Peppermint Bark Cheesecake Recipe

ByVictor Layne
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Introduction

Peppermint Bark Cheesecake is a festive and creamy dessert that perfectly blends rich cheesecake flavors with refreshing peppermint and chocolate. This no-bake treat is ideal for holiday gatherings or any special occasion, featuring beautiful layered textures that will impress your guests.

The image shows a slice of a layered dessert on a white plate with a white marbled texture beneath. The bottom layer is dark, crumbly, and chocolate-like. Above this is a smooth, thick layer of light brown chocolate. The middle layer is thick, creamy, and white with small red specks scattered throughout, giving it a peppermint look. On top, there is a glossy dark chocolate layer sprinkled with crushed red and white peppermint pieces. The dessert is decorated with three swirls of white whipped cream, each topped with small bits of crushed peppermint. Some peppermint pieces are also scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup heavy cream
  • 1/2 cup crushed peppermint candies (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips (for the chocolate layer)
  • 1 cup whipped cream (store-bought or homemade)
  • Additional crushed peppermint candies
  • Chocolate shavings or chocolate curls (optional)

Instructions

  1. Step 1: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
  2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing until smooth.
  3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in the crushed peppermint candies.
  4. Step 4: Pour half of the cheesecake filling over the chilled crust, spreading it evenly. Melt the semi-sweet chocolate chips using a microwave or double boiler, let cool slightly, then pour over the cheesecake layer and spread evenly. Top with the remaining cheesecake filling, smoothing the surface.
  5. Step 5: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.
  6. Step 6: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired. Slice into wedges and serve chilled.

Tips & Variations

  • For a richer chocolate flavor, use chocolate graham crackers instead of cookie crumbs for the crust.
  • Adjust the peppermint extract to suit your taste or use mint chocolate chips in place of semi-sweet chocolate for extra minty goodness.
  • Garnish with crushed Oreo cookies, mini chocolate chips, or a drizzle of chocolate sauce for extra decoration.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving. Reheat is not recommended; serve chilled.

How to Serve

A slice of dessert with four layers sits on a white plate over a white marbled texture. The bottom layer is a dark crumbly crust, the second layer is a smooth, medium brown chocolate filling. Above that is a thick, creamy white layer with small red peppermint pieces mixed inside. The fourth layer is a glossy, dark chocolate topping sprinkled with crushed red and white peppermint pieces. On top of the slice are three swirls of white whipped cream, each decorated with small bits of red peppermint. Some crushed peppermint pieces are scattered on the plate around the slice. The background is softly lit with blurred warm lights. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare this cheesecake a day or two in advance. Keep it covered in the refrigerator until ready to serve.

Can I use a different type of cookie for the crust?

Absolutely. Graham crackers, vanilla wafers, or any chocolate cookie of your choice can be used to make the crust.

How do I know when the cheesecake is set?

The cheesecake should feel firm to the touch and should not jiggle when gently shaken. It will also firm up further as it chills in the fridge.

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Peppermint Bark Cheesecake Recipe

★★★★★

4.5 from 55 reviews
  • Author: Victor
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Peppermint Bark Cheesecake is a festive no-bake dessert that features a creamy cream cheese filling infused with peppermint and layered with a rich chocolate base and peppermint candy pieces. This delightful treat is perfect for holiday celebrations and special occasions, combining classic cheesecake flavors with refreshing peppermint and chocolate for a visually stunning and delicious dessert.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup heavy cream
  • 1/2 cup crushed peppermint candies (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips (for the chocolate layer)

For the Topping:

  • 1 cup whipped cream (store-bought or homemade)
  • Additional crushed peppermint candies
  • Chocolate shavings or chocolate curls (optional)

Instructions

  1. Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in the crushed peppermint candies.
  3. Layer the Cheesecake: Pour half of the cheesecake filling over the chilled crust and spread it evenly. Melt the semi-sweet chocolate chips in the microwave or using a double boiler. Allow it to cool slightly, then pour it over the cheesecake layer, spreading it evenly. Pour the remaining cheesecake filling over the chocolate layer and smooth the top.
  4. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
  5. Serve: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired. Slice into wedges and serve chilled.

Notes

  • This cheesecake can be made a day or two in advance for convenience.
  • Use chocolate graham crackers for a richer chocolate flavor in the crust.
  • Adjust peppermint extract to taste for a stronger or milder mint flavor.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Optional toppings like crushed Oreos, mini chocolate chips, or chocolate sauce can enhance the presentation and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-Cook
  • Cuisine: American

Keywords: Peppermint Bark Cheesecake, no-bake cheesecake, holiday dessert, peppermint cheesecake, festive dessert, chocolate peppermint dessert

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