This no-bake peppermint cheesecake is perfect for any holiday celebration.
8oz cream cheese, softened
1 pkg Hershey’s Kisses Candy Cane Mint candies
3 TBSP powdered sugar
1 tsp vanilla
½ tsp peppermint extract
Hersheys Special Dark chocolate cups, melted
Remove approximately half of the Hershey’s Kisses Candy Cane Mint candies from the package (we used about 30) and unwrap. Melt candies in the microwave (in a microwave safe bowl).
In a high-powered blender or electric mixer, combine the cream cheese and powdered sugar. Add in melted Hershey’s Kisses Candy Cane Mint candies and extracts. Mix until well-combined and creamy. Mixture will look light pink.
Spoon the peppermint filling into each of your prepared chocolate cups (or other crust of your choice).
Place in the refrigerator for a few hours to set.
When ready to serve, top each cheesecake with a dollop of whipped cream, a Hershey’s Kisses Candy Cane Mint candy, and some crushed candy bits.