If you love creamy, chocolatey treats with a refreshing twist, this Peppermint dessert cheesecake is exactly what you need. It’s a no-bake cheesecake that combines a chocolate cookie crust with smooth cheesecake filling and crunchy peppermint bark for a holiday-ready dessert that everyone will enjoy.
Peppermint Dessert Cheesecake
Ingredients to make this Peppermint Dessert Cheesecake
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1 (13.29 oz) package chocolate sandwich cookies (like Oreo®)
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5 tablespoons butter, melted
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1 cup heavy cream
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1/4 cup confectioners’ sugar
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1 (24.3 oz) container no-bake cheesecake filling (like Philadelphia®)
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1 cup finely chopped peppermint bark, plus extra for topping
Peppermint bark
No-bake cheesecake filling
Heavy cream
Package chocolate sandwich cookies
Directions
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Make the crust
Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Chill while you prepare the filling. -
Whip the cream
Beat the heavy cream and confectioners’ sugar until stiff peaks form. -
Prepare the filling
Gently fold the whipped cream into the no-bake cheesecake filling until smooth. Then stir in 1 cup of chopped peppermint bark for that perfect Peppermint dessert flavor. -
Assemble the cheesecake
Pour the cheesecake mixture over the prepared crust and smooth the top. Sprinkle extra peppermint bark on top for decoration and a little extra crunch. -
Chill and serve
Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set. Remove the springform pan carefully, slice, and enjoy this creamy Peppermint dessert.
Nutrition (per slice, makes ~12 slices) about this Peppermint Dessert Cheesecake
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Calories: 430
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Fat: 30g
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Saturated Fat: 18g
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Carbs: 38g
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Sugar: 28g
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Protein: 6g
Prep Time
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Prep: 25 minutes
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Chill: 4–6 hours or overnight
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Total: 4 hours 25 minutes
FAQ
Q: Can I use a different type of chocolate cookie?
A: Yes! Any chocolate sandwich cookie works. Just avoid cookies with extra fillings that might make it too sweet.
Q: Can this be made ahead of time?
A: Definitely. Chilling overnight improves the flavor and texture.
Q: Can I freeze the cheesecake?
A: Yes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Q: Can I add more peppermint bark?
A: Absolutely. Fold more into the filling or sprinkle on top for a stronger peppermint punch. This cheesecake is the ultimate Peppermint dessert treat.
Source: www.allrecipes.com
