• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Seasonal / Cozy Winter/Holiday Treats / Peppermint Bark Cheesecake

    Peppermint Bark Cheesecake

    December 14, 2022 By Sam 19 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    collage of peppermint bark cheesecake, top image of single slice of cheesecake, bottom image of full cheesecake

    My festive Peppermint Bark Cheesecake features a crisp Oreo crust, white chocolate peppermint filling, and chocolate ganache topping. This recipe can be made WITHOUT a water bath and includes lots of tips for success!

    Overhead view of a cheesecake topped with chocolate ganache, whipped cream, and crushed peppermint candy.

    The Perfect Christmas Dessert

    Inspired by peppermint bark, one of my favorite Christmas candies, this peppermint bark cheesecake is as festive as it is beautiful. My recipe pairs smooth, creamy white chocolate cheesecake with crushed candy canes and a crumbly Oreo crust. It’s draped in a rich chocolate ganache cloak and topped with whipped cream and more candy canes for extra flair.

    This is the sort of show-stopper dessert you bring to elevate any Christmas dessert table. It has just the right amount of peppermint flavor (which can be a challenge!) that complements the chocolate(s) so nicely. Plus, my version is markedly less fussy than you might think, especially considering it’s made WITHOUT a water bath (because that’s the only way we do cheesecake around here).

    Nervous about making cheesecake? I’m including lots of tips and a troubleshooting section to address common issues before they arise.

    What You Need

    Overhead view of ingredients including candy canes, cream cheese, oreo cookies, white chocolate bars, and more.

    Nothing too fancy to see here, but these ingredients yield an impressively flavorful peppermint bark cheesecake. Let’s go over a few of the key ingredients.

    • Oreo cookies. As in my Oreo cheesecake, we’ll be removing the filling from the cookies before pulverizing them. I don’t do this when making my Oreo crust for pies, but I found that the cream filling tends to leak out of springform pans. We’re going to avoid that oily, oven-burnt-on mess by taking a few minutes to rid ourselves of the cream (you won’t miss it, I promise).
    • Cream cheese. As with all of my cheesecake recipes, use a full-fat, brick-style cream cheese and make sure it’s completely softened before starting.
    • Sour cream. Sour cream is a beloved, critical ingredient for a rich cheesecake with perfectly balanced flavor. I thought it might bully the peppermint flavor too much and with my first few attempts I left it out, which in turn left me with a flat-tasting cheesecake. Sour cream it is (though full-fat, plain Greek yogurt may be substituted).
    • Eggs. For best results, use room temperature eggs and lightly beat them with a fork before adding them to your batter.
    • Peppermint extract. Not “mint” extract, which is mixed with spearmint (the worst of the mints, IMO) and can make your peppermint bark cheesecake lean towards an unfortunate toothpaste-y flavor.
    • White chocolate bars. White chocolate is notorious for being too sweet (or does that reputation only exist in my family?). I worried a bit that the cheesecake would also end up overly saccharin. However, it works here and yields a beautifully balanced cheesecake. The tangy flavors of the cream cheese and sour cream work nicely with the sweet chocolate. Use a high quality white chocolate (baking bars are best, not chips) and make sure to chop it finely before melting. We’ll be melting the chocolate in the microwave; if you are concerned about your chocolate seizing (/becoming grainy), follow the tips in my post on how to melt chocolate chips in the microwave.

    SAM’S TIP: I carefully designed this peppermint bark cheesecake recipe so it’s not overwhelmingly minty. Mint flavors have a tendency to easily dominate, so I’ve kept it as a subtle accent to the other flavors. If you want a stronger peppermint flavor, by all means increase the extract by ¼-½ teaspoon, but I think it’s best as written (as did my taste-testers).

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    Cheesecake Troubleshooting

    Slice of peppermint bark cheesecake topped with chocolate ganache, whipped cream, and crushed peppermint candy.

    If you’ve been around here a while, you probably know these tips by heart. I may be guilty of harping on them 😬.

