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To make this no-bake peppermint bark cheesecake, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, melted - 24 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - ½ cup crushed peppermint candies (plus extra for garnish) - ½ cup dark chocolate chips, melted - ½ cup white chocolate chips, melted You can swap some ingredients if needed. For a gluten-free crust, use gluten-free graham crackers. If you want a lighter option, try using low-fat cream cheese. You can also use crushed chocolate cookies instead of graham crackers for a different flavor. If you can’t find peppermint candies, try using crushed candy canes or mint extract for a minty touch. Quality matters in this cheesecake. Choose full-fat cream cheese for the best texture. Fresh peppermint candies can add great flavor and crunch. When selecting chocolate chips, opt for good quality brands for a richer taste. Using real vanilla extract enhances the overall flavor, so avoid imitation vanilla. {{ingredient_image_2}} To start, gather your ingredients for the crust. You need graham cracker crumbs, cocoa powder, and melted unsalted butter. In a mixing bowl, combine these three ingredients. Mix until it feels like wet sand. Then, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure to spread it evenly. After pressing, place the pan in the refrigerator to chill while you work on the filling. Next, you will make the cheesecake filling. In a large bowl, add softened cream cheese. Use an electric mixer to beat it on medium speed until smooth and creamy. Slowly add powdered sugar and pure vanilla extract. Keep mixing until the mixture is fluffy and well blended. This step is key for a delicious cheesecake. Now, let’s whip the cream. In a clean bowl, pour in heavy whipping cream. Use your hand mixer or stand mixer to whip it. Whip until stiff peaks form, which takes about 3 to 5 minutes. Be careful not to overmix. Once done, gently fold the whipped cream into your cream cheese mixture. A spatula works best for this. This will keep your cheesecake light and airy. Next, it’s time to add some fun flavors. Carefully fold in crushed peppermint candies. Then, add melted dark chocolate and half of the melted white chocolate chips. Make sure everything is well mixed without deflating the whipped cream. The mix should smell great and look inviting with those vibrant colors. Take your chilled crust from the fridge. Pour the cheesecake filling over the crust. Use a spatula to spread it evenly and smooth the top. This is where you can get creative with the presentation. Make sure the filling covers the crust well for a perfect slice later. Cover your cheesecake with plastic wrap or a lid. Place it in the refrigerator to chill. Let it set for at least 4 hours, but overnight is best. This helps the flavors blend and the texture firm up. When it’s ready, it will be a treat for both the eyes and taste buds! To get a smooth and creamy texture, use room temperature cream cheese. Cold cream cheese can lead to lumps. Beat it well until there are no lumps. Mixing in the powdered sugar slowly helps keep it fluffy. When you whip the cream, ensure it reaches stiff peaks, but don’t overmix. Gently fold the whipped cream into the cream cheese mix. This keeps it light and airy. Cracked surfaces can ruin the look of your cheesecake. To avoid this, mix the filling gently. Overmixing adds air, which can create cracks. Chill your cheesecake slowly; don’t rush it. Let it cool at room temperature before refrigerating. Cover the cheesecake loosely when chilling. This prevents condensation from forming on the surface. Using the right tools makes this recipe easier. A 9-inch springform pan is essential for easy removal. A hand mixer or stand mixer helps you whip the cream and mix the filling. A spatula is perfect for folding ingredients gently. Keep measuring cups and spoons handy for accuracy. A whisk can help combine your crust ingredients smoothly. Pro Tips Chill Your Tools: For a fluffier whipped cream, chill your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping. This helps achieve better volume and stability. Softening Cream Cheese: To ensure your cream cheese mixes smoothly, let it sit at room temperature for at least 30 minutes before use. This prevents lumps and creates a creamier texture. Layering Flavors: For an extra burst of peppermint flavor, consider adding a few drops of peppermint extract to the cheesecake filling. Just be cautious, as it can be quite potent! Serving Suggestions: Serve your cheesecake with a dollop of whipped cream and a sprinkle of extra crushed peppermint for a festive touch. It enhances presentation and adds a delightful texture contrast. {{image_4}} You can change up the flavors in the No-Bake Peppermint Bark Cheesecake. For a mint chocolate version, swap out the peppermint candies for mint chocolate chips. This gives a rich, chocolatey taste with a hint of mint. If you love cookies, crush Oreo cookies instead of graham crackers for the crust. This adds a fun twist and a great cookie flavor. You can also play with other flavors like caramel or coffee for a new twist! If you prefer a less sweet cheesecake, reduce the powdered sugar. Start with half a cup and taste the filling before adding more. You can also use less chocolate if it feels too sweet. If you want a sweeter treat, try adding more sugar or even a touch of maple syrup. Always taste your mixture to get the right balance! When serving your cheesecake, think about fun toppings. A drizzle of warm chocolate or a dollop of whipped cream makes it even better. You can sprinkle more crushed peppermint on top for a festive touch. Serve with fresh berries or a fruit sauce for a bright flavor. Each slice can be a mini dessert experience! To keep your no-bake peppermint bark cheesecake fresh, cover it well. Use plastic wrap or place it in an airtight container. Store it in the fridge for up to five days. This helps retain its creamy texture and flavor. If you want to save some for later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap. Then, place it in a freezer-safe container. It can last up to three months. Remember to label the container with the date. Thaw the frozen cheesecake in the fridge overnight. This keeps the texture smooth. After thawing, enjoy it cold. It tastes best chilled, just like when you first made it! The cheesecake needs to chill for at least 4 hours. For best results, let it sit overnight. This time helps it firm up well. If you cut it too soon, it may be too soft. Yes, you can use low-fat cream cheese. It will change the texture slightly. The cheesecake may be less rich, but it will still taste good. Use a sharp knife to slice the cheesecake. Warm the knife in hot water for clean cuts. Wipe the knife with a paper towel between slices. This method keeps the pieces neat and tidy. You can prepare this cheesecake a day or two in advance. Just keep it covered in the fridge. This makes it a great choice for parties or holiday gatherings. Absolutely! You can skip the peppermint candies for a plain cheesecake. You could also use another flavor, like vanilla or chocolate. Just adjust the toppings to match your choice. You now have a great recipe for a no-bake cheesecake. We covered the ingredients, preparation steps, and tips. You learned how to make creamy cheesecake without cracks. I shared variations to suit your taste. Finally, I gave storage tips to help you enjoy leftovers. Make this cheesecake for your next event. It will impress everyone! Enjoy baking and sharing this tasty treat.

