Frozen Peppermint Cheesecake

Frozen Peppermint Cheesecake

27

"This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream."

Ingredients

{{adjustedServings}} servings 508 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Combine cookie crumbs and sugar. Add butter; mix well. Line 9-inch round cake or springform pan with foil. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Chill.
  2. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store leftovers covered in freezer.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

27
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Really good. It was a nice light dessert to top off Christmas feast. I too added crushed candy to the filling and sprinkled some on the top with a little of the crushed Oreos.

This is absolutely delicious. I made no changes or substutions, I made it according to the recipe. We loved this pie.

This was really good. It was even better 2 days later. I added 2 or 3 cups more WF chocolate cookies with chocolate filling crumbs with the same amount of butter (it helps to spray the pan also)...