Introduction
Peppermint Crisp Lemon Cheesecake is a delightful fusion of creamy, tangy, and minty flavors, making it the ultimate indulgent dessert. This no-bake cheesecake combines the zesty freshness of lemon with the sweet, crunchy texture of Peppermint Crisp, creating a dessert that’s both refreshing and decadent. The rich cream cheese base is balanced perfectly by the crisp biscuit crust and the cool burst of peppermint, making each bite a taste sensation.
What makes this dessert even more appealing is its simplicity. The no-bake method ensures that it’s quick and easy to prepare, making it perfect for last-minute entertaining or a weekend treat. The crushed Peppermint Crisp bars not only add a pop of color but also provide a crunchy texture that contrasts beautifully with the smooth, creamy filling.
This cheesecake is guaranteed to be a hit at any gathering. Its vibrant flavors and eye-catching presentation make it a crowd-pleaser, while the combination of mint and citrus gives it a unique twist on the traditional cheesecake. If you’re looking to impress with minimal effort, Peppermint Crisp Lemon Cheesecake is the perfect choice.
What You’ll Need
Before you begin, make sure you have everything ready to create this delicious cheesecake. The ingredients are simple, and the process is straightforward, but having everything prepped will make it even easier.
Kitchen Tools
- 20cm (8-inch) springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Food processor or plastic bag (for crushing biscuits)
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, softened
- 1 tin sweetened condensed milk
- 1/3 cup lemon juice
- 2 Peppermint Crisp bars, crushed
- 1 cup whipping cream, whipped
Instructions
- Prepare the Base:
Crush the digestive biscuits using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. Combine the crushed biscuits with melted butter in a mixing bowl. Mix until the texture resembles wet sand. Press the mixture into the bottom of a springform pan to form a firm, even layer. Chill in the fridge for at least 15 minutes to set. - Make the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Slowly add the sweetened condensed milk while mixing until fully incorporated. Pour in the lemon juice and continue mixing until the filling thickens slightly. - Add the Peppermint Crisp:
Fold in half of the crushed Peppermint Crisp bars, ensuring they are evenly distributed throughout the mixture. - Whip and Layer:
In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and airy texture. Pour the filling over the chilled biscuit base and smooth out the top with a spatula. - Chill and Garnish:
Place the cheesecake in the fridge for at least 4 hours, or overnight if possible, to allow it to set. Before serving, sprinkle the remaining crushed Peppermint Crisp over the top for a colorful and flavorful garnish.
Nutrition Score
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 380 kcal |
| Fat | 24g |
| Saturated Fat | 14g |
| Carbohydrates | 35g |
| Sugar | 28g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 180mg |
Serving & Storage
Serve the Peppermint Crisp Lemon Cheesecake chilled, straight from the fridge. The cool, creamy texture paired with the crisp base and minty topping makes it a refreshing dessert, especially on a warm day.
To store, cover the cheesecake with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and foil. When ready to serve, let them thaw in the fridge for a few hours.
Variations
- Chocolate Twist: Add a thin layer of melted chocolate over the biscuit base before pouring in the filling for a chocolate-mint flavor combination.
- Citrus Boost: Add the zest of one lemon to the filling for an extra burst of citrus flavor.
- Mint Explosion: Mix in a teaspoon of peppermint extract with the cream cheese filling for a stronger minty taste.
FAQs about Peppermint Crisp Lemon Cheesecake
1. Can I make Peppermint Crisp Lemon Cheesecake ahead of time?
Yes, you can make this cheesecake a day or two in advance. Store it in the fridge and garnish with Peppermint Crisp just before serving for the freshest taste and texture.
2. Can I use another type of biscuit for the base?
Yes, you can substitute digestive biscuits with graham crackers or shortbread cookies for a different flavor profile.
3. What can I use if I can’t find Peppermint Crisp?
If Peppermint Crisp isn’t available, you can use mint-flavored chocolate bars or crushed mint chocolates as a substitute.
4. How do I prevent my cheesecake from cracking?
Since this is a no-bake cheesecake, it’s unlikely to crack. However, ensuring the cream cheese is fully softened and mixing gently will help maintain a smooth texture.
Conclusion
Peppermint Crisp Lemon Cheesecake is a show-stopping dessert that combines the refreshing taste of lemon with the sweet crunch of Peppermint Crisp. Its no-bake simplicity makes it easy to prepare while still delivering a luxurious taste experience. Whether you’re hosting a dinner party or just treating yourself, this cheesecake is guaranteed to impress. The balance of tangy lemon, cool mint, and rich creaminess creates a flavor explosion that’s hard to resist.
For more tips on creating the perfect cheesecake, check out this helpful guide on making a perfect cheesecake crust. Looking for more dessert inspiration? Try this easy chocolate mousse for another indulgent treat. And if you need more ideas on storing desserts, visit this resource for practical tips.