This No Bake Peppermint Mocha Cheesecake is wealthy, creamy, and so flavorful! topped with chocolate ganache and overwhelmed candy canes, this chocolate peppermint cheesecake is critically festive and best for holiday celebrations.


The handiest thing i love extra than chocolate is the combination of wealthy chocolate and perky peppermint! seriously I’m one of these fan woman for this taste mixture. specifically across the holidays!

So whilst my lovely buddies at Lindt Chocolate sent me their lindor Peppermint Cookie Milk Chocolate desserts, I literally couldn’t wait to attempt them. and that they did not disappoint! each sensitive milk chocolate shell is subtly infused with crunchy cookie portions!!! And the irresistibly smooth truffle filling is perfectly flavored with peppermint!

In case you adore chocolate and peppermint, I’m confident you will love those desserts. My favored manner to enjoy them is with a cup of coffee! Which changed into the muse for today’s present day recipe: No-Bake Peppermint Mocha Cheesecake!


For the Chocolate Cookie Crust:

  • (1) full-size package chocolate sandwich cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons unsalted butter, melted
  • 1/2 teaspoon espresso powder 

For the Peppermint Mocha Cheesecake Filling:

  • (1) 8.5 ounce bag Lindt LINDOR Peppermint Cookie Milk Chocolate Truffles 
  • 7 ounces Lindt semi-sweet chocolate, coarsely chopped (I suggest using their EXCELLENCE 70% Cocoa Bars)
  • 1 and 1/2 teaspoons espresso powder 
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 2 Tablespoons Dutch-process cocoa powder 
  • 1 teaspoon peppermint extract 
  • 1 cup (8 ounces) heavy cream, at room temperature

For the Peppermint Mocha Chocolate Ganache: 

  • 1 and 1/3 cups (226g/8 ounces) Lindt semi-sweet chocolate, finely chopped ( I suggest using their EXCELLENCE 70% Cocoa Bars) 
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
  • 1 teaspoon espresso powder
  • 3/4 teaspoon peppermint extract 
  • 1/2 cup crushed candy canes

For the Chocolate Cookie Crust:

  1. lightly grease the lowest and facets of a 9-inch springform pan. 
  2. In a big bowl integrate the Oreo cookie crumbs, melted butter, and coffee powder; mix properly to combine.
  3. Press the crust into the organized pan, pressing it firmly down in the center and slightly up the sides. vicinity crust inside the freezer while you put together the filling. 
  4. For the Peppermint Mocha Cheesecake Filling:
  5. Fill a medium pot one-1/3 complete with water and bring it to a low simmer over medium warmness.
  6. region a heatproof bowl with a view to suit on top of the pan snugly, however will no longer touch the simmering water, on top of the pan. lessen the heat to low and add the unwrapped peppermint cookie muffins and chopped chocolate into the bowl over the pot. warmness until the chocolate is absolutely melted, stirring every so often with a silicon spatula. take away the pot from the warmth, leaving the bowl of chocolate over the hot water. Stir in the coffee powder. Set aside until wanted.
  7. in the bowl of a food processor (or high-powered blender), pulse the cream cheese till completely clean, scraping down the perimeters of the bowl as wished, approximately 2 minutes. upload in both sugars and cocoa powder and beat easy. add inside the peppermint extract and heavy cream and blend until simply combined, approximately 20 seconds. Fold in the chocolate until evenly mixed. The combination may be very thick at this point. 
  8. put off the bowl from the food processor and, using a rubber spatula, stir the filling several instances to ensure it’s frivolously combined.
  9. remove the crust form the freezer. Scrape the filling over the crust and clean the pinnacle. 
  10. switch the cheesecake to the fridge to chill for as a minimum 6 hours. 

For the Peppermint Mocha Chocolate Ganache:

  1. Add chopped chocolate to a medium bowl; set aside.
  2. In a small saucepan over medium-warmness, deliver the cream to a low simmer. Pour 1/2 of the cream on pinnacle of the chocolate pieces and set apart for two mins. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the closing cream and keep carefully whisking until smooth and smooth.
  3. Add in the butter and use a spatula to stir until the butter is absolutely melted. Fold inside the espresso powder. The aggregate could be darkish and sleek. 
  4. Spread the ganache over the chilled cheesecake. Sprinkle with crushed sweet canes and set aside until ganache is set, about 1 hour.
  5. To serve, slice the cheesecake with a skinny-bladed sharp knife, wiping the knife clean among each reduce.
  6. Shop, loosely blanketed, in the refrigerator, for as much as four days.

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