notes
- Storage: Ensure the cheesecake is covered loosely with plastic wrap to avoid moisture buildup while stored in the fridge.
- Freezing: This cheesecake can be frozen for up to two months. Just wrap it well to preserve its flavor and texture.
- Variations: Consider using dark chocolate instead of semi-sweet for an even richer flavor.
- Seasonal Touch: During the holidays, you can add festive sprinkles or edible glitter for a fun presentation.
- Serving Suggestions: Serve slices with a dollop of whipped cream and a sprinkle of additional crushed candy canes on top.