There’s something magical about the holiday season that makes you crave sweet, creamy desserts. Picture this: a velvety slice of No-Bake Peppermint Bark Cheesecake that’s so rich and decadent it could make Santa himself consider a second helping. festive peppermint swirl cookies The moment you lift a forkful, it melts in your mouth, blending flavors of cool peppermint with luscious chocolate and a buttery crust. red velvet thumbprint cookies Trust me; this cheesecake is the ultimate showstopper for any festive gathering. For more inspiration, check out this no-bake mini cheesecakes recipe.
I remember the first time I made this No-Bake Peppermint Bark Cheesecake. It was during one of those chaotic family get-togethers, where everyone is trying to talk over each other while simultaneously reaching for the last slice of pie. vanilla bean cheesecake cupcakes As soon as I brought it out, all conversation came to a halt, and my cousins’ eyes lit up like Christmas lights. Let’s just say there wasn’t a crumb left on the plate by the end of the night!
Why You'll Love This Recipe
- This delightful cheesecake is incredibly simple to prepare, perfect for both novice cooks and seasoned bakers alike
- The combination of creamy cheesecake and crunchy peppermint bark creates an irresistible flavor experience
- Its stunning visual appeal makes it a centerpiece at any holiday table
- Enjoy it at parties or cozy family gatherings—it’s versatile enough for any occasion!
My family couldn’t stop raving about how delicious it was—that’s when I realized I had struck cheesecake gold!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Chocolate Graham Crackers: These add a delightful crunch and chocolate flavor to the crust; feel free to use regular graham crackers if you prefer.
- Unsalted Butter: Ensure it’s melted before mixing with the crust; it helps bind everything together perfectly.
- Cream Cheese: Use full-fat cream cheese for a richer texture; let it soften before mixing for best results. coconut cream balls recipe.
- Sugar: Granulated sugar sweetens the cheesecake beautifully; adjust according to your taste preference.
- Cool Whip: This lightens up the cheesecake filling and adds a fluffy texture; you can substitute with homemade whipped cream if desired.
- Peppermint Extract: A few drops will give that festive minty flavor; don’t go overboard or it might overpower the dessert.
- Crushed Peppermint Candies: These not only add a crunchy topping but also enhance the peppermint flavor; use candy canes for an extra festive touch.
- Chocolate Chips: Semi-sweet chocolate chips are perfect for drizzling on top; they complement the sweetness of the cheesecake beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Create the Crust: Start by crushing chocolate graham crackers into fine crumbs using a food processor or zip-top bag and rolling pin. In a bowl, mix these crumbs with melted butter until well combined.
Press Into Pan: Take your mixture and press it firmly into the bottom of a 9-inch springform pan, creating an even layer. Use your fingers or a measuring cup to pack it tightly.
Make Cheesecake Filling: In a large mixing bowl, beat softened cream cheese until smooth and fluffy using an electric mixer. Gradually add sugar while continuing to mix until fully incorporated.
Add Cool Whip: Gently fold in Cool Whip until no streaks remain, creating a light and airy filling. Be careful not to deflate all that fluffiness.
Add Flavoring: Stir in peppermint extract carefully—start with half a teaspoon, then taste-test before adding more if desired. You want that refreshing minty flavor without being too overpowering.
Pour Filling Into Crust: Spoon your luscious cheesecake filling over the prepared crust, spreading evenly with a spatula. Smooth out the top for an elegant finish before refrigerating.
Don’t forget to chill your masterpiece! Allow it to set in the refrigerator for at least four hours or overnight if you can resist digging in right away.
Once set, remove from springform pan and gently drizzle melted chocolate over the top before sprinkling crushed peppermint candies liberally across your No-Bake Peppermint Bark Cheesecake. For more inspiration, check out this raspberry cheesecake bars recipe.
Now cut yourself a generous slice (or two) and enjoy every creamy bite!
You Must Know
- No-Bake Peppermint Bark Cheesecake is a holiday favorite, combining creamy cheesecake and festive peppermint flavors without the oven hassle
- This dessert is visually stunning and will wow your guests, making it perfect for any celebration
Perfecting the Cooking Process
Start by preparing the crust first to allow it to cool while you make the filling. This ensures a smooth assembly and prevents any sogginess.
Add Your Touch
Feel free to swap the standard chocolate for white chocolate or dark chocolate, depending on your preference. You can also add crushed Oreos for extra crunch!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to five days. No reheating needed; enjoy it chilled straight from the fridge!
Chef's Helpful Tips
- The key to a successful cheesecake is using room temperature cream cheese for a smooth texture
- Mixing in layers helps achieve that perfect blend of flavors
- Always chill your cheesecake overnight for best results before serving
I remember the first time I made this cheesecake for my family gathering. The compliments were endless, and my cousin even asked if I could make it every week!
FAQ
What’s the best way to crush cookies for the crust?
Use a food processor or place cookies in a ziplock bag and crush with a rolling pin.
Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free cookies for the crust, and you’re good to go.
How long should I chill the cheesecake?
Chill it for at least four hours, but overnight is best for optimal flavor and texture.
No-Bake Peppermint Bark Cheesecake
- Total Time: 20 minutes
- Yield: 12 servings 1x
Description
This No-Bake Peppermint Bark Cheesecake is a festive treat that combines creamy cheesecake, crunchy peppermint bark, and a rich chocolate crust. It’s the perfect dessert to impress your guests at any holiday gathering. With its delightful blend of flavors and stunning presentation, this easy-to-make cheesecake will quickly become your go-to holiday dessert.
Ingredients
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 cups Cool Whip
- 1 tsp peppermint extract
- ½ cup crushed peppermint candies (or candy canes)
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the crust by mixing chocolate graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fully incorporated.
- Gently fold in Cool Whip until no streaks remain. Add peppermint extract, tasting as you go to avoid overpowering the mint flavor.
- Pour the filling over the crust and smooth the top with a spatula. Refrigerate for at least four hours or overnight.
- Before serving, drizzle melted chocolate on top and sprinkle crushed peppermint candies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (103g)
- Calories: 360
- Sugar: 26g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For a twist, substitute chocolate with white or dark chocolate for the topping. - To make it gluten-free, use gluten-free graham crackers.
