Peppermint Bark Cheesecake Recipe

If you love the festive flavors of peppermint and the creamy decadence of cheesecake, then you’re in for a treat with this Peppermint Bark Cheesecake Recipe. I absolutely love how this cheesecake brings together a crisp Oreo crust, a luscious white chocolate and peppermint filling, and a rich chocolate ganache topping—all without the fuss of a water bath. Whether it’s for a holiday party or a cozy night in, once you try this recipe, I promise it’ll become a new favorite dessert to share.

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Ingredients You’ll Need

Each ingredient in this Peppermint Bark Cheesecake Recipe plays a key role in creating layers of deliciousness. I find that using brick-style cream cheese gives the smoothest results, and crushed candy canes add that irresistible peppermint crunch.

• Oreo cookies: The perfect base for a crunchy, chocolatey crust that holds everything together.
• Unsalted butter: Melted to bind the Oreo crumbs, making the crust firm but tender.
• White chocolate bars: Finely chopped for a velvety-rich filling that melts beautifully into the cheesecake.
• Cream cheese: Softened brick-style cream cheese gives the best creamy texture without lumps.
• Granulated sugar: Balances the peppermint and chocolate with just the right sweetness.
• Vanilla extract: Adds depth and warmth to the cheesecake flavor.
• Peppermint extract: A little goes a long way to give that festive minty zing.
• Sour cream: Keeps the texture tender and adds a slight tanginess to balance the sweetness.
• Eggs: Lightly beaten and at room temperature for a smooth batter and perfect rise.
• Mini chocolate chips: For little bursts of chocolate fun throughout the filling.
• Crushed candy canes: Adds festive crunch and peppermint flavor inside the filling.
• Dark or semisweet chocolate: Chopped for melting into a silky ganache topping that’s both rich and decadent.
• Heavy cream: Whipped up with the chocolate to make the dreamy ganache.
• Additional crushed candy canes (optional): For garnishing and adding that extra festive touch on top.
• Homemade whipped cream (optional): Because cheesecake always tastes better with a dollop of fresh whipped cream, right?

Variations

One of the things I love most about this Peppermint Bark Cheesecake Recipe is how easy it is to tweak it to your taste or dietary needs. I like to swap out a few ingredients depending on what I have on hand or the occasion.

• Gluten-Free Crust: I sometimes use gluten-free chocolate sandwich cookies in place of Oreos—works like a charm and keeps it gluten-free.
• Vegan Version: While I haven’t fully veganized this cheesecake yet, I’ve heard great things about using vegan cream cheese and dairy-free chocolate to recreate the flavors.
• Extra Chocolate Lovers: If you love chocolate as much as I do, sprinkle in more mini chocolate chips or swirl melted dark chocolate into the filling before baking.
• No Candy Canes: Not a fan of peppermint? Replace crushed candy canes with crushed toffee or crushed peppermint-free cookies for a fun crunch.

How to Make Peppermint Bark Cheesecake Recipe

Step 1: Prep the Oreo Crust

Start by crushing 35 Oreo cookies into fine crumbs—you can do this in a food processor or by putting them in a zip-top bag and pounding with a rolling pin. Then, mix the crumbs with 5 tablespoons of melted unsalted butter until it looks like moist sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass to really pack it in tight. Pop it in the fridge while you prepare the filling to let the crust set up nicely.

Step 2: Melt the White Chocolate

Finely chop 8 ounces of white chocolate bars. Use the double boiler method or microwave in short bursts—15 to 20 seconds at a time—stirring after each. I discovered this trick after burning a batch once: it keeps the chocolate smooth and silky without scorching. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling

Beat 24 ounces of softened cream cheese on medium speed until smooth. Gradually add ¾ cup sugar, then ½ teaspoon each of vanilla and peppermint extract. Stir in ½ cup sour cream. Slowly mix in those lightly beaten eggs, one at a time, scraping down the bowl as you go. Finally, pour in the melted white chocolate (make sure it’s not hot, or it might scramble the eggs), then fold in ⅔ cup mini chocolate chips and 3 tablespoons crushed candy canes. The batter will be thick and oh-so-yummy!

Step 4: Bake the Cheesecake

Pour the filling over the chilled Oreo crust and smooth the top with a spatula. Bake at 325°F (163°C) for about 45 minutes until the edges are set but the center still has a slight jiggle—you’ll find this helps avoid cracks. When done, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This gradual cooling is the trick I learned that really prevents the dreaded cheesecake cracks!

Step 5: Prepare the Chocolate Ganache Topping

While the cheesecake cools, chop 3 ounces of dark or semisweet chocolate and place it in a heatproof bowl. Heat ½ cup heavy cream just until it begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake, spreading evenly. Top with extra crushed candy canes if you want that extra pop of peppermint and crunch.

Step 6: Chill and Serve

Refrigerate the cheesecake for at least 4 hours, but overnight is best for cleanup and firm slicing. When ready to serve, I love adding a dollop of homemade whipped cream on top—trust me, it takes this already amazing dessert to the next level.

How to Serve Peppermint Bark Cheesecake Recipe

Garnishes

I’m a huge fan of topping this cheesecake with a swirl of freshly made whipped cream and a sprinkle of crushed candy canes. Sometimes, I add a few mini chocolate chips or even shaved white chocolate for an extra touch. These simple garnishes really elevate the presentation and flavor, making it feel super festive.

Side Dishes

This cheesecake pairs beautifully with a hot cup of coffee or a peppermint mocha during the chilly holiday season. For parties, I like serving it alongside fresh berries to cut through the richness, or a light minty salad for a refreshing contrast.

Creative Ways to Present

One special way I like to serve this peppermint bark cheesecake is in individual mini jars or mini cheesecake cups—especially for holiday gatherings. It’s a fun portion-controlled treat that guests love. I also sometimes drizzle additional melted white and dark chocolate over each slice for a decadent look.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. I learned that slicing chilled cheesecake is much cleaner and easier—warm slices can get messy.

Freezing

If you want to make this ahead of time, cheesecake freezes wonderfully. I wrap it tightly in plastic wrap and then foil to prevent freezer burn. When I’ve thawed it overnight in the fridge, it tastes just as creamy and delicious as fresh!

Reheating

This cheesecake is best served chilled, but if you prefer it a bit softer, take it out of the fridge about 20 minutes before serving. Avoid microwaving, as it can change the texture and cause the ganache to melt unevenly.

FAQs

Final Thoughts

This Peppermint Bark Cheesecake Recipe is truly one of my favorite go-to desserts for the holidays and beyond. It strikes the perfect balance between festive peppermint flavor, creamy cheesecake indulgence, and chocolaty crunch from the Oreo crust and ganache. Every time I make it, friends and family are smitten. I hope you enjoy making it as much as I love sharing it—with all the tips and tricks here, you’ll be a pro in no time. So go ahead, bake one up and savor each bite—it’s pure holiday magic on a plate.

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