The Holidays are over right? The decorations are packed away, the Christmas songs have stopped blaring in stores and there’s no more snow on the ground… well, maybe we still have to work on that last one. There is a storm front blowing across the U.S. right now and many of you are hunkered down in your homes avoiding the cold and snow.
The Holidays may be over but that doesn’t mean we have to stop celebrating. Which is why I have one last ditch effort at a festive dessert. Ok, so maybe I was at Disney World Christmas week and maybe I was overly ambitious thinking I could put together this post after 13 hours of walking through Disney magical madness. And maybe I was too sick New Years’ week to lift a finger, let alone type. But are those good reasons to skip out on this dessert? No way, it’s too darn delicious. Plus, for those of you who have made resolutions to eat better, this dessert will make you feel like you haven’t deprived yourselves while still sticking to your plan.
Have any candy canes still left over? This is a perfect way to use them up. Still have your tree up? Well, I can’t help you there. I don’t judge though.
Chocolate Peppermint Cheesecake.
Servings: 14• Size:1/14 cake • Weight Watcher Points+: 5
Calories: 196 • Fat: 11g • Carbs: 21g • Fiber: 2g • Protein: 4g
Sugars: 11g • Sodium: 128mg • Cholesterol: 20mg
Recipe adapted from Cooking Light’s No-Bake Chocolate Cheesecake with Mixed Berries
For the Crust:
- 6 low fat graham crackers, finely ground
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon melted butter
- 1 Tablespoon honey
For the Filling:
- 3 Tablespoons nonfat milk
- 1 ½ teaspoons unflavored gelatin
- 8 ounces Neufchatel (or light cream cheese)
- 4 ounces mascarpone cheese
- ¾ cup nonfat Greek yogurt
- ½ unsweetened cocoa powder
- 1 ½ teaspoons peppermint extract
- 1 ounce dark chocolate, melted
- ¼ cup whipping cream
- 6 ounces crushed hard peppermint candies
To make the crust:
Combine all the ingredients together and press into the bottom and up the sides of a 9 inch springform pan. Freeze for 1 hour.
To make the filling:
In a small bowl, stir together the milk and gelatin. Microwave on high 15 seconds and stir again. Repeat the process one more time. Set aside.
In a food processor, combine the Neufchatel, mascarpone, yogurt, cocoa powder and peppermint extract and process until smooth.
Melt the gelatin/milk mixture again in the microwave for 10-15 seconds as it may have gelled. Add it to the cheese mixture along with the melted dark chocolate and continue to process until fully combined.
With a stand mixer or hand mixer, beat the whipping cream on high until stiff peaks form. Fold in the chocolate cheese mixture into the whipped cream ¼ at a time. Gently pour the entire mixture into the springform pan prepared with the crust. Cover with plastic wrap and chill at least 6 hours or overnight.
Sprinkle the peppermint candies on before serving (they will melt into the cake if you do it earlier.)