No-Bake Peppermint Mocha Cheesecake

No-Bake Peppermint Mocha Cheesecake

This No-Bake Peppermint Mocha Cheesecake is rich, creamy, and so decadent! 

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:

Lightly grease the bottom and sides of a 9-inch springform pan. 

In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.

Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling. 

For the Peppermint Mocha Cheesecake Filling:

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.

Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the unwrapped peppermint cookie truffles and chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Stir in the espresso powder. Set aside until needed.

In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the peppermint extract and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate until evenly combined. The mixture will be very thick at this point. 

Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.

Remove the crust form the freezer. Scrape the filling over the crust and smooth the top. 

Transfer the cheesecake to the refrigerator to chill for at least 6 hours. 

For the Peppermint Mocha Chocolate Ganache:

Add chopped chocolate to a medium bowl; set aside.

In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.

Add in the butter and use a spatula to stir until the butter is completely melted. Fold in the espresso powder. The mixture will be dark and glossy. 

Spread the ganache over the chilled cheesecake. Sprinkle with crushed candy canes and set aside until ganache is set, about 1 hour.

To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.

Store, loosely covered, in the refrigerator, for up to 4 days.