No-Bake Reindeer Cheesecake
Servings 8Prep: 8 minSet Time: 8 hours
Equipment
- Large bowl
- Hand-held or stand mixer
- 9-inch Springform pan
Ingredients
- 1 1/4 cup crushed graham crackers
- 1 stick + 3 tbsp melted, unsalted butter
- 3 8 oz block cream cheese, full fat
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- 1 1/4 cup heavy cream
- 16 chocolate covered pretzels
- 16 candy eyes
- 8 m&ms
Instructions
- Crush 4-5 graham crackers in a plastic bag.
- Measure out the desired amount and add to melted butter.
- Mix until all crackers are coated with butter then press into the bottom of a 9-inch spring form pan.
- Add cream cheese to a large mixing bowl and beat until smooth
- Add in the powdered sugar and vanilla extract and blend until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold into the cream cheese mixer until all streaks disappear.
- Pour on top of the crust and smooth on the top
- Cover with aluminum foil and set in fridge to chill for at least 6-8 hours
- Once the cheesecake is set, remove it from the pan.
- Slice into 8 equal slices.
- Add two chocolate-covered pretzels, 2 candy eyes, and 1 m&m per slice.
Notes
Only use full-fat cream and cream cheese for the proper consistency for this recipe.
No-bake cheesecakes still have a slight wobble, as they don't have anything in them to make them set like a baked cheesecake.
Store in the fridge for a max of 4 days. Can be frozen for up to 3 months in an airtight container.
No-bake cheesecakes still have a slight wobble, as they don't have anything in them to make them set like a baked cheesecake.
Store in the fridge for a max of 4 days. Can be frozen for up to 3 months in an airtight container.
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