Peppermint Bark Cheesecake

No bake desserts are always my favorite for big family events like Thanksgiving and Christmas. It means I can prep them in advance and don't have to stress about getting time in the oven! Like my red velvet Oreo cheesecake, this no bake peppermint bark cheesecake has minimal hands on time and can be made the day before.

This delicious candy cane cheesecake is just like your favorite peppermint bark but in cheesecake form!

Why you'll love this no bake peppermint bark cheesecake!

• This cheesecake has a simple 2 ingredient crust made of crushed Oreo cookies and melted butter!
• The cheesecake filling is similar to my red velvet Oreo cheesecake, it is made with cream cheese, sour cream, melted white chocolate and a touch of peppermint extract.
• Once the cheesecake is chilled, it is covered in a peppermint chocolate ganache and sprinkled with crushed candy canes!
• Zero baking is required for this recipe, making it a truly no bake recipe.
• It can be made ahead of time!

Ingredients Needed

• Oreos: regular Oreos are used for the cheesecake base. You don't have to scrape the middle out!
• White Chocolate: make sure to use a good quality white chocolate for the filling. Let it cool slightly before adding it to the filling, you want it to be room temperature.
• Chocolate: use a semi-sweet chocolate, or if you're in the UK a dark chocolate, for the peppermint bark topping.
• Cream Cheese: make sure you are using full-fat Philadelphia cream cheese. If you're in Europe and your cream cheese comes in tubs, pat them down with a paper towel just before adding to the mixing bowl to get rid of excess moisture.
• Confectioners' Sugar: this is also known as icing sugar or powdered sugar.
• Peppermint Extract: make sure to use peppermint extract and don't add too much! It can cross the line to toothpaste tasting pretty quick.

Step by Step Instructions

Step 1: In a food processor or blender, blend your cookies until you have fine crumbs. Add in your melted butter and either pulse again or use a rubber spatula to get all the crumbs moist. Gently press down the crumbs in a 9″ springform pan, making sure it is even on the bottom and just slightly up the sides of the pan. Place in the freezer for 20 minutes to firm up.

Step 2: In the bowl of a stand mixer with the whisk attachment, or in a large bowl with a handheld mixer, whip the cold heavy cream on medium-high speed until you have stiff peaks. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until it is smooth. Stop the mixer and add the sour cream, melted white chocolate, powdered sugar and peppermint extract. Beat on medium-high speed until smooth. Use a rubber spatula to gently fold in the whipped cream until it is completely combined.

Step 4: Take the springform pan out of the freezer and pour the cheesecake filling on top. Use a rubber spatula to even out the filling. Cover it with plastic wrap, making sure the plastic is touching the top of the cheesecake. If you only cover the pan, there will be condensation! Chill overnight.

Step 5: Place the chopped chocolate in a jug or medium bowl. In a small saucepan, bring the heavy cream to a simmer over medium-low heat. Pour on top of the chopped chocolate and let it sit for a few minutes. Stir until smooth, then add your peppermint extract.

Step 6: Remove the cheesecake from the springform pan. Pour the chocolate ganache over it and use a small offset spatula to cover the top evenly. Sprinkle over chopped candy canes. Serve it as is or whip up a cup of heavy cream until you have stiff peaks and pipe whipped cream around the border.

Baking Tips & Tricks

• Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Chilling Time – I have tested this recipe with just 6 hours of chilling time and it isn’t as set and you don’t get as clean of a clean, so I really recommend waiting at least 12 hours before serving!
• Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe. The only ingredients that you want to keep chilled is the heavy cream!
• To Get Clean Slices – use a sharp knife and clean it with a paper towel between every slice.
• Piping – I used a Wilton 1M piping tip and piping bag to pipe fresh whipped cream along the sides of the cheesecake.
• Chopping up candy canes - I recommend either placing candy canes in a food processor to chop it up, or place them in a ziploc bag and crush with a rolling pin.

Frequently Asked Questions

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