Description

This Peppermint Bark Cheesecake is a festive and creamy dessert perfect for the holiday season. Featuring a rich chocolate cookie crust, smooth peppermint-infused cheesecake layers, and a luscious chocolate ganache middle, it’s topped with whipped cream, crushed peppermint candies, and optional chocolate shavings for a beautiful and delicious treat.

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 chocolate cookie crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with butter. 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: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Finally, fold in the crushed peppermint candies.
Layer the Cheesecake: Pour half of the cheesecake filling evenly over the chilled crust. Melt the semi-sweet chocolate chips in the microwave or double boiler and let cool slightly. Pour the melted chocolate over the first cheesecake layer and spread evenly. Pour the remaining cheesecake filling over the chocolate layer and smooth the top to create a neat finish.
Chill the Cheesecake: Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight, until it is completely set and firm.
Serve: Remove the chilled cheesecake from the springform pan. Top with whipped cream, sprinkle additional crushed peppermint candies on top, and optionally garnish with chocolate shavings or curls. Slice into wedges and serve chilled for best flavor and texture.

Notes

Use a 9-inch springform pan for easy removal and neat presentation.
Ensure cream cheese is softened to prevent lumps in the filling.
Crushed peppermint candies add festive crunch but can be adjusted to taste.
For smooth melted chocolate, heat in short bursts and stir frequently to avoid burning.
Chilling time is essential for proper setting; overnight chilling improves flavor and texture.
Whipped cream topping can be homemade or store-bought to save time.
Store leftover cheesecake covered in the refrigerator for up to 3 days.

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

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