Frozen Peppermint Cheesecake

Be the first to review
READY IN: 6hrs 10mins
Recipe by scarley

Ingredients Nutrition

  • 2 cups chocolate wafer cookies (or sandwich cookie crumbs)
  • 14 cup sugar
  • 14 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) caneagle brand sweetened condensed milk
  • 2 teaspoons peppermint extract
  • 2 cups heavy cream, whipped
  • red food coloring
  • smucker's chocolate fudge spoonable ice cream topping


  1. LINE 9-inch round cake or springform pan with foil.
  2. COMBINE cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.
  3. BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into pan.
  4. COVER; freeze 6 hours or until firm. Garnish with fudge topping, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a