If you’re craving something festive, creamy, and delightfully minty, you’ve got to try this Delicious Peppermint Bark Cheesecake Recipe. It’s the perfect blend of rich chocolate cookie crust, smooth chocolate cheesecake, and a light peppermint cream layer—all finished with a luscious chocolate ganache and crunchy peppermint candies on top. Every bite feels like a holiday celebration wrapped into one irresistible dessert that’s guaranteed to impress your family and friends.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own magic to the texture, flavor, and festive look of the cheesecake. From the crunchy cookie crust to the velvety peppermint layers, everything works in harmony to create this showstopper dessert.
- Chocolate sandwich cookie crumbs: These form the chocolaty, crunchy base that anchors the cheesecake perfectly.
- Unsalted butter, melted: Helps bind the cookie crumbs into a sturdy crust with rich flavor.
- Semi-sweet chocolate chips: Used for a luscious chocolate layer and the silky ganache topping.
- Cream cheese, softened: The star ingredient for that creamy and tangy cheesecake texture—divided into two portions for different layers.
- Granulated sugar: Sweetens the cheesecake just right without overpowering the peppermint.
- Heavy cream: Adds creaminess and helps lighten the chocolate cheesecake and ganache.
- Sour cream: Adds a subtle tang that balances the sweetness beautifully in the peppermint layer.
- Peppermint extract: Delivers that fresh minty kick essential for the dessert’s signature flavor.
- Vanilla extract: Enhances all the other flavors, adding warmth and depth.
- Whipped topping or whipped cream: Creates a light, fluffy texture for the peppermint layer.
- Crushed peppermint candies: Adds color, crunch, and bursts of minty sweetness.
- Whipped cream and additional crushed peppermint candies (for garnish): To make your cheesecake look as festive as it tastes.
How to Make Delicious Peppermint Bark Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by mixing your chocolate sandwich cookie crumbs with melted unsalted butter until the texture resembles wet sand. This ensures the crumbs stick together nicely and form a sturdy crust. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Then, pop the pan in the freezer so the crust can set while you prepare the next layers.
Step 2: Make the Chocolate Cheesecake Layer
Beat 4 ounces of softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Then, melt your semi-sweet chocolate chips and stir them in until completely combined. Gradually fold in 1/2 cup of heavy cream to lighten the mixture, making the chocolate layer velvety soft and fluffy. Spread this over the chilled crust and return the pan to the freezer to firm up.
Step 3: Create the Peppermint Cheesecake Layer
In a large bowl, beat the remaining 16 ounces of softened cream cheese with 1/2 cup sugar, 1/2 cup sour cream, peppermint extract, and vanilla extract. Once the mixture is luxuriously smooth, gently fold in whipped topping and the crushed peppermint candies, taking care to keep it light and airy. Spread this creamy peppermint filling evenly over the chocolate layer.
Step 4: Chill to Set
Cover your springform pan with plastic wrap and refrigerate for at least 6 hours, or even better, overnight. This letting time is crucial—it allows the flavors to meld and the layers to firm up into that perfect cheesecake texture we love.
Step 5: Prepare and Add the Chocolate Ganache
Heat 1/2 cup of heavy cream until just hot, then pour it over 3/4 cup semi-sweet chocolate chips. Let it rest for a couple of minutes, then stir until silky smooth. Let the ganache cool slightly before spreading it over the chilled cheesecake, creating a shiny, decadent finish.
Step 6: Final Chill and Garnish
After adding the ganache, chill the cheesecake again until the ganache firms up nicely. Just before serving, top with dollops of whipped cream and sprinkle extra crushed peppermint candies for that festive sparkle and extra crunch that makes this dessert so special.
How to Serve Delicious Peppermint Bark Cheesecake Recipe
Garnishes
Whipped cream swirls and a scattering of crushed peppermint candies add brightness and a fresh crunch that perfectly complement the creamy layers. These simple garnishes elevate the look and flavor, making every slice feel like a celebration.
