Mini Peppermint Bark No-Bake Cheesecakes
INGREDIENTS:
4 ounces dark chocolate chopped
1/3 cup heavy cream
6 ounces cream cheese softened
4 ounces mascarpone cheese softened
2 teaspoons vanilla extract
1/8 teaspoon peppermint extract
1/3 cup sweetened condensed milk
1/2 cup chopped peppermint bark
Peppermint bark shards and whipped cream for topping
INSTRUCTIONS:
Prepare the Ganache Base:
Place the chopped dark chocolate in a bowl.
Heat the heavy cream in a saucepan until its warm and just starting to bubble at the edgesdont let it simmer.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir until the chocolate is fully melted and the ganache is smooth.
Assemble the Base Layer:
Evenly divide the ganache between 4 glasses or jars, smoothing out the layer.
Chill in the fridge while preparing the cheesecake layer.
Make the Cheesecake Filling:
In a mixing bowl, combine the softened cream cheese and mascarpone cheese.
Beat on medium speed until creamy and well combined.
With the mixer running, slowly drizzle in the sweetened condensed milk.
Add the vanilla and peppermint extracts and continue beating until smooth, scraping the sides of the bowl as needed.
Gently fold in the chopped peppermint bark.
Assemble the Cheesecake Layer:
Spoon the cheesecake filling over the ganache layer in the chilled jars, smoothing the tops with a spoon.
Return the jars to the fridge and chill for 2 to 4 hours, or until ready to serve.
Add the Finishing Touches:
Before serving, top each cheesecake with a dollop of whipped cream, shards of peppermint bark, and a sprinkle of chopped bark for garnish.