On the twelfth day of Christmas my true love gave to me …
Twelve peppermint cheesecakes
Eleven piped macaroons
Ten beautifully wrapped gifts
Nine Christmas songs for dancing
Eight cups of hot chocolate
Seven swan chocolate eclairs
Six egg frittatas
Five golden gifts
Four colly chocolate lava cakes
Three French Champagne cocktails
Two sugar cookie turtle doves
and a partridge in a pear tart!
The final present in my “12 Days of Christmas” series is one of our family’s favorite Christmas traditions. Every year for Christmas dinner we make a Peppermint Cheesecake. How does this correspond with “12 drummers drumming” you ask? Well, this year, I not only made our traditional cheesecake but also made frozen Peppermint Cheesecake Drumsticks—which is the perfect special treat for the kids (and the kids at heart) in your family after Christmas dinner!
This frozen cheesecake is so festive and really easy to make—no baking required. Here’s how you make it:
Start by making the crust. You can find these chocolate wafers in the ice cream section of your grocery. They are usually on the end of the frozen ice cream section with the ice cream cones. You can put them in a food processor to make crumbs or just put in a bag and hit with a laddel like we always do!
Add butter and press firmly into a springform pan. Place in the freezer and make the filling.
Get the kids involved by having them unwrap candy-canes. They’ll love putting them in a plastic bag and smashing them—this is Jacobs favorite part!
Beat cream cheese, sweetened condensed milk, peppermint candy and red food coloring together in an electric mixer. Then you will fold in whipped cream, pour into your chocolate wafer pie crust and freeze until set. It’s best to make it the night before (or you can even make it up to a week in advance).
Top with whipped cream and peppermint pieces just before serving. You can also drizzle each slice with chocolate sauce just before handing them to your guests.
You make the batter exactly the same for the drumsticks but place them in a cupcake tin in plastic wrap to mold in the freezer.
After they are set, take them out and place two together, cover in plastic wrap and mold into a ball with your hands. Place back in the freezer until set.
Dip ice cream cones in chocolate and the peppermint. Let the chocolate harden and then place peppermint cheesecake rounds on top of each cone. Top each with more chocolate and peppermint and even a little whipped cream!
This is such a fun and different way to serve this dish (you know I love individual servings).
Here’s the complete recipe. Go ahead and make it tonight so you can enjoy it on Christmas night!
1 1/2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
8 ounces cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 cup crushed hard peppermint candy
3 drops of red food coloring
2 cups whipping cream, whipped
Whipped cream for garnish
Whole and crushed hard peppermint for garnish
Hot chocolate sauce for garnish
For the crust, combine chocolate wafer drums, sugar and butter in a bowl and mix well. Press over the bottom and up the sides of a 9-inch spring form pan. Freeze until chilled.
For the filling, beat the cream cheese at high speed un a mixing bowl until fluffy. Add the sweetened condensed milk, 1 cup crushed peppermint candy and food coloring and mis well. Fold in 2 cups whipped cream. Pour into the chilled crust. Freeze, covered, until set. Garnish with shipped cream and peppermint candy. Drizzle with hot chocolate sauce.
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