I know some people live for pumpkin season. While, I love pumpkin season, perhaps love peppermint season even more. Chocolate and peppermint are two of my favorite flavors. This means one of the most fantastic seasonal products is now available – International Delight Peppermint Mocha creamer.
Finding new ways to incorporate International Delight products into delicious recipes is a fun way to work. I’m always looking for fun and easy recipes for the holidays. No Bake dessert recipes make perfect and easy treats. This No Bake Peppermint Chocolate Cheesecake a delightful dessert full of holiday flavor. Make sure to pick up International Delight Peppermint Mocha while it is seasonally available.
Ingredients You Will Need:
- 12 chocolate cookie sandwiches, finely crushed
- 2 Tablespoons butter, melted
- 1 cup International Delight Peppermint Mocha creamer
- 8 Tablespoons powderedsugar
- 4 ounces white baking chocolate
- 8 ounces cream cheese
- Red food coloring (optional)
Combine crushed cookie sandwiches and melted butter. Divide equally among six small serving cups or bowls. Press into bottom of cup so that it is packed to the bottom.
Melt white chocolate and set aside.
For the rest of the recipe, I used my Ninja Kitchen System. If you don’t have this product, you can use a hand mixer in a medium bowl. Combine creamer and 3 Tablespoon powered sugar until a stiff peak forms. Set aside in the refrigerator while you are working on the next step.
Beat cream cheese until smooth. Add in remaining powdered sugar and mix until thoroughly incorporated. Add white chocolate and stir until well incorporated. Remove cream mixture from refrigerator and add into mixture.If you want to layer your colors, split half of this mixture. Add food coloring into half of the mixture until desired color is reached.
Refrigerate until set which is around two hours. Top with crushed or mini sandwich cookies or pieces of peppermint.
No Bake Peppermint Chocolate Cheesecakes
Ingredients
- 12 chocolate cookie sandwiches, finely crushed
- 2 Tablespoons butter, melted
- 1 cup International Delight Peppermint Mocha creamer
- 8 Tablespoons powderedsugar
- 4 ounces white baking chocolate
- 8 ounces cream cheese
- Red food coloring (optional)
Instructions
- Combine crushed cookie sandwiches and melted butter. Divide equally among six small serving cups or bowls. Press into bottom of cup so that it is packed to the bottom.
- Melt white chocolate and set aside.
- For the rest of the recipe, I used my Ninja Kitchen System. If you don’t have this product, you can use a hand mixer in a medium bowl. Combine creamer and 3 Tablespoon powered sugar until a stiff peak forms. Set aside in the refrigerator while you are working on the next step.
- Beat cream cheese until smooth. Add in remaining powdered sugar and mix until thoroughly incorporated. Add white chocolate and stir until well incorporated. Remove cream mixture from refrigerator and add into mixture.If you want to layer your colors, split half of this mixture. Add food coloring into half of the mixture until desired color is reached.
- Refrigerate until set which is around two hours. Top with crushed or mini sandwich cookies or pieces of peppermint.
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This conversation is sponsored by International Delight. The opinions and text are all mine.