    But that’s only because they truly do make a difference in the end result; following these tips can be a game changer for anyone who’s struggled with cracks or funny texture. While these notes are important for this peppermint bark cheesecake recipe, they really apply to just about any cheesecake:

    • Make a tall crust: I’ve found that pressing the crust all the way up the side of the springform pan is key to avoiding a cracked cheesecake. Doing this allows the crust to contract with the cheesecake as it cools.
    • Use the right cream cheese: Do not use the spreadable cream cheese that comes in a tub! This recipe will only work with brick-style, full-fat cream cheese. To help it incorporate easily and avoid over-beating, make sure your cream cheese is completely softened to room temperature before starting the recipe.
    • Be mindful of the eggs: Use room temperature eggs and be gentle with your batter once you add them. Over-beating the eggs can cause your cheesecake to have a mealy texture and eggy flavor; I like to lightly mix mine with a fork before adding them to the batter just to help them incorporate more easily.
    • Be gentle with your batter: While you want to make sure the batter is well combined, you don’t want to over-beat it. Over-beating your batter can cause your cheesecake to puff up while baking and crack while cooling.
    • Don’t over-bake. Over-cooking a cheesecake can cause cracks and leave the interior with a slightly curdled, eggy texture. We want smooth and creamy, instead!
    • Free the crust: After cooling for a few minutes, run a knife around the inside edge of the pan to help the crust pull away from the sides. If you weren’t able to press your crust high enough, use a knife to free the cheesecake itself so it can contract as it cools. Don’t remove the springform collar until your cheesecake has finished chilling!
    • Cool slowly: Drastic changes in temperature can cause your cheesecake to crack, so don’t move your cheesecake straight from the oven into your fridge. Let it cool in a warm spot (I put mine on top of my oven or turn off the oven and leave the door open) until it cools to room temperature, then place it in the fridge.

    SAM’S TIP: Even if you follow all of these tips and your cheesecake STILL cracks–don’t panic! We’re covering this peppermint bark cheesecake with chocolate ganache, so no one will ever know 😉

    Overhead view of a peppermint bark cheesecake topped with chocolate ganache, whipped cream, and crushed peppermint candy.

    Frequently Asked Questions

    Can peppermint bark cheesecake be frozen?

    Yes! Make sure your cheesecake is tightly wrapped and it will keep for several months. Also consider slicing your cheesecake into individual serving-sizes that way you can have a slice of cheesecake at the ready at all times (good idea or bad idea?)

    How should cheesecake be stored?

    Peppermint bark cheesecake (and all cheesecake) should be stored covered (to prevent any odors from seeping in) in the fridge where it will keep for up to 5 days. I like to store mine in my springform pan (I just wrap the top with plastic) until I’m ready to serve. When serving, I’ll remove the collar, serve, and then place the collar back on for storage.

    Can I use a pre-made Oreo crust?

    This recipe will make too much batter for a 9-inch pre-made Oreo crust (springform pans are much deeper). You may be able to cut the recipe in half to make it work (or use two crusts!), but keep in mind that your bake time will be different (less).

    Slice of cheesecake topped with chocolate ganache, whipped cream, and crushed peppermint candy missing one bite.

    My pumpkin cheesecake is another great festive cheesecake option for the holidays!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Overhead view of a peppermint bark cheesecake topped with chocolate ganache, whipped cream, and crushed peppermint candy.

    Peppermint Bark Cheesecake

    My festive peppermint bark cheesecake features a crisp Oreo crust, white chocolate peppermint filling, and chocolate ganache topping. This recipe can be made WITHOUT a water bath and includes lots of tips for success!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Chilling Time: 6 hours
    Servings: 12 servings
    Calories: 708kcal
    Author: Sam Merritt

    Ingredients

    Crust

    • 35 Oreo cookies
    • 5 Tablespoons unsalted butter melted (75g)

    Cheesecake

    • 8 oz white chocolate bars finely chopped (226g)
    • 24 oz cream cheese softened (use brick-style cream cheese)
    • ¾ cup granulated sugar (150g)
    • ½ teaspoon vanilla extract
    • ½ teaspoon peppermint extract
    • ½ cup sour cream (120g)
    • 2 large eggs lightly beaten, room temperature preferred
    • ⅔ cup mini chocolate chips (100g)
    • 3 Tablespoons crushed candy canes

    Ganache/Topping

    • 3 oz dark or semisweet chocolate chopped (you can use chocolate chips or a baking bar) (85g)
    • ½ cup heavy cream (118ml)
    • Additional crushed candy canes for topping optional
    • Homemade whipped cream for topping optional

    Recommended Equipment

    • Food Processor
    • 9" Springform pan
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    Crust

    • Twist apart Oreo cookies, scrape out the white filling. Discard filling and place cookie shells in the basin of a food processor. Pulse until you have fine crumbs with no large pieces remaining.
      35 Oreo cookies
    • Pour cookies into a large mixing bowl and add melted butter. Stir to combine until all crumbs are moistened.
      5 Tablespoons unsalted butter
    • Pour mixture into a 9” springform pan and firmly press in an even layer into the bottom and up the sides of the pan. Set aside while you prepare the filling.

