This festive, no-bake peppermint cheesecake, with a chocolate crumb crust, makes a wonderful dessert for winter holiday celebrations.
1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup heavy cream, whipped
3 ounces chocolate candy bars, grated
- For Crust: Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Cool.
- For Filling: Soften unflavored gelatin in cold water; stir over low heat until dissolved.
- In a bowl, combine softened cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture, milk, and crushed peppermint candy, mixing until blended.
- Chill until slightly thickened but not set. Whip cream to soft peaks and fold into thickened mixture along with grated chocolate candy bar. Pour over the crust and chill until firm.
Makes 12 servings.