NO-BAKE PEPPERMINT MOCHA CHEESECAKE

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

The simplest factor i love greater than chocolate is the mixture of rich chocolate and perky peppermint! seriously… I’m this type of fan woman for this flavor blend. particularly around the holidays!

So whilst my cute pals at Lindt Chocolate despatched me their LINDOR Peppermint Cookie Milk Chocolate truffles, I literally couldn’t wait to try them. and they did not disappoint! each sensitive milk chocolate shell is subtly infused with crunchy COOKIE pieces!!! And the irresistibly smooth truffle filling is perfectly flavored with peppermint!

In case you adore chocolate and peppermint, I’m assured you'll LOVE those truffles. My preferred way to revel in them is with a cup of espresso! Which become the foundation for today’s modern day recipe: No-Bake Peppermint Mocha Cheesecake! It’s a total showstopper and best for special celebrations like Christmas!

INGREDIENTS:

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

INSTRUCTIONS:

For the Chocolate Cookie Crust:

1. gently grease the bottom and aspects of a 9-inch springform pan. 
2. In a big bowl integrate the Oreo cookie crumbs, melted butter, and coffee powder; blend properly to mix.
3. Press the crust into the organized pan, pressing it firmly down in the center and slightly up the perimeters. location crust within the freezer whilst you put together the filling. 

For the Peppermint Mocha Cheesecake Filling:

1. Fill a medium pot one-0.33 complete with water and bring it to a low simmer over medium heat.
2. area a heatproof bowl on the way to fit on pinnacle of the pan snugly, but will not touch the simmering water, on top of the pan. lessen the heat to low and upload the unwrapped peppermint cookie muffins and chopped chocolate into the bowl over the pot. warmth till the chocolate is completely melted, stirring every now and then with a silicon spatula. get rid of the pot from the heat, leaving the bowl of chocolate over the new water. Stir within the coffee powder. Set apart till wanted.
3. inside the bowl of a food processor (or excessive-powered blender), pulse the cream cheese until completely smooth, scraping down the perimeters of the bowl as wished, about 2 mins. upload in both sugars and cocoa powder and beat smooth. add in the peppermint extract and heavy cream and mix till just blended, about 20 seconds. Fold within the chocolate until flippantly blended. The combination might be very thick at this point. 
4. cast off the bowl from the food processor and, the use of a rubber spatula, stir the filling several instances to ensure it’s calmly mixed.
5. cast off the crust form the freezer. Scrape the filling over the crust and easy the top. 
6. switch the cheesecake to the refrigerator to sit back for at the least 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-heat, carry the cream to a low simmer. Pour half of of the cream on pinnacle of the chocolate portions and set aside for 2 minutes. With a whisk, start to incorporate the melted chocolate into the cream. Slowly upload the last cream and continue cautiously whisking until clean and sleek.
3. upload within the butter and use a spatula to stir until the butter is absolutely melted. Fold inside the coffee powder. The aggregate could be dark and glossy. 
4. spread the ganache over the chilled cheesecake. Sprinkle with crushed candy canes and set apart until ganache is about, about 1 hour.
5. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife easy between every reduce.
6. keep, loosely included, in the refrigerator, for as much as four days.

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