Frozen Peppermint Cheesecake
A creamy, minty frozen cheesecake with chocolate crumb crust, perfect for holiday gatherings or a refreshing dessert option for peppermint lovers.
Ingredients
- 1 1/2 cups chocolate wafer crumbs ⓘ
- 1/4 cup sugar ⓘ
- 1/4 cup butter or margarine, melted ⓘ
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk ⓘ
- 1 cup crushed peppermints ⓘ
- 3 drops liquid red food coloring
- 2 cups whipping cream, whipped ⓘ
- whipped cream and crushed or whole peppermints (garnishes)
Instructions
- Combine chocolate wafer crumbs, sugar, and melted butter; press firmly into a 9-inch pie plate and chill.
- Beat softened cream cheese at high speed with an electric mixer until firm.
- Add sweetened condensed milk, crushed peppermints, and red food coloring; beat well.
- Fold in whipped cream.
- Pour the mixture into the prepared crust.
- Cover and freeze until firm.
- Garnish with whipped cream and crushed or whole peppermints if desired.
Tips & Substitutions
For a rich flavor, use high-quality chocolate wafers. If you don't have crushed peppermints, you can substitute with crushed candy canes or even chocolate chips for a different twist. Make sure the cream cheese is fully softened to avoid lumps, and you can adjust the food coloring to your desired shade. This cheesecake can also be made with a graham cracker crust if preferred.
Serving Suggestions
Serve the Frozen Peppermint Cheesecake with a dollop of whipped cream and a sprinkle of crushed or whole peppermints on top for an attractive presentation. It pairs beautifully with a hot cup of cocoa or coffee. Consider serving it alongside a light salad, such as a Lemon Chiffon Salad, to balance the richness of the cheesecake.
Storage & Reheating
Store any leftovers in an airtight container in the freezer. To enjoy, let the cheesecake thaw in the refrigerator for a few hours before serving. Alternatively, you can cut slices and leave them out for about 15-20 minutes to soften slightly before serving. This dessert is best enjoyed within 2-3 weeks of freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Peppermint Cheesecake contains roughly 893 calories, with 8g protein, 31g carbohydrates, and 83g fat. It is an excellent source of vitamin A (24% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Yes, you can definitely use a different crust! A graham cracker crust or even an Oreo crust would work well. Just make sure to adjust the ingredient amounts accordingly to fit your chosen crust. Each will add a unique flavor to the cheesecake.
How long does this cheesecake need to freeze?
The cheesecake should freeze for at least 4 hours, but ideally overnight for the best texture. Once it's firm, you can slice it easily. If you prefer a softer texture, you can let it sit in the refrigerator for 30 minutes before serving.
Can I make this cheesecake ahead of time for a party?
Absolutely! This Frozen Peppermint Cheesecake is perfect for making ahead of time. You can make it a few days in advance and keep it frozen. Just remember to let it thaw in the refrigerator a few hours before your event for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).