Frozen Peppermint Cheesecake

This frozen cheesecake is a no-bake holiday dessert that looks festive and tastes like a peppermint ice cream dream. A chocolate wafer crust, pink-tinted cream cheese filling loaded with crushed peppermint candy, and a cloud of whipped cream, all frozen solid and served straight from the freezer.

The filling comes together fast. Cream cheese beaten fluffy, sweetened condensed milk for richness and body, a full cup of crushed peppermint candy for crunch and cool mint flavor, and a few drops of red food coloring for that signature pink color. Folding in whipped cream at the end keeps it light and ice-cream-like instead of dense.

The chocolate wafer crust against the peppermint filling is a classic pairing. Chocolate and mint is a combination that never fails, and the dark, slightly bitter crust keeps the sweet filling from going over the top.

Chef Tips

• Crush the peppermint candy in a sealed plastic bag with a rolling pin. You want small pieces, not dust. The bits should have some crunch when you bite into them.
• Beat the cream cheese until truly fluffy before adding anything else. Lumps in frozen cheesecake are permanent. There’s no second chance once it’s frozen.
• Let the cheesecake sit at room temperature for 10 minutes before slicing. A knife dipped in hot water makes cleaner cuts through frozen filling.
• Garnish just before serving. Whipped cream and whole peppermint candies on top look beautiful but soften quickly out of the freezer.

Variations

• Use crushed Oreo cookies instead of chocolate wafer crumbs for the crust.
• Skip the food coloring for a more natural look. The peppermint candy provides subtle pink flecks on its own.