No Bake Peppermint Bark Cheesecake Recipe
This No Bake Peppermint Bark Cheesecake is a festive and creamy dessert featuring a chocolate cookie crust, luscious peppermint-infused cheesecake filling, and delicious white chocolate. Perfect for the holidays, it combines the refreshing flavor of peppermint bark with a smooth, no-bake cheesecake that’s easy to prepare and sure to impress.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
White Chocolate Mixture
- 1 cup white chocolate chips (170g) or chopped white chocolate baking bar
- 2 tablespoons heavy whipping cream (divided from the total cream)
Cheesecake Filling
- 24 oz full fat cream cheese (room temperature, about 3 packages or 750 grams)
- 1 to 1¼ cups powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 cup heavy whipping cream (plus 2 tablespoons used above)
- ½ recipe peppermint bark (prepared, about 300 grams or 1¼ cups chopped)
- 2 peppermint candy canes (optional, crushed)
Garnish
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- Crushed candy canes for garnish
- Remaining peppermint bark (about ½ recipe or 1¼ cups chopped)
Instructions
- Prepare the white chocolate mixture: In a medium bowl, stir together white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave on high for 40 seconds, then stir until completely smooth. If necessary, heat for an additional 15 seconds. Place in the fridge to cool to room temperature, stirring occasionally.
- Make the crust: Combine melted butter and chocolate sandwich cookies in a food processor and process until smooth and a ball forms. Alternatively, crush the cookies finely and stir together with melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Create the cheesecake filling: In a large bowl, beat the room temperature cream cheese with an electric mixer until smooth. Add 1 cup of powdered sugar, vanilla extract, and mint extract. Beat on high speed for 2-3 minutes until light and fluffy. Next, add the cooled melted white chocolate and beat on medium speed until fully incorporated.
- Whip the cream: In a separate bowl, beat the remaining 1 cup of heavy whipping cream on high speed until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture to lighten it. If using, crush the peppermint candy canes and fold them in as well. Taste the mixture and add the remaining ¼ cup of powdered sugar if desired for extra sweetness.
- Add peppermint bark: Chop half of the peppermint bark into small chunks. Stir these peppermint bark pieces gently into the cheesecake filling to distribute throughout.
- Assemble and chill: Spread the cheesecake filling evenly into the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 8 hours, preferably overnight, until the cheesecake is chilled and firm.
- Prepare garnish: In a medium bowl, whip 1½ cups heavy whipping cream with 3 tablespoons powdered sugar using an electric mixer until stiff peaks form.
- Decorate the cheesecake: Swirl the whipped cream around the edge of the chilled cheesecake. Garnish the top with the remaining chopped peppermint bark and crushed candy canes for a festive touch.
Notes
- Use full-fat cream cheese for the best creamy texture.
- Let the white chocolate mixture cool to room temperature to avoid melting the cream cheese when mixing.
- Crushing candy canes adds a nice peppermint crunch but can be omitted for a smoother texture.
- Ensure the cheesecake is well chilled before serving for a firm slice.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: No bake cheesecake, peppermint bark cheesecake, holiday desserts, peppermint cheesecake, white chocolate cheesecake
