Frozen Peppermint Cheesecake

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  • 1 1/4 cups chocolate wafer cookie crumbs (about 24 wafers)
  • 1/4 cup sugar
  • 1/4 cup margarine or butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
  • 1 cup crushed hard peppermint candy
  • Red food coloring, optional
  • 2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)


  1. Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pans.
  2. In a large mixing bowl, beat cheese until fluffy.
  3. Gradually beat in sweetened condensed milk.
  4. Stir in crushed candy and food coloring if desired.
  5. Fold in whipped cream.
  6. Pour into prepared pan, and cover.
  7. Freeze for 6 hours or until firm.
  8. Garnish as desired.
  9. Return leftovers to freezer.

Yield: two 9-inch cheesecakes

Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.