This Peppermint Bark Cheesecake features an Oreo cookie crust, a thick layer of smooth, creamy white chocolate cheesecake, it’s chock-full of peppermint chips, and finishes with a layer of semi-sweet chocolate ganache on top. There’s a lot going on in this Peppermint Bark Cheesecake, but it’s actually easy to prep and assemble, and it is undeniably a standout dessert this season!
I’ve been sitting on this Peppermint Bark Cheesecake recipe for a while, and I’ve been super excited to finally share it.
This has never happened before, but my recipes are uncharacteristically lopsided this year …. I typically have A LOT more fall/Thanksgiving than Christmas, but not this year. TONS of Christmas recipes.
Last year, I ran out of time sharing Christmas recipes. This is par for the course. I’m always overly ambitious about how much I’ll be able to post.
Even though I realized I wouldn’t be able to share everything in time for the holidays, I still had all the ingredients for the things I wanted to make, so I made them anyway…. well after Christmas…. in January and February. I took all the photos, and I’ve been hanging onto those recipes for this year.
I had a good handful of them, and one was this Peppermint Bark Cheesecake. It was kinda weird, but fun, to eat Peppermint Bark Cheesecake after Christmas.
It kept my Christmas spirit going a little bit, and it also got me VERY ahead for recipes this year, which wasn’t a bad thing. It was poor planning, but it worked out pretty well.
I love how this Peppermint Bark Cheesecake turned out. I went back and forth with how I wanted to execute. Initially, I planned to incorporate white chocolate only. I wasn’t going to include any milk or semi-sweet chocolate elements. I really debated, but decided that classic peppermint bark includes layers of both white chocolate and regular chocolate.
Also, I thought that white chocolate might not be strong enough to make itself known in the presence of peppermint. Peppermint can be pretty dominant. The white chocolate needs regular chocolate to help temper the peppermint in this Peppermint Bark Cheesecake!
I’m SO happy with how this Peppermint Bark Cheesecake turned out. It’s quite literally like peppermint bark in a cheesecake… as was the idea.
The cheesecake layer is creamy and smooth, rich with white chocolate, and a touch of peppermint. The creaminess of the cheesecake is broken up with MANY bits of peppermint baking chips – over a pound!
This Peppermint Bark Cheesecake also features an Oreo cookie crust, and is topped with a thick layer of silky semi-sweet chocolate ganache. Add some sprinkles and whipped cream to garnish it festively, and this Peppermint Bark Cheesecake is a total dream dessert for the holidays.
Some of my other seasonal cheesecake recipes include this Double Layer Pumpkin Cheesecake, this Caramel Apple Crisp Cheesecake, this Pecan Pie Cheesecake, and this No Bake Eggnog Cheesecake with Gingersnap Crust. Excellent choices for the holidays!
A few popular peppermint recipes on the blog include these Dark Chocolate Peppermint Patty Thumbprints, this Peppermint Candy Cane Bark, and this White Chocolate Peppermint Pretzel Fudge!
Peppermint Bark Cheesecake
Ingredients
For crust:
- 14 oz. package regular Oreos or similar cream-filled chocolate sandwich cookie crushed into fine crumbs
- 2 tbsp. granulated sugar
- 6 tbsp. melted butter
For cheesecake:
- 3 8 oz. packages reduced-fat cream cheese softened
- 1 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 3 large eggs at room temperature
- 8 oz. white baking chocolate melted, slightly cooled
- 2 10 oz. packages red & white peppermint bark baking chips Ghirardelli or Andes have them readily available
For ganache & topping:
- 12 oz. package semi-sweet chocolate chips
- 1/2 cup heavy cream
- 4 tbsp. butter
- 1/2 cup red & white peppermint bark baking chips
- holiday sprinkles optional
- whipped cream optional
Instructions
For crust:
- In a large bowl, combine cookie crumbs, sugar, and butter.
- Press into the bottom of a springform pan.
For cheesecake:
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add sugar and vanilla, and beat until combined.
- Add eggs, one at a time, beating well after each addition.
- With the mixer running on low, drizzle the melted white chocolate into the cream cheese mixture in the mixing bowl. Beat until combined.
- Fold in peppermint bark baking chips.
- Pour batter over crust.
- Bake at 325 degrees for 60-75 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. Take the cheesecake out of the oven when about 1.5-2 inches in the center are still slightly jiggly. Cheesecake will continue setting as it cools.
- Remove to a wire rack to cool.
- Once cooled, run a knife around the edges of the cheesecake to loosen, and release the edges of the springform pan.
- Transfer cheesecake to a serving plate.
For ganache & topping:
- In a small microwave-safe bowl, combine semi-sweet chocolate chips, heavy cream, and butter.
- Microwave on high for 30-second intervals, whisking in between, until mixture is melted and smooth. Do not overheat or you'll risk scorching the chocolate. Use short intervals.
- Pour ganache evenly over the top of the cheesecake.
- Sprinkle with peppermint bark baking chips and holiday sprinkles.
- Refrigerate until thoroughly chilled, at least 2 hours.
- Dollop with whipped cream before serving. Cut and serve.
Helpful one! Thank You so much.