No Bake Chocolate Peppermint Cheesecake Recipes

NO BAKE PEPPERMINT CHOCOLATE CHEESECAKE

Steps:

• Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
• Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Add peppermint extract and gently mix until completely incorporated. Divide batter into two bowls {1/3 batter in 1 bowl and 2/3 batter in 1 bowl}.Melt semi-sweet chocolate in the microwave starting with 30 seconds, stir and then add 10 second increments until completely melted. Once cooled {but still melted} pour the chocolate into bowl filled with 2/3 of the cheesecake filling. Fold the chocolate into the mixture being sure not to deflate the batter.
• Pour the chocolate cheesecake into the Oreo crust and smooth into an even layer. Take the other plain cheesecake batter add dollops on top of the chocolate cheesecake. Using a toothpick or skewer swirl the regular cheesecake into the chocolate cheesecake. This will create beautiful swirls on the top of the cheesecake. Top the cheesecake with the crushed candy cane and refrigerate for at least 2 hours.
• To serve, remove the outer portion of the spring form pan. If desired, pipe a border of whipped topping around the edge of the cheesecake and dust the whipped topping with crushed Oreo. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.

CHOCOLATE PEPPERMINT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.