Part 3/9:
Dessert should be delicious yet manageable. This peppermint bark cheesecake hits all the marks: no-bake crust, simple assembly, and the ultimate holiday flavor.
Preparation Highlights:
Make an Oreo cookie crust by pulsing cookies in a food processor, mixing with melted butter, then pressing into a pan.
Bake briefly at 350°F until fragrant, then cool.
Use store-bought cheesecake filling, fold in whipped cream to lighten, and gently mix in chopped peppermint bark.
Freeze until firm, then top with more chopped peppermint bark for extra flair.
Make Ahead:
- Prepare the crust and filling days in advance, store in the freezer, and serve chilled or slightly thawed for perfect slicing.