Peppermint Bark Cheesecake Recipe

ByZoe Lane
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Introduction

Peppermint Bark Cheesecake is a festive and creamy dessert blending rich cheesecake with refreshing peppermint and chocolate flavors. This no-bake treat is perfect for holiday parties or any special occasion, offering beautiful layers and delightful taste 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 chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press 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. Gradually add 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 and spread evenly. Melt the semi-sweet chocolate chips in the microwave or over a double boiler, cool slightly, then pour over the filling layer and spread evenly. Top with the remaining cheesecake filling and smooth 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 pan. Top with whipped cream, additional crushed peppermint candies, and optional chocolate shavings or curls. Slice and serve chilled.

Tips & Variations

  • Use chocolate graham crackers instead of Oreo cookies for an even richer chocolate crust.
  • Adjust the peppermint extract amount to suit your taste or use mint chocolate chips instead of semi-sweet chocolate.
  • Top with crushed Oreo cookies, mini chocolate chips, or drizzle with 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 tightly wrapped cheesecake for up to 2 months. Thaw overnight 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 and refrigerated until ready to serve.

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

Absolutely. Graham crackers, vanilla wafers, or any chocolate cookie you prefer work well as alternatives for the crust.

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Peppermint Bark Cheesecake Recipe

★★★★★

4.8 from 111 reviews
  • Author: Zoe
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Peppermint Bark Cheesecake is a festive no-bake dessert that perfectly combines creamy cheesecake with refreshing peppermint and rich chocolate flavors. This layered treat features a chocolate cookie crust, peppermint-infused cheesecake filling, a luscious chocolate layer, and a whipped cream topping garnished with crushed peppermint candies and chocolate shavings. Ideal for holiday celebrations or any special occasion, it’s an impressive and indulgent dessert that’s simple to prepare and sure to delight your guests.

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 the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place it in the refrigerator to chill while you prepare the cheesecake filling.
  2. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing well after each addition. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated. Fold in the crushed peppermint candies carefully to distribute them evenly throughout the filling.
  3. Layer the Cheesecake: Pour half of the cheesecake filling onto the chilled crust and spread it evenly. Melt the semi-sweet chocolate chips in the microwave or over a double boiler, stirring frequently until smooth. Allow the melted chocolate to cool slightly before pouring it over the cheesecake layer, spreading it evenly. Pour the remaining cheesecake filling on top of the chocolate layer and smooth the surface for an even finish.
  4. Chill the Cheesecake: Cover the assembled cheesecake with plastic wrap and refrigerate it for at least 4 hours or preferably overnight. This chilling step allows the cheesecake to set firmly for perfect slicing and serving.
  5. Serve: Once set, carefully remove the cheesecake from the springform pan. Top with whipped cream and sprinkle additional crushed peppermint candies and chocolate shavings or curls on top for garnish. Slice the cheesecake into wedges and serve chilled for a refreshing and indulgent dessert experience.

Notes

  • Use chocolate graham crackers in place of chocolate cookie crumbs for a richer crust flavor.
  • Adjust the peppermint extract quantity according to your desired intensity of mint flavor.
  • You can substitute the semi-sweet chocolate chips with mint chocolate chips to enhance the minty flavor further.
  • Top with crushed Oreo cookies, mini chocolate chips, or drizzle chocolate sauce as alternative garnishes.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
  • 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 dessert, chocolate cheesecake, festive dessert

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