Frozen Peppermint Cheesecake
Prep time
Total time
The perfect holiday dessert, even on the busiest of days! First published on Lulu the Baker in December 2009.
Serves: 2 cheesecakes
  • 1 8-oz brick cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 cup crushed peppermint candy canes (about 16 candy canes), plus more for sprinkling on top
  • 1 pint heavy cream, whipped to stiff peaks
  • 2 store-bought oreo cookie pie crusts
  1. Combine cream cheese, sweetened condensed milk, and candy canes (except for the ones to sprinkle on top) in a large bowl and beat until smooth. Gently fold in the whipped cream. Divide the mixture evenly between the two chocolate crusts. Freeze until firm, at least 4 hours.
  2. Remove from freezer, sprinkle with extra crushed candy canes, and serve immediately.
Recipe by Lulu the Baker at