Description

This Peppermint Bark Cheesecake combines a rich chocolate cookie crumb crust with a creamy peppermint-flavored cheesecake filling layered with melted chocolate and crushed peppermint candies. Topped with whipped cream, chocolate shavings, and festive peppermint pieces, it’s a perfect holiday dessert that’s both visually stunning and deliciously refreshing.

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, combine the chocolate cookie crumbs, granulated sugar, and melted butter until the mixture is well combined and uniform. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Chill the crust in the refrigerator while you prepare the cheesecake filling.
Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract, blending until smooth and fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture. Finally, fold in the crushed peppermint candies for texture and flavor.
Layer the Cheesecake: Pour half of the cheesecake filling evenly over the chilled crust. Melt the semi-sweet chocolate chips using a microwave or double boiler; allow the chocolate to cool slightly before pouring it over the cheesecake layer. Spread the chocolate into an even layer. Pour the remaining cheesecake filling over the chocolate layer and smooth the top with a spatula for a clean finish.
Chill the Cheesecake: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to set firmly and develop its flavors.
Serve: Remove the sides of the springform pan carefully once the cheesecake is set. Top with whipped cream and sprinkle extra crushed peppermint candies and chocolate shavings or curls as desired for a festive decoration. Slice into wedges and serve chilled for best taste and texture.

Notes

For best results, soften cream cheese to room temperature before mixing to avoid lumps.
Use a springform pan to easily release the cheesecake without damaging the edges.
Crushing peppermint candies finely ensures they mix smoothly into the filling and topping.
Allow melted chocolate to cool slightly before layering to prevent melting the cheesecake filling.
Chilling time is crucial to set the cheesecake properly; overnight chilling enhances flavor and texture.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Peppermint Bark Cheesecake, Holiday Dessert, No-Bake Cheesecake, Peppermint, Chocolate, Christmas Dessert