This Peppermint Bark Cheesecake is a showstopper that combines creamy indulgence with festive flair. A velvety cheesecake base meets a rich layer of dark chocolate, topped with crushed peppermint for a refreshing crunch. The contrast of smooth, cool mint and decadent chocolate creates a symphony of flavors that’s impossible to resist.
Perfect for holiday gatherings, it’s a dessert that looks as stunning as it tastes. With just 30 minutes of prep and 45 minutes of baking, it’s surprisingly simple to make, leaving you plenty of time to enjoy the season.
After a quick 6-hour chill, this cheesecake transforms into a dreamy, sliceable treat that’s both luxurious and comforting. Each bite delivers a balance of sweet, tangy, and minty notes, wrapped in a buttery graham cracker crust.
The creamy texture melts in your mouth, while the peppermint bark adds a delightful crunch. Whether you’re hosting a party or treating yourself, this dessert is guaranteed to impress. It’s the perfect blend of holiday magic and irresistible indulgence, making it a must-try for any cheesecake lover.
Ingredients for Peppermint Bark Cheesecake
- Crust:
- 35 Oreo cookies (twist apart, scrape out filling, and discard)
- 5 Tablespoons (75 g) unsalted butter, melted
- Cheesecake Filling:
- 8 oz (226 g) white chocolate bars, finely chopped
- 24 oz cream cheese, softened (use brick-style)
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (120 g) sour cream
- 2 large eggs, lightly beaten (room temperature preferred)
- ⅔ cup (100 g) mini chocolate chips
- 3 Tablespoons crushed candy canes
- Ganache/Topping:
- 3 oz (85 g) dark or semisweet chocolate, chopped (chips or baking bar)
- ½ cup (118 ml) heavy cream
- Additional crushed candy canes for topping (optional)
- Homemade whipped cream for topping (optional)
Step-by-Step Instructions
- Prepare the Crust:
- Twist apart Oreo cookies, scrape out the filling, and discard. Place the cookie shells in a food processor and pulse until fine crumbs form.
- Transfer crumbs to a mixing bowl, add melted butter, and stir until all crumbs are moistened.
- Press the mixture evenly into the bottom and up the sides of a 9” springform pan. Set aside.
- Make the Cheesecake Filling:
- Preheat oven to 325°F (160°C).
- Melt the white chocolate in a microwave-safe dish in 20-second increments, stirring until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl.
- Add sour cream, vanilla extract, and peppermint extract. Stir until fully combined.
- Drizzle the melted white chocolate into the cream cheese mixture and stir until smooth.
- On low speed, add the eggs and mix until just combined. Scrape the bowl to ensure uniformity.
- Fold in mini chocolate chips and crushed candy canes with a spatula.
- Pour the batter into the prepared crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours.
- Prepare the Ganache/Topping:
- Place chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium/low heat until steaming or just simmering. Remove from heat.
- Pour the hot cream over the chocolate, cover with foil, and let sit for 5 minutes. Whisk until smooth.
- Pour the ganache over the chilled cheesecake and return to the refrigerator to set.
- Before serving, top with additional crushed candy canes and whipped cream, if desired.
Perfect Pairings: Serving Suggestions
This Peppermint Bark Cheesecake is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve each slice with a dollop of homemade whipped cream and a sprinkle of crushed candy canes for a festive touch. Pair it with a warm cup of peppermint hot chocolate or a glass of sparkling wine for a holiday dessert that’s truly unforgettable.
Keep It Fresh: Storage Tips
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. If you’d like to freeze it, wrap the cheesecake tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving, and add fresh toppings just before enjoying.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-crushed candy canes or store-bought whipped cream to save a few steps. You can also prepare the crust and filling a day ahead, then bake and chill the cheesecake the next day. For the ganache, use chocolate chips instead of chopping a bar—they melt just as smoothly and save you prep time.
Equipment Essentials for Success
To make this recipe a breeze, you’ll need a 9-inch springform pan for easy removal, a food processor for the Oreo crust, and a stand mixer or hand mixer for the creamy filling. A heatproof bowl and whisk are key for the ganache, ensuring it’s silky and smooth. Don’t forget a spatula for scraping down the bowl to keep your batter perfectly mixed.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the white chocolate for dark or milk chocolate in the filling for a richer flavor. If peppermint isn’t your thing, replace the peppermint extract with almond or orange extract for a unique twist. You can also skip the ganache and top the cheesecake with a chocolate drizzle or caramel sauce for a different finish.
Peppermint Bark Cheesecake
Ingredients
Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter melted
Cheesecake
- 8 oz white chocolate bars finely chopped
- 24 oz cream cheese softened (use brick-style cream cheese)
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup sour cream
- 2 large eggs lightly beaten, room temperature preferred
- 2/3 cup mini chocolate chips
- 3 Tablespoons crushed candy canes
Ganache/Topping
- 3 oz dark or semisweet chocolate chopped (you can use chocolate chips or a baking bar)
- 1/2 cup heavy cream
- Additional crushed candy canes for topping optional
- Homemade whipped cream for topping optional
Instructions
- Twist apart Oreo cookies, scrape out the white filling. Discard filling and place cookie shells in the basin of a food processor. Pulse until you have fine crumbs with no large pieces remaining.
- Pour cookies into a large mixing bowl and add melted butter. Stir to combine until all crumbs are moistened.
- Pour mixture into a 9” springform pan and firmly press in an even layer into the bottom and up the sides of the pan. Set aside while you prepare the filling.
- Preheat oven to 325F (160C).
- Place finely chopped white chocolate in a microwave-safe dish and heat in 20-second increments, stirring in between, until chocolate is smooth and melted. Set aside to cool.
- In another large mixing bowl (or in the bowl of a stand mixer fitted with paddle attachment), combine softened cream cheese and sugar and beat on medium speed until smooth and creamy (don’t over-beat). Scrape down the sides and bottom of the bowl to ensure all ingredients are well-combined.
- Add sour cream, vanilla extract, and peppermint extract and stir until completely combined.
- Stir your white chocolate, it should not have begun to re-solidify but should not be very hot. Drizzle this into your cream cheese mixture and stir until smooth and combined.
- With mixer on low-speed, add eggs and stir until just combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is completely incorporated and batter is uniform, but don’t over-mix.
- Add mini chocolate chips and crushed candy cane pieces and use a spatula to stir until combined.
- Pour batter into prepared crust and transfer to center rack of 325F (160C) oven. Bake for 45-50 minutes or until edges are set. Center may still be slightly jiggly but should be mostly set and not liquidy.
- Allow cheesecake to cool to room temperature before transferring to the refrigerator to chill for at least 6 hours before adding ganache.
- Place chopped chocolate in a heatproof bowl.
- Pour cream into a small saucepan over medium/low heat. Heat the cream, stirring occasionally, until it begins to steam or just begins to simmer.
- Remove from heat and pour cream over chocolate (do not stir). Cover with foil and allow to sit undisturbed for 5 minutes.
- Remove foil and whisk until smooth.
- Pour over chilled cheesecake.
- Return cheesecake to refrigerator to allow ganache to become firm. Top with crushed candy canes (note that they will begin to melt after a few hours, so sometimes I add just before serving) and whipped cream, if desired, before serving.