No Bake Christmas Cheesecakes
Individual No-Bake Christmas Cheesecakes are everything you could want in a creamy, minty and decadent festive dessert!
Print
Pin
Servings: 6 serves
Calories: 979kcal
Equipment
- Food processor or Thermomix
- Beaters, stand-mixer or Thermomix
- Microwave
Ingredients
For the base
- 125 g plain sweet biscuits like Arnott’s Marie biscuits
- 80 g butter melted
For the filling
- 375 g cream cheese room temperature
- 55 g (¼ cup) caster sugar
- 1 teaspoon peppermint extract
- ¼ cup boiling water
- 2 teaspoon gelatine powder
- 180 g white chocolate melted (see notes)
- 300 ml thickened cream lightly whipped
- 200 g candy canes plus 6 extras to decorate
Instructions
Conventional Method
- Set 6 serving glasses or individual bowls aside.
For The Base
- 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.
For The Filling
- 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.
Thermomix Method
- 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.
For The Base
- 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.
For The Filling
- 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.
Notes
Recipe Notes and Tips
Chocolate can 'seize' very easily if melted too quickly, or in a container that's not completely dry. The best way to melt the chocolate is to break it into pieces and place in a dry microwave-safe dish. Microwave for 30 seconds at a time, stirring each time with a dry metal spoon, until it is melted.
If you want your cheesecakes to be perfectly smooth and creamy, it is essential to have all of your ingredients at room temperature. This stops the gelatine from going lumpy, and gives the filling the perfect texture.
These Christmas cheesecakes get their minty flavour from crushed candy canes and a tiny bit of peppermint extract. They have quite a subtle peppermint flavour, so if you're a HUGE peppermint fan, you could add in some extra crushed candy canes or increase the amount of peppermint extract.
These No-Bake Christmas Cheesecakes will need to set in the fridge for at least 4 hours, but it's always preferable to make them the day before you need them to allow the flavours to really develop!
You can decorate the cheesecakes with crushed candy canes, but you will need to do this just before serving rather than ahead of time. The food colouring in the canes bleeds into the cheesecake when it's in the fridge and the crushed canes can clump together and set instead of remaining crumbled. Garnishing the glass instead of the cheesecake with a whole candy cane is much simpler!
Nutrition
Calories: 979kcal | Carbohydrates: 92g | Protein: 9g | Fat: 65g | Saturated Fat: 38g | Cholesterol: 176mg | Sodium: 454mg | Potassium: 230mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1935IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 0.9mg
