Introduction
Peppermint cheesecake has always been a staple in our family during the holiday season. The refreshing taste of peppermint combined with the creaminess of cheesecake creates a delightful dessert that never fails to impress our guests. The aroma of peppermint wafting through the kitchen instantly puts everyone in a festive mood, making it the perfect treat for Christmas gatherings.
Ingredients to Gather
To create the best peppermint cheesecake recipe, you will need the following ingredients:
– 2 cups of crushed gluten-free Oreo cookies for the crust
– 1/4 cup of melted dairy-free butter
– 24 oz of dairy-free cream cheese, softened
– 1 cup of sugar or sugar substitute
– 1 tsp of peppermint extract
– 1/2 cup of dairy-free sour cream
– 3 eggs
– Crushed candy canes for topping
– Dairy-free whipped cream for garnish
– White chocolate chips for decoration
Instructions
1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, combine the crushed gluten-free Oreo cookies and melted dairy-free butter. Press the mixture into the bottom of the pan to form the crust.
3. In a large mixing bowl, beat the dairy-free cream cheese and sugar until smooth. Add the peppermint extract and sour cream, mixing well.
4. Beat in the eggs one at a time until fully incorporated.
5. Pour the cheesecake batter over the crust and smooth the top with a spatula.
6. Bake for 50-55 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight.
8. Before serving, sprinkle crushed candy canes on top and decorate with dairy-free whipped cream and white chocolate chips.
Pro Tips
– For a more intense peppermint flavor, add a few drops of peppermint oil to the batter.
– To achieve a marbled effect, swirl in some dairy-free chocolate sauce before baking.
– Ensure all ingredients are at room temperature to prevent lumps in the batter.
– Use a water bath while baking to prevent cracks on the surface of the cheesecake.
Storage Tips
Store any leftover peppermint cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for longer storage.
Serving Suggestions
Serve slices of peppermint cheesecake with a cup of hot cocoa or peppermint tea for a cozy holiday treat. You can also drizzle chocolate sauce or raspberry coulis on the plate for added flair.
Ultimate Guide to Easy Peppermint Cheesecakes
A delightful dessert perfect for the holiday season, this peppermint cheesecake combines the refreshing taste of peppermint with the creaminess of cheesecake. Topped with crushed candy canes, dairy-free whipped cream, and white chocolate chips, it’s a festive and impressive treat for Christmas gatherings.
Ingredients
- 2 cups crushed gluten-free Oreo cookies
- 1/4 cup melted dairy-free butter
- 24 oz dairy-free cream cheese, softened
- 1 cup sugar
- 1 tsp peppermint extract
- 1/2 cup dairy-free sour cream
- 3 eggs
- Crushed candy canes for topping
- Dairy-free whipped cream for garnish
- White chocolate chips for decoration
Directions
-
Preheat the oven to 325°F and grease a 9-inch springform pan.
-
In a bowl, combine the crushed gluten-free Oreo cookies and melted dairy-free butter. Press the mixture into the bottom of the pan to form the crust.
-
In a large mixing bowl, beat the dairy-free cream cheese and sugar until smooth. Add the peppermint extract and sour cream, mixing well.
-
Beat in the eggs one at a time until fully incorporated.
-
Pour the cheesecake batter over the crust and smooth the top with a spatula.
-
Bake for 50-55 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
-
Refrigerate the cheesecake for at least 4 hours or overnight.
-
Before serving, sprinkle crushed candy canes on top and decorate with dairy-free whipped cream and white chocolate chips.
