No Bake Peppermint Bark Cheesecake is the kind of dessert that brings back joyful memories of holiday gatherings, with hints of cool mint and sweet chocolate dancing in your mouth. It’s a delicious celebration of the season, reminding us to savor moments with loved ones around a beautifully set table. Each bite is like a gentle hug, wrapping you in warmth and delight.
Why make this recipe? Well, it offers the perfect blend of creamy cheesecake and crunchy peppermint bark without any baking involved, freeing up your precious time during the busy holiday season. Imagine impressing your friends and family with a stunning dessert that looks as good as it tastes—rich, smooth, and decadent. Plus, it’s a no-fuss, no-bake option that’s easy and incredibly satisfying to whip up.
How to make No Bake Peppermint Bark Cheesecake
Ingredients:
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
- 1 cup white chocolate chips (170g), or chopped white chocolate baking bar
- 1 cup + 2 tablespoons heavy whipping cream (divided)
- 24 oz full-fat cream cheese (room temperature, 3 packages or 750 grams)
- 1-1 ¼ cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon mint extract
- ½ recipe peppermint bark (prepared, about 300 grams or 1¼ cups chopped)
- 2 peppermint candy canes (optional)
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- Crushed candy canes for garnish
Directions:
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Start by grabbing a medium bowl. Stir together the white chocolate and 2 tablespoons of cream. If you have a microwave, place it in there on high for 40 seconds, then give it a good stir until it’s completely velvety and smooth. If needed, you can always give it another 15-second boost in the microwave. Set this indulgent mix in the fridge just to cool down to room temperature, while you take care of the crust.
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Next, in a food processor, crush those chocolate sandwich cookies into fine crumbs. Mix them with the melted butter until the texture resembles wet sand, then press that delightful mixture into the bottom of a greased 9-inch springform pan. This is the base that will hold all the creamy goodness to come.
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For the cheesecake filling, beat the cream cheese in a large bowl until it’s creamy and smooth. Gradually add in the powdered sugar, followed by the vanilla and mint extract. Ensure everything is combined beautifully. Now, fold in the chilled white chocolate mixture and the peppermint bark, creating a mouthwatering blend.
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In another bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold this whipped cream into your cream cheese mixture, being careful not to deflate those airy peaks. Once combined, pour the filling into the prepared crust, smoothing it out with a spatula.
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Now, for the final touch, prepare the whipped cream for the topping. In a clean bowl, whip the remaining 1½ cups of heavy cream with 3 tablespoons of powdered sugar until it reaches stiff peaks. Spread this fluffy layer over the cheesecake, giving it a lovely, inviting look. Top with crushed candy canes for that classic peppermint flair if you wish.
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Once done, cover the cheesecake with plastic wrap and place it in the fridge for at least 4 hours—overnight is even better to let those flavors meld together.
How to serve No Bake Peppermint Bark Cheesecake
Slice and serve each piece with a dollop of extra whipped cream and more crushed candy canes if you’d like to go the extra mile. The presentation is as inviting as the taste itself, sure to please both kids and adults alike.
How to store No Bake Peppermint Bark Cheesecake
Keep any leftovers in the refrigerator, wrapped tightly so they stay fresh. This cheesecake will last for about three days—if it lasts that long!
Tips to make No Bake Peppermint Bark Cheesecake
- Make sure your cream cheese is at room temperature before mixing; this will help avoid lumps and give you that silky texture.
- Feel free to get creative with the toppings! Drizzle some chocolate sauce or add festive sprinkles for a colorful twist.
- If you’re short on time, use a pre-made crust; although making your own is half the fun!
Variations
- Swap out the peppermint extract for vanilla or almond for a different flavor profile.
- Add chocolate chips or mini marshmallows to the filling for extra texture and flavor.
FAQs
- Can I freeze the cheesecake?
Absolutely! Just make sure to wrap it tightly. It can be frozen for up to a month, although the texture may change slightly. - What can I use instead of heavy cream?
You can substitute with a non-dairy whipped topping, but keep in mind the flavor and texture may differ. - How can I make it less sweet?
Reduce the powdered sugar to your desired sweetness, or use less white chocolate. Balancing flavors is key!
As you scoop a piece of this luscious cheesecake, remember that the best memories are made around the table with the ones we hold dear. No Bake Peppermint Bark Cheesecake is not just a dessert; it’s an experience—a celebration of flavors, laughter, and love. So gather your loved ones and indulge in this sweet moment, making memories that will last a lifetime. Enjoy!
No Bake Peppermint Bark Cheesecake
Ingredients
Method
- Stir together the white chocolate and 2 tablespoons of cream in a medium bowl. Microwave on high for 40 seconds, then stir until smooth. Set in the fridge to cool.
- Crush the chocolate sandwich cookies in a food processor until fine crumbs. Mix with melted butter until it resembles wet sand. Press into the bottom of a greased 9-inch springform pan.
- Beat the cream cheese in a large bowl until creamy. Gradually add powdered sugar, vanilla, and mint extract, mixing until combined.
- Fold in the chilled white chocolate mixture and peppermint bark until well blended.
- Whip 1 cup of heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Pour the filling into the prepared crust and smooth with a spatula.
- Whip the remaining 1½ cups of heavy cream with 3 tablespoons of powdered sugar to stiff peaks. Spread over the cheesecake and top with crushed candy canes.
- Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.