Name: Peppermint Bark Cheesecake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 6 h
Cuisine: American
Ingredients: 35 Oreo cookies; 5 Tablespoons unsalted butter (melted); 8 oz white chocolate bars (finely chopped); 24 oz cream cheese (softened, brick-style); ¾ cup granulated sugar; ½ teaspoon vanilla extract; ½ teaspoon peppermint extract; ½ cup sour cream; 2 large eggs (lightly beaten, room temperature preferred); ⅔ cup mini chocolate chips; 3 Tablespoons crushed candy canes; 3 oz dark or semisweet chocolate (chopped, chocolate chips or baking bar); ½ cup heavy cream; Additional crushed candy canes for topping; Homemade whipped cream

If you’re anything like me and adore festive treats that bring together rich, creamy textures with bursts of refreshing mint, then you’re going to absolutely adore this Peppermint Bark Cheesecake Recipe. It’s one of those desserts that tastes as indulgent as it looks, combining a crunchy Oreo crust with a luscious white chocolate and peppermint filling, all topped with a silky chocolate ganache. Trust me, once you try this, you’ll find yourself reaching for it every holiday season (and honestly, any season too!). Let me walk you through everything you need to know to nail this beautiful dessert at home.

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Why You’ll Love This Recipe

Festive and Flavorful: The peppermint and chocolate combo brings a perfect holiday vibe without overpowering sweetness.
No Water Bath Needed: Unlike many cheesecakes, this one is super simple to bake, saving you time and stress.
Perfectly Textured: Creamy, smooth filling with crisp, crunchy crust and ganache that’s just right.
Family Favorite: My family goes crazy for this every year — it’s become a staple at our holiday get-togethers.

A slice of creamy cheesecake sits on a white plate with scalloped edges, showing three layers: a dark crumbly chocolate crust at the bottom, a thick creamy white filling with small red and dark specks in the middle, and a smooth shiny dark chocolate layer on top. On top of the chocolate layer, there are three swirls of white whipped cream sprinkled with tiny red and dark flakes. Around the plate, crushed pieces of red and white candy cane add extra color. The background is a white marbled surface, and a woman's hand is partially visible holding a fork near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Bark Cheesecake, peppermint bark cheesecake, holiday peppermint cheesecake, festive peppermint dessert, creamy peppermint cheesecake

Ingredients You’ll Need

When it comes to the ingredients for this Peppermint Bark Cheesecake Recipe, they come together to create that luscious experience: a buttery Oreo crust, creamy white chocolate peppermint filling, and a rich chocolate ganache topping. Make sure to pick quality chocolate and fresh peppermint extract for the best flavor.

Flat lay of a small stack of whole Oreo cookies, a few broken pieces revealing the cream center, two large whole brown eggs with clean shells, a small mound of finely chopped white chocolate bars, a rectangular block of brick-style cream cheese with a slice removed, a small white ceramic bowl of granulated sugar, a small white bowl holding pale golden melted unsalted butter, a small white bowl of smooth sour cream, a tiny white bowl containing mini dark chocolate chips, a small white bowl filled with crushed red-and-white candy canes, a few rough chunks of chopped dark semisweet chocolate, a small white bowl of thick heavy cream, all arranged with perfect symmetry in balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peppermint Bark Cheesecake, peppermint bark cheesecake, holiday peppermint cheesecake, festive peppermint dessert, creamy peppermint cheesecake

Oreo cookies: Crushed into crumbs for that unbeatable chocolatey crust.
Unsalted butter: Melting it gives the crust a perfect bind and rich flavor.
White chocolate bars: Finely chopped to gently melt into the filling for creamy sweetness.
Cream cheese (brick-style): Softened for a smooth, dense base – never use whipped or spreadable here.
Granulated sugar: To balance the mint and chocolate without too much sweetness.
Vanilla extract: Just a hint to round out the filling flavors.
Peppermint extract: This is your secret weapon – it gives that bright, refreshing pop.
Sour cream: Adds tang and moisture to keep the cheesecake luscious.
Eggs: Lightly beaten and at room temperature to help the filling set perfectly.
Mini chocolate chips: Folded into the filling for little bursts of chocolate bites.
Crushed candy canes: For that festive crunch and peppermint punch inside and on top.
Dark or semisweet chocolate: For the ganache topping; use good quality for richness.
Heavy cream: Whipped into the ganache for that silky smooth finish.
Additional crushed candy canes & whipped cream (optional): For stunning garnishes that add flavor and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love putting my spin on this Peppermint Bark Cheesecake Recipe depending on the occasion or what I have on hand, so feel free to tinker with it and make it your own. It’s surprisingly versatile!

Nutty Twist: I sometimes add finely chopped toasted pecans or almonds into the crust for a lovely crunch that pairs beautifully with the peppermint.
Dairy-Free Version: Use dairy-free cream cheese and substitute white chocolate with vegan white chocolate, plus coconut cream instead of heavy cream for ganache.
Chocolate Lovers’ Dream: Swap the white chocolate filling with milk chocolate and sprinkle extra mini chips inside for a richer profile.
Extra Minty Kick: Add a bit more peppermint extract or sprinkle crushed candy canes throughout the cheesecake for bursts of festive flavor.

How to Make Peppermint Bark Cheesecake Recipe

Step 1: Create the Crunchy Oreo Crust

Start by crushing the Oreo cookies finely – I use a food processor for this, but you can also zip them up in a sealed bag and use a rolling pin. Then, mix the crushed Oreos with melted unsalted butter until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of a springform pan, making sure it’s packed tight to avoid crumbling later. I like to use the bottom of a glass or measuring cup to get it nice and even.

