Peppermint Bark Cheesecake
Serves : 12 slices
Indulge in this no-bake peppermint bark cheesecake with a decadent brownie base, creamy peppermint filling, and rich chocolate ganache. Perfect for festive gatherings!
Ingredients
For the Brownie Base
- 150 g Butter Salted
- 90 g Dark Chocolate
- 125 g Golden Caster Sugar
- 125 g Light Soft Brown Sugar
- 3 Eggs Medium, Free-range
- 70 g Plain Flour or All Purpose Flour
- 40 g Intense Cocoa Powder or Regular Cocoa Powder
For the Cheesecake Filling
- 500 g Cream Cheese Full-fat
- 300 ml Double Cream or Heavy Cream
- 1 tsp Peppermint Extract
- 75 g White Chocolate Melted
- 100 g Peppermint Bark Crushed
- 75 g Icing Sugar or Powdered Sugar
For Chocolate Ganache & Decoration
- 80 ml Double Cream or Heavy Cream
- 50 g Dark Chocolate
- 6 Candy Canes
Instructions
Make the brownie base
- In a heatproof bowl, combine the butter and chopped dark chocolate. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth. Alternatively, you can melt the butter and chocolate in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.150 g Butter, 90 g Dark Chocolate
- In a separate large mixing bowl, sift together the plain flour and cocoa powder. This ensures the dry ingredients are evenly combined and lump-free.70 g Plain Flour, 40 g Intense Cocoa Powder
- Using the Kenwood Chef Titanium and ballon whisk attachment, whisk together the eggs, soft brown sugar and caster sugar, until the mixture becomes pale, thick and fluffy. This should take about 3–5 minutes.125 g Light Soft Brown Sugar, 3 Eggs, 125 g Golden Caster Sugar
- Slowly pour the melted chocolate and butter mixture into the whisked eggs, gently folding with a spatula until fully combined. Be careful not to knock out the air. Then, gradually fold in the sifted dry ingredients until you have a smooth brownie batter.
- Preheat the oven to 180C / 350F and line the base of a 8-inch (20cm) springform pan with baking paper. Pour the brownie batter into the pan and spread it out evenly with a spatula. Bake for 20–25 minutes, or until the top is set but the centre still has a slight wobble.
- When baked, remove the brownie from the oven and let it cool completely in the pan. When cool, use the back of a spoon to gently press down on the brownie, compacting it slightly to create a firm, even base for the cheesecake.
Make the cheesecake filling
- In the bowl of the Kenwood Chef Titanium, fitted with the balloon whisk attachment, add the cream cheese and icing sugar. Whisk on medium speed until the mixture is smooth, creamy and free of lumps500 g Cream Cheese, 75 g Icing Sugar
- Reduce the speed to low and mix in the peppermint extract. Taste the mixture and adjust the amount of peppermint if desired, but remember, a little goes a long way!1 tsp Peppermint Extract
- With the mixer still running on low speed, slowly pour the double cream into the cream cheese mixture. Once combined, increase the speed to medium-high and whisk until the mixture is thick and holds soft peaks. Be careful not to overwhisk.300 ml Double Cream
- Gently fold the melted white chocolate into the cheesecake filling using a spatula, ensuring it’s evenly distributed. Next, fold in the crushed peppermint bark, being careful to maintain the creamy texture of the filling.75 g White Chocolate, 100 g Peppermint Bark
- Spoon the cheesecake filling over the cooled brownie base, spreading it out evenly with an offset spatula. Smooth the top, ensuring a clean and even layer. Refrigerate the cheesecake for at least 4-6 hours, or ideally overnight, to allow the filling to set properly.
Making the chocolate ganache
- Pour the double cream into a small saucepan and gently heat it over low to medium heat until it just begins to simmer. Be careful not to let it boil – you want the cream to be hot but not bubbling. Remove from the heat.80 ml Double Cream
- Place the chopped dark chocolate into a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to allow the chocolate to melt.50 g Dark Chocolate
- Using a spatula, gently stir the cream and melted chocolate together until the mixture is glossy and completely smooth. Be patient and stir slowly to ensure there are no lumps and the ganache has a silky texture.
- Allow the ganache to cool slightly at room temperature for 10-15 minutes, or until it thickens enough to pour without being too runny. You’re aiming for a consistency that spreads easily but doesn’t run off the cheesecake.
Decorating the cheesecake
- Remove the cheesecake from the springform pan and place on a serving plate. Carefully pour the ganache over the chilled cheesecake filling, spreading it evenly with an offset spatula to create a smooth layer. Let the ganache set for 10-15 minutes before decorating.
- Once the ganache has slightly set, sprinkle crushed candy canes or peppermint bark over the top. Chill the cheesecake for a further 30 minutes to fully set the ganache before serving.6 Candy Canes
Notes
Read my Top Tips and FAQs in the post above for some really helpful hints and tips to make this recipe successfully.
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 597kcalCarbohydrates: 46gProtein: 8gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 148mgSodium: 247mgPotassium: 276mgFiber: 3gSugar: 36gVitamin A: 1406IUVitamin C: 0.2mgCalcium: 106mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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