Tuesday, January 31, 2023
HomeDessertPeppermint Bark Cheesecake - Sugar Spun Run

Peppermint Bark Cheesecake – Sugar Spun Run

My festive Peppermint Bark Cheesecake includes a crisp Oreo crust, white chocolate peppermint filling, and chocolate ganache topping. This recipe could be made WITHOUT a water bathtub and consists of a lot of ideas for achievement!

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

The Excellent Christmas Dessert

Impressed by peppermint bark, one in every of my favourite Christmas candies, this peppermint bark cheesecake is as festive as it’s lovely. My recipe pairs clean, creamy white chocolate cheesecake with crushed sweet canes and a crumbly Oreo crust. It’s draped in a wealthy chocolate ganache cloak and topped with whipped cream and extra sweet canes for further aptitude.

This is the kind of show-stopper dessert you carry to raise any Christmas dessert desk. It has simply the correct amount of peppermint taste (which generally is a problem!) that enhances the chocolate(s) so properly. Plus, my model is markedly much less fussy than you would possibly suppose, particularly contemplating it’s made WITHOUT a water bathtub (as a result of that’s the one approach we do cheesecake round right here).

Nervous about making cheesecake? I’m together with a lot of ideas and a troubleshooting part to deal with frequent points earlier than they come up.

What You Want

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

Nothing too fancy to see right here, however these elements yield an impressively flavorful peppermint bark cheesecake. Let’s go over just a few of the important thing elements.

  • Oreo cookies. As in my Oreo cheesecake, we’ll be eradicating the filling from the cookies earlier than pulverizing them. I don’t do that when making my Oreo crust for pies, however I discovered that the cream filling tends to leak out of springform pans. We’re going to keep away from that oily, oven-burnt-on mess by taking a couple of minutes to rid ourselves of the cream (you gained’t miss it, I promise).
  • Cream cheese. As with all of my cheesecake recipes, use a full-fat, brick-style cream cheese and ensure it’s fully softened earlier than beginning.
  • Bitter cream. Bitter cream is a beloved, crucial ingredient for a wealthy cheesecake with completely balanced taste. I believed it’d bully the peppermint taste an excessive amount of and with my first few makes an attempt I left it out, which in flip left me with a flat-tasting cheesecake. Bitter cream it’s (although full-fat, plain Greek yogurt could also be substituted).
  • Eggs. For finest outcomes, use room temperature eggs and evenly beat them with a fork earlier than including them to your batter.
  • Peppermint extract. Not “mint” extract, which is combined with spearmint (the worst of the mints, IMO) and may make your peppermint bark cheesecake lean in direction of an unlucky toothpaste-y taste.
  • White chocolate bars. White chocolate is infamous for being too candy (or does that repute solely exist in my household?). I nervous a bit that the cheesecake would additionally find yourself overly saccharin. Nonetheless, it works right here and yields a fantastically balanced cheesecake. The tangy flavors of the cream cheese and bitter cream work properly with the candy chocolate. Use a top quality white chocolate (baking bars are finest, not chips) and ensure to cut it finely earlier than melting. We’ll be melting the chocolate within the microwave; in case you are involved about your chocolate seizing (/changing into grainy), comply with the ideas in my publish on the way to soften chocolate chips within the microwave.

SAM’S TIP: I rigorously designed this peppermint bark cheesecake recipe so it’s not overwhelmingly minty. Mint flavors tend to simply dominate, so I’ve stored it as a refined accent to the opposite flavors. If you need a stronger peppermint taste, by all means improve the extract by ¼-½ teaspoon, however I feel it’s finest as written (as did my taste-testers).

That is simply an outline of the elements I used and why. For the total recipe please scroll all the way down to the underside of the publish!

Cheesecake Troubleshooting

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

In case you’ve been round right here some time, you most likely know the following pointers by coronary heart. I could also be responsible of harping on them 😬.

However that’s solely as a result of they honestly do make a distinction in the long run end result; following the following pointers generally is a recreation changer for anybody who’s struggled with cracks or humorous texture. Whereas these notes are vital for this peppermint bark cheesecake recipe, they actually apply to only about any cheesecake:

  • Make a tall crust: I’ve discovered that urgent the crust all the way in which up the facet of the springform pan is essential to avoiding a cracked cheesecake. Doing this permits the crust to contract with the cheesecake because it cools.
  • Use the proper cream cheese: Don’t use the spreadable cream cheese that is available in a bath! This recipe will solely work with brick-style, full-fat cream cheese. To assist it incorporate simply and keep away from over-beating, be certain your cream cheese is totally softened to room temperature earlier than beginning the recipe.
  • Be aware of the eggs: Use room temperature eggs and be mild together with your batter when you add them. Over-beating the eggs could cause your cheesecake to have a mealy texture and eggy taste; I prefer to evenly combine mine with a fork earlier than including them to the batter simply to assist them incorporate extra simply.
  • Be mild together with your batter: When you wish to be certain the batter is effectively mixed, you don’t wish to over-beat it. Over-beating your batter could cause your cheesecake to puff up whereas baking and crack whereas cooling.
  • Don’t over-bake. Over-cooking a cheesecake could cause cracks and depart the inside with a barely curdled, eggy texture. We would like clean and creamy, as an alternative!
  • Free the crust: After cooling for a couple of minutes, run a knife across the inside fringe of the pan to assist the crust draw back from the edges. In case you weren’t in a position to press your crust excessive sufficient, use a knife to free the cheesecake itself so it may well contract because it cools. Don’t take away the springform collar till your cheesecake has completed chilling!
  • Cool slowly: Drastic modifications in temperature could cause your cheesecake to crack, so don’t transfer your cheesecake straight from the oven into your fridge. Let it cool in a heat spot (I put mine on high of my oven or flip off the oven and depart the door open) till it cools to room temperature, then place it within the fridge.

SAM’S TIP: Even in the event you comply with all of the following pointers and your cheesecake STILL cracks–don’t panic! We’re masking this peppermint bark cheesecake with chocolate ganache, so nobody will ever know 😉

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

Often Requested Questions

Can peppermint bark cheesecake be frozen?

Sure! Be certain that your cheesecake is tightly wrapped and it’ll maintain for a number of months. Additionally think about slicing your cheesecake into particular person serving-sizes that approach you’ll be able to have a slice of cheesecake on the prepared always (good concept or unhealthy concept?)

How ought to cheesecake be saved?

Peppermint bark cheesecake (and all cheesecake) ought to be saved lined (to stop any odors from seeping in) within the fridge the place it’ll maintain for as much as 5 days. I prefer to retailer mine in my springform pan (I simply wrap the highest with plastic) till I’m able to serve. When serving, I’ll take away the collar, serve, after which place the collar again on for storage.

Can I take advantage of a pre-made Oreo crust?

This recipe will make an excessive amount of batter for a 9-inch pre-made Oreo crust (springform pans are a lot deeper). You could possibly minimize the recipe in half to make it work (or use two crusts!), however remember the fact that your bake time shall be completely different (much less).

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

My pumpkin cheesecake is one other nice festive cheesecake possibility for the vacations!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe beneath! In case you do that recipe, you should definitely tag me on Instagram, and you may as well discover me on YouTube and Fb

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 includes a crisp Oreo crust, white chocolate peppermint filling, and chocolate ganache topping. This recipe could be made WITHOUT a water bathtub and consists of a lot of ideas for achievement!


Course: Dessert

Delicacies: American

Prep Time: 30 minutes

Prepare dinner Time: 45 minutes

Chilling Time: 6 hours

Servings: 12 servings

Energy: 708kcal

Stop your display from going darkish



  • Twist aside Oreo cookies, scrape out the white filling. Discard filling and place cookie shells within the basin of a meals processor. Pulse till you have got positive crumbs with no massive items remaining.

  • Pour cookies into a big mixing bowl and add melted butter. Stir to mix till all crumbs are moistened.

  • Pour combination right into a 9” springform pan and firmly press in an excellent layer into the underside and up the edges of the pan. Put aside whilst you put together the filling.


  • Preheat oven to 325F (160C).

  • Place finely chopped white chocolate in a microwave-safe dish and warmth in 20-second increments, stirring in between, till chocolate is clean and melted. Put aside to chill.

  • In one other massive mixing bowl (or within the bowl of a stand mixer fitted with paddle attachment), mix softened cream cheese and sugar and beat on medium pace till clean and creamy (don’t over-beat). Scrape down the edges and backside of the bowl to make sure all elements are well-combined.

  • Add bitter cream and vanilla extract and stir till fully mixed.

  • Stir your white chocolate, it shouldn’t have begun to re-solidify however shouldn’t be highly regarded. Drizzle this into your cream cheese combination and stir till clean and mixed.

  • With mixer on low-speed, add eggs and stir till simply mixed. Be sure you scrape the edges and backside of the bowl to make sure all the things is totally included and batter is uniform, however don’t over-mix.

  • Add mini chocolate chips and crushed sweet cane items and use a spatula to stir till mixed.

  • Pour batter into ready crust and switch to middle rack of 325F (160C) oven. Bake for 45-50 minutes or till edges are set. Heart should be barely jiggly however ought to be principally set and never liquidy.

  • Permit cheesecake to chill to room temperature earlier than transferring to the fridge to relax for not less than 6 hours earlier than including ganache.


  • Place chopped chocolate in a heatproof bowl.

  • Pour cream right into a small saucepan over medium/low warmth. Warmth the cream, stirring sometimes, till it begins to steam or simply begins to simmer.

  • Take away from warmth and pour cream over chocolate (don’t stir). Cowl with foil and permit to take a seat undisturbed for five minutes.

  • Take away foil and whisk till clean.

  • Pour over chilled cheesecake.

  • Return cheesecake to fridge to permit ganache to grow to be agency. High with crushed sweet canes (notice that they are going to start to soften after just a few hours, so generally I add simply earlier than serving) and whipped cream, if desired, earlier than serving.



I retailer my cheesecake within the springform pan it’s baked in with a bit of plastic wrap or foil overtop to cowl it. I take away the springform collar to slice and serve after which return it for storage. This cheesecake will maintain this fashion within the fridge for as much as 5 days. 


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

Dietary data is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

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