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Rich Peppermint Bark Cheesecake Recipe

Decadently Rich Peppermint Bark Cheesecake Recipe to Indulge

This Rich Peppermint Bark Cheesecake Recipe fuses rich chocolate and peppermint, creating a festive dessert perfect for the holidays.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • 9-inch springform pan
  • Medium bowl
  • large mixing bowl
  • Electric mixer
  • Spatula

Ingredients
  

For the Crust

  • 2 cups Chocolate Cookie Crumbs Substitution Note: Graham crackers or vanilla wafers can also be used for the crust.
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Melted before mixing.

For the Cheesecake Filling

  • 16 oz Cream Cheese Softened for easy blending.
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 1 cup Heavy Cream Whipped until stiff peaks form.
  • 1/2 cup Crushed Peppermint Candies Reserve some for topping later.

For the Chocolate Layer

  • 1 cup Semi-Sweet Chocolate Chips Melted before layering.

For Topping and Garnish

  • 1 cup Whipped Cream Store-bought or homemade.
  • 1/4 cup Additional Crushed Peppermint Candies For garnish.
  • 1/4 cup Chocolate Shavings or Curls Optional decoration.

Instructions
 

Cheesecake Preparation

  • In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly into a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, vanilla extract, and peppermint extract. Mix until well blended and creamy.
  • In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring you maintain the airy texture. Add in the crushed peppermint candies and mix lightly.
  • Pour half of the cheesecake filling over your chilled crust and spread it evenly. Melt the semi-sweet chocolate chips in the microwave until smooth, then pour this chocolate layer onto the filling. Follow with the remaining cheesecake filling, smoothing the top.
  • Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for the best flavor and texture.
  • To serve, carefully remove the cheesecake from the springform pan. Top with whipped cream, sprinkle additional crushed peppermint candies, and finish off with chocolate shavings. Slice and enjoy your chilled cheesecake!

Notes

Ensure cream cheese is at room temperature for the best texture. Watch the heavy cream while whipping to avoid graininess. Chill overnight for optimal texture and flavor.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword Chocolate Cheesecake, festive cheesecake, holiday dessert, no-bake cheesecake, peppermint dessert, Rich Peppermint Bark Cheesecake Recipe
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