Summer's Best Potluck Dish: Three Bean Salad

Frozen Peppermint Cheesecake with Chocolate Cookie Crust
Frozen Peppermint Cheesecake with Chocolate Cookie Crust

Chocolate sandwich cookies form the crust and a peppermint cream cheese mousse makes up the filling. Topped with a bit of whipped cream and more crushed cookies, this one is a crowd pleaser. The key to this dessert’s success is serving it at the right temperature. Too cold and it will be hard to get a fork through it, and you won’t be able to appreciate the creamy texture of the cheesecake mousse. Take it out of your freezer 15-20 minutes before slicing for optimal flavor and texture.

Frozen Peppermint Cheesecake with Chocolate Cookie Crust

Frozen Peppermint Cheesecake with Chocolate Cookie Crust
Prep Time 30 minutes
Freezing Time 2 hours
Chocolate sandwich cookies form the crust and a peppermint cream cheese mousse makes up the filling. Topped with a bit of whipped cream and more crushed cookies, this one is a crowd pleaser. The key to this dessert’s success is serving it at the right temperature. Too cold and it will be hard to get a fork through it, and you won’t be able to appreciate the creamy texture of the cheesecake mousse. Take it out of your freezer 15-20 minutes before slicing for optimal flavor and texture.
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Course Dessert
Servings 12

Ingredients
 

For the crust:

  • 2 cups finely crushed chocolate sandwich cookies such as Oreo’s or Newman’s Own (plus more for garnish, see below)
  • 2 tablespoons unsalted butter melted

For the filling:

  • 12 ounces full-fat cream cheese
  • 1 ¼ cups powdered sugar
  • 2 teaspoons peppermint extract
  • 2 cups heavy cream
  • ½ cup plain Greek yogurt
  • ½ cup coarsely crumbled chocolate sandwich cookies for serving

Instructions
 

  • Line the sides a 9-inch springform pan with parchment paper. If you don’t have a springform pan, use a regular pie plate. Its easiest to brush the sides of the springform pan with a little butter to get the strips of parchment paper to stick.
  • Mix the finely ground cookies with the butter and press it onto the bottom of the pan. If using a pie plate, press the cookies on the bottom as well as up the sides. Freeze while you prepare the filling.
  • Beat the cream cheese and powdered sugar together in a stand mixer using the paddle attachment until soft and creamy. Add the yogurt and the peppermint extract and beat to combine, scraping the bowl to make sure everything is thoroughly mixed. Remove this mixture to a separate bowl.
  • Switch to the whisk attachment and beat the heavy cream (no need to have cleaned the mixing bowl) until you have thick whipped cream. Fold a quarter of it into the cream cheese mixture to lighten, then fold in another ½, reserving ¼ of the whipped cream for the topping. Taste the cream cheese mixture.
  • Pour the mixture into the pie crust, smoothing the top. Freeze for two hours.
  • Remove the pie from the freezer 20 minutes before you’d like to serve it. Top it with the remaining whipped cream. You can dollop the cream on top and swirl it decoratively, or use a piping bag and tip if you prefer. Sprinkle with the coarsely crumbled cookies and serve.
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