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No Bake Peppermint Bark Cheesecake Recipe

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4 from 3 reviews

This No Bake Peppermint Bark Cheesecake is a festive and creamy holiday dessert featuring a smooth white chocolate cream cheese filling infused with mint flavor. Set on a chocolate cookie crust and topped with chopped peppermint bark and whipped cream, this cheesecake brings together rich, sweet, and refreshing peppermint notes without baking.

  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

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 (750 grams or 3 packages), room temperature
  • 1-1¼ 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

  1. Prepare White Chocolate Mixture: In a medium bowl, stir together white chocolate chips and 2 tablespoons of heavy cream. Microwave on high for 40 seconds, then stir until completely smooth. If not fully melted, heat an additional 15 seconds. Place in the fridge to cool to room temperature, stirring occasionally.
  2. Make the Crust: Combine melted butter and chocolate sandwich cookies in a food processor and process until smooth and a ball forms. Alternatively, crush cookies finely and mix with melted butter by hand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
  3. 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, then beat on high speed for 2-3 minutes until light and fluffy. Mix in the cooled white chocolate mixture on medium speed until fully combined.
  4. Fold in Whipped Cream and Candy: In a separate bowl, whip the remaining 1 cup of heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture. If using, crush the peppermint candy canes and stir them in. Taste the mixture and add remaining ¼ cup powdered sugar if desired.
  5. Add Peppermint Bark: Chop half of the peppermint bark into small chunks (about ¼ of the full recipe) and fold them into the cheesecake filling.
  6. Assemble and Chill: Spread the cheesecake filling evenly over the prepared crust and smooth the top. Refrigerate for at least 8 hours or overnight until firm and chilled.
  7. Prepare Garnish: In a medium bowl, whip 1½ cups heavy whipping cream with 3 tablespoons powdered sugar until stiff peaks form. Use a spatula or piping bag to swirl whipped cream around the edge of the cheesecake.
  8. Decorate and Serve: Garnish the top of the cheesecake with the remaining chopped peppermint bark and crushed candy canes as desired. Slice and serve chilled.

Notes

  • Ensure cream cheese is at room temperature for easier mixing and smoother texture.
  • Use full fat cream cheese and heavy cream for the richest flavor and texture.
  • Make the peppermint bark ahead of time or purchase pre-made for convenience.
  • Chilling the cheesecake overnight ensures it sets properly for clean slices.
  • For extra festive flavor, garnish with additional candy canes or chocolate shavings.
  • Microwave heating times may vary; stir white chocolate mixture to avoid burning.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/no-bake-peppermint-bark-cheesecake-recipe/