Peppermint Bark Cheesecake Recipe

If you’re on the hunt for a show-stopping dessert that’s festive, creamy, and irresistibly minty, then you’ve got to try this Peppermint Bark Cheesecake Recipe. Trust me, once you take a bite of this decadently smooth cheesecake layered with chocolate and crushed candy canes, you’ll be hooked. I absolutely love how it balances the rich cream cheese with refreshing peppermint – it’s like a holiday party on your palate. Keep reading because I’m sharing all my best tips to help you nail every step and wow your friends and family this season!

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Ingredients You’ll Need

This recipe uses classic ingredients that complement each other beautifully—from rich cream cheese to crunchy Oreos and festive candy canes. I always recommend using brick-style cream cheese for the best texture, and make sure your eggs are room temperature to keep the filling silky smooth.

• Oreo cookies: The base of the crust—make sure to crush them finely for a sturdy crust.
• Unsalted butter: Melted to bind the crust but keep salt under control so the filling shines.
• White chocolate bars: Finely chopped for melting smoothly into the cheesecake filling.
• Cream cheese: Use full-fat brick style for the best creamy consistency and flavor.
• Granulated sugar: To sweeten the filling without overpowering the peppermint.
• Vanilla extract: Adds a warm, sweet backdrop to complement the mint.
• Peppermint extract: The star flavor! Use sparingly to avoid overwhelming the cheesecake.
• Sour cream: For tanginess and creaminess that keeps the filling tender.
• Large eggs: Lightly beaten, room temperature helps the cheesecake set perfectly.
• Mini chocolate chips: Sprinkle through the filling for bursts of chocolatey goodness.
• Crushed candy canes: Adds that signature peppermint bark crunch throughout the cheesecake.
• Dark or semisweet chocolate: For the silky ganache topping that completes the flavor profile.
• Heavy cream: To create a luscious ganache topping with deep chocolate flavor.
• Additional crushed candy canes and homemade whipped cream: Optional, but highly recommended for garnishing and extra festive flair.

Variations

I love that this Peppermint Bark Cheesecake Recipe can easily be tweaked to suit your mood or occasion. Whether you want to make it a little lighter or jazz it up for a party, there’s room for creativity here.

• Chocolate Lovers’ Variation: Swap the Oreo crust for a chocolate graham cracker crust and add extra dark chocolate chips in the filling—I did this once for my chocoholic sister and she couldn’t get enough!
• Gluten-Free Version: Use gluten-free chocolate cookies instead of Oreos to make it safe for gluten-sensitive family members without losing that satisfying crunch.
• Non-Dairy Option: I experimented with vegan cream cheese and coconut cream; while it’s not quite the same, it still delivers a lovely minty cheesecake experience.
• More or Less Mint: Adjust peppermint extract to taste – I found some friends prefer just a hint, so start with less and add more slowly.

How to Make Peppermint Bark Cheesecake Recipe

Step 1: Craft the Perfect Oreo Crust

Start by crushing 35 Oreo cookies into fine crumbs. I like to use a food processor for this step because it makes the crumbs nice and even—just be careful not to turn it into powder. Mix the crumbs with 5 tablespoons of melted unsalted butter until the mixture feels like wet sand. Press this evenly into the bottom of a 9-inch springform pan, making sure to pack it down firmly. This crust holds up beautifully and adds a delightful chocolate cookie crunch beneath the creamy filling.

Step 2: Make the White Chocolate Peppermint Filling

Gently melt 8 ounces of finely chopped white chocolate over a double boiler or carefully in the microwave in short bursts. While that’s cooling a bit, beat 24 ounces of softened cream cheese with ¾ cup granulated sugar until silky smooth. Then add ½ teaspoon each of vanilla and peppermint extracts, ½ cup sour cream, and 2 lightly beaten room-temperature eggs. Slowly pour in your melted white chocolate and mix until everything is perfectly combined. Finally, fold in ⅔ cup mini chocolate chips and 3 tablespoons of crushed candy canes for a festive pop throughout the cheesecake.

Step 3: Bake and Chill Without a Water Bath

Pour the filling over your Oreo crust and spread it evenly. Bake at 325°F (163°C) for about 45 minutes or until the edges are set but the center still jiggles just a tiny bit. This cheesecake sets beautifully without the need for a water bath—one less thing to worry about! Once baked, let it cool at room temperature for an hour, then chill it uncovered in the fridge for at least 4 hours, preferably overnight. This chilling step is crucial for that rich, dense texture we’re all craving.

Step 4: Prepare the Chocolate Ganache Topping

Combine 3 ounces of chopped dark or semisweet chocolate with ½ cup heavy cream in a heatproof bowl. Warm the cream just until it’s about to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then stir gently until smooth and glossy. Spread this ganache evenly over the chilled cheesecake. This layer adds a luscious, rich finish that contrasts beautifully with the bright peppermint filling.

Step 5: Add Your Finishing Touches

Sprinkle additional crushed candy canes on top of the ganache while it’s still soft. If you’re feeling fancy, add dollops of homemade whipped cream around the edges. I promise these small details make it look like you spent hours decorating—even if you didn’t. Chill for at least one more hour before serving to let the ganache firm up perfectly.

How to Serve Peppermint Bark Cheesecake Recipe

Garnishes

I always top this cheesecake with extra crushed candy canes—they add crunch and brighten the look. A few swirls of lightly sweetened whipped cream complement the minty richness without overpowering it. If you want to step it up, sprinkle a bit of edible glitter or silver dragees for that extra holiday sparkle!

Side Dishes

This Peppermint Bark Cheesecake pairs beautifully with a simple cup of hot cocoa or coffee – the warmth contrasts nicely with the cool, minty flavors. For parties, I serve it alongside fresh berries or a light fruit salad to balance the richness.

Creative Ways to Present

For special occasions, I love serving individual mini cheesecakes in pretty glass jars layered with crushed candy cane and chocolate curls on top. Another fun idea is making a peppermint cheesecake trifle by layering chunks of the cheesecake with whipped cream and crushed peppermint bark in a clear glass bowl—super festive and a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark cheesecake tightly wrapped in plastic wrap and then covered with foil in the fridge. It stays fresh for up to 4 days that way. I’ve found that slicing and wrapping individual portions makes snacking more convenient and keeps it tasting fresh.

Freezing

This cheesecake freezes beautifully! I wrap it tightly with plastic wrap and then a layer of aluminum foil. When I defrost it overnight in the fridge, the texture remains creamy and delicious—perfect for preparing ahead of holiday gatherings.

Reheating

Since this is a chilled dessert, I skip reheating. Just bring slices to room temperature for 15-20 minutes before serving—that helps soften the ganache and brings out the flavors nicely without melting the cheesecake.

FAQs

Final Thoughts

I can’t stress enough how much my family goes crazy for this Peppermint Bark Cheesecake Recipe every holiday season. It’s become a tradition—and for good reason! The balance of creamy, minty, and chocolatey flavors hits all the right notes and feels downright festive. Plus, it’s surprisingly easy to make and doesn’t require complicated techniques like a water bath. I really hope you give it a try, and remember, a little crushed candy cane on top is the cherry on the cake… or rather, the sparkle on the peppermint bark cheesecake! Happy baking, friend!

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