No Bake Holiday Cheesecake!

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Serves 10 – 12 – 2 inch pieces

FOR THE CRUST: (We went super simple on this one)

• 1 box of Betty Crocker Brownies

FOR THE FILLING:

• 6 – 8 ounce packages of cream cheese – softened
• 1 cup of heavy cream
• 1/2 cup of granulated sugar
• 1 Tablespoon of corn starch
• 2 1/2 cups of powdered sugar
• 2 Tablespoons of Vanilla
• 1 Tablespoon of lemon juice
• Neon Pink gel food coloring

FOR THE TOPPING:

• Starlight mints in Red Peppermint – crushed
• Starlight mints in Green Spearmint – crushed

COOKS TOOLS NEEDED:

• 1 – 9 inch Spring-form pan
• Parchment paper
• 1 stand mixer
• Rolling pin
• Double zip plastic food storage bags
• medium mixing bowl

• Mix the brownie mix according to package directions.
• Line the bottom of the Spring-form pan with parchment paper, and pour half, or a little more of the brownie batter into the Spring-form pan, on the parchment paper, and bake at 350 for 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
• When done, remove from oven to a wire rack to cool completely.
• Place the remaining brownie batter into a small dish, and bake to enjoy a warm treat while you’re making the cheesecake filling!
• In the mixing bowl of the stand mixer, with the whisk attachment, blend the 6 packages of softened cream cheese until exceptionally smooth and lump-free.
• Add about a 1/4 cup of the 1 cup of heavy cream to the cream cheese, and mix until smooth. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated, and blend again.
• Add the granulated sugar, vanilla extract, and fresh lemon juice, and blend until the mixture is uniform and silky.
• In a separate small bowl, combine the corn starch with the powdered sugar. Gradually add this mixture to the cream cheese mixture, alternating with the remaining heavy cream, until all the cream and powdered sugar have been fully added.
• Scrape down the sides of the bowl once more, ensuring no unmixed ingredients remain, and blend thoroughly.
• Turn the mixer on high speed, and mix for approximately 2 minutes, until the cheesecake filling is beautifully smooth, creamy, and airy. Pour just a little less than half of this luscious cheesecake filling into a separate small bowl and place it in the refrigerator. This portion will form the elegant white layer on top of the vibrant pink layer (as seen in the photos).
• To the remaining cheesecake filling in the mixing bowl, add Neon Pink gel food coloring. Start with a small amount and gradually add more, blending after each addition, until you achieve your desired shade of bright pink. I found that about half of a small tube of gel coloring works wonders for a striking color (refer to the color in the accompanying photos for guidance). Blend until the food coloring is perfectly incorporated, creating a uniformly pink mixture.
• Carefully pour the pink cheesecake filling evenly over the cooled brownie crust in the Spring-form pan. Place the pan in the freezer to begin setting.
• Allow the pink layer to freeze for at least 4 hours. This crucial step ensures the cheesecake is firm enough to support the subsequent layers without mixing.
• Once the 4 hours have passed, retrieve the cheesecake from the freezer. Take the chilled white layer from the refrigerator and pour it gently over the now-set pink layer. Use a spatula or the back of a spoon to smooth the top surface, creating an even layer. Immediately return the cheesecake back to the freezer to continue firming up.
• Now, for the festive topping! Remove the wrappers from about half of the bags of both the red peppermint and green spearmint starlight mints.
• Place approximately half of the bag of red starlight mints into a double zip plastic food storage bag.
• Similarly, place about half of the bag of the green starlight mints into another double zip bag.
• For extra security and to prevent breakage, place each single bag into another double zip bag. Using a wooden rolling pin, firmly crush the mints into small, irregular pieces. You’ll need to hit the mints with the rolling pin to effectively break them down. (Feel free to use more or fewer mints according to your personal preference; we used half bags for decoration, but any amount works.)
• Once the mints are crushed to your liking, remove the cheesecake from the freezer. Begin by carefully arranging the crushed red mints around the outside perimeter of the top of the white cheesecake filling, creating a vibrant border.
• Next, create a second circle by placing the green mints just inside the red mints, continuing the circular pattern on top of the cheesecake filling.
• Finally, place the remaining red mints in the very center of the cheesecake, completing the beautiful, festive design of the topping.
• Return the assembled cheesecake to the freezer for a minimum of 4 additional hours, or ideally, overnight, for the absolute best results in terms of setting and flavor integration.
• For optimal taste and texture, serve this magnificent No-Bake Peppermint Holiday Cheesecake within 24 hours of its final set.
• If you need to store it longer, the cheesecake can be kept in the freezer, securely covered with plastic wrap and then foil, for up to 7 days. This ensures you can enjoy its festive flavors well beyond your initial celebration.
• Enjoy every delightful, minty bite!

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