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Ghirardelli No-Bake Peppermint Bark Cheesecake

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Active Time: 45 minutes
Total Time: 6hr 45 minutes

Makes 1 Full Cheesecake or 12 Mini Cheesecakes 

Ingredients

  • CRUST:
  • 9 graham crackers (about 1 cup/137g)
  • 1/3c (40g) powdered sugar
  • 1/4c (26g)Ghirardelli’s 100% Dutch Processed Cocoa
  • 6 tablespoons butter (85g), melted
  • FILLING:
  • 16oz cream cheese, room temperature
  • 1 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 cup heavy cream
  • 2 teaspoon unflavored gelatin
  • 1 TBS water
  • 1 cup of finely chopped Ghirardelli Peppermint Bark Squares (about 10 squares), plus an additional 5 squares chopped for garnish

Method

  1. Instructions for Full Sized Cheesecake
  2. CRUST:
  3. In a food processer add in the graham crackers, powdered sugar and cocoa powder and process it until the graham crackers turn into fine crumbles. Then add in the melted butter and process until the mixture resembles wet sand.
  4. Using a standard 9in cheesecake pan, spray the pan with a non-stick pan spray. Spread the crust mixture evenly across the bottom of the pan. Using the back of a spoon or the bottom of a measuring cup, press firmly on the mixture until it is compact. Set aside.
  5. FILLING:
  6. In a small bowl, add the gelatin and water. Mix and set aside for at least 5 mins.
  7. In a stand mixer fitted with a whisk attachment, beat the whipped cream until you have medium-firm peaks. Set aside in a separate bowl.
  8. In the same mixer, fitted with a paddle attachment, add in the cream cheese and powdered sugar, vanilla extract and peppermint extract and mix until smooth and free of lumps.
  9. Gently heat the gelatin mixture in the microwave until just melted, about 15-20 seconds. Quickly fold the gelatin mixture into the cream cheese mixture until it is evenly distributed.
  10. Once gelatin is added, gently fold in the whipped cream into the cream cheese mixture then stir in the chopped peppermint bark until evenly distributed.
  11. Pour the cheesecake mixture over the crust and spread evenly. Top with additional chopped peppermint bark as garnish.
  12. Wrap pan in plastic and refrigerate for at least 6 hours - overnight and enjoy.
  13. Instructions for Mini Cheesecakes
  14. CRUST:
  15. In a food processer add in the graham crackers, powdered sugar and cocoa powder and process it until the graham crackers turn into fine crumbles. Then add in the melted butter and process until the mixture resembles wet sand.
  16. In a standard cupcake pan lined with cupcake liners, dived the graham cracker mixture evenly across the 12 liners (about 1 ½ TBS of the graham cracker mixture into each liner). Spread the mixture evenly and using the back of a spoon, press firmly on the mixture until it is compact. Set aside.
  17. FILLING:
  18. In a small bowl, add the gelatin and water. Mix and set aside for at least 5 mins.
  19. In a stand mixer fitted with a whisk attachment, beat the whipped cream until you have medium-firm peaks. Set aside in a separate bowl.
  20. In the same mixer, fitted with a paddle attachment, add in the cream cheese and powdered sugar, vanilla extract and peppermint extract and mix until smooth and free of lumps.
  21. Gently heat the gelatin mixture in the microwave until just melted, about 15-20 seconds. Quickly fold the gelatin mixture into the cream cheese mixture until it is evenly distributed.
  22. Once gelatin is added, gently fold in the whipped cream into the cream cheese mixture then stir in the chopped peppermint bark until evenly distributed.
  23. Scoop the cheesecake mixture into each cupcake liner until it is almost full. Top each one with additional chopped peppermint bark as garnish.
  24. Wrap pan in plastic and refrigerate for at least 6 hours - overnight and enjoy.