Description
This No Bake Peppermint Bark Cheesecake is a rich and creamy holiday dessert featuring a chocolate cookie crust, smooth peppermint-infused cheesecake filling, and a festive topping of whipped cream and crushed peppermint bark. Perfectly chilled for at least 8 hours, this dessert requires no baking and provides a refreshing minty flavor with every bite.
Ingredients
Crust
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
- 1 cup white chocolate chips (170g), or chopped white chocolate baking bar
- 1 cup + 2 tablespoons heavy whipping cream (divided)
- 24 oz full fat cream cheese (room temperature) (3 packages or 750 grams)
- 1 to 1¼ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- ½ recipe peppermint bark prepared (about 300 grams or 1¼ cups chopped)
- 2 peppermint candy canes (optional)
Garnish
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- Crushed candy canes for garnish
Instructions
- Prepare melted white chocolate mixture: In a medium bowl, combine white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave on high for 40 seconds, then stir until completely smooth. If needed, heat an additional 15 seconds. Place in the fridge to cool to room temperature, stirring occasionally.
- Make the crust: In a food processor, combine melted butter and chocolate sandwich cookies. Process until smooth and a ball forms. Alternatively, crush cookies finely and mix with melted butter. Press mixture evenly into the bottom of a 9-inch springform pan.
- Prepare cheesecake filling: In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup powdered sugar, vanilla extract, and mint extract. Beat on high for 2-3 minutes until light and fluffy. Add cooled melted white chocolate and beat on medium speed until fully incorporated.
- Whip cream and fold: In a separate bowl, whip remaining 1 cup heavy cream on high speed until stiff peaks form. Gently fold whipped cream into the cheesecake mixture.
- Add peppermint bark and candy canes: Crush candy canes and fold into mixture if using. Taste and add remaining ¼ cup powdered sugar if desired. Chop half of the peppermint bark into small chunks and gently stir into the filling.
- Assemble and chill: Spread cheesecake filling evenly over prepared crust. Smooth the top. Refrigerate for at least 8 hours or overnight until firm and chilled.
- Prepare garnish: In a medium bowl, whip 1½ cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form. Swirl whipped cream around the top edge of the chilled cheesecake.
- Finish and serve: Garnish the cheesecake with remaining chopped peppermint bark and crushed candy canes. Slice and serve chilled.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Do not skip chilling time; it is crucial for the cheesecake to set properly.
- The peppermint extract can be adjusted for stronger or milder mint flavor.
- The recipe uses no baking, making it easy and quick to assemble.
- For best results, prepare peppermint bark in advance or purchase pre-made peppermint bark.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
