Peppermint Bark Cheesecake Recipe
This Peppermint Bark Cheesecake is a festive and indulgent dessert perfect for holiday gatherings. Featuring a rich chocolate cookie crumb crust, a creamy peppermint-infused cheesecake filling with crushed peppermint candies, and a luscious chocolate layer in the middle, this no-bake cheesecake is topped with whipped cream, extra peppermint candies, and optional chocolate shavings for added decadence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for melting chocolate and assembling layers)
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Desserts
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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. Mix until well combined and smooth. 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
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use a springform pan for easy removal of the cheesecake.
- Chill the crust thoroughly before layering to help it set firmly.
- Fold the whipped cream gently to keep the filling light and airy.
- The peppermint candies can be adjusted according to taste for a stronger or milder peppermint flavor.
- The cheesecake can be made a day ahead and stored in the refrigerator.
Keywords: Peppermint Bark Cheesecake, no-bake cheesecake, peppermint desserts, holiday cheesecake, Christmas dessert, chocolate peppermint dessert, festive cheesecake
Find it online: https://cheframi.com/peppermint-bark-cheesecake-recipe/