    Filling

    • Preheat oven to 325F (160C).
    • Place finely chopped white chocolate in a microwave-safe dish and heat in 20-second increments, stirring in between, until chocolate is smooth and melted. Set aside to cool.
      8 oz white chocolate bars
    • In another large mixing bowl (or in the bowl of a stand mixer fitted with paddle attachment), combine softened cream cheese and sugar and beat on medium speed until smooth and creamy (don’t over-beat). Scrape down the sides and bottom of the bowl to ensure all ingredients are well-combined.
      24 oz cream cheese, ¾ cup granulated sugar
    • Add sour cream, vanilla extract, and peppermint extract and stir until completely combined.
      ½ teaspoon vanilla extract, ½ cup sour cream, ½ teaspoon peppermint extract
    • Stir your white chocolate, it should not have begun to re-solidify but should not be very hot. Drizzle this into your cream cheese mixture and stir until smooth and combined.
    • With mixer on low-speed, add eggs and stir until just combined. Be sure to scrape the sides and bottom of the bowl to ensure everything is completely incorporated and batter is uniform, but don’t over-mix.
      2 large eggs
    • Add mini chocolate chips and crushed candy cane pieces and use a spatula to stir until combined.
      ⅔ cup mini chocolate chips, 3 Tablespoons crushed candy canes
    • Pour batter into prepared crust and transfer to center rack of 325F (160C) oven. Bake for 45-50 minutes or until edges are set. Center may still be slightly jiggly but should be mostly set and not liquidy.
    • Allow cheesecake to cool to room temperature before transferring to the refrigerator to chill for at least 6 hours before adding ganache.

    Ganache/Topping

    • Place chopped chocolate in a heatproof bowl.
      3 oz dark or semisweet chocolate
    • Pour cream into a small saucepan over medium/low heat. Heat the cream, stirring occasionally, until it begins to steam or just begins to simmer.
      ½ cup heavy cream
    • Remove from heat and pour cream over chocolate (do not stir). Cover with foil and allow to sit undisturbed for 5 minutes.
    • Remove foil and whisk until smooth.
    • Pour over chilled cheesecake.
    • Return cheesecake to refrigerator to allow ganache to become firm. Top with crushed candy canes (note that they will begin to melt after a few hours, so sometimes I add just before serving) and whipped cream, if desired, before serving.
      Additional crushed candy canes for topping, Homemade whipped cream for topping

    Notes

    Storing

    I store my cheesecake in the springform pan it’s baked in with a piece of plastic wrap or foil overtop to cover it. I remove the springform collar to slice and serve and then return it for storage. This cheesecake will keep this way in the refrigerator for up to 5 days. 

    Nutrition

    Serving: 1serving | Calories: 708kcal | Carbohydrates: 63g | Protein: 9g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 355mg | Potassium: 285mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1185IU | Vitamin C: 0.3mg | Calcium: 138mg | Iron: 5mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Peppermint Bark Whoopie Pies
    • Peppermint Bark Fudge
    • Peppermint Bark Dessert Shooters
    • Peppermint Bark Cookies
    « Molasses Cookies
    Chocolate Snickerdoodles »

    Reader Interactions

    Comments

    1. M

      December 30, 2022 at 6:30 pm

      5 stars
      I made this Cheesecake for Christmas Dinner, it was DELICIOUS!!
      I followed the recipe except:
      my White Chocolate for the filling did not thin properly, and I had no mini chocolate chips.
      So I left out the melted White Chocolate and just chopped up some additional chocolate chips for the filling instead of using mini chocolate chips.
      I always fill a 13 x 9 pan with very hot water and put it in the oven on the rack below the cheesecake. 50 minutes baking time was just right.
      So the Cheesecake was PERFECT and super easy to make and that CRUST? WINNER !!!!
      AND it looked so pretty with the puffs of whipping cream and chopped candy canes on top.
      Will Definitely be using this recipe for my Future Christmas Cheesecake

      Reply
      • Sam

        December 31, 2022 at 10:31 pm

        I’m so glad you enjoyed it so much! 🙂

        Reply
    2. J

      December 23, 2022 at 3:56 pm

      There is not mention in the recipe as to when to add the peppermint extract,,,…,

      Reply
      • Sam

        December 23, 2022 at 9:05 pm

        Hi J! Sorry about the confusion, add it with the vanilla extract. Enjoy!

        Reply
    3. michelle ruggiero

      December 14, 2022 at 8:59 am

      Im giving this a 5 stars bc it sounds delicious! I have a question, can I eliminate the chocolate chips and crushed candy canes from batter to keep it smooth and sprinkle the ganache topping with crushed “dust” candy canes? I, as my family don’t like pieces in our cheesecake. Like it smooth and creamy.

      Reply
      • Sam

        December 14, 2022 at 9:33 pm

        Thank you so much, Michelle! Yes you can, the only thing to watch for is that the crushed candy cane will dissolve over time on the ganache so for appearances it might be better to wait until serving to add the crushed candy canes. I hope that helps, and I hope you love it!

        Reply
    4. Kaitlyn

      November 30, 2020 at 8:33 pm

      When you bake your cheese cake are you baking it in a bed of water or just baking it like you would a normal cake? I usually use the water method but I want to try this and want to make sure I cook it correctly so it doesn’t have the wrong texture.

      Reply
      • Sam

        November 30, 2020 at 9:02 pm

        Hi Kaitlyn! The water bath isn’t really necessary here. I don’t use one. 🙂

        Reply
    5. Marlene

      December 19, 2018 at 7:32 pm

      5 stars
      Hi Sam, this likes the perfect dessert for Christmas. Question: can it be made in advance & frozen? If so, would you leave off the ganache until it is served? Otherwise how many days may I make the cheesecake & leave it in the fridge before I serve it? Thanks, Marlene

      Reply
      • Sam

        December 19, 2018 at 10:45 pm

        Hi, Marlene! I would say it could stay in the refrigerator for 5 days. If you choose to freeze it, there would be no problem freezing the ganache. I would leave the candy canes off though. 🙂

        Reply
    6. MasterCakes

      December 17, 2018 at 5:19 am

      5 stars
      Wowwwww, this is stunning!! And I am loving the combination of cake and cheesecake! Oh, how I love mint chocolate and Christmas!

      Reply
    7. Sam

      December 20, 2017 at 11:43 pm

      HI Agata! I do crush the oreos whole, no separating/scraping, and yes you can crush them that way just be sure to crush them very very fine. I hope that helps! 🙂

      Reply
      • Shelby

        December 16, 2022 at 11:33 am

        Hi, Please clarify if the cookies need to be scraped. Comment above says no but step 1 in the recipe says to remove the filling. Thanks

        Reply
        • Sam

          December 16, 2022 at 11:49 am

          Hi Shelby! Yes, remove the filling. I hope you love the cheesecake!

    8. Sam

      December 06, 2015 at 11:25 pm

      Thank you, Medha! 🙂

      Reply
    9. Amanda

      December 05, 2015 at 4:45 pm

      I know exactly what you’re talking about with mint desserts. I had when you get that toothpaste taste when the mint is too strong. This is a lovely cheesecake. And I love the stripes inside!

      Reply
      • Sam

        December 06, 2015 at 11:27 pm

        It’s definitely a balance! Thank you, Amanda! 🙂

        Reply
    10. Marsha | Marsha's Baking Addiction

      December 04, 2015 at 8:07 pm

      This cheesecake looks perfect! I love the pink/red stripes you achieved! 🙂

      Reply
      • Sam

        December 06, 2015 at 11:26 pm

        Thank you, Marsha!! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Cozy Soup Recipes

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Overhead of two bowls of corn chowder

    Summer Corn Chowder

    lasagna soup in white bowl

    Lasagna Soup

    Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.

    Chicken Pot Pie Soup

    mason jar of chicken broth made from a homemade chicken stock recipe

    Instant Pot Chicken Stock Recipe

    White Chicken chili in a bowl with toppings

    White Chicken Chili

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    Subscribe To My Newsletter!

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    [widget id="simple-social-icons-3"]

    © 2020 Sugar Spun Run. All Rights Reserved

    • 537