Christmas Cheesecakes

Individual No-Bake Christmas Cheesecakes are everything you could want in a creamy, minty and decadent festive dessert!

5 from 2 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 20

Chilling time: 4

Total Time: 4 20

Servings: serves

Calories: 979kcal

Cost: $10

Use a food processor to finely crush the biscuits. Add the melted butter and stir until combined. Divide the mixture between the 6 glasses and place into the fridge.

Beat the cream cheese, caster sugar and peppermint extract in a large bowl until smooth and creamy.
Lightly whip the cream and set aside.
Sprinkle the gelatine powder over ¼ cup of boiling water and stir until completely dissolved. When the mixture has cooled, add it to the cream cheese mixture and beat until combined.
Crush the candy canes using a food processor or a rolling pin.
Add the crushed candy canes, melted white chocolate and whipped cream to the cheesecake mixture and fold through.
Divide the mixture equally between the glasses and place into the fridge for a minimum of 4 hours to set (preferably overnight).
When ready to serve, add candy canes to the side of each of the glasses to decorate.

Set 6 serving glasses or individual bowls aside.
Crush the candy canes by pressing Turbo 5-10 times - depending on how chunky or fine you would like them. Set aside.

Place the butter into the Thermomix bowl and melt for 2 minutes, 100 degrees, Speed 2. Add the biscuits and crush for 10 seconds, Speed 10 or until they resemble fine crumbs. Scrape down the sides of the bowl and repeat until completely combined.
Divide the mixture between the 6 glasses and place into the fridge.

Place the cream into the Thermomix bowl and beat on Speed 3.5 until peaks are just starting to form (this can be anywhere between 10 seconds and nearly 2 minutes - depending on the freshness of your cream). Set the cream aside in a separate bowl.
Place the cream cheese, caster sugar and peppermint extract into the Thermomix bowl and mix for for 20 seconds, Speed 5.
Sprinkle the gelatine powder over ¼ cup of boiling water and stir until completely dissolved. When the mixture has cooled, add it to the cream cheese mixture and mix for a further 20 seconds, Speed 5.
Add the crushed candy canes, the melted white chocolate and whipped cream to the bowl and mix for 45 seconds, Speed 5 or until smooth.
Divide the mixture equally between the glasses and place into the fridge for a minimum of 4 hours to set (preferably overnight).
When ready to serve, add candy canes to the side of each of the glasses to decorate.

RECIPE NOTES & TIPS

Room temperature ingredients = silky smooth filling. Make sure your cream cheese is softened to room temperature.
Crush candy canes just before adding to the base mixture, to keep them fresh and crunchy.
Don’t rush the gelatine – sprinkle over the top of boiling water and ensure it fully dissolves to avoid lumps. Allow to cool slightly being adding.
The best way to melt the chocolate - is to break it into pieces, place it in a dry microwave-safe bowl, and heat in 30-second bursts, stirring with a dry metal spoon until smooth.
Make ahead – these are best made 24 hours before serving, giving the flavours time to fully blend. Refrigerate for a minimum of 4 hours.
Decorate at the last minute – if you're adding extra crushed candy canes on top, sprinkle them on just before serving to stop them softening or the colour bleeding into the cheesecake.
Storage – keep covered in the fridge for up to 3 days.