Ingredients
- 1/2 cup melted butter
- 300 grams chocolate sandwich cookies
- 1 cup white chocolate chips
- 1 cup heavy whipping cream
- 2 tablespoons heavy whipping cream
- 24 ounces full-fat cream cheese
- 1 cup powdered sugar
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 300 grams peppermint bark
- 1 1/4 cups chopped peppermint bark
- 2 peppermint candy canes
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- Crushed candy canes
Directions
In a medium bowl, combine white chocolate and 2 tablespoons of cream; microwave on high for 40 seconds, then stir until completely smooth. Set aside to cool to room temperature, stirring occasionally.
Combine melted butter and cookies in a food processor and process until smooth.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth.
Add 1 cup of sugar, vanilla extract, and mint extract; beat until light and fluffy.
Beat in the cooled, melted white chocolate mixture until fully incorporated.
In a separate bowl, beat the remaining 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture.
Chop half of the peppermint bark into small chunks and stir into the cheesecake mixture along with any crushed candy canes (if using).
Spread the cheesecake filling evenly over the prepared crust and smooth the top.
Refrigerate for at least 8 hours, or preferably overnight, until the cheesecake is chilled and firm.
In a medium bowl, whip the remaining heavy cream with powdered sugar until stiff peaks form.
Spread or swirl the whipped cream topping around the edge of the cheesecake and garnish with the remaining chopped peppermint bark and crushed candy canes as desired.
Slice and serve.
Frequently Asked Questions
How do I properly store my No Bake Peppermint Bark Cheesecake?
Since this is a no-bake cheesecake, it must be stored in the refrigerator. Cover the cheesecake tightly with plastic wrap or place it in an airtight container before chilling for the required 8 hours. It will generally stay fresh in the fridge for up to 4 days.
Can I substitute the chocolate sandwich cookies in the crust for a different type of cookie?
Yes, you can substitute the chocolate sandwich cookies, but you may need to adjust the melted butter slightly. For a similar texture, use Oreos or similar chocolate wafers, ensuring you process them thoroughly with the melted butter until smooth before pressing into the pan.
What is the best way to ensure a smooth texture when melting the white chocolate for this recipe?
To achieve a perfectly smooth white chocolate component, microwave the white chocolate chips with the 2 tablespoons of heavy whipping cream in short 40-second bursts, stirring well after each interval until completely smooth. Make sure this mixture cools to room temperature before folding it into the cream cheese mixture to prevent splitting.
