The perfect no cream-cheese cheesecake is an easy no bake desert that won’t have you spending time fussing in the kitchen this holiday season.
The perfect Christmas dessert for you to take to share with your family and friends this holiday season.
This dessert is also perfect for letting the children lend a hand with the Christmas food preparation. Just make sure an adult melts the chocolate.
If you would like an alternative peppermint recipe that you can easily make festive you should try this no-bake peppermint slice recipe.
What ingredients do i need?
- Peppermint candy canes – or use any peppermint lollies you wish. If you do not like candy canes use sliced fresh strawberries or raspberries instead.
- Peppermint essence – or a small amount of peppermint oil as it is a lot stronger than peppermint essence.
- Good quality milk chocolate – use your favourite brand. My favourite is Whittikars. A fabulous brand of chocolate from New Zealand.
- Vanilla biscuits – like wine biscuits, marie biscuits or a tea biscuit.
- Eggs
- Butter
- Icing Sugar or powdered sugar
What equipment do i need?
- Cake mixer or an electric beater.
- Food processor (or smoky place the biscuits in a pillow case, and crush them with a rolling pin).
Preparing in advance
This dessert can easily be made in advance.
Prepare the base and the chocolate layer in advance. You could wrap and freeze it ahead of time. Or make the day before and place in the fridge.
Simply just add the last layer – cream – before you serve with the crushed candy canes.
Other recipes you might love
A healthy peppermint slice here
No bake Peppermint slice – here
Tried and Tested Christmas Cake – here
Christmas No Cream Cheese Cheesecake
Ingredients
Base layer
- 250 grams vanilla biscuits (one NZ packet)
- 140 grams melted butter
Chocolate layer
- 85 grams softened butter
- 2 eggs
- 1½ cups icing sugar
- 125 grams milk chocolate
- 1 tsp peppermint essence
Top Layer
- 300 ml cream
- 2-3 candy canes or any crushed peppermint candy
Instructions
Base layer
- Blitz or crush the packet of biscuits into fine crumbs.
- Melt the base measure of butter and add to the biscuits and combine.
- Press into a 20cm tart/flan tin (with a loose bottom). Use a glass to spread the mixture evenly up the sides. Make sure the base and sides share an even amount. Press down firmly.
- Place in the freezer or fridge until set.
Chocolate layer
- Soften the second measure of butter.
- Cream the butter and icing sugar until soft and pale.
- Add the eggs one at a time.
- Bring a small pot of water to the boil. Turn down to a simmer.
- Place a small heat proof bowl above the pot of water and melt the chocolate. Once the chocolate has melted – fold into the creamed mixture along with the peppermint essence.
- You over the base and place in the fridge to set.
- You could wrap and freeze the base layers weeks in advance or place in the fridge over night until needed.
Top layer
- Simply beat the cream until stiff. Spread onto the chocolate and decorate with broken or smashed candy canes.