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Delicious Peppermint Bark Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 38 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/delicious-peppermint-bark-cheesecake-recipe-2/