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

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.
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.
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.
Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
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