If you’re craving a dessert that perfectly blends creamy richness with festive peppermint crunch, you’ve got to try this Delicious Peppermint Bark Cheesecake Recipe. It’s a showstopper that combines a chocolate cookie crust, silky peppermint cream cheese layers, and a luscious chocolate ganache topping, all finished with crushed peppermint candies that add just the right amount of sparkle and sparkle to each bite. Whether it’s the holiday season or you simply want to brighten up your dessert table, this cheesecake brings joy and irresistible flavor in every forkful.
Ingredients You’ll Need
Gathering the right ingredients for this cheesecake is simpler than you might think, and each plays a crucial role in creating the lush texture and festive flavor that define the dish. From the buttery chocolate crust to the fresh whipped cream and peppermint pieces, every element enriches the overall experience.
- Chocolate sandwich cookie crumbs: Provide a sturdy yet crumbly base packed with rich chocolate flavor.
- Unsalted butter, melted: Binds the cookie crumbs to form a firm crust that’s not too greasy.
- Semi-sweet chocolate chips (1/2 cup, melted and an additional 3/4 cup): Add smooth chocolate layers and a luscious ganache topping that complement peppermint beautifully.
- Cream cheese (4 oz and 16 oz, softened): The heart of the cheesecake, delivering velvety creaminess in both chocolate and peppermint layers.
- Granulated sugar (1/4 cup and 1/2 cup): Sweetens each creamy layer just enough to balance the peppermint’s brightness.
- Heavy cream (1/2 cup twice): Whipped into lightness for texture and mixed with chocolate to create the ganache.
- Sour cream (1/2 cup): Adds a subtle tang that keeps the cheesecake from tasting too rich.
- Peppermint extract (1/2 teaspoon): Provides that classic, refreshing peppermint flavor without overpowering.
- Vanilla extract (1 teaspoon): Deepens the flavor profile, adding warmth and aroma.
- Whipped topping or whipped cream (1 1/2 cups and extra for garnish): Offers airy lightness and is perfect for decorating.
- Crushed peppermint candies (3/4 cup plus extra): The crunchy festive touch that makes this cheesecake truly special and fun.
How to Make Delicious Peppermint Bark Cheesecake Recipe
Step 1: Crafting the Perfect Chocolate Crust
Start this sensational peppermint cheesecake by mixing your chocolate sandwich cookie crumbs with melted unsalted butter until the texture looks like damp sand. Press this mixture firmly into a 9-inch springform pan’s base to create a sturdy foundation. Placing the crust in the freezer sets it quickly, so it’s ready to hold the creamy layers that come next.
Step 2: Preparing the Chocolate Cheesecake Layer
Beat the softened cream cheese and sugar until smooth, then blend in the melted semi-sweet chocolate chips for that instant chocolatey wonder. Gently fold in the heavy cream to lighten the texture, making this layer fluffy yet luscious. Spread this over your chilled crust and send it back to the freezer, ensuring it firms up beautifully before you proceed.
Step 3: Mixing the Peppermint Cream Cheese Layer
Here’s where the magic of peppermint really shines! Combine the softened cream cheese, sugar, sour cream, peppermint, and vanilla extracts until silky smooth. Carefully fold in the whipped topping and crushed peppermint candies to keep it airy and textured. This fluffy, invigorating layer is then smoothed over the frozen chocolate, preparing your cheesecake for the chilling phase.
Step 4: Letting It Set
Cover the cheesecake with plastic wrap to protect its delicate surface and refrigerate it for at least 6 hours or, even better, overnight. This resting time allows the flavors to meld and the layers to firm up to that perfect cheesecake consistency you’re dreaming of.
Step 5: Preparing the Chocolate Ganache
Warm the remaining heavy cream until hot but not boiling, then pour over the rest of the semi-sweet chocolate chips. Let this sit so the chocolate melts smoothly, then stir until glossy and thick. Let it cool slightly before spreading this decadent ganache over the set cheesecake, adding the perfect finishing touch.
Step 6: Final Chilling and Garnishing
After applying the ganache, chill the cheesecake again until the topping firms up. Right before serving, embellish with whipped cream dollops and more crushed peppermint candies for that extra festive flair and delightful crunch in every slice.
How to Serve Delicious Peppermint Bark Cheesecake Recipe
Garnishes
Whipped cream and crushed peppermint candies are the classic and charming garnishes for this cheesecake, but you can add a few fresh mint leaves for a splash of green if you want to brighten the presentation. These small touches give the dessert a festive look and enhance the cooling peppermint sensation.
Side Dishes
This peppermint bark cheesecake is a rich dessert that pairs beautifully with light, citrusy sides like candied orange slices or a simple fruit salad. A hot cup of coffee or a peppermint tea can also complement the chocolate and mint flavors perfectly without overwhelming your palate.