Side Dishes
Serve this cheesecake alongside a cup of rich hot cocoa or a peppermint mocha for a truly indulgent holiday experience. Fresh berries or a drizzle of raspberry sauce can add a tart contrast that pairs beautifully with the mint and chocolate flavors.
Creative Ways to Present
Try serving individual slices on festive plates with a sprig of fresh mint or an edible flower for a touch of elegance. You could also cut the cheesecake into bite-sized bars for easy holiday party treats. Whatever the presentation, this Delicious Peppermint Bark Cheesecake Recipe is sure to wow.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep fresh and creamy for up to 4 days—perfect for enjoying a few extra slices of that minty goodness.
Freezing
If you want to make this cheesecake ahead of time, it freezes beautifully. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve its creamy texture and flavor.
Reheating
This cheesecake is best served chilled, so reheating isn’t recommended. If you want a softer texture, allow it to sit at room temperature for about 15 to 20 minutes before slicing and serving.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While chocolate sandwich cookies add a perfect chocolatey crunch, you could try Oreos, chocolate graham crackers, or even ginger snaps for a unique twist that still complements the peppermint flavors.
Is this cheesecake gluten-free?
Not as is, since the crust uses chocolate sandwich cookies that typically contain gluten. However, you could substitute with gluten-free cookies to make this recipe gluten-free friendly without sacrificing taste.
Can I substitute the peppermint extract with something else?
Peppermint extract is key to delivering that crisp mint flavor in this recipe, but if you don’t have it, you might try a tiny bit of fresh mint or even almond extract for a different but tasty variation.
How do I get the crushed peppermint candies without making a mess?
Place the candies in a sealable plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. This method keeps the crushed candies contained and avoids sticky hands or counters.
Can I make this recipe without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular round cake pan lined with parchment paper to help loosen the cheesecake. Just take extra care when removing to keep the layers intact.
Final Thoughts
This Delicious Peppermint Bark Cheesecake Recipe is a true crowd-pleaser and a festive favorite that’s surprisingly easy to put together. Its layers of chocolate, peppermint, and creamy cheesecake make every bite unforgettable. Once you try it, this recipe will quickly become your go-to dessert for holiday gatherings or anytime you want to treat yourself to something truly special. So grab your ingredients, and let’s bring some magic to your kitchen!
Print
Delicious Peppermint Bark Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Delicious Peppermint Bark Cheesecake features a rich chocolate cookie crust layered with creamy chocolate cheesecake and a fluffy peppermint filling. Topped with a smooth chocolate ganache and festive peppermint candy garnish, this no-bake cheesecake is the perfect holiday dessert that combines classic flavors with a refreshing peppermint twist.
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 chocolate sandwich cookie crumbs with melted unsalted butter until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Freeze the crust to set while preparing the next layer.
- Make the Chocolate Cheesecake Layer: Beat 4 oz softened cream cheese with 1/4 cup sugar until smooth. Melt semi-sweet chocolate chips and blend into the cream cheese mixture. Gradually fold in 1/2 cup heavy cream until the mixture becomes light and fluffy. Spread this over the chilled crust and return to the freezer to set.
- Prepare the Peppermint Cheesecake Layer: In a large bowl, beat 16 oz softened cream cheese, 1/2 cup sugar, sour cream, peppermint extract, and vanilla extract until smooth. Gently fold in whipped topping and crushed peppermint candies without deflating the mixture. Spread evenly over the set chocolate layer.
- Chill Cheesecake to Set: Cover the springform pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to firm and flavors to meld.
- Make 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 melted. Let the ganache cool slightly before spreading over the chilled peppermint layer.
- Final Chill and Garnish: Refrigerate cheesecake until ganache is firm. Before serving, garnish with whipped cream dollops and additional crushed peppermint candies for a festive finish.
Notes
- Use a springform pan for easy removal and serving.
- Freezing and chilling times are essential to set each layer properly.
- You can substitute whipped topping with freshly whipped cream for a fresher taste.
- Crushed peppermint candies add a festive crunch, but you can adjust the amount based on preference.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
