Peppermint Bark Cheesecake

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This Peppermint Bark Cheesecake is everything you want in a holiday dessert: creamy, chocolatey, cool with a refreshing peppermint twist, and completely unforgettable. With a rich chocolate cookie crust, layers of luscious peppermint and chocolate cheesecake, topped with whipped cream, ganache, and crushed candy canes, it’s a slice of festive magic on every plate.

Whether you’re hosting a holiday dinner or want to treat yourself to a seasonal indulgence, this cheesecake is a show-stopper that hits all the right notes. The contrasting textures of creamy filling, crunchy peppermint, and smooth ganache make every bite a delightful surprise.

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What Kind of Peppermint Should I Use?

For the best texture and flavor, use crushed peppermint candies or classic candy canes. You can crush them yourself with a rolling pin or buy pre-crushed peppermint bits around the holidays. Avoid peppermint extract unless you want an overwhelmingly minty flavor—the candies provide just the right balance of coolness without overpowering the chocolate.

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Ingredients for the Peppermint Bark Cheesecake

Chocolate Sandwich Cookies – Crushed into crumbs to form a rich, chocolatey base. Oreos work best, with or without the filling.

Unsalted Butter – Helps bind the cookie crust and gives it that delicious crisp texture once baked.

Cream Cheese – The heart of any cheesecake! Make sure it’s room temperature for smooth blending and a silky filling.

Granulated Sugar – Adds just the right amount of sweetness to the cheesecake batter.

Eggs – Essential for structure and creaminess in the cheesecake layers.

Sour Cream – Adds moisture and a subtle tang that balances out the sweetness.

Heavy Cream – Used in the chocolate ganache topping for that perfect drizzle.

Semi-Sweet Chocolate Chips – Melted and added to part of the batter for a chocolate cheesecake layer.

Peppermint Candy Canes – Crushed for topping and mixed into the batter for festive flavor and crunch.

Whipped Cream – For garnishing and adding that soft, cloud-like texture on top.

Vanilla Extract – Brings depth and balances the bold peppermint and chocolate flavors.

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How To Make the Peppermint Bark Cheesecake

Step 1: Make the Crust

Crush the chocolate sandwich cookies into fine crumbs using a food processor. Mix in melted butter until the mixture resembles wet sand. Press it into the bottom of a springform pan, and bake at 325°F (163°C) for 10 minutes. Let cool.

Step 2: Prepare the Chocolate Cheesecake Layer

Melt the semi-sweet chocolate chips and let cool slightly. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in the vanilla and sour cream. Split the batter in half and stir melted chocolate into one half. Pour this chocolate batter onto the crust and smooth it out.

Step 3: Add the Peppermint Cheesecake Layer

Fold crushed candy canes into the remaining plain batter, then carefully pour over the chocolate layer in the pan. Smooth the top with a spatula.

Step 4: Bake in a Water Bath

Wrap the pan in foil and place in a large roasting pan. Fill with hot water halfway up the sides and bake at 325°F (163°C) for 60–70 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.

Step 5: Chill Completely

Remove from the water bath and refrigerate at least 4 hours or overnight to set fully.

Step 6: Decorate

Make ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth and let cool slightly before drizzling over the cheesecake. Top with whipped cream swirls and more crushed peppermint.

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How to Serve and Store This Cheesecake

Serve your Peppermint Bark Cheesecake chilled, straight from the fridge for the best slice. The layers stay firm and each bite melts on the tongue with the perfect peppermint-chocolate balance. Garnish with extra crushed candy canes just before serving for added crunch and sparkle.

Store leftovers covered in the refrigerator for up to 5 days. If you want to prep ahead, this cheesecake freezes beautifully! Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use a water bath and don’t overmix the batter. Letting it cool slowly in the oven also helps prevent cracking.

Can I use peppermint extract instead of crushed candies?

You can, but use it sparingly. A little goes a long way. The crushed candy canes offer a more balanced flavor and texture.

What if I don’t have a springform pan?

A deep pie dish can work, but it may be harder to slice and serve neatly. A springform pan is ideal for presentation.

How far in advance can I make this?

You can make this cheesecake 1–2 days in advance. Just keep it refrigerated until ready to serve and garnish right before.

Can I use white chocolate instead of semi-sweet?

Absolutely! White chocolate adds a creamier sweetness that pairs well with peppermint too.

What toppings go well besides candy canes?

Chocolate curls, crushed Oreos, or even mini chocolate chips make great festive toppings.

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Want More Cheesecake Dessert Ideas?

If you’re loving the holiday vibes of this Peppermint Bark Cheesecake, try out these other decadent cheesecake-style creations:

• Strawberry Cheesecake Banana Pudding – Layered and dreamy with banana creaminess.
• Strawberry Cheesecake Stuffed Donut Holes – A bite-sized indulgence packed with flavor.
• Strawberry Cheesecake Cupcakes – Mini, portable cheesecakes with berry swirls.
• Caramel Reese’s Oreo Cheesecake – Rich, bold, and loaded with caramel and chocolate.
• Cookies & Cream Cheesecake Deep-Fried Oreos – A crunchy, gooey twist on cheesecake and Oreos combined.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the peppermint? Add a ganache twist of your own? I’d love to hear your holiday cheesecake variations!

For more festive bakes and cozy desserts, follow along on my Pinterest page: Life with Nina

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