This festive Peppermint Bark Cheesecake combines creamy cheesecake with refreshing peppermint and indulgent chocolate crunch. Perfect for Christmas gatherings, it’s a show-stopper for peppermint lovers and cheesecake fans alike.
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Why You’ll Love This Peppermint Bark Cheesecake
This Peppermint Bark Cheesecake is rich, creamy, and full of holiday flavor. It blends smooth peppermint-infused cheesecake with layers of chocolate and candy cane crunch. You don’t need a water bath, and it’s simple to make ahead. The cool peppermint balances the sweetness perfectly, while the Oreo crust adds chocolate depth. It’s also visually stunning with its shiny chocolate ganache and bright red candy bits. This dessert fits beautifully on a Christmas dessert table and makes a wonderful edible gift. Best of all, it chills overnight, so it’s ready when you need it. Every bite tastes like the holiday season in cheesecake form.
Key Ingredients & Substitutions
Oreo Crust
Removing the cream from the Oreos keeps the crust crisp and prevents greasy texture. Crush the cookies finely and mix with melted butter until evenly combined. Press the crumbs tightly into the pan’s bottom and sides for a sturdy base. If you prefer convenience, a pre-made crust works when halving the recipe, though baking time may vary slightly.
Cheesecake Filling
Use full-fat brick cream cheese for the ideal creamy texture. Soft or spreadable versions can make the batter too loose. Sour cream or Greek yogurt adds smoothness and a slight tang that balances sweetness. White chocolate enriches the filling with a smooth, velvety base. A few drops of peppermint extract create that cool, festive flavor. Taste as you go since extracts vary in strength.
Peppermint & Chocolate Accents
Mini chocolate chips add bursts of texture, and crushed candy canes provide a holiday sparkle. You can substitute peppermint bark pieces or chocolate chunks if you prefer. For decoration, add a drizzle of melted white chocolate or sprinkle more candy canes over the top before serving.
Step-by-Step Instructions
Prepare the Crust
Remove the cream from the Oreos, crush them finely, and mix with melted butter. Press the mixture firmly into a 9-inch springform pan, going slightly up the sides. Use the bottom of a measuring cup to smooth and pack the crust. Set aside while preparing the filling.
Make the Cheesecake Batter
Preheat the oven to 325°F. Melt white chocolate in short microwave intervals, stirring between each until smooth, then let it cool slightly. Beat softened cream cheese with sugar until creamy. Add sour cream, vanilla, and peppermint extract. Pour in the cooled white chocolate and mix until smooth and glossy.
Add Eggs and Fold-ins
Add the lightly beaten eggs on low speed, mixing just until combined. Avoid overmixing to keep the cheesecake dense and creamy. Scrape down the sides of the bowl to incorporate everything. Fold in mini chocolate chips and crushed candy canes gently so they stay evenly distributed.
Bake and Cool
Pour the batter into the crust and smooth the top. Bake for about 45 to 50 minutes, until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool slowly for about an hour. Then cool completely at room temperature before refrigerating. Slow cooling prevents cracks.
Make and Add Chocolate Ganache
Heat the cream in a small saucepan until steaming. Pour it over the chopped dark chocolate and cover for five minutes. Whisk until smooth and shiny. Spread the ganache over the chilled cheesecake and refrigerate again until set.
Chill and Serve
Refrigerate the cheesecake for at least six hours or overnight. Before serving, top with whipped cream and more crushed candy canes for a festive finish. Slice with a warm knife for clean edges and perfect presentation.
Expert Tips for Perfect Results
Use only brick cream cheese for structure and flavor. Always start with room-temperature ingredients for smoother blending. Avoid overmixing once eggs are added, and never overbake. A little jiggle means it’s done. Let it cool gradually to prevent cracks. If cracks appear, don’t worry; the chocolate ganache will cover them beautifully. Keep the cheesecake in the springform pan while chilling to help it set properly. Taste your batter before baking and adjust peppermint extract if you want stronger flavor.
Storage, Make-Ahead & Freezing Guide
Keep the cheesecake covered in the fridge for up to five days. It’s best to store it in the springform pan with plastic wrap over the top. For longer storage, wrap individual slices tightly in plastic and freeze them for up to two months. Thaw overnight in the fridge before serving. The flavor deepens beautifully as it rests, making this dessert perfect for preparing ahead of the busy holiday season.
Common Questions About Peppermint Bark Cheesecake
Do most people like peppermint bark?
Yes, it’s one of the most popular holiday treats because the mix of mint and chocolate appeals to many.
What’s the most popular cheesecake?
New York-style cheesecake is the classic favorite, known for its dense and creamy texture.
What’s special about Basque cheesecake?
It’s baked without a crust at a higher temperature, giving it a caramelized top and custardy center.
Is peppermint bark an American thing?
Yes, peppermint bark originated in the United States and has become a traditional Christmas candy.
Other Recipes You May Enjoy
- Classic Christmas Thumbprint Cookies
- Peppermint Brownies for the Holidays
- Christmas Sugar Cookies with Festive Shapes
- Cannoli Cookies – A Holiday Favorite
- Chocolate Covered Oreos – Easy Christmas Treat
- Christmas Crack – Saltine Cracker Toffee
Conclusion or Final Thoughts
This Peppermint Bark Cheesecake captures the magic of Christmas in every bite. It’s creamy, minty, and perfectly balanced with chocolate and candy cane crunch. You can make it ahead, chill overnight, and serve a dessert that’s as beautiful as it is delicious. Whether it’s for family dinner or a festive gathering, this cheesecake always impresses. Add whipped cream, sprinkle some crushed candy canes, and share the joy. For more holiday desserts and baking inspiration, visit Ellie’s Pinterest page.
Peppermint Bark Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- electric mixer
- Spatula
- Microwave-safe bowl
Ingredients
- 5 tablespoons unsalted butter, melted
- 8 oz white chocolate, finely chopped
- 24 oz brick-style cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream or full-fat Greek yogurt
- 2 large eggs, lightly beaten
- ⅔ cup mini chocolate chips
- 3 tablespoons crushed candy canes
- 3 oz dark or semisweet chocolate, chopped
- ½ cup heavy cream
- whipped cream and extra crushed candy canes (optional for topping)
Instructions
- Remove cream from Oreos, crush into fine crumbs, and mix with melted butter. Press firmly into the bottom and sides of a 9-inch springform pan. Set aside.
- Preheat oven to 325°F (160°C). Melt white chocolate in 20-second intervals in the microwave, stirring between each, until smooth. Set aside to cool slightly.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and peppermint extract, mixing until creamy. Stir in melted white chocolate until combined.
- On low speed, mix in beaten eggs just until combined. Gently fold in mini chocolate chips and crushed candy canes.
- Pour batter into prepared crust and bake for 45–50 minutes, until edges are set but the center slightly jiggles. Cool gradually before refrigerating for at least 6 hours.
- Heat cream until steaming, pour over chopped chocolate, cover for 5 minutes, then whisk until smooth. Spread over chilled cheesecake and refrigerate until set.
- Top with whipped cream and crushed candy canes before serving. Slice with a warm knife for clean edges.
