If you’re looking for a dessert that’s both festive and indulgent, this No-Bake Peppermint Bark Cheesecake is the perfect treat to bring to your holiday table. Combining the creamy richness of cheesecake with the refreshing, minty crunch of peppermint bark, this dessert is a guaranteed crowd-pleaser. The no-bake method makes it easy to prepare, and the peppermint bark topping adds the perfect holiday touch!
What makes this cheesecake so special is the combination of smooth, velvety cream cheese filling and the crunchy, sweet peppermint bark that adds texture and flavor. The base is made with crushed graham crackers, while the cheesecake filling is light, fluffy, and perfectly sweet with a hint of peppermint. It’s topped with a homemade peppermint bark and a drizzle of chocolate for a decadent, festive finish. Whether you’re serving it for a holiday party, a cozy family gathering, or just to satisfy your sweet tooth, this cheesecake will steal the show.
I first made this No-Bake Peppermint Bark Cheesecake when I was looking for something simple yet festive for a holiday dessert spread. The combination of peppermint and cheesecake is one of my favorites, and after making it, I knew it was the perfect dessert for this season. It’s light, refreshing, and indulgent at the same time, making it a great treat for any holiday gathering. I’ve been making it every year since!
Why This No-Bake Peppermint Bark Cheesecake Will Be Your New Favorite Holiday Dessert
- No-bake convenience: No need to turn on the oven—this cheesecake comes together in just a few simple steps!
- Creamy and indulgent: The cream cheese filling is smooth and light, making each bite melt in your mouth.
- Festive and fun: The peppermint bark topping adds a delightful crunch and a burst of holiday flavor.
- Easy to make: With just a few ingredients and minimal effort, you’ll have a showstopping dessert ready to serve.
What You Need For No Bake Peppermint Bark Cheesecake
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 tbsp cornstarch (optional, for thickening)
For the peppermint bark topping:
- 8 oz semi-sweet chocolate chips
- 4 oz white chocolate chips
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
How to Make No-Bake Peppermint Bark Cheesecake
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for about 10-15 minutes while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and peppermint extract. Beat until combined and fluffy. If you’d like a firmer filling, stir in the cornstarch.
- Fill the crust: Spoon the cream cheese mixture into the chilled crust and spread it evenly with a spatula. Smooth the top and refrigerate the cheesecake for at least 4 hours or overnight until it sets.
- Prepare the peppermint bark: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Stir in the peppermint extract. Pour the melted chocolate over a parchment-lined baking sheet and spread it into a thin layer. Refrigerate for about 10 minutes.
- Top with white chocolate: Melt the white chocolate chips in the microwave in the same manner as the semi-sweet chocolate. Once the dark chocolate is set, drizzle the white chocolate over it. Quickly sprinkle the crushed peppermint candies or candy canes on top. Refrigerate the bark for about 20 minutes to harden.
- Assemble the cheesecake: Once the cheesecake is fully set, remove it from the springform pan and place it on a serving platter. Break the peppermint bark into large shards and arrange it on top of the cheesecake.
- Serve and enjoy: Slice and serve this festive, creamy, and indulgent No-Bake Peppermint Bark Cheesecake for a perfect holiday treat!
Tips
- To make this cheesecake extra smooth, use full-fat cream cheese and make sure it’s softened before mixing.
- You can make the cheesecake and bark in advance. Just store the cheesecake in the fridge for up to 3 days and the peppermint bark at room temperature.
- If you prefer a thicker cheesecake filling, add a little more cream cheese, and adjust the cornstarch as needed.
- For a smoother crust, press the graham cracker mixture firmly into the pan, and chill it before adding the filling.
Substitutions and Variations
- Gluten-Free: To make this cheesecake gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies.
- Dairy-Free: Use dairy-free cream cheese and coconut cream for the filling and dairy-free chocolate for the bark to make this cheesecake dairy-free.
- Vegan Version: You can make the filling with a non-dairy cream cheese substitute and coconut whipped cream. Ensure you use vegan chocolate for the peppermint bark.
Make a Healthier Version
- Lower Fat: You can use reduced-fat cream cheese and light whipped cream for a lighter version of the filling.
- Less Sugar: Reduce the amount of powdered sugar in the filling or use a sugar substitute like stevia or monk fruit for a lower-sugar option.
- More Protein: Add a scoop of vanilla protein powder to the filling to increase the protein content.
And there you have it! This No-Bake Peppermint Bark Cheesecake is the perfect holiday dessert—rich, creamy, and topped with the festive flavors of peppermint and chocolate. Whether you’re celebrating the season or just treating yourself, this dessert will add a little extra cheer to any occasion. Don’t forget to let us know how your cheesecake turns out, and check out some of our other easy, festive dessert recipes for more inspiration!
Frequently Asked Questions:
- Can I make this cheesecake ahead of time?
Yes! You can prepare the cheesecake a day or two in advance and store it in the refrigerator. The longer it chills, the firmer it will set. - Can I use store-bought peppermint bark?
Yes, you can use store-bought peppermint bark if you’re short on time, though homemade bark will give it a more personalized touch. - How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. - Can I freeze this cheesecake?
Yes, this cheesecake can be frozen for up to 2 months. Be sure to wrap it tightly in plastic wrap and foil, and thaw in the fridge before serving. - Can I make this cheesecake without the peppermint bark?
Yes, you can leave out the peppermint bark and simply top the cheesecake with crushed candy canes or extra whipped cream. - Can I use a different flavor extract?
Yes! You can swap the peppermint extract for vanilla, almond, or hazelnut extract for a different flavor profile.
No Bake Peppermint Bark Cheesecake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/2 cup 1/2 unsalted butter, melted
For the cheesecake filling:
16 oz 16 cream cheese, softened
1 cup 1 heavy cream
1/2 cup 1/2 powdered sugar
1 tsp 1 vanilla extract
1/2 tsp 1/2 peppermint extract
1 tbsp 1 cornstarch (optional, for thickening)
For the peppermint bark topping:
8 oz 8 semi-sweet chocolate chips
4 oz 4 white chocolate chips
1/2 tsp 1/2 peppermint extract
1/2 cup 1/2 crushed peppermint candies or candy canes
Directions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for about 10-15 minutes while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and peppermint extract. Beat until combined and fluffy. If you’d like a firmer filling, stir in the cornstarch.
- Fill the crust: Spoon the cream cheese mixture into the chilled crust and spread it evenly with a spatula. Smooth the top and refrigerate the cheesecake for at least 4 hours or overnight until it sets.
- Prepare the peppermint bark: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Stir in the peppermint extract. Pour the melted chocolate over a parchment-lined baking sheet and spread it into a thin layer. Refrigerate for about 10 minutes.
- Top with white chocolate: Melt the white chocolate chips in the microwave in the same manner as the semi-sweet chocolate. Once the dark chocolate is set, drizzle the white chocolate over it. Quickly sprinkle the crushed peppermint candies or candy canes on top. Refrigerate the bark for about 20 minutes to harden.
- Assemble the cheesecake: Once the cheesecake is fully set, remove it from the springform pan and place it on a serving platter. Break the peppermint bark into large shards and arrange it on top of the cheesecake.
- Serve and enjoy: Slice and serve this festive, creamy, and indulgent No-Bake Peppermint Bark Cheesecake for a perfect holiday treat!
Follow US on Pinterest
Follow @middleeastsector on Pinterest