Step 2: Whip Up the Peppermint White Chocolate Filling

Next, melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring often to avoid scorching. While the chocolate cools a bit, beat the softened cream cheese and sugar together until silky smooth. Adding the vanilla and peppermint extracts here makes such a difference, so don’t skip it! Blend in the sour cream, then the eggs one at a time, mixing just until combined—over beating can cause cracks later.

Fold in the mini chocolate chips and crushed candy canes to add texture and those delightful peppermint surprises throughout the cheesecake. Lastly, stir in the melted white chocolate until the mixture is creamy and uniform.

Step 3: Bake Until Set

Pour the filling over the Oreo crust and smooth out the top. Bake at 325°F (163°C) for about 45 minutes. You want the edges set but the center should still have a slight jiggle — that means it will set perfectly as it cools. A key thing I learned is to avoid opening the oven door too often; it can cause cracks. After baking, let it cool to room temperature before moving to the fridge.

Step 4: Make the Silky Chocolate Ganache

While your cheesecake cools, whip up the ganache. Heat the heavy cream until it just starts to simmer, then pour it over the chopped dark or semisweet chocolate. Let it sit for a few minutes to soften the chocolate, then stir gently until smooth and glossy. Spread this ganache evenly over the chilled cheesecake for that perfect chocolate finish.

Step 5: Garnish and Chill

Sprinkle additional crushed candy canes on top while the ganache is still soft so they stick nicely. Pop the whole cheesecake in the fridge and chill for at least 4 hours, preferably overnight, to let all those flavors meld beautifully.

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Pro Tips for Making Peppermint Bark Cheesecake Recipe

Softened Cream Cheese: Make sure your cream cheese is fully room temperature and softened to avoid lumps and get the smoothest filling.
Crush Candy Canes Finely: For the best texture, crush candy canes finely but not into powder to get sweet crunchy bites.
Avoid Overbaking: Keep a close eye during baking and remove when the center jiggles slightly – it will firm up as it cools.
Use a Springform Pan: This pan makes it way easier to remove the cheesecake cleanly without damage.

How to Serve Peppermint Bark Cheesecake Recipe

The image shows a slice of layered cheesecake on a white plate with a wavy edge. The bottom layer is a dark crumbly crust, above which is a thick creamy layer with small chocolate chips and bits of red candy evenly mixed inside. On top of this creamy layer is a smooth, dark chocolate ganache layer. The cheesecake slice is decorated with a swirl of white whipped cream that has small red and white candy pieces sprinkled on it. Next to the plate, there is a golden spoon with a small piece of cheesecake and chocolate. The background is a white marbled surface with some crushed red and white candy scattered lightly around. Photo taken with an iphone --ar 2:3 --v 7 - Peppermint Bark Cheesecake, peppermint bark cheesecake, holiday peppermint cheesecake, festive peppermint dessert, creamy peppermint cheesecake

Garnishes

I like to keep it simple yet festive: a dollop of homemade whipped cream dusted with a few extra crushed candy canes or even a small sprig of fresh mint for color contrast. It adds that elegant touch while complementing the peppermint flavor beautifully.

Side Dishes

This cheesecake is rich, so I serve it alongside something light and refreshing like fresh berries or a simple citrus salad. A cup of peppermint tea or a mild coffee rounds out the experience perfectly.

Creative Ways to Present

For Christmas parties, I sometimes slice the cheesecake into small squares, place them on festive plates, and drizzle a bit of melted chocolate or caramel on top. Another fun idea is layering it in clear dessert cups with extra crushed candy canes and whipped cream for individual servings — guests love that!

Make Ahead and Storage

Storing Leftovers

I always keep leftover Peppermint Bark Cheesecake tightly covered in the fridge, and it stays wonderfully fresh for up to 5 days. If you notice the top ganache getting a bit dull, a quick whip with fresh whipped cream before serving refreshes it nicely.

Freezing

This cheesecake freezes beautifully! I wrap the whole chilled cake tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, just thaw overnight in the fridge. The texture holds up and flavors remain vibrant.

Reheating

Cheesecake is best served chilled, so I don’t recommend reheating. Instead, pop it in the fridge for a bit if it’s been out of cold storage too long before slicing. This keeps the filling nice and firm.

FAQs

Can I make this Peppermint Bark Cheesecake Recipe ahead of time?

Absolutely! In fact, this cheesecake tastes even better after chilling overnight since the flavors blend so well. Just keep it covered in the fridge until ready to serve.
Do I need a water bath to bake this cheesecake?

Thankfully, no! This recipe is designed to bake perfectly without a water bath, making it simpler and quicker to prepare without sacrificing texture.
What if I don’t have peppermint extract?

If you can’t find peppermint extract, you can substitute with a few drops of peppermint oil or even leave it out and boost white chocolate by adding a touch more vanilla for balance, though the peppermint flavor is a key highlight in this recipe.
Can I use a different crust?

Yes! While Oreo crust adds a deep chocolate flavor that pairs perfectly, graham cracker crust or chocolate wafer crust can be used depending on your preference.

Final Thoughts

I’ve made and shared this Peppermint Bark Cheesecake Recipe with lots of friends and family, and it never fails to wow. It’s my go-to for holiday celebrations or whenever I’m craving something special. If you try it, I hope you discover just how fun and rewarding it is to make a beautiful cheesecake that tastes like a peppermint dream come true. Go ahead, bake it, slice it, and watch everyone’s faces light up — you’re going to nail it!