Creative Ways to Present
You can serve this cheesecake in slices topped individually with extra whipped cream and peppermint bits to keep things neat and elegant. Or, try mini versions in clear dessert cups layered with crushed cookies and ganache for an adorable, portable treat. Wrapping a sprig of holly or a cinnamon stick alongside adds an extra festive touch for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
The Delicious Peppermint Bark Cheesecake Recipe keeps wonderfully in the refrigerator, tightly wrapped or in an airtight container for up to 4 days. This ensures it maintains its creamy texture and fresh peppermint flavor without drying out or absorbing fridge odors.
Freezing
If you want to save some for later, this cheesecake freezes well. Wrap the slices individually or the whole cake securely in plastic wrap and aluminum foil. Frozen cheesecake can last up to a month. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and taste.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer it at room temperature, simply leave a slice out for about 15 to 20 minutes before serving to take the chill off and allow the flavors to bloom.
FAQs
Can I use a regular cream cheese instead of softened cream cheese?
Softened cream cheese is key to achieving a smooth and creamy cheesecake layer. Using cold cream cheese can cause lumps and make mixing difficult. To soften cream cheese fast, simply leave it at room temperature for 30 minutes or briefly microwave in short bursts, stirring in between.
Is it possible to make this recipe without peppermint extract?
The peppermint extract is what gives this cheesecake its signature refreshing kick, but if you don’t have it on hand, you could substitute with a small amount of mint extract. Keep in mind that mint extract is more potent, so start with less and adjust to taste.
Can I substitute the cookie crust with a graham cracker crust?
Absolutely! A graham cracker crust will give a milder, slightly sweet base that still pairs wonderfully with the peppermint and chocolate. Use about 2 cups of graham cracker crumbs combined with the butter in the same way you would the cookie crust.
How do I crush the peppermint candies effectively?
Place the candies in a sealed plastic bag and gently crush using a rolling pin or heavy pan. Aim for a mix of fine bits and slightly larger pieces to add texture without overwhelming crunch or sharp edges in the cheesecake.
Can I prepare this cheesecake a day ahead for a party?
Yes, in fact, making the Delicious Peppermint Bark Cheesecake Recipe a day ahead enhances the flavors and helps it set perfectly. Just remember to keep it refrigerated and add the ganache and garnishes close to serving time for the best look and taste.
Final Thoughts
There’s nothing quite like sharing a delicious homemade dessert that impresses everyone, and this Delicious Peppermint Bark Cheesecake Recipe does just that with its harmonious layers of chocolate and peppermint bliss. It’s festive, fun, and surprisingly simple to make—so go ahead, treat yourself and your loved ones to a slice of this crowd-pleaser. You’ll be glad you did!
Print
Delicious Peppermint Bark Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This delicious Peppermint Bark Cheesecake combines creamy layers of chocolate and peppermint with a crunchy cookie crust and a smooth ganache topping. Perfectly festive and refreshing, this no-bake cheesecake is an ideal holiday dessert that is easy to prepare and sure to impress your guests.
Ingredients
Crust
- 2 cups chocolate sandwich cookie crumbs
- 5 tablespoons unsalted butter, melted
Chocolate Cheesecake Layer
- 1/2 cup semi-sweet chocolate chips, melted
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
Peppermint Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping or whipped cream
- 3/4 cup crushed peppermint candies
Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Garnish
- Whipped cream
- Crushed peppermint candies
Instructions
- Prepare the crust: Combine the chocolate sandwich cookie crumbs with melted unsalted butter until the crumbs resemble wet sand. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Place it in the freezer to set while preparing the next layer.
- Make the chocolate cheesecake layer: Beat 4 oz softened cream cheese with 1/4 cup granulated sugar until smooth. Melt 1/2 cup semi-sweet chocolate chips and blend into the cream cheese mixture. Gradually fold in 1/2 cup heavy cream until the mixture is fluffy. Spread evenly over the prepared crust and return to the freezer to set.
- Prepare the peppermint cheesecake layer: Beat 16 oz softened cream cheese, 1/2 cup granulated sugar, 1/2 cup sour cream, 1/2 teaspoon peppermint extract, and 1 teaspoon vanilla extract until smooth. Gently fold in 1 1/2 cups whipped topping and 3/4 cup crushed peppermint candies. Spread this mixture over the chilled chocolate layer smoothly.
- Chill the cheesecake: Cover the pan with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the layers to set and flavors to meld.
- Prepare the ganache: Heat 1/2 cup heavy cream until hot but not boiling. Pour over 3/4 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Cool slightly before spreading over the chilled cheesecake.
- Final chilling and garnish: Chill the cheesecake again until the ganache is firm. Just before serving, decorate with dollops of whipped cream and additional crushed peppermint candies for a festive finish.
Notes
- To ensure the crust and layers set properly, freezing between steps is essential.
- Use room temperature cream cheese for the smoothest filling texture.
- For a richer ganache, use high-quality chocolate chips.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Crushed peppermint candies can be substituted with candy canes if desired.
