I’ll never forget the first time I made my Peppermint Bark Cheesecake for our family’s Christmas Eve dinner. The kitchen was pure chaos – kids crushing candy canes (and sneaking bites when they thought I wasn’t looking), me trying not to burn the white chocolate, and that magical moment when the peppermint and chocolate scents filled the air. When I brought it to the table, all sparkly with crushed candy canes on top, my nephew actually gasped. That first creamy, minty bite? Pure holiday magic. Now it’s our non-negotiable Christmas tradition – the dessert that makes everyone gather around the table a little faster. There’s something about that perfect balance of rich cheesecake, cool peppermint, and dark chocolate that just tastes like Christmas morning in dessert form. And the best part? It’s easier to make than you’d think for such a showstopper!
Why You’ll Love This Peppermint Bark Cheesecake
Trust me, this isn’t just another holiday dessert – it’s the one that’ll have your guests begging for the recipe! Here’s why it’s become my family’s Christmas staple:
- Creamy dreamy texture – That perfect cheesecake smoothness with little bursts of chocolate chips and peppermint crunch
- Festive flavors that actually taste like Christmas – Not that artificial mint flavor, but real peppermint paired with rich chocolate
- Easier than it looks – No water bath needed, just simple layers that come together beautifully
- The ultimate crowd-pleaser – Kids go nuts for the candy cane topping, adults adore the sophisticated flavor balance
Seriously, I’ve brought this to cookie swaps, office parties, and family gatherings – it disappears faster than Santa’s milk and cookies!
Ingredients for Peppermint Bark Cheesecake
Gathering your ingredients is the first step to holiday magic! I like to lay everything out on the counter before starting – it makes me feel like a baking wizard preparing their potions. Here’s what you’ll need, grouped by the three layers that make this dessert so special:
For the Crust:
- 35 Oreo cookies (the whole cookie, cream filling included!) – trust me, the extra cookies make the perfect thick crust
- 5 Tablespoons (75 g) unsalted butter, melted – I microwave it in 15-second bursts to prevent splattering
For the Filling:
- 8 oz (226 g) white chocolate bars, finely chopped – don’t use chips, they don’t melt as smoothly
- 24 oz cream cheese, softened to room temperature – this is KEY for a lump-free batter
- ¾ cup (150 g) granulated sugar – just the right amount of sweetness to balance the peppermint
- ½ teaspoon vanilla extract – the secret background note that makes flavors pop
- ½ teaspoon peppermint extract – use the good stuff, not mint flavoring!
- ½ cup (120 g) sour cream – makes the texture extra creamy
- 2 large eggs, lightly beaten – room temp eggs blend in better
- ⅔ cup (100 g) mini chocolate chips – these melt slightly for little chocolate pockets
- 3 Tablespoons crushed candy canes – I let the kids smash these in a ziplock bag
For the Topping:
- 3 oz (85 g) dark or semisweet chocolate, chopped – I prefer 60% cacao for balance
- ½ cup (118 ml) heavy cream – makes the ganache perfectly pourable
- Additional crushed candy canes – for that festive sparkle on top
- Homemade whipped cream – optional but oh-so-pretty
Pro tip: If you love Oreo crusts as much as I do, check out our Oreo cheesecake guide for more crust inspiration! Now let’s get mixing – the pepperminty magic awaits!
How to Make Peppermint Bark Cheesecake
Okay, let’s dive into the fun part – making this holiday showstopper! I promise it’s easier than it looks, and the results will make you feel like a pastry chef. Just follow these steps, and you’ll have the creamiest, most festive cheesecake on your holiday table.
Preparing the Crust
First things first – that irresistible Oreo crust! I use my food processor to blitz the cookies into fine crumbs (kids love helping with this part). Mix them with melted butter until it looks like wet sand. Now, here’s my trick: press the mixture firmly into a 9-inch springform pan, going up the sides about an inch. I use the bottom of a measuring cup to really pack it in tight. Pop it in the fridge to set while you make the filling – this keeps your crust from crumbling later!
Making the Filling
Now for the creamy magic! Melt your white chocolate in 20-second bursts in the microwave, stirring between each – burnt chocolate is nobody’s friend. While that cools slightly, beat the cream cheese and sugar until it’s completely smooth (no lumps allowed!). Add the sour cream, extracts, and that melted white chocolate – oh, the smell is heavenly! Finally, gently mix in the eggs one at a time, then fold in the chocolate chips and crushed candy canes. The batter should be silky and dreamy – if it’s lumpy, your cream cheese wasn’t soft enough (but don’t worry, it’ll still taste amazing).
Want more cheesecake inspiration? Check out our chocolate raspberry cheesecake for another festive variation!
Baking and Topping
Pour that beautiful filling into your chilled crust and bake at 325°F for 45-50 minutes. The edges should be set but the center will still jiggle slightly – that’s perfect! Let it cool completely on the counter (patience, I know!), then refrigerate for at least 6 hours (overnight is even better). When you’re ready to serve, make the ganache: heat cream until steaming, pour over chopped dark chocolate, let sit for 5 minutes, then stir until glossy. Spread it over the cheesecake, sprinkle with crushed candy canes, and add whipped cream if you’re feeling extra festive. The first slice is always the hardest to cut because it looks so pretty – but oh, it’s worth it!
