Peppermint No Bake Cheesecake
See how to make this peppermint cheesecake. This no bake cheesecake is perfect for Christmas because of it's color and flavor. Made with an Oreo crust and decorated with chocolate peppermints.
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Christmas Sweet 2020 Recipe #3: Peppermint Cheesecake
Here's another yummy Christmas Sweet Recipe for you to try out at your upcoming Watch Party! Be sure to invite friends, family, neighbors and coworkers to watch the premiere on December 20 at 7 pm EST or afterwards on demand at christmassweet2020.com. Download today's recipe here:
No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
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INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
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No Bake Peppermint Cheesecake | SweetTreats
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Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-100g butter, melted
Filling:
-2 cups cream cheese, softened to room temperature
-1/2 tsp peppermint extract
-1 cup powdered sugar
-1/2 cup sour cream
-3/4 cup cold heavy whipping cream
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Yummy Candy Cane Cheesecake Recipe | Holiday Dessert Ideas by So Yummy
Need a last minute holiday dessert idea? Try our yummy candy cane cheesecake! It's as good as it looks! For more inventive recipes, cake decoration ideas, and other food inspiration, join the So Yummy squad
About So Yummy:
So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners, to sugary sweet delights, there's a plethora of creative options to spice up your home cooking. Our easy-to-follow, wonderfully edited videos show you how to cook and bake these recipes with ease. Thanks for watching, and subscribe today by clicking the link below!
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I made peppermint bark cheesecake | 12 days of Christmas Baking | Day 12 |
Hey loves!!
Welcome back to 12 days of Christmas baking!!
Today is the FINAL DAY! We are making Peppermint Bark Cheesecake. This recipe looks INCREDIBLE and tastes AMAZING.
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INGREDIENTS
Peppermint Bark
* 4 oz white chocolate high quality broken into pieces
* 4 oz semisweet chocolate high quality broken into pieces
* 1 tsp vegetable oil or coconut or canola oil divided
* 1/4 tsp peppermint extract divided
* 1/3 cup candy cane crushed
Oreo crust
* 24 Oreos with the filling finely crushed
* 5 tbsp unsalted butter melted
Cheesecake Filling
* 32 oz cream cheese softened
* 1 1/4 cups sugar
* 3/4 cup sour cream
* 3 tbsp flour
* 1/4 tsp salt
* 2 tsp vanilla extract
* 2 tsp peppermint extract
* 3 eggs
* peppermint bark chopped into small pieces
White Chocolate Ganache
* 5 1/2 oz white chocolate high quality finely chopped
* 1/2 cup heavy cream
Garnish
* 3/4 cup whipped cream
* crushed candy cane or hard peppermint candies crushed
* dark chocolate pieces
INSTRUCTIONS
Peppermint Bark
* Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
* Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
* It’s better do this step a day or at least a few hours ahead!!!
* When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.
Crust
* Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.
* Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
Filling
* Preheat oven to 350 degrees.
* In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.
* Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.
* Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.
* Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache
* Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
* Garnish with whipped cream, crushed candy cane and chopped chocolate.
* Store in the fridge.
ABOUT me:
Hi i’m Kayla Harris and I’m pretty new to YouTube. Fitness is my jam, as I have competed in fitness competitions. Baking is my second passion. My twin sister and I started a doughnut business back in 2015. I have caught the travel bug and am determined to see this beautiful world, and all the food that comes along with it. Documenting my journey with fitness, baking, home decor, travel and so much delicious food. Join me!
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