Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of my Mom’s Double Chocolate Cookies recipe for the base, with these Fudgy Mint Chocolate No-Bake Cookies​ as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles Recipe, and these Fudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

• Butter: use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
• Sugars: granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
• Extracts: vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mint flavor.
• Egg: to bind the ingredients together.
• Flour: use all-purpose flour for these cookies.
• Unsweetened Cocoa Powder: to give the cookie base a rich chocolate flavor.
• Baking Soda and Salt: to help the cookies rise and enhance all the flavors.
• Milk: to aid the consistency of the frosting.
• Green Food Coloring: use food coloring to achieve that great green color for the frosting. This is optional, and you can skip it if you like.
• Semisweet Chocolate Chips: for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
• Oil: to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Cream the butter and granulated sugar until smooth.
2. Add vanilla and egg: Add the vanilla and egg and beat until combined.

3. Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
4. Make cookies: Bake cookie dough balls into cookies, then let them cool.

5. Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
6. Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Mint Chocolate Cookies FAQs

Tips and Notes

• Electric Mixer. The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
• Room-temperature ingredients. To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

• Swap the chocolate. Use dark chocolate or white chocolate chips, depending on your preference for the topping.
• Swap the extract. Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
• Food coloring. While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully with Mint Chocolate Chip Ice Cream, and No Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try my Cold Brew Coffee for an afternoon pick-me-up!

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Chocolate Mint Cookies

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1¼ cups flour (163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (depending on your tastes)
• green food coloring (optional)

Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
• Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

• In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
• Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

Chocolate Ganache

• In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
• Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Video

Notes

Ingredients and Substitutions:

• Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
• Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
• Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
• Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition

Calories: 295cal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 78mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 15mg | Iron: 1mg

The post Chocolate Mint Cookies appeared first on The Recipe Rebel.

Mint Chocolate Lasagna is the perfect dessert for mint chocolate lovers!

This easy, no-bake dessert is perfect for special occasions like St. Patrick’s Day, Christmas, or anytime you’re in the mood for an indulgent treat.

Its vibrant green layer adds a pop of color that makes it a centerpiece-worthy dish for any dessert table.

This layered chocolate dessert only requires some mixing and layering and chilling the layers as you make them.

It’s a great make-ahead dessert that can be prepped in advance to make your celebrations hassle-free on the day!

For more dessert ideas that mint chocolate lovers will swoon over, try my Fudgy Mint Chocolate No-Bake Cookies, Homemade Mint Chocolate Oreos, Mint Hershey’s Kiss Cookies Recipe, No-Bake Mint Chocolate Bars, or these Mint Cream Cheese Brownies!

Ingredients Needed:

• Cookies: I’ve used Oreos here, but any kind of chocolate sandwich cookie will work well for the base, and for garnishing the top. You could even try different flavors of Oreo if you like.
• Butter: melted butter combines with the crushed cookies to form the perfect dessert foundation. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Cream Cheese: use full-fat cream cheese at room temperature for the best results. Light cream cheese has more water and may not hold up as well.
• Powdered Sugar: to sweeten and add substance to the cream cheese filling and the whipped cream topping.
• Cream: you’ll need heavy whipping cream to add to the cream cheese layer, and also to whip for the topping. A lighter cream will not work because it won’t whip to stiff peaks.
• Extracts: use mint extract to flavor the mint layer, and vanilla extract for the whipped cream on top.
• Food Coloring: you can use green food coloring to give the mint layer a vibrant green color, but it’s optional.
• Chocolate Pudding: use your favorite brand of instant chocolate pudding mix.
• Milk: use your favorite kind of milk to mix the chocolate pudding.
• Garnish: I’ve used chopped Andes mints, fresh mint leaves, chocolate shavings, and crushed Oreo crumbs for garnish, but it’s optional.

How to Make this No-Bake Chocolate Lasagna Recipe

This recipe is easy to make and no oven is required! Full instructions are included in the recipe card below.

1. Make the chocolate crust: Combine the cookies and butter and press into a baking dish.
2. Add minty cream cheese filling: Combine the cream cheese, powdered sugar, cream and extracts to make your filling.

3. Add chocolate pudding layer: Make the chocolate pudding and spread over the mint layer. Chill until set.
4. Top with whipped cream: Prepare the whipped cream and garnish as desired.

Mint Chocolate Lasagna FAQs

Tips and Notes

• Let it set properly. Patience is key with this minty Oreo delight! Each layer needs its time to set, especially the chocolate pudding layer. A minimum of 4 hours is recommended to ensure each layer is firm enough for that ideal layered effect.
• Food Processor. While you can manually crush the cookies using a rolling pin, a food processor ensures the crumbs are uniformly fine, giving you that perfect crust.
• Hand Mixer. Using a hand mixer or stand mixer will give you the best results for whipping the cream. You can do it by hand with a whisk, but you can save yourself time and effort by using a mixer!

Chocolate Lasagne No Bake Dessert Recipe Variations

• Food Coloring. Omit the green food coloring if you prefer – the mint flavor will still shine through! However, if you’re making this for a special occasion or event like St. Patrick’s Day or Christmas, the green layer does add a special touch.
• Try other flavor combinations. This recipe is highly adaptable, you can change the flavor extract, type of pudding, and kind of crust used to make an entirely new kind of dessert! Try vanilla and chocolate, pumpkin pudding with a Biscoff base like in my No Bake Biscoff Cheesecake, or even a vanilla and berries version! 
• Make it from scratch: you can swap the pudding mix for a homemade chocolate pudding layer. Simply use the cooked chocolate filling in this Chocolate Cream Pie Recipe.

Serving Suggestions

Trust me, nothing complements the layers of chocolate and mint in this dessert lasagna better than a cup of coffee. Try my Cold Brew Coffee for a truly delicious experience. It’s the perfect way to balance out the sweetness and enhance the chocolatey goodness.

For the holidays, you could even go all out and serve it with a festive Peppermint Mocha Recipe or a White Chocolate Mocha.

Kids will love this Christmas dessert with a glass of cold milk. The creaminess of the milk pairs excellently with the crunch of the Oreo crust and the smooth layers of cream and pudding!

More Easy Chocolate Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Mint Chocolate Lasagna

No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 500cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams chocolate sandwich cookies (about 25 cookies) like Oreo
• ½ cup melted salted butter

Cream Cheese Filling

• 2 packages full fat cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered icing sugar
• ⅓ cup heavy whipping cream
• 1-2 teaspoons mint extract (depending on your tastes)
• green food coloring (optional)

Chocolate Pudding

• 2 packages instant chocolate pudding mix (4 serving size)
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream (cold)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Chocolate Crust

• Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
• Press into a 9×13″ baking dish and set aside.

Cream Cheese Filling

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate Pudding

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

Ingredients and Substitutions:

• Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
• Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
• Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
• Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
• Milk: any kind of milk, even non-dairy milk, will work here.

Storage:

• Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
• Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.

Nutrition

Calories: 500cal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 424mg | Potassium: 238mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1033IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg

The post Mint Chocolate Lasagna appeared first on The Recipe Rebel.

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!

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.

1. Make the crust: Combine crushed cookies and melted butter, then press into a springform pan.
2. Make the filling: Melt your chocolate first so it can cool, then combine cream cheese with other filling ingredients. Add in melted, cooled chocolate.
3. Chop the peppermint bark and mix that into the filling.
4. Assemble and chill: Spread the filling into the crust, then chill in the fridge until firm. Garnish and serve!

No Bake Cheesecake FAQs

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

Desserts

No Bake Oreo Cheesecake

Desserts

No Bake Cookie Dough Cheesecake

Desserts

No Bake Chocolate Cheesecake + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

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No Bake Peppermint Bark Cheesecake

This No Bake Peppermint Bark Cheesecake is the perfect holiday dessert. It's rich, creamy, infused with peppermint flavor, and topped with chopped peppermint bark.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 slices

Calories 600cal

Author 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

US Customary – Metric

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.

Video

Notes

*I use Hershey Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted.

*This recipe uses prepared or store bought peppermint bark, but if you don’t have any you can get a similar effect but adding a mix of finely chopped chocolate, finely chopped white chocolate and crushed peppermint candy canes.

**No Oreos? Swap for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

 

Nutrition

Calories: 600cal | Carbohydrates: 59g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 598mg | Potassium: 354mg | Fiber: 1g | Sugar: 50g | Vitamin A: 715IU | Vitamin C: 0.4mg | Calcium: 300mg | Iron: 3mg

The post No Bake Peppermint Bark Cheesecake appeared first on The Recipe Rebel.

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Sometimes I think it’s a blessing that we live so far from any fast food joints or coffee shops. It really isn’t an option to run out and grab an expensive coffee drink or a bite to eat.

But there have definitely been times I’m sitting at home wishing I could run to Starbucks for a Peppermint Mocha. This craving happened one too many times, so I decided to take matters into my own hands.

And so this Peppermint Mocha Recipe was born. This recipe is so simple, way quicker than running to coffee shop, and just as delicious. Bonus: it’s a whole lot cheaper too!

If you love all things peppermint chocolate, then you’ll love my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, or Peppermint Bark!

Ingredients Needed:

• Milk: I use whole milk, but feel free to use whatever milk you have in your fridge Non-dairy milk works great too!
• Sugar: for a little bit of sweetness!
• Cocoa Powder: use unsweetened powder to give your mocha its chocolate flavor.
• Coffee: brewed espresso or strong coffee both work great.
• Peppermint Flavor: to add peppermint flavor you can use: 1) mint extract, 2) half of a peppermint candy cane, or 3) peppermint syrup.
• Vanilla Extract: provides a touch of extra sweetness and adds some flavor depth.
• Toppings: we’re topping our Peppermint Mocha off with whipped cream and chocolate shavings.

How to Make a Peppermint Mocha

This delicious and cozy drink comes together in a total of 10 minutes…way faster than even running to your nearest Starbucks!

1. Heat the milk: In a saucepan, heat milk, cocoa, and sugar until bubbles form and the sugar is dissolved.
2. Add espresso and flavor: Mix in espresso, mint extract, and vanilla extract, then remove from the heat.
3. Garnish and serve: Pour the mixture into a mug, top it with whip and chocolate, then sip away.

Peppermint Mocha FAQs

Tips and Notes

• Use fresh coffee. It just tastes better!
• Warm over medium heat. I know it’s tempting to crank the heat up so it’s done faster, but all you’ll do there is burn the milk. Yuck!
• Make more. This recipe can super easily be doubled or tripled if you’re serving more people. Just use a bigger pan.
• Customize! The beauty of making your own coffee drink is that you can play around with amounts until you find your perfect flavor. Add more or less sweetener, make it more chocolatey, add another flavor like caramel…you really can’t go wrong!

Variations

• Make it white chocolate. Throw some white chocolate chips in with the milk while heating, then stir and let them melt. This is one of my favorite variations! Check out my Easy White Chocolate Mocha for more specific instructions.
• Make it non-dairy. You can easily make a dairy-free version by just using non-dairy milk in place of the whole milk.
• Lighten it up. For a skinny Peppermint Mocha, feel free to use a lower fat milk (1% or 2%) and a sugar replacement or natural sweetener.
• Ice it. Just serve it over ice! Cool the coffee first so you don’t water down your drink.
• Add more garnishes. Chocolate drizzle, crushed candy cane, chopped peanuts, caramel drizzle, you name it.
• Make it caffeine-free. Maybe you’re not big into caffeine or you want to drink this closer to bedtime. No problem! Just swap the regular coffee out for decaf!

Serving Suggestions

This Peppermint Mocha is a delicious way to start the day all on its own, but I love to enjoy it with breakfast too!

Serve it with Cinnamon Roll Bites, Instant Pot Egg Bites, Crockpot Breakfast Casserole, Monkey Bread, or any of your favorite breakfast/brunch recipes!

More Coffee Drinks You’ll Love

Drinks

Caramel Frappuccino

Drinks

Easy Frappe Recipe

Drinks

How to make Cold Brew Coffee

Drinks

Slow Cooker Pumpkin Spice Latte

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Peppermint Mocha Recipe

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 272cal

Author Ashley Fehr

Ingredients

• 3/4 cup whole milk
• 3 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 cup brewed espresso or strong coffee
• 1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
• 1/4 teaspoon vanilla extract
• whipped cream and chocolate shavings if desired

US Customary – Metric

Instructions

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Nutrition

Calories: 272cal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 404mg | Fiber: 1g | Sugar: 45g | Vitamin A: 295IU | Calcium: 207mg | Iron: 0.7mg

The post Peppermint Mocha Recipe appeared first on The Recipe Rebel.

This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right amount of minty flavor!

Is there anything quite as refreshing as a scoop (or two, let’s be honest) of Mint Chocolate Chip Ice Cream on a hot summer day?

Well, this mint chip ice cream is sure to satisfy any craving. It’s light, yet creamy, infused with minty flavor, and loaded with chopped dark chocolate or chocolate chips.

It is my daughter’s favorite ice cream, so naturally I had to add a recipe here!

Looking for more delicious homemade ice cream recipes? Check out my Easy Homemade Ice Cream, No Churn Turtle Ice Cream or Homemade Cookes ‘n’ Cream Ice Cream with Nutella Swirl.

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: using full fat ingredients makes for a super rich and creamy ice cream.
• Granulated Sugar: you can use more or less sugar according to your tastes. Anywhere from ¾ cup-1 cup will be perfect!
• Egg Yolks: egg yolks create a custard base for the ice cream which helps stabilize it for a creamier texture. It also prevents ice crystals from forming which makes the ice cream last longer!
• Vanilla Extract: adds flavor depth and extra sweetness.
• Pure Mint Extract: use mint extract, not peppermint extract.
• Green Food Coloring: food coloring is optional, but gives the ice cream its classic mint green color.
• Chocolate: use finely chopped dark chocolate or mini chocolate chips.

How to Make Mint Chocolate Chip Ice Cream

This Mint Ice Cream recipe requires just a quick 20 minutes of hands-on time!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, and egg yolks. Place over medium heat and cook until thickened, then stir in vanilla and mint.
2. Refrigerate: Pour the mixture into a glass bowl and press a piece of plastic wrap over the top so it’s just touching the surface. Place in the fridge until completely cold.
3. Churn: Transfer the ice cream base to a chilled ice cream maker bowl, then churn for 20 minutes, adding the chocolate in the last 5 minutes.
4. Freeze: Pour the mixture into a glass loaf pan or baking dish and freeze until firm.

Mint Chip Ice Cream FAQs

Tips and Notes for Mint Ice Cream

• Chill the bowl. Before you start your ice cream, stick the bowl of your ice cream maker in the freezer. The cold bowl creates a better texture when you churn.
• When you cover the ice cream base with plastic wrap, be sure it’s just touching the surface of the liquid. This helps prevent a skin from forming on top.
• You can speed up the refrigeration chill time by sticking the mixture in the freezer instead. If you do this, be sure to stir every 10 minutes to keep it nice and smooth.
• Freeze for 4-6 hours. We want the ice cream to have time to get nice and frozen before serving.
• Storage tips: Store the ice cream in a shallow, flat container, covered with plastic wrap, and in the back of the freezer. All of this helps prevent ice crystals from forming for a creamier ice cream.
• Let it sit for 5-10 minutes before serving so it can soften just a touch.

More Minty Desserts You’ll Love

Desserts

Mint Cream Cheese Brownies

Desserts

Easy Mint Chocolate Truffles Recipe + VIDEO

Desserts

Homemade Mint Chocolate Oreos (Sandwich Cookies)

Desserts

Almost No Bake Mint Chocolate Cheesecake

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Mint Chocolate Chip Ice Cream

This Mint Chocolate Chip Ice Cream is the best refreshing dessert. It's rich and creamy with just the right amount of minty flavor!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1 teaspoon pure mint extract
• green food coloring, optional
• 100 grams finely chopped dark chocolate or mini chocolate chips

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
• Stir in vanilla and mint.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Nutrition

Calories: 361cal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 37mg | Potassium: 214mg | Fiber: 1g | Sugar: 26g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

The post Mint Chocolate Chip Ice Cream appeared first on The Recipe Rebel.

It’s no secret that chocolate and mint is a favorite flavor combo around here, especially at Christmas!

These No Bake Mint Chocolate Bars are on repeat, and this Peppermint Bark is an easy treat that disappears even faster than it’s made!

I confess that these are my first slice and bake cookies here on The Recipe Rebel, and my first time making them!

I admit that I expected slice and bake cookies to be hard and dry, which is not really what we’re going for around here when I’m making cookies.

But we were pleasantly surprised! These Chocolate Icebox Cookies are tender and crumbly and not too sweet, and they pair perfectly with a drizzle of chocolate and some crushed candy canes.

They are a great base cookie and there are so many ways to make them your own — I’ve included a list below!

Why are they called Icebox Cookies?

These slice and bake cookies are called Icebox Cookies because you can keep your roll of cookie dough wrapped and in the refrigerator for several days or freeze up to 3 months.

Then when you need a quick dessert, you can just slice off however many cookies you need and bake!

During the holidays when everyone is busy, a roll of icebox cookie dough is a great gift for a friend or neighbor!

Tips for making perfect Slice and Bake Cookies:

Here are a few tips and tricks to help you see success!

• Divide into sections — I divide my dough in half, but you could do thirds or even quarters. This way, you can make a smaller amount at once, and even store a roll or two in the freezer to enjoy later! Even if you’re baking them all at once, dividing the dough into smaller sections allows you to work with the dough while it is chilled.
• Chill — this is important because it helps the cookies to keep their shape. You know I’m not one for extra steps, so you know it’s a must here!
• Slice and turn — for perfectly round cookies, use a very sharp knife and turn the roll slightly every time you slice a cookie. This will prevent you from flattening one side!

Variations on these Chocolate Peppermint Cookies:

• You can add mint extract to the dough as well as the coating for extra mint flavor
• You can skip the mint altogether, and opt for a solid chocolate or double chocolate cookie.
• Add in finely chopped nuts, toffee bits, or dried fruit to the cookie dough before chilling — stick to 1 cup or less of mix ins.
• Roll the tube of cookie dough in finely chopped nuts or sprinkles before chilling for a fun and festive twist
• Dip the cookies and sprinkle with toffee bits, nuts, dried fruit, sprinkles, or anything else your heart desires before the chocolate is set.

More Christmas Treats you’ll love:

• Christmas Sugar Cookies
• Mint Cream Cheese Brownies
• Mint Hershey Kiss Cookies
• Peppermint Mocha
• Homemade Mint Chocolate Oreos

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Chocolate Peppermint Icebox Cookies

These Chocolate Slice and Bake Cookies are dipped in dark or white chocolate, flavored with peppermint and sprinkled with crushed candy canes — the prettiest Christmas cookie!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Chilling: 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 48 cookies

Calories 105cal

Author Ashley Fehr

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Chocolate for Dipping

• 200 grams dark chocolate chopped
• 1 tablespoon canola oil
• 1/2 teaspoon peppermint extract
• crushed candy canes optional

Instructions

• In a large bowl with an electric mixer, beat butter until smooth.
• Add sugar, egg and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
• Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
• Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).
• Preheat the oven to 375 and line rimmed baking sheets with parchment paper.
• Working with one roll at a time, slice the cookie dough into 1/4" rounds and place 1" apart on prepared baking sheets. Bake for 6 minutes or until edges appear dry. Remove from the oven and let cool for 5 minutes before removing to a flat surface to cool completely.
• Repeat until all cookies are baked and cooled completely. If you want, you can freeze the cookies before dipping to make them even more sturdy.
• Place a small pot on the stove with 1" of water in the bottom and bring to a boil.
• Place chocolate, oil, and extract in a medium glass bowl that fits over the top of the pot without touching the water. Place the bowl over the simmering water and stir chocolate frequently to melt.
• Remove from the heat and dip cookies completely using a fork, or hold the edge of the cookie and dip half way. You can also pour the chocolate into a piping bag and drizzle over the finished cookies. Sprinkle with crushed candy canes if desired.
• Place in the refrigerator to set completely before serving. Keep refrigerated or frozen when storing so that the chocolate stays firm.

Nutrition

Calories: 105cal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Calcium: 12mg | Iron: 1mg

The post Chocolate Peppermint Icebox Cookies appeared first on The Recipe Rebel.

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes! See the full step by step recipe video down in the recipe card.

I’ll admit it: I’m a sucker for Christmas candy.

We love it all: the chocolate oranges, these Chocolate Peanut Butter Pretzel Candies, the toffee, the almond roca, the turtles and don’t forget these White Chocolate Peppermint Oreo Truffles. Really everything except the candy canes.

Am I alone in this?

As festive as they are, candy canes aren’t really a big deal here. But a batch of this easy Peppermint Bark?

If you’re too slow, you just won’t get any.

I love that it’s festive, but also so easy to make. If you can set up a doubler boiler (you CAN, I promise!), you can make perfect peppermint bark to share with friends and family this holiday season, or…… not

One of the great things about peppermint bark is that it takes just minutes of prep time, so it’s one of those great last minute additions to a holiday baking tray for the neighbors that may or may not be full of store bought cookies.

Add a few triangles of this easy peppermint chocolate bark and no one will notice!

How to set up a double boiler:

We did this last week when we made these Peanut Butter Balls, and we’re doing it again because using a double boiler is a foolproof way to get smooth, melted chocolate that doesn’t seize.

Good chocolate isn’t cheap, so we’re not going to waste any of it by trying to melt it in the microwave.

The best news is that you don’t need any special equipment to make your own double boiler! Just a small pot and a glass bowl that fits over the top of the bowl and can sit on top.

You will want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it doesn’t sit as low), or a smaller pot.

Place one inch of water in the pot and heat to a low boil over medium-high heat.

Place your chopped chocolate in the bowl.

Reduce heat to low and place the bowl over the top of the simmering water.

Stir constantly until the chocolate is melted and smooth.

Variations on this Peppermint Bark recipe:

• You can use dark, semisweet or milk chocolate for the bottom layer, though we prefer dark chocolate (especially with the contrast of the creamy white chocolate on top).
• Try a variety of candy cane flavors if you like, as long as they’re flavors you enjoy with chocolate (this might not be the best time to break out the sour patch!)
• Melt the dark and white chocolate at the same time (separately), and then alternate pouring both into the pan for a white and dark chocolate swirled bark. Just remember to press the candy canes into the top before it sets.
• Add sprinkles, chopped nuts, marshmallow bits, or other decorations you think go well with what you’ve got going on

How to store Peppermint Bark:

Crushed candy canes can become sticky when refrigerated or frozen, so it’s best to keep this chocolate bark in a room temperature spot that doesn’t get too warm.

If your kitchen counter is warm and you are worried about your chocolate melting, you can always keep in the refrigerator up to 2 weeks.

You can freeze peppermint bark, but it is not recommended because the candy canes become sticky. It can still be enjoyed though, if you are not fussy about that

More Christmas candy recipes and other treats you’ll love!

Christmas is the time for making treats to share! Although this Christmas may look different, it is still fun to create fun treats in the kitchen and spread the love to friends, family and neighbors.

• No Bake Christmas Tree Cookies
• Nanaimo Bars
• No Bake Mint Chocolate Bars
• Caramel Puff Corn
• Easy Candied Nuts

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Easy Peppermint Bark

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chilling: 1 hour hour

Total Time 30 minutes minutes

Servings 24 servings

Calories 156cal

Author Ashley Fehr

Ingredients

• 300 grams solid dark chocolate bars, chopped (about 11oz)
• 1 teaspoon mint extract (divided)
• 300 grams solid white chocolate bars, chopped (about 11oz)
• 6 candy canes crushed

Instructions

• Line a rimmed baking sheet with tin foil and set aside.
• Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the dark chocolate and ½ teaspoon mint extract to the bowl and place it over the simmering water. Stir frequently until melted and smooth.
• Spread chocolate on foil in baking sheet with an offset spatula — it will cover most of the pan, but maybe not all of it, depending on how thick you want your bark to be. Set in the fridge to set.
• Place your white chocolate and remaining ½ teaspoon mint extract in a clean glass bowl that also fits over your double boiler, and repeat the process to melt the white chocolate.
• Stir in half of the crushed candy canes.
• Remove baking sheet from the fridge and spread the white chocolate over top. Sprinkle with remaining candy canes, pressing gently into the chocolate before it sets.
• Allow to set at room temperature or in the refrigerator for 1 hour, before breaking into chunks and serving.

Video

Nutrition

Calories: 156cal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 125mg | Fiber: 1g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

The post Peppermint Bark appeared first on The Recipe Rebel.

These No Bake Mint Chocolate Bars are made with a no bake graham cracker crust and topped with a creamy mint filling and chocolate ganache! See the step by step video down in the recipe card.

Love Mint Chocolate? You might also like this Mint Chocolate Lasagna and this No Bake Peppermint Bark Cheesecake!

I want to see hands from all my mint chocolate lovers! Where are you?

The husband and I love the mint chocolate combo. We disagree on our share of things, but generally dessert is not one of those things. Unless it’s pumpkin — then he’s all in and I’m on the edge somewhere.

But mint and chocolate? There’s never been any question.

These Mint Bars are the perfect combination of a chocolatey, chewy crust, creamy mint filling and rich chocolate ganache. The cool mint and decadent chocolate balance each other out perfectly!

If you love the chocolate mint combo as much as we do, you’ll also enjoy these Mint Cream Cheese Brownies and these Mint Chocolate No Bake Cookies!

Tips for making these Mint Chocolate Bars:

• Line your pan: I always line my pan with foil (don’t worry, it’s not going to be baked) so that once the bars are chilled I can easily remove them and slice. It’s one quick step that makes a big difference!
• Yes, you really need the egg (it’s a similar crust to these Nanaimo Bars, which also requires eggs). I promise it’ll be okay — it’s not raw, the egg cooks in the hot cocoa mixture and it binds everything so well that it can’t be left out.
• Yes, you really need to chill it: unless you don’t care about being able to cut nice slices!

Variations on these No Bake Bars:

• You can make these bars with almost any flavor — choose your favorite extract or even use just vanilla!
• You can use any color of food coloring, or none at all, if you want to color them for a special occasion
• Stir in some finely chopped candy canes or sprinkle on top of the chocolate before it sets for a Christmas-y treat

The filling is a perfectly cool and creamy mint buttercream frosting, and the chocolate ganache, well, it’s more chocolate and I think that’s saying enough.

More No Bake Christmas Treats!

• Peanut Butter Balls
• No Bake Christmas Tree Cookies
• Grasshopper Pie

More bars for baking!

Desserts

Nanaimo Bars

Desserts

Caramel Nut Bars

Desserts

Seven Layer Magic Bars Recipe

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No Bake Mint Chocolate Bars

These No Bake Mint Chocolate Bars are one of my ALL-TIME favorites! Made up of a no bake graham cracker crust and topped with a creamy mint frosting and chocolate ganache!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 bars

Calories 278cal

Author Ashley Fehr

Ingredients

Base

• 1/2 cup butter
• 1/3 cup cocoa
• 1/4 cup sugar
• 1 egg
• 2 cups graham cracker crumbs
• 3/4 cup shredded coconut

Filling:

• 1/4 cup butter
• 2 cups powdered icing sugar
• 2-3 tablespoons milk
• 1 teaspoon mint extract
• green food coloring

Ganache

• 2/3 cup chocolate chips or chopped chocolate
• 2 tablespoons butter

Instructions

• BaseLine an 8×8″ pan with tin foil.
• In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
• Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
• Filling:With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
• Add mint extract and green food coloring (as desired). Spread over base in pan.
• Ganache:In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
• Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.

Video

Nutrition

Calories: 278cal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 174mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 330IU | Calcium: 22mg | Iron: 1.3mg

The post No Bake Mint Chocolate Bars appeared first on The Recipe Rebel.

I know there are people who disagree, but I think mint and chocolate is one of the best combinations!

I love how mint cuts through a bit of the richness of chocolate, although it enables me to eat waaaaaay too much of these brownies.

And if you’ve been around here a while, you know my feelings on any dessert with cream cheese, so here we are: Mint Cream Cheese Brownies.

I wanted to make a fun Christmas dessert that would look pretty, but be easy to make, freezer friendly and just plain delicious.

We’re not really big fans of sugar cookies, or things with a ton of frosting, so these Mint Brownies really did the trick!

If you’re looking for more Christmas treats, you’ll love my list of 35+ Easy Christmas Treats (no bake!) and my list of 31 Best Christmas Cookies Recipes!

Tips for making the best Cream Cheese Brownies:

• Use a 9×13″ pan with straight edges — this ensures that your edge pieces have an even distribution of brownie and cream cheese.
• Line your pan with parchment paper — it can sometimes be tricky to get your brownie batter spread while keeping your parchment in place, but it’s so worth it when they come out of the pan with no effort at all.
• Don’t “overswirl” — this is more for looks than anything, but try not to go crazy with the swirling. Just a few here and there will get you that gorgeous contrast of green and chocolate, without it becoming a big mess.
• Let cool to room temperature, then refrigerate overnight before slicing. This isn’t a must, but it will get you the cleanest, prettiest slices.
• Make extra! Because with Christmas coming up, you know…. they go quickly 😉

How to store Mint Brownies:

You can store these Mint Brownies in the refrigerator for up to a week, or in the freezer for up to 3 months. I prefer to freeze mine, already sliced, in an airtight container so they last a little longer.

Warning! They thaw dangerously quickly 😉

Variations on these Mint Brownies:

• Add in some chocolate chips, chunks or mint chocolate chips for extra chocolatey texture!
• Chop up some mint Oreos and throw those on top before baking
• Crush up some candy canes and press them into the top before baking
• Drizzle with melted chocolate and sprinkle with your favorite Christmas sprinkles.

More Christmas dessert recipes you’ll love!

• No Bake Nanaimo Bar Cheesecake Recipe + VIDEO
• Christmas M&M Cookies recipe
• Mint Hershey Kiss Cookies Recipe + VIDEO
• Molasses Cookies Recipe: soft and chewy! (+ VIDEO)
• Fudgy Mint Chocolate No-Bake Cookies + VIDEO

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Mint Cream Cheese Brownies

These Mint Cream Cheese Brownies are a favorite Christmas Dessert! With fun green swirls on top of rich fudgy brownies, they're make ahead and freezer friendly.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 20 bars

Calories 292.36cal

Author Ashley Fehr

Ingredients

Brownies

• 1 cup butter melted
• 2 1/2 cups granulated sugar (500g)
• 1 tablespoon vanilla
• 4 eggs
• 1 1/2 cups all purpose flour (190g)
• 1 cup unsweetened cocoa powder (95g)
• 1/2 teaspoon salt

Cream Cheese Swirl

• 1 package cream cheese 250g/8oz, room temperature
• 1/3 cup granulated sugar (67g)
• 1 egg
• 2-3 teaspoons mint extract (3 for very minty, 2 for mild mint)
• green food coloring optional

Instructions

• Preheat oven to 350 degrees F and line a 9×13" pan with parchment paper.
• In a large bowl, whisk together melted butter and sugar until smooth.
• Whisk in vanilla, then add eggs and whisk well until completely combined.
• Stir in flour, cocoa and salt using a spatula or spoon (the batter is very thick and a whisk doesn't always work well).
• Spread into prepared pan (reserve a few tablespoons to swirl on top if desired).
• To make the cream cheese layer, beat cream cheese with an electric mixer until smooth.
• Add sugar, egg, mint extract and food coloring if using. Beat on medium speed until smooth.
• Spread cream cheese over brownie layer in pan. Top with reserved brownie batter if you have some, and swirl a few times with a knife (don't go too crazy!).
• Bake for 35-45 minutes until the center is almost completely set when you jiggle the pan (the more gooey you like them, the earlier you can take them out, but bake at least 35 minutes).
• Let cool slightly and serve warm, or cool completely and refrigerate before slicing (cutting the brownies cold will give you the nicest pieces).

Video

Nutrition

Calories: 292.36cal | Carbohydrates: 38.65g | Protein: 3.96g | Fat: 14.8g | Saturated Fat: 8.72g | Cholesterol: 77.75mg | Sodium: 192.54mg | Potassium: 109.06mg | Fiber: 1.68g | Sugar: 28.92g | Vitamin A: 494.8IU | Calcium: 26.87mg | Iron: 1.28mg

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