No-Bake Peppermint Bark Cheesecake

A delightful no-bake cheesecake with layers of peppermint and chocolate, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups unsalted butter, melted
  • 24 oz cream cheese, softened to room temperature
  • 1 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cups heavy whipping cream
  • 0.5 cups crushed peppermint candies (plus extra for garnish)
  • 0.5 cups dark chocolate chips, melted
  • 0.5 cups white chocolate chips, melted

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs, cocoa powder, and melted butter. Mix thoroughly until the mixture is well combined and has the texture of wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Once done, place the pan in the refrigerator to chill while you prepare the cheesecake filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to mix until completely incorporated and fluffy.
  • In a separate clean bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form (this usually takes about 3-5 minutes). Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to maintain the light and airy texture—avoid overmixing.
  • Carefully fold in the crushed peppermint candies, melted dark chocolate, and half of the melted white chocolate chips into the cheesecake mixture, ensuring even distribution without deflating the whipped cream.
  • Pour the cheesecake filling over the prepared crust, using a spatula to spread it evenly and smooth the top.
  • Cover the cheesecake with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight, to ensure it sets fully.
  • Once the cheesecake has set, drizzle the remaining melted white chocolate over the top for a beautiful finish. Add a sprinkle of crushed peppermint candies on top for an extra festive touch. Slice into portions and serve chilled, delighting your guests with this delicious dessert!

Notes

For best results, chill overnight.
Keyword cheesecake, holiday dessert, no-bake, peppermint