Irresistible No-Bake Peppermint Bark Cheesecake Recipe

There’s something magical about the combination of peppermint and chocolate, especially when it transforms into a No-Bake Peppermint Bark Cheesecake. Imagine sinking your fork into a creamy, dreamy slice that captures the essence of the holiday season in every bite. peppermint bark pretzel bites The rich layers meld together like old friends reuniting at a festive gathering, each flavor dancing on your palate and leaving you craving just one more piece. chocolate cranberry cupcakes festive rum cake.

If you’re anything like me, you’ve experienced those moments during the holidays when dessert becomes the highlight of every gathering. One bite of this cheesecake, with its velvety texture and refreshing peppermint zing, and you’ll be transported to a winter wonderland filled with twinkling lights and cozy fires. Trust me; it’s not just a dessert; it’s an experience wrapped in a graham cracker crust that melts away your worries.

I remember the first time I made this No-Bake Peppermint Bark Cheesecake for my family’s annual holiday get-together. The look on my cousin’s face was priceless as he took that first bite—pure bliss mixed with disbelief that something so delicious could come from my kitchen. For more inspiration, check out this no-bake mini cheesecakes recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for a smooth crust; homemade or store-bought works beautifully.
• Unsalted Butter: Melted butter binds the crust together; opt for unsalted to control saltiness.
• Cream Cheese: Make sure it’s softened for easy mixing; full-fat cream cheese gives the best richness.
• Powdered Sugar: This sweetens the filling without adding graininess; sift it for extra smoothness.
• Heavy Whipping Cream: Whipped to soft peaks, it adds lightness to the cheesecake texture; keep it very cold before whipping.
• Vanilla Extract: Pure vanilla extract enhances the flavor profile; avoid imitation for better taste.
• Peppermint Extract: A little goes a long way; choose pure peppermint extract for authentic flavor.
• Chocolate Chips: Semi-sweet or dark chips work best for melting into luscious layers; feel free to use white chocolate for extra sweetness.
• Candy Canes: Crushed candy canes add festive flair and crunch; use fresh ones for vibrant color and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Crust: In a mixing bowl, combine graham cracker crumbs with melted butter until well-blended. Press this mixture firmly into the bottom of a 9-inch springform pan.

Prepare the Cheesecake Filling: Beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla and peppermint extracts, mixing until everything is well incorporated.

Add Whipped Cream: In another bowl, whip heavy cream until soft peaks form. Gently fold this whipped cream into your cheesecake mixture to keep it light and airy.

Melt Chocolate Chips: In a microwave-safe bowl, melt chocolate chips in 30-second increments until smooth. Stir well after each interval to avoid burning.

Layer It Up!: Pour half of your cheesecake mixture onto the crust, followed by half of the melted chocolate. Repeat layers until all ingredients are used up.

Chill and Garnish: Refrigerate your No-Bake Peppermint Bark Cheesecake for at least four hours or overnight if possible. Before serving, sprinkle crushed candy canes over the top as colorful decoration.

Creating this No-Bake Peppermint Bark Cheesecake might just become your new favorite holiday tradition! Remember to enjoy each layer as they come together like an orchestra playing your favorite tune—sweet music indeed! sweet cherry pie cupcakes.

Perfecting the Cooking Process

Start by melting the chocolate and preparing the crust while chilling the cream cheese mixture for optimal texture.

Add Your Touch

Feel free to swap peppermint extract for other flavors like vanilla or almond for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days; there’s no reheating needed.

Creating this delightful cheesecake reminds me of holiday gatherings where laughter filled the room, and everyone eagerly devoured my treats. Watching friends enjoy my creation is truly heartwarming.

FAQ

Can I make No-Bake Peppermint Bark Cheesecake ahead of time?

Yes, you can prepare it a day in advance and refrigerate overnight.

What can I substitute for cream cheese?

Mascarpone or Greek yogurt could work well as cream cheese alternatives in this recipe.

How long does No-Bake Peppermint Bark Cheesecake last?

It stays fresh in the refrigerator for up to five days if stored properly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

No-Bake Peppermint Bark Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 30 minutes
• Yield: Serves 12 1x

Print Recipe

Pin Recipe

Description

No-Bake Peppermint Bark Cheesecake is a festive delight that combines creamy cheesecake with refreshing peppermint and rich chocolate. Perfect for holiday gatherings, this easy-to-make dessert features a smooth graham cracker crust and layers of luscious flavors that will make you the star of any celebration. Indulge in this delightful treat that captures the spirit of the season in every bite.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 cup heavy whipping cream, cold
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup chocolate chips (semi-sweet or dark)
• ½ cup crushed candy canes

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create the crust by mixing graham cracker crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. Prepare the filling by beating softened cream cheese and powdered sugar until smooth. Mix in vanilla and peppermint extracts.
3. Whip heavy cream in a separate bowl until soft peaks form. Gently fold into the cheesecake mixture.
4. Melt chocolate chips in a microwave-safe bowl in intervals until smooth.
5. Layer half of the cheesecake mixture over the crust, followed by half of the melted chocolate. Repeat with remaining layers.
6. Chill for at least four hours or overnight before garnishing with crushed candy canes.

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

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 300
• Sugar: 22g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg