If you love the holiday flavors of peppermint bark and creamy cheesecake, then this Easy No-Bake Peppermint Bark Cheesecake is the perfect dessert for you! With a crisp graham cracker crust, a rich and creamy cheesecake filling, and a decadent peppermint bark topping, this dessert is sure to be a hit at any holiday gathering or cozy winter night.

What makes this cheesecake so special is the combination of the cool, minty flavor of the peppermint and the smooth, creamy texture of the cheesecake. The no-bake method makes it easy to prepare and doesn’t require turning on the oven. This Easy No-Bake Peppermint Bark Cheesecake will surely become a holiday favorite!

This Easy No-Bake Peppermint Bark Cheesecake features a graham cracker crust, a creamy peppermint-flavored cheesecake filling, and a crunchy peppermint bark topping. Ready in about 4 hours (including chilling time), it’s perfect for any occasion when you want a festive and indulgent treat with minimal effort.

With just a handful of ingredients and no need for baking, this cheesecake is both easy to make and full of delicious holiday flavor!

Exciting Story:

The first time I made Easy No-Bake Peppermint Bark Cheesecake was for a holiday party, and I wanted to create something that was festive yet simple. I combined the flavors of peppermint bark, which is a holiday classic, with my love for creamy cheesecake. As I mixed the ingredients and poured the creamy filling into the crust, I could already tell this dessert was going to be a winner.

After the cheesecake chilled, I topped it with homemade peppermint bark, and the result was absolutely perfect. The creamy filling, the crunchy bark, and the sweet minty flavor were such a hit that the whole dessert disappeared by the end of the night. This Easy No-Bake Peppermint Bark Cheesecake has since become a go-to recipe during the holiday season.

Why This Easy No-Bake Peppermint Bark Cheesecake?

• Festive and Flavorful: The combination of creamy cheesecake and peppermint bark is a perfect balance of rich and refreshing.
• No Baking Required: With no baking involved, this dessert is easy to make and great for any level of cooking experience.
• Quick and Simple: In just about 4 hours, including chilling time, you can have a show-stopping dessert ready to impress your guests!

How to Make Easy No-Bake Peppermint Bark Cheesecake

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to press it down firmly. Place the crust in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and peppermint extract, and beat until well combined. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
3. Assemble the Cheesecake: Spoon the cheesecake filling into the chilled graham cracker crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 3-4 hours or until fully set.
4. Make the Peppermint Bark Topping: While the cheesecake is chilling, melt the semi-sweet and white chocolate in separate bowls. You can melt them in the microwave in 30-second intervals, stirring after each interval until smooth. Stir in the peppermint extract into the white chocolate once it’s melted.
5. Assemble the Peppermint Bark: Once both chocolates are melted, pour the white chocolate over the semi-sweet chocolate in a zigzag pattern. Use a knife or a toothpick to swirl the two chocolates together to create a marbled effect. Spread the chocolate mixture out into a thin layer on a parchment-lined baking sheet. Sprinkle crushed peppermint candies or candy canes evenly on top. Let the bark set at room temperature or refrigerate it for about 15-20 minutes until firm.
6. Top the Cheesecake: Once the cheesecake is fully set, break the peppermint bark into pieces and scatter it over the top of the cheesecake.
7. Serve and Enjoy: Slice the cheesecake and serve chilled. Enjoy the creamy, minty goodness of this Easy No-Bake Peppermint Bark Cheesecake!

Tips For Easy No-Bake Peppermint Bark Cheesecake

• Crust Variation: You can use crushed Oreo cookies or chocolate graham crackers instead of regular graham crackers for a different flavor.
• More Peppermint: If you want a stronger peppermint flavor, increase the amount of peppermint extract in the filling or the bark.

Substitutions and Variations

• Different Chocolate: Use dark chocolate or milk chocolate in the peppermint bark for a different flavor profile.
• Non-Dairy Version: Use non-dairy cream cheese and whipped coconut cream to make this dessert dairy-free.

Make a Healthier Version

• Use a lower-fat cream cheese and whipped topping to reduce the calorie content.
• Opt for a sugar-free graham cracker crust and a sugar substitute to make this dessert a bit lighter.

Closing For Easy No-Bake Peppermint Bark Cheesecake

And there you have it! This Easy No-Bake Peppermint Bark Cheesecake is the perfect holiday dessert—creamy, minty, and full of festive flavors. It’s easy to make, and it’s sure to be a hit at your next holiday gathering. Don’t forget to let us know how your cheesecake turns out, and consider checking out some of our other recipes for more delicious treats!

Frequently Asked Questions For Easy No-Bake Peppermint Bark Cheesecake

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Can I prepare this ahead of time?
Yes! This cheesecake can be made ahead of time and stored in the fridge for up to 3 days before serving.

Can I use a store-bought crust?
Yes! You can use a store-bought graham cracker crust to save time.

Can I make this cheesecake without the peppermint bark topping?
Yes, you can serve the cheesecake without the topping, but the peppermint bark adds a nice texture and extra flavor.

How do I know when the cheesecake is set?
The cheesecake is set when the filling is firm to the touch and holds its shape when sliced.

Can I freeze this cheesecake?
Yes! You can freeze the cheesecake for up to 1 month. Let it thaw in the fridge overnight before serving.

What can I substitute for the peppermint extract?
You can use vanilla extract for a milder flavor, but it won’t give you the signature minty taste.

How can I make this cheesecake more festive?
Add colorful sprinkles, or use crushed candy canes instead of peppermint bark for a festive touch.

Can I use a different kind of candy for the topping?
Yes! You can use crushed chocolate mints or peppermint patties as an alternative topping.

How do I cut clean slices?
For clean slices, use a sharp knife and wipe it between each cut to prevent the cheesecake from sticking.

Easy No Bake Peppermint Bark Cheesecake

Recipe by CutsfoodCourse: Christmas, Dessert, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 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 powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 1 1/2 cups heavy whipping cream

• For the Peppermint Bark Topping:

• 6 oz semi-sweet chocolate, chopped

• 6 oz white chocolate, chopped

• 1/4 teaspoon peppermint extract

• 1/2 cup crushed peppermint candies or candy canes

Directions

• Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to press it down firmly. Place the crust in the fridge to chill while you prepare the filling.
• Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and peppermint extract, and beat until well combined. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
• Assemble the Cheesecake: Spoon the cheesecake filling into the chilled graham cracker crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 3-4 hours or until fully set.
• Make the Peppermint Bark Topping: While the cheesecake is chilling, melt the semi-sweet and white chocolate in separate bowls. You can melt them in the microwave in 30-second intervals, stirring after each interval until smooth. Stir in the peppermint extract into the white chocolate once it’s melted.
• Assemble the Peppermint Bark: Once both chocolates are melted, pour the white chocolate over the semi-sweet chocolate in a zigzag pattern. Use a knife or a toothpick to swirl the two chocolates together to create a marbled effect. Spread the chocolate mixture out into a thin layer on a parchment-lined baking sheet. Sprinkle crushed peppermint candies or candy canes evenly on top. Let the bark set at room temperature or refrigerate it for about 15-20 minutes until firm.
• Top the Cheesecake: Once the cheesecake is fully set, break the peppermint bark into pieces and scatter it over the top of the cheesecake.
• Serve and Enjoy: Slice the cheesecake and serve chilled. Enjoy the creamy, minty goodness of this Easy No-Bake Peppermint Bark Cheesecake!