This peppermint bark cheesecake is the ultimate festive treat! With a creamy, minty filling, a chocolatey crunch, and a hint of holiday magic in every bite, it’s perfect for Christmas parties, family gatherings, or just indulging in something extra special.
First published February 12, 2023. Last updated December 4, 2024 for editorial improvements and grammatical corrections.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store peppermint bark cheesecake
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose peppermint bark cheesecake
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Decadently rich and creamy, this peppermint bark cheesecake is melt-in-your-mouth delicious.
- Serve as a showstopper Christmas dessert or enjoy the creamy goodness on Valentine's Day.
- Be sure to use the water bath technique to ensure a crack-free, creamy cheesecake. Don't skip this step!
Perfect for special occasions, this peppermint bark cheesecake tastes sweet and minty, with just the right amount of white chocolate flavor.
It's similar to the popular seasonal Cheesecake Factory dessert, except you can enjoy this one all year long!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Use mint Oreos for the crust—it'll enhance the minty flavor!
- If you don't like Oreos, you can swap them for chocolate graham crackers, instead.
- For the ganache and peppermint bark, use either white chocolate chips or chop a chocolate bar into small pieces.
- You can add sprinkles or chunky Oreo crumbs to the peppermint bark. Or, swirl in some semi-sweet chocolate chips for a fun touch.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Be sure to read about how to make and use a waterbath. Don't skip this step!
Press the crumb crust into the springform pan -remember to use a 9-inch with high sides OR a 10-inch pan.
Beat the filling ingredients together on low then fold in the crushed peppermint candy.
Bake in a water bath as directed.
Cover the cooled cake with white chocolate ganache then arrange the peppermint bark on top.
🤫 Marye's secret for zhuzhing it up -
Use red and green peppermint candies to add even more color to this pretty cheesecake.
zhuzh: verb. To make something more interesting or attractive
🥫 Leftover love: how to store peppermint bark cheesecake
Cover the leftover cheesecake with plastic wrap, aluminum foil, or a cake dome or lid (the best option!) Because of the dairy content in the cheesecake filling, it must stay refrigerated.
You can also freeze cheesecake to make leftovers last longer—hooray! Seal the cake (or slices) tightly with plastic wrap. Freeze for up to three months, thawing in the fridge until soft again.
Marye's Tip o' the day
It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
💭 Insider tips: things to know
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
- Be careful not to splash any hot water onto the cheesecake or white chocolate layer when creating the water bath.
- Whether you're melting chopped chocolate or chocolate chips, the quality matters! Plus, remember to heat it gently so it doesn't burn.
- Stir the white chocolate ganache slowly, starting from the center and moving out as you go. This will keep it extra smooth and luscious!
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Put 'em in a heavy-duty ziptop bag and whack the bag with a rolling pin until crushed.
If you use the water bath, you shouldn't have any issues! However, to be extra safe, as soon as it's out of the oven, use a thin knife to release the cake from the sides of the pan. That way, as the cheesecake cools and shrinks, it'll release from the pan, rather than crack.
Chop or crush the Oreos into fine crumbs. If it's too chunky, it won't hold well after mixing with the melted butter. This is easiest to do in a food processor or blender.
Nope, not if you seal it properly! I prefer the double thickness of heavy-duty foil, but you can also use two layers of regular foil. Just be sure to press the foil tightly around the bottom rim of the pan so that no water can leak in and ruin your creamy cheesecake! If a little leaks it don't worry - it will still be fine.
⏲️ Marye's time saving hacks -
Save time by using peppermint bark you buy from the store.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose peppermint bark cheesecake
Have leftovers?
While this cheesecake does freeze very well you can also make some delicious cheesecake truffles!
Roll crumbled cheesecake into small balls, coat in melted chocolate, and sprinkle with crushed peppermint. Chill until firm for a bite-sized treat perfect for gifting or snacking.
📞 Wrapping it up: the last word
Y'all, if you love cheesecake you're going to want to try this one! It's thick and creamy and absolutely amazing.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Peppermint Bark Cheesecake
Print Pin Recipe Rate RecipeIngredients
Crust
- 2 ½ cups Oreo cookie crumbs
- 2 tablespoons sugar
- ⅓ cup butter, melted
Cheesecake
- 32 ounces cream cheese, room temp
- 2 cups sugar
- 6 eggs, room temp
- ½ cup white chocolate, melted and cooled to lukewarm
- 1 cup candy canes, or peppermint candy, crushed
- ½ teaspoon vanilla
- 1 cup sour cream, room temp
Ganache
- 4 ounces white chocolate
- ¼ cup heavy cream
Peppermint Bark
- ½ cup white chocolate, melted
- ⅓ cup candy canes, or peppermint candy, crushed
Instructions
Crust
- Mix the crumbs with the sugar and butter.
- Press into the bottom and part way up the sides of a 9 inch springform pan.
- Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
- Preheat the oven to 375F.
- Melt the white chocolate chips.
- Set aside to cool to lukewarm.
- Beat the cream cheese with paddle attachment on lowest speed until smooth.
- Add the sugar and continue to beat at low speed.
- Add the eggs, one at a time, beating well after each.
- Remove bowl from mixer and fold in the melted white chocolate, vanilla, and sour cream.
- Fold in until no streaks remain in the cream cheese mixture.
- Fold in the crushed peppermint candy.
- Pour filling into prepared springform pan and place it in another, larger pan.
- Add boiling water slowly until it comes halfway up the sides of the springform pan. (this makes the bain marie)
- Bake for 50 minutes.
- Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
- Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
- Cover and refrigerate overnight.
Ganache
- Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
- Heat the heavy cream until bubbles form around the edge.
- Add the chocolate and stir gently until it melts and the whole mixture is blended.
- Spoon over the chilled cheesecake and smooth the top.
Peppermint Bark
- Cover cookie sheet with parchment paper.
- Place white chocolate in a microwavable bowl.
- Microwave uncovered on High 1 to 2 minutes, stirring every 20 seconds, until almost melted.
- Stir until smooth.
- Spread melted white chocolate in a thin layer on the parchment paper.
- Sprinkle with the crushed candy canes.
- Place in refrigerator until hardened.
- Break apart into smallish pieces and add to the top of the cheesecake.
Notes
- It might be tempting, but whatever you do, don't open the oven to check the cheesecake! If you live with curious people, put a note on the oven door instructing no one to open it.
- Use regular Oreos for the crust, not double stuffed. The extra fluff in the middle can prevent the crust from holding together as well.
- Make sure your ingredients (especially the sour cream and cream cheese) are at room temperature. They'll blend better together and keep the melted white chocolate from clumping, too.
- Use full-fat cream cheese for the best results!
- Don't overwhip the peppermint bark cheesecake base. Follow the directions carefully, using the paddle attachment at low speed.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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