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Peppermint Bark Cheesecake

Irresistible Peppermint Bark Cheesecake Your New Holiday Favorite

Experience the delectable Peppermint Bark Cheesecake—a festive, no-bake dessert combining creamy cheesecake, chocolate, and peppermint flavors.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups chocolate cookie crumbs Substitute with graham crackers or vanilla wafers if desired.
  • ¼ cup granulated sugar Adjust sweetness to taste.
  • ½ cup unsalted butter Can substitute with coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 ounces cream cheese Use low-fat for a lighter version, but may affect texture.
  • 1 cup powdered sugar Substitute with a sugar alternative if desired.
  • 1 teaspoon vanilla extract Can use almond extract for a different taste.
  • ½ teaspoon peppermint extract Adjust based on personal preference for mint intensity.
  • 1 cup heavy cream Can substitute with whipped coconut cream for a dairy-free option.
  • ½ cup crushed peppermint candies Can use crushed chocolate mints as an alternative.
For the Chocolate Layer
  • ½ cup semi-sweet chocolate chips Dark chocolate can be used for a richer flavor.
For the Topping
  • 1 cup whipped cream Use store-bought or homemade.
  • additional crushed peppermint candies Optional but recommended for extra flavor.
  • chocolate shavings or curls Optional garnish.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Microwave-safe Bowl

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted unsalted butter. Mix until thoroughly combined. Press the mixture into the bottom of a springform pan and chill for 30 minutes.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture until just combined.
  4. Fold in crushed peppermint candies to the cheesecake filling.
  5. Pour half of the cheesecake filling into the chilled crust. Spread evenly. Melt semi-sweet chocolate chips and pour over filling.
  6. Once the chocolate layer is set, pour remaining cheesecake filling over the chocolate layer and smooth the surface.
  7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.
  8. Remove cheesecake from the springform pan, top with whipped cream, and sprinkle with additional crushed peppermint candies and chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Whip cream carefully to maintain texture. Let cheesecake chill adequately to set.

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