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No Bake Cookies and Cream and Peppermint Cheesecake

No Bake Cookies and Cream and Peppermint Cheesecake

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degree-icon Easy
time-icon 10 min
time-icon N/A
time-icon 8 hours
time-icon N/A
time-icon 1 slice
diet-icon N/A
degree-icon Easy
time-icon 10 min
oven-icon N/A
snow-icon 8 hours
plate-icon N/A
dish-icon 1 slice
diet-icon N/A

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  • 24 chocolate sandwich cookies, finely crushed
  • ½ cup MagicalButter, unsalted
  • 4 cups cream cheese (32 ounces/4 blocks)
  • 2 cups powdered sugar
  • 3 cups whipped cream
  • 12 chocolate cookies, finely crushed
  • 1 package of candy canes crushed (save ¼ cup for topping)

How To

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  • Spray springform pan with cooking oil.
  • Place finely crushed cookies in bottom of pan.
  • Melt MagicalButter and pour over cookies.
  • Using your hands, spread cookies around the pan into a crust.
  • In stand mixer beat cream cheese on high until smooth about 3 minutes.
  • Add in powdered sugar and mix another 2 minutes on high speed.
  • Add peppermint extract. Mix.
  • Fold in whipped cream with rubber spatula adding crushed cookies and peppermint candies.
  • Pour mixture into prepared springform pan and spread evenly making sure it’s level.
  • Place in refrigerator overnight.
  • Let sit room temperature 20 minutes before garnishing with remaining toppings. Serve.