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Peppermint Bark Cheesecake Recipe

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★★★★★

4.2 from 81 reviews

This Peppermint Bark Cheesecake is a festive and indulgent no-bake dessert combining a rich chocolate cookie crust with a creamy peppermint-infused cheesecake filling, layered with melted semi-sweet chocolate and topped with whipped cream and crushed peppermint candies. Perfect for holiday celebrations, this refreshing and decadently textured dessert delivers the perfect balance of chocolate and mint flavors.

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, combine the chocolate cookie crumbs, granulated sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill it in the refrigerator to set while preparing the filling.
  2. Make the Cheesecake Filling: Beat the softened cream cheese in a large bowl using an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing until well incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Finally, fold in the crushed peppermint candies evenly.
  3. Layer the Cheesecake: Pour half of the cheesecake filling over the chilled crust and spread it evenly. Melt the semi-sweet chocolate chips using a microwave or double boiler, then allow to cool slightly before pouring this chocolate layer over the filling. Spread it evenly. Top with the remaining cheesecake filling, smoothing the surface carefully.
  4. Chill the Cheesecake: Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly.
  5. Serve: Once chilled and set, carefully remove the cheesecake from the springform pan. Top with whipped cream, sprinkle additional crushed peppermint candies, and optionally garnish with chocolate shavings or curls. Slice into wedges and serve chilled for a refreshing and festive dessert experience.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Crushing peppermint candies fresh helps distribute mint flavor and adds texture.
  • Use a springform pan for easy removal of the cheesecake without damage.
  • The cheesecake must chill thoroughly to set properly; plan ahead for at least 4 hours or overnight chilling.
  • Chocolate shavings add an elegant decoration but can be omitted if desired.

Keywords: peppermint bark cheesecake, no-bake cheesecake, holiday dessert, peppermint dessert, chocolate peppermint cheesecake

Find it online: https://epicrecipebox.com/peppermint-bark-cheesecake-recipe/