Introduction

This No Bake Peppermint Bark Cheesecake is a festive and creamy dessert perfect for the holiday season. It combines a crunchy chocolate cookie crust with a smooth peppermint-infused cream cheese filling, topped with whipped cream and crunchy peppermint bark. Best of all, it requires no oven and is delightfully easy to make.

The image shows a round cake with three visible layers on a white plate, placed on a white marbled surface. The bottom layer is a thick, dark brown chocolate crust with a rough texture. The middle layer is a creamy, light beige filling that looks smooth and slightly firm with tiny dark chocolate bits mixed in. The top layer is a white creamy surface, evenly spread, sprinkled with small pink and dark brown chocolate shavings. Around the edge of the cake, there are evenly spaced swirls of white whipped cream that are thick and softly textured like rosettes. The background has a white and blue striped cloth and some candy cane pieces visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup melted butter
300 grams chocolate sandwich cookies (about 25 cookies)
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)
1½ cups heavy whipping cream
3 tablespoons powdered sugar
Crushed candy canes for garnish

Instructions

Step 1: In a medium bowl, stir together the white chocolate and 2 tablespoons of heavy cream. Microwave on high for 40 seconds, then stir until completely smooth. If necessary, heat for another 15 seconds. Place in the fridge to cool to room temperature, stirring occasionally.
Step 2: For the crust, combine melted butter and chocolate sandwich cookies in a food processor. Process until smooth and a ball forms. Alternatively, crush the cookies finely and stir with melted butter.
Step 3: Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 4: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1 cup powdered sugar, vanilla, and mint extract, then beat on high until light and fluffy, about 2-3 minutes.
Step 5: Add the cooled melted white chocolate to the cream cheese mixture and beat on medium speed until combined.
Step 6: In a separate bowl, beat the remaining 1 cup of heavy cream on high speed until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture.
Step 7: If using, crush the candy canes and stir them into the batter. Taste the mixture and add the remaining ¼ cup powdered sugar if desired for sweetness.
Step 8: Chop half of the peppermint bark into small chunks and fold them gently into the cheesecake filling.
Step 9: 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.
Step 10: For the garnish, whip 1½ cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
Step 11: Pipe or swirl the whipped cream around the edge of the cheesecake. Decorate with the remaining chopped peppermint bark and crushed candy canes as desired before serving.

Tips & Variations

Use good quality white chocolate for the best flavor and smooth texture.
If you prefer, substitute peppermint extract with vanilla for a milder flavor.
For a gluten-free crust, use gluten-free chocolate sandwich cookies.
Make your peppermint bark from scratch for a fun holiday activity or buy pre-made for convenience.
Allow the cheesecake to chill overnight for the best set and flavor development.

Storage

Store the peppermint bark cheesecake covered in the refrigerator for up to 3 days. To maintain freshness, cover with plastic wrap or place in an airtight container. Reheat is not recommended; serve chilled directly from the fridge.

How to Serve

A round cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is dark brown and dense, likely a chocolate crust. The middle layer is creamy off-white with tiny dark specks inside, indicating a rich filling. The top layer is a smooth white cream, sprinkled generously with small red pepper candy bits and chocolate shreds. Around the edge of the cake, there are 12 evenly spaced, tall swirls of white whipped cream, adding texture and height. The background includes a blurred cloth in blue, beige, and white colors, with bits of chocolate and peppermint candy near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day or two before serving. Just keep it covered and refrigerated until ready to garnish and serve.

What can I use instead of peppermint bark?

If you can’t find peppermint bark, try mixing in crushed candy canes or peppermint candies for a similar festive crunch and flavor.