No-Bake Peppermint Cheesecake Bars + Video
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No-Bake Peppermint Cheesecake Bars are the best way to enjoy the delicious holiday flavors in a stunning and easy dessert recipe!
No Bake Peppermint Cheesecake Bars are festive, delicious and so easy to make. Once you try them, you will make them over and over again. Everything is perfect about these No Bake Peppermint Cheesecake Bars starting from the creamy texture and ending with the beautiful, baby pink color. The bars are made with real peppermint candies, not just peppermint extract. Topped with soft like a cloud whipped cream and crunchy, crushed peppermint candies. The bars are no bake, so you don’t have to worry about cracks and imperfections, they have the perfect texture and taste!
Table of Contents
No-bake Peppermint Cheesecake Bars
Hey guys, it’s Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad’s already great collection. I am very excited about these Peppermint Cheesecake Bars, they taste amazing and I am sure they will be a hit on your holiday dessert table.
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Helpful Tips to make No Bake Peppermint Cheesecake Bars:
- Make sure you use room temperature cream cheese and on the opposite, very cold heavy whipping cream.
- The hot water should be very hot, boiling water, this will help melt the peppermint candies quicker.
- The bars must be served chilled and must be stored in the refrigerator.
- You can make the recipe in a springform pan, for a round cheesecake or make it as a trifle, served in individual glasses.
- Top with whipped cream right before serving, as the whipped cream hardens in the refrigerator.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite bars and brownies recipes:
No-Bake Peppermint Cheesecake Bars + Video
Ingredients
Crust
- 3 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1 cup unsalted butter, melted
Cheesecake
- 15 Peppermint hard candies, crushed
- 1/2 cup hot boiling water
- 14 grams unflavored gelatin, 2 – 7 gram packets
- 24 ounces full fat cream cheese, 3 – 8 ounce packages, room temperature
- 1 cup granulated sugar
- 1 1/2 cups heavy whipping cream, cold
Garnish
- 10 Peppermint hard candies, crushed
- 1 1/2 cups heavy whipping cream
- 2 tablespoons white granulated sugar
Instructions
- Prepare the Crust: Add all the ingredients to a large bowl, mix with a fork until well combined and press into a lightly greased 9×13 inch pan.
- Prepare the Cheesecake: Add peppermints to a large Ziploc bag. Seal the bag well, but do not make the bag air tight, or the bag will perforate on the first smash. To avoid a mess, place the bag inside another Ziplock bag.Place the bag on a wooden cutting board and using a kitchen mallet, crush the candies.
- Add the crushed candies to a medium bowl and pour hot, boiling water over them. Using a spoon, stir the mixture for 3-5 minutes, until the candies completely melt.
- Sprinkle the two packets of gelatin over the peppermint mixture, let it bloom for 1 minute and whisk it until fully combined. Set aside.
- Add room temperature cream cheese and sugar to a large bowl and using a hand mixer (you can also you a stand mixer for this), whisk it on medium-high speed until creamy and fully combined. Scrape the sides and bottom of the bowl a few times.
- Add the gelatin mixture to the cream cheese, mix it in with the electric mixer starting on low speed and increasing it to high. Scrape the sides and bottom of the bowl a few times.
- Add cold heavy whipping cream to a preferably chilled, cold bowl and beat it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes. Fold whipped cream into the cheesecake mixture and stir well to combine.
- Add the cheesecake mixture to the pan, level the top with a spatula. Chill for at least 3 hours, better 5-8 hours.
- Garnish: When ready to serve, add cold heavy whipping cream and sugar to a preferably chilled, cold bowl and whisk it on medium-high speed until soft peaks form and the whipped cream holds its shape, about 1-2 minutes.
- Garnish each peppermint cheesecake bar with whipped cream and top with crushed peppermints.
- Enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These cheesecake bars are amazing! Minty and sweet while also easy to make! I love no-bake!