Gluten-Free Peppermint Cheesecake with Chocolate Peppermint Ganache (N

Gluten-Free Peppermint Cheesecake with Chocolate Peppermint Ganache (No Bake)---

This decadent cheesecake has gluten-free chocolate mint cookies (Grasshoppers) for the crust, peppermint cheesecake with Ghirardelli peppermint chunks, and topped with dark chocolate ganache. Enough said.

Let's make some Peppermint Cheesecake!!

INGREDIENTS:

For the crust:

2 7 oz . boxes Mint Slim Cookies (we used Goodie Girl)
1 stick butter, melted

For the cheesecake:

3 8 oz. cream cheese, softened room temperature
3 cups heavy whipping cream
2 1/2 cups 10x powdered sugar
1 tbsp. peppermint extract
1 tsp. vanilla extract
10 oz. bag peppermint chunks (we used Ghirardelli), finely chopped
Red food coloring

For chocolate ganache:

1 cup heavy whipping cream
8 oz. semi-sweet chocolate (chopped)

For garnish:

Sprinkles or crushed candy cane

DIRECTIONS:

In a gallon bag, add the cookies and finely crush. Melt butter. Combine in a small mixing bowl, mix well.
Press the cookie mixture in a greased 9-inch spring form pan.
Place in the freezer.

For cheesecake filling:

In a medium mixing bowl, whip the cream cheese. Add the powdered sugar and whip until creamy.

In a separate small mixing bowl, whip the heavy whipping cream until small peaks form.

Add the whipping cream to the cream cheese mixture. Combine on low speed. Add the peppermint extract and the chopped peppermint chocolate chunks.
Add the red food coloring. Mix well.

Remove the crust from the freezer. Layer with the cheesecake filling. Refrigerate for 3 to 4 hours.

For the chocolate ganache:

In a small saucepan, add the dark chocolate chunks and the heavy whipping cream. Heat on low, stirring constantly until melted and smooth.
Allow to cool. Pour over the cheesecake. Garnish. Serve chilled.