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Delicious Peppermint Bark Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: Kimberly
  • 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

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

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