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Creamy Peppermint Bark Cheesecake Bites

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A no-bake holiday dessert featuring a dense, creamy peppermint cheesecake filling topped with layers of dark and white chocolate and crushed peppermint candies. These bites offer the satisfying snap of traditional peppermint bark with the rich texture of New York-style cheesecake.

Ingredients

Scale
  • 2 blocks (16 oz total) full-fat cream cheese, softened to room temperature
  • 1 cup cold heavy whipping cream
  • 1/2 cup granulated sugar
  • 1–2 teaspoons pure peppermint extract
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup crushed hard peppermint candies

Instructions

  1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides to act as a sling for easy removal.
  2. In a large bowl, whip the cold heavy cream on high speed until stiff peaks form. Set aside in the refrigerator.
  3. In a separate large bowl, beat the softened cream cheese and sugar on medium-high speed until completely smooth and creamy.
  4. Add the peppermint extract and vanilla extract to the cream cheese mixture and beat on low speed just until combined.
  5. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula until no white streaks remain.
  6. Spread the cheesecake mixture evenly into the prepared pan.
  7. Chill the pan in the refrigerator for at least 30 minutes to firm up the base.
  8. While chilling, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  9. Pour the melted dark chocolate over the chilled cheesecake and spread evenly. Optionally sprinkle some crushed peppermint candies here.
  10. Return the pan to the fridge for 15 minutes to let the dark chocolate set.
  11. Melt the white chocolate chips using the same microwave method until smooth.
  12. Pour the melted white chocolate over the set dark chocolate layer and spread evenly.
  13. Immediately sprinkle the remaining crushed peppermint candies on top and press gently to adhere.
  14. Refrigerate for at least 1 hour, or until the top chocolate layer is completely hard.
  15. Lift the slab out of the pan using the parchment sling and cut into squares or rectangles with a sharp knife.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Keep heavy cream very cold to ensure it whips properly. Melt chocolate on low power in short bursts to prevent burning. For a dairy-free option, swap cream cheese for vegan alternatives like cashew cream and use dairy-free chocolate chips.

Nutrition

Keywords: peppermint bark, cheesecake bites, no-bake dessert, holiday treats, chocolate dessert, peppermint cheesecake, easy holiday recipe

Find it online: https://islatable.com/creamy-peppermint-bark-cheesecake-bites-easy-holiday-treat/