This simple no-bake cheesecake will be a new holiday favourite! I love how just a few easy steps and simple ingredients come together to make this no-fuss dessert.
Combine the chocolate cookie crumbs and melted butter together in a small bowl and evenly press into the bottom and up the sides of a 7" (or similar size) springform pan. Place in the refrigerator while preparing the filling.
In a medium bowl with an electric mixer, beat the whipped cream on high until stiff peaks form. Set aside.
In a separate large bowl beat together the cream cheese, sugar, peppermint extract and vanilla until smooth. Fold in the whipped cream until well incorporated and transfer the mixture to the prepared crust, smoothing it with the back of a spoon or spatula.
Refrigerate 4 hours or overnight, lightly covered before serving with dollops of extra whipped cream and a sprinkle of crushed candy canes if desired.