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–+ servings
A tall glass with biscuit base, cheesecake and chopped candy cane on top.
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No Bake Thermomix Christmas Peppermint Cheesecakes

Our rich and creamy No-Bake Thermomix Christmas Peppermint Cheesecakes are the perfect dessert or cheeky treat!
Course Dessert
Cuisine Christmas
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 979kcal
Author Lucy & Lauren

Equipment

  • Thermomix

Ingredients

  • 300 g candy canes , crushed (reserve 100g for decoration)

For the base

  • 80 g butter
  • 125 g plain sweet biscuits (like Arnott’s Marie)

For the filling

  • 300 ml thickened cream
  • 375 g cream cheese , room temp
  • ¼ cup caster sugar
  • 1 teaspoon peppermint extract
  • 2 teaspoon gelatine powder
  • 2 tbs boiled water
  • 180 g white chocolate

Instructions

  • 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 TM bowl and melt on 100 degrees, 2 minutes, Speed 2.
  • Add the biscuits and crush on Turbo for 10 seconds (or until they resemble fine crumbs).
  • Scrape down the sides of the bowl and repeat until completely combined.
  • Divide the mixture amongst the 6 glasses and place into the fridge.
  • Place the cream into the TM 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 TM bowl and mix on Speed 5 for 20 seconds.
  • Place 2 tablespoons of boiled water into a cup. Sprinkle over the gelatin powder and stir until completely dissolved.
  • When the mixture has cooled, add it to the cream cheese mixture and mix on Speed 5 for a further 20 seconds.
  • Melt the chocolate in the microwave in 30 second intervals until just melted (stirring each time with a dry metal spoon). * Please note that you can melt the chocolate in the TM, however, for this recipe I find it quicker to do it in the microwave.
  • Add 200g of the crushed candy canes (reserving 100g for decoration), the melted white chocolate and whipped cream to the bowl and mix on Speed 5 for 45 seconds or until smooth.
  • Divide the mixture equally between the glass jars, top with the reserved crushed candy canes and place into the fridge for a minimum of 4 hours to set (preferably overnight).

Notes

RECIPE NOTES & TIPS
Chilling time - chill for at least 4 hours in the fridge before serving (preferably overnight).
Serves - this recipe makes 6 large individual cheesecakes or 10-12 mini cheesecakes.

Nutrition

Calories: 979kcal | Carbohydrates: 92g | Protein: 9g | Fat: 65g | Saturated Fat: 38g | Cholesterol: 176mg | Sodium: 454mg | Potassium: 230mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1934IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg