No-bake Christmas dessert

This No-Bake Christmas Peppermint Bark Cheesecake is a show-stopping holiday dessert that requires zero oven time. It features a buttery chocolate-cookie crust, a luxuriously creamy peppermint-swirled cheesecake filling, and a heavy topping of crushed candy canes and rich chocolate ganache.

Ingredients

• The Chocolate Crust:
  • 2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs with the cream removed)
  • ⅓ cup unsalted butter, melted
  • 2 tbsp granulated sugar (optional)
• The No-Bake Peppermint Cheesecake Filling:
  • 16 oz (two 8-oz blocks) cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • ¾ tsp peppermint extract (adjust to taste—start with ½ tsp and add more if you like a stronger mint kick)
  • 1 cup heavy whipping cream, very cold
  • Optional: 3–4 drops of red food coloring (if you want to create a festive pink swirl)
• The Holiday Topping:
  • 1 cup semi-sweet or dark chocolate chips
  • 2 tbsp heavy cream (for the ganache)
  • ½ cup crushed candy canes or peppermint candies

Instructions

1. Prep the Crust

• In a medium bowl, combine the cookie crumbs, melted butter, and sugar until the mixture resembles wet sand.
• Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan (or a standard 9-inch pie dish).
• Place the crust in the refrigerator or freezer to firm up while you make the filling.

2. Whip the Cream

• In a chilled bowl, whip the cold heavy whipping cream with a hand mixer or stand mixer until stiff, fluffy peaks form. Set aside.

3. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth, creamy, and free of lumps.
• Mix in the vanilla extract and peppermint extract.
• Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and light and airy.
• (Festive tip: If you want a marbled look, scoop out ⅓ of the batter, mix in a few drops of red food coloring, and gently swirl it back into the white filling with a butter knife.)

4. Chill to Set

• Spoon the filling over your chilled chocolate crust, smoothing the top into an even layer with a spatula.
• Cover the pan tightly with plastic wrap and place it in the refrigerator for at least 4 hours (or overnight) until completely firm and set.

5. Add the Ganache and Peppermint Topping

• Just before serving, make a quick chocolate ganache: Combine the chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring until completely smooth.
• Let it cool slightly, then drizzle the ganache over the chilled cheesecake.
• Generously sprinkle the crushed candy canes and peppermint candies all over the top.

6. Slice and Serve

• Release the outer ring of the springform pan, slice into wedges, and serve chilled!

Pro-Tips for Success

• Crush Candy Canes Easily: Place your candy canes inside a zip-top plastic bag and smash them gently using a rolling pin or the bottom of a heavy skillet. This keeps the pieces uniform without turning them into fine dust.
• Make-Ahead Friendly: This dessert actually tastes better when made a day in advance, giving the cheesecake filling plenty of time to firm up and the flavors to meld!