10 Minute Peppermint No Bake Cheesecake

🧂 Ingredients

• 3/4 cup white chocolate chips
• 1 ½ tablespoons cream or milk
• 2 8-oz packages cream cheese (room temperature)
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/4 cup crushed candy canes
• 1/4 cup finely chopped chocolate
• 1 8-oz container whipped topping (Cool Whip)
• 10- inch ready-made chocolate cookie crust

Instructions

• 1 In a medium bowl, stir together white chocolate and 1 1/2 tablespoons of milk.
  Microwave on high for 40 seconds, and stir until smooth. If the chocolate has
  not melted, microwave for another 15 seconds. Chill to cool to room temperature
  as you prepare the rest of the recipe.
• 2 In a large bowl with an electric mixer, beat on high the cream cheese, sour
  cream, sugar, vanilla, and mint extract until smooth and light; 2 to 3 minutes.
  Beat in the cooled white chocolate until incorporated.
  
  
  
• 3 Gently fold in the whipped topping, crushed candy canes, and chocolate shavings.
  
  
  
• 4 Transfer the cheesecake filling into a ready-made chocolate cookie crust and
  smooth the top.
• 5 Cover with plastic wrap and refrigerate for at least 8 hours or preferably
  overnight to set.
• 6 Before serving, add additional toppings.

Nutrition Info