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

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.
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.
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.
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.
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