Tips for the Perfect Peppermint Bark Cheesecake
After making this cheesecake every Christmas for the past decade, I’ve learned a few tricks that make all the difference between “good” and “oh-my-goodness-can-I-have-another-slice” perfect:
- Room temp is non-negotiable – Take your cream cheese, eggs, and sour cream out at least 2 hours before baking. Cold ingredients make lumpy batter, and nobody wants that!
- Fold, don’t beat – Once you add the eggs, mix gently just until combined. Overmixing = cracks, and we want that smooth surface for our gorgeous ganache.
- Candy cane timing – Sprinkle those crushed candy canes on right before serving. They’ll stay crunchy and festive instead of melting into the topping.
- Patience pays off – Let it cool completely before refrigerating, then chill overnight if possible. The flavors develop beautifully, and it slices like a dream.
Trust me, these little details turn a great dessert into your new holiday signature dish!
Peppermint Bark Cheesecake Variations
Once you’ve mastered the classic version, try these fun twists to make it your own! Swap the dark chocolate ganache for milk chocolate if you prefer something sweeter (my kids’ favorite). For extra minty punch, add ¼ teaspoon peppermint extract to the ganache. Golden Oreos make a delicious crust alternative, or try ginger snaps for a spicy kick. If you love these flavor combos, you’ll adore our chocolate peppermint bread too – it’s like Christmas morning in loaf form!
Serving and Storing Peppermint Bark Cheesecake
Oh, presentation is half the fun with this showstopper! I love serving generous slices with extra whipped cream and a dusting of crushed candy canes – it makes everyone feel like they’re at a holiday party. Pro tip: dip your knife in hot water and wipe it clean between slices for picture-perfect cuts. As for leftovers (if you’re lucky enough to have any!), just cover tightly and refrigerate for up to 3 days. The flavors actually get better the next day! For longer storage, you can freeze individual slices wrapped in plastic then foil – they’ll keep their magic for about a month. Just thaw overnight in the fridge before your next peppermint craving strikes!
Peppermint Bark Cheesecake FAQs
Over the years, I’ve gotten so many questions about this holiday favorite – here are the answers to the ones I hear most often from fellow bakers!
Can I use peppermint candies instead of candy canes?
Absolutely! Any hard peppermint candy will work. Just crush them the same way – I put them in a ziplock bag and let the kids go to town with a rolling pin. The red-and-white stripes from candy canes do make it extra festive though!
How do I prevent cracks in my cheesecake?
Three secrets: 1) Don’t overmix after adding eggs, 2) Let it cool gradually in the oven with the door cracked, and 3) Most importantly – don’t stress! Even if it cracks, that gorgeous ganache topping will cover it right up. My first one looked like a mini earthquake hit it – still tasted amazing!
Can I make this ahead of time?
Oh honey, you absolutely should! This cheesecake gets better after a night in the fridge. Make it up to 2 days before serving – just wait to add the candy cane topping until right before your guests arrive so it stays crunchy.
What if I can’t find white chocolate bars?
I’ve been there! Good quality white chocolate chips will work in a pinch, but chop them up first so they melt evenly. And whatever you do, don’t use that “white baking chocolate” – it’s not real chocolate and makes the texture weird.
Can I freeze leftovers?
You bet! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep for about a month. Thaw overnight in the fridge – though in my house, “leftovers” are pretty much unheard of with this dessert!
Nutritional Information
Just a quick note about the nutrition info – these numbers are rough estimates since ingredients can vary by brand and how generous you are with those candy cane toppings! While this peppermint bark cheesecake is definitely a special occasion treat, I figure a little holiday indulgence is part of what makes the season sweet. As my grandma used to say while slicing second helpings, “It’s Christmas – calories don’t count today!”
More Festive Desserts to Try
If you loved this peppermint bark cheesecake (and really, how could you not?), you’ll go crazy for our other holiday treats! My family’s always torn between this cheesecake and our Christmas dessert collection – from spiced gingerbread cookies to chocolate yule logs. Honestly, I usually end up making both because ’tis the season for extra sweetness, right?
Print
Peppermint Bark Cheesecake
- Total Time: 7 hours 20 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive cheesecake with layers of chocolate, peppermint, and creamy filling, perfect for holiday gatherings.
Ingredients
- 35 Oreo cookies
- 5 Tablespoons (75 g) unsalted butter, melted
- 8 oz (226 g) white chocolate bars, finely chopped
- 24 oz cream cheese, softened
- 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
- ⅔ cup (100 g) mini chocolate chips
- 3 Tablespoons crushed candy canes
- 3 oz (85 g) dark or semisweet chocolate, chopped
- ½ cup (118 ml) heavy cream
- Additional crushed candy canes for topping
- Homemade whipped cream for topping
Instructions
- Preheat oven to 325°F (160°C).
- Process Oreo cookies into fine crumbs, mix with melted butter, and press into a 9-inch springform pan.
- Melt white chocolate in microwave, stirring every 20 seconds until smooth.
- Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and peppermint extract.
- Stir in melted white chocolate, then eggs, mini chocolate chips, and crushed candy canes.
- Pour batter into crust and bake for 45-50 minutes until edges are set.
- Cool to room temperature, then refrigerate for at least 6 hours.
- Heat heavy cream, pour over chopped dark chocolate, let sit, then whisk until smooth.
- Spread ganache over cheesecake, top with crushed candy canes and whipped cream.
Notes
- Use room temperature ingredients for smoother batter.
- Add candy canes just before serving to prevent melting.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: peppermint bark cheesecake, holiday baking, Christmas dessert, easy cheesecake recipe, festive treats