Peppermint Bark Cheesecake

The first time I made Peppermint Bark Cheesecake, it was an impulse decision, and honestly, it turned out to be one of my best. It was a chilly winter evening, perfect for a cozy gathering with friends. I had some leftover ingredients from holiday baking, and the thought of a creamy, rich cheesecake with a refreshing peppermint twist was too tempting to resist. With my heart set on this creation, I gathered my ingredients and let the magic begin. From the moment the aroma of melting chocolate filled the kitchen, I knew I was onto something special. The combination of sweet, creamy, and a hint of mint created a symphony of flavors that perfectly captured the essence of the season. Every bite took me back to the warmth of the holidays, making it a delightful treat for any occasion.

Everything You Need for Peppermint Bark Cheesecake

Gathering the right ingredients is essential for creating the perfect Peppermint Bark Cheesecake. Each component plays a vital role, contributing to the overall flavor and texture. From the creamy filling to the crunchy crust, these ingredients work harmoniously together. Let’s dive into what you’ll need for this delicious treat!

• 20 cream filled chocolate wafers, such as original Oreos, finely crushed – These will form the base of your cheesecake, providing a sweet and chocolaty crunch that complements the creamy filling.
• 3 Tbsp unsalted butter, melted – This binds the crust together, giving it a rich flavor and ensuring it holds its shape.
• 6 oz white chocolate, chopped – A key player in adding creaminess and sweