The holiday season is upon us, and nothing says festive quite like a slice of No-Bake Peppermint Bark Cheesecake. Picture this: a creamy, dreamy cheesecake echoing the flavors of rich chocolate and refreshing peppermint, all while maintaining a delightful crunch from the crust. Halloween cheesecake brownies This dessert is not just eye candy; it’s a flavor explosion that will have your taste buds dancing the cha-cha. For more inspiration, check out this Ultimate Chocolate Cake recipe.

As I stirred together my first batch of this cheesecake, I was transported back to my childhood kitchen, where my grandmother would whip up her famous peppermint bark during the holidays. The aroma of crushed candy canes wafting through the air instantly filled me with nostalgia and excitement. monster eye cupcakes This No-Bake Peppermint Bark Cheesecake is perfect for holiday gatherings or just because you deserve a little indulgence after a long day.

I once brought this cheesecake to a family gathering, and let’s just say it disappeared faster than my New Year’s resolutions!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chocolate Graham Crackers: These add a rich chocolatey crunch; feel free to crush them by hand or use a food processor.
• Unsalted Butter: Melted butter holds the crust together beautifully; just make sure it’s not too hot when mixing.
• Cream Cheese: Use full-fat cream cheese for that luxurious texture; let it soften at room temperature for easier mixing.
• Powdered Sugar: It sweetens the cheesecake without adding graininess; sift it if you want an extra-smooth filling.
• Heavy Whipping Cream: Whipped cream lightens up the cheesecake; use cold cream for better volume when whipping.
• Crushed Candy Canes: These add that peppermint kick; crush them into fine pieces to sprinkle on top or mix into the filling.
• Vanilla Extract: Pure vanilla extract enhances all flavors beautifully; avoid imitation for a richer taste.
• Chocolate Chips: Semi-sweet or dark chocolate chips create that decadent layer; melt them gently to avoid burning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Crust: Begin by crushing your chocolate graham crackers into fine crumbs, either in a food processor or by placing them in a zip-top bag and smashing them with a rolling pin. Combine with melted butter until evenly moistened.

Press Into Pan: Firmly press the crumb mixture into the bottom of a springform pan or pie dish using your hands or an offset spatula. Aim for an even layer that covers the bottom completely.

Prepare the Cream Cheese Filling: In a large mixing bowl, beat softened cream cheese until smooth using an electric mixer. Gradually add powdered sugar and vanilla extract while continuing to mix until well combined.

Add Whipped Cream & Peppermint: In another bowl, whip heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture along with crushed candy canes until fully incorporated for that festive flavor.

Melt Chocolate Layer: In a microwave-safe bowl, melt chocolate chips in 30-second intervals until smooth and glossy. Be cautious not to overheat! Allow it to cool slightly before spreading over the cheesecake filling.

Chill & Serve: Pour your luscious filling over the crust and spread evenly. Top with any remaining crushed candy canes before refrigerating for at least four hours or overnight if possible. Slice and serve chilled!

Now you know how easy it is to create this festive No-Bake Peppermint Bark Cheesecake! Enjoy every bite as you savor those delightful flavors that bring warmth and joy during chilly winter nights. Happy baking!

Perfecting the Cooking Process

Start by preparing the crust first to allow it to set while making the cheesecake filling. This ensures a sturdy base and a smooth assembly process.

Add Your Touch

Feel free to swap out peppermint for other flavors like orange zest or almond extract. cocoa espresso cookies Get creative with toppings, using crushed cookies or different kinds of chocolate.

Storing & Reheating

Store any leftovers covered in the fridge for up to five days. For best results, enjoy chilled rather than reheated to maintain that perfect creamy texture.

Creating this No-Bake Peppermint Bark Cheesecake became a family tradition after my cousin declared it “the best thing ever.” Now, every holiday feels incomplete without it on our dessert table. For more inspiration, check out this Decadent Baileys Irish Cream Cheesecake recipe.

FAQ

Can I use different types of chocolate?

Absolutely! Dark, milk, or white chocolate all work wonderfully in this recipe. chocolate pretzels recipe.

How long does the cheesecake need to chill?

Let the cheesecake chill for at least four hours, preferably overnight for optimal flavor.

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be prepared up to three days in advance for convenience.

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No-Bake Peppermint Bark Cheesecake

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• Author: Mery Mack
• Total Time: 0 hours
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the festive flavors of this No-Bake Peppermint Bark Cheesecake, a creamy and decadent dessert that captures the essence of holiday cheer. With a crunchy chocolate graham cracker crust, velvety cream cheese filling infused with refreshing peppermint, and a smooth layer of melted chocolate on top, this cheesecake is sure to impress your family and friends. Easy to prepare and perfect for any occasion, it’s a delightful addition to your holiday celebrations or a sweet treat just because you deserve it!

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Ingredients

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• 1 ½ cups chocolate graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• ½ cup crushed candy canes
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

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Instructions

1. Prepare the crust: Crush chocolate graham crackers into fine crumbs and mix with melted butter until moistened. Press firmly into the bottom of a springform pan.
2. Make the filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture along with crushed candy canes.
3. Layer the cheesecake: Melt chocolate chips in intervals until smooth; let cool slightly before spreading over the cheesecake filling.
4. Chill: Pour filling over the crust, sprinkle with remaining crushed candy canes, and refrigerate for at least four hours or overnight.
5. Serve: Slice and enjoy chilled.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 320
• Sugar: 23g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg