This No Bake Peppermint Bark Cheesecake is the perfect Christmas dessert. It’s rich, creamy, loaded with white chocolate, peppermint bark and topped with whipped cream and crushed candy canes.
You might also like this Peppermint Bark Cheesecake Dip or this Peppermint Mocha Recipe!
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There’s nothing I love more than having dessert already prepped and ready to go before a holiday party. And this No Bake Peppermint Cheesecake is the perfect way to do that!
It’s also seriously delicious, rich and creamy — with little bits of crunch from the chopped peppermint bark.
This recipe takes just 20 minutes to prep and is the perfect make-ahead dessert since it needs 8 hours to chill in the fridge. It’s so light and fluffy and has just the right amount of peppermint flavor.
Looking for more easy Christmas desserts? Check out my Christmas Desserts, 31 Best Christmas Cookies Recipes, Christmas Sugar Cookies and loads of no bake Easy Christmas Treats.
Ingredients Needed:
- Crust: our two-ingredient crust is made up of melted butter and crushed chocolate sandwich cookies.
- White Chocolate Chips: melted with heavy whipping cream to create the base for the cheesecake filling.
- Heavy Whipping Cream: make sure you use heavy whipping cream, not a lighter cream, for the creamiest texture.
- Cream Cheese: get full-fat cream cheese blocks for the perfect cheesecake texture.
- Powdered Sugar: sweetens and stabilizes the filling.
- Vanilla: adds flavor depth.
- Mint Extract: gives the cheesecake its peppermint flavor.
- Peppermint Bark: we’re using crushed peppermint bark in the filling to add texture and extra peppermint flavor.
- Garnishes: heavy whipping cream, powdered sugar, crushed candy canes
How to Make No Bake Peppermint Bark Cheesecake
This delicious no-bake dessert takes a quick 20 minutes to prep! You can find the detailed recipe down in the recipe card.
- Make the crust: Combine crushed cookies and melted butter, then press into a springform pan.
- Make the filling: Melt your chocolate first so it can cool, then combine cream cheese with other filling ingredients. Add in melted, cooled chocolate.
- Chop the peppermint bark and mix that into the filling.
- Assemble and chill: Spread the filling into the crust, then chill in the fridge until firm. Garnish and serve!
No Bake Cheesecake FAQs
If your cheesecake isn’t firm yet, then it likely hasn’t chilled long enough. Plan for a minimum of 8 hours to give it time to set up completely.
To make a clean cut, run a sharp knife under hot water to warm it. Dry it with a towel, then slice into your cheesecake. Repeat this between slices and you’ll have a mess-free cut every time!
Homemade No-Bake Cheesecake will last for up to 1 week in the fridge, provided that your ingredients were fresh when you used them.
Yes! Cheesecake will get soft if it’s stored on the counter and it won’t last nearly as long. Definitely keep it in the fridge!
Totally! Just make sure you freeze it without the whipped cream on top. To freeze your cheesecake, let it chill completely in the fridge. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.
You can unwrap and thaw in the refrigerator overnight to serve, or enjoy partially frozen! Just let sit at room temperature for a couple of hours before serving.
Tips and Notes
- Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it. I like to pinch a piece of parchment between the bottom and the sides so I can easily lift the cheesecake out after.
- Use full-fat cream cheese blocks. Other varieties of cream cheese won’t yield nearly the same creamy texture.
- Chill fully. The cheesecake needs a minimum of 8 hours in the fridge to set up properly. Give it time!
- No Oreos? Swap them out for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.
More No-Bake Cheesecake Recipes You’ll Love
No Bake Peppermint Bark Cheesecake
written by Ashley Fehr
Ingredients
Crust
- ½ cup melted butter
- 300 grams chocolate sandwich cookies (about 25 cookies)
Cheesecake Filling
- 1 cup white chocolate chips (170g)* (or chopped white chocolate baking bar)
- 1 cup + 2 tablespoons heavy whipping cream (divided)
- 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
- 1-1 ¼ cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon mint extract
- ½ recipe peppermint bark (prepared)* (about 300 grams or 1¼ cups chopped)
- 2 peppermint candy canes optional
Garnish
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- crushed candy canes for garnish
Instructions
- In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.
Crust
- Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
- Press into a 9″ Springform pan.
Cheesecake Filling
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
- Add cooled melted white chocolate and beat on medium speed until incorporated.
- In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired.
- Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
- Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.
Garnish
- In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
- Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
- Slice and serve.
Notes
Nutrition Information
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NinA says
First, this turns out fantastic. It is a great recipe. However, 20 minutes? Not a chance. It took me almost an hour. It was so so good and worth it but I hate when recipes are so off on the prep time.
The Recipe Rebel says
I’m sorry to hear that, NinA. I’m not sure what could of taken an hour to prep but glad you enjoyed it!
Gina says
Do you use the whole oreo, including the cream?
The Recipe Rebel says
Hi Gina, you can use the whole oreo! Enjoy!
Lacey says
Is the whipped cream garnish stable enough to be made ahead? I need to make this for a work potluck but unsure if the swirls will stay nice if I do then the night before. Or other suggestions for the garnish?
The Recipe Rebel says
I think. you would need to stablize it. I have a blog post on how to do this: https://www.thereciperebel.com/whipped-cream/#how-to-make-stabilized-whipped-cream
Robyne says
I’d like to make this in a lasagna dish as I don’t have a springform pan. Do you think it would work?
Satina says
I have the same question. I need it for a church potluck and I think cutting into squares would be easier serving. I’m going to give it a try.
The Recipe Rebel says
Hi! It might but I would like it with parchment paper to make sure you can remove it from the pan.
The Recipe Rebel says
Hi Robyne, it might but I would like it with parchment paper to make sure you can remove it from the pan.
Mary says
Cheesecake…yum
SJB says
I have made this recipe numerous times always to oohs and ahhs. I sometimes make it in small individual cups for potlucks or freezing.
The Recipe Rebel says
So glad to hear, SJB! Thank you!
Jim Caron says
I made this for an office party, and everybody loved it deliriously! I did not even get a slice, though the beaters tasted wonderful. The crust was quite thick: I will use 15 Oreos next time, which will be… tomorrow.
The Recipe Rebel says
Hi Jim! So glad you enjoyed it! Thank you for this kind review!
Sharmaine says
Made these as both regular size and small size individual cupcakes. Delicious!
The Recipe Rebel says
Hi Sharmaine! So glad you enjoyed the recipe! Thank you for this kind review!
Stephanie says
Hi! I’d love to make this but in individual small ones. Is this something that would hold together in silicone cupcake liners?
Also silly question, do you take out the creme filling from the chocolate sandwich cookies for the crust?
The Recipe Rebel says
Hi Stephanie! No need to remove the filing. You should be able to make this into mini cheesecakes. It’s just not something I’ve tested out with this one. Hope you enjoy it!
Karma says
You say here not to remove the filling from the cookies but you answered someone else saying use only the cookie part. Which is right?
The Recipe Rebel says
Hi! Sorry for the confuse you can leave the filling in. But either way would work as long as you are using 300 grams. Enjoy!
Nova says
The recipe says to add 2 tablespoons of the cream to white chocolate for melting… I did this in the microwave and it seized up? Fortunately I had more white chocolate chips (I used Ghirardelli’s) and I then heated them up in a double boiler on the stove. Even then they seemed really thick?
In Your video it looks like you had WAY more than 2 Tbsp of cream before heating and the consistency is very smooth and creamy?
I am really hoping this turns out okay, but I am wondering if the instructions could be wrong?
Tia says
What is the white layer on top of the cheesecake made of ??
I want mine to look just like yours!!
The Recipe Rebel says
It’s the garnish! You can spread it, pipe it or both. Hope you enjoy it!
Chelsea says
I’m wanting to make this for Christmas, but have a question. In the video you show yourself spreading whipped cream all over the top after it has chilled and before you pipe around the edges. Is it the same mixture that you are using to pipe the border? I didn’t see a separate recipe for just the whipped cream to spread all over the top… Thank you!
Tia says
I have the same question! Would love to know this also!
The Recipe Rebel says
Hi Chelsea! Yes, for the garnish you can either spread it, pipe it or both! Hope you enjoy it!
Marznuk says
This looks delicious! The recipe calls for half a recipe of peppermint bark but can you give me an idea of what that looks like in cups? I would most likely be using store-bought bark, maybe even the Ghirardelli squares. Thanks!
Marcie says
I had the same question, but did a Google search on 300g and it is about 1.27 Cups. I think when I try this, I’ll start with 1C then maybe add more!
The Recipe Rebel says
Let me know how it goes Marcie!
The Recipe Rebel says
Hi Marzunk, I’ve only measured it in grams. A kitchen scale would help with the conversion if you have one!
Christine says
Hi was that icing that you used around the cheesecake?
The Recipe Rebel says
Hi Christine! It’s the garnish I made that is listed in the recipe. It’s made with heavy cream and powdered sugar.
Dawn says
Could you use a store bough Oreo crust and just pour the filling in that?
The Recipe Rebel says
Hi Dawn, I guess you could but not sure of the size and if it fits all of the filling. If you decide to experiment, let me know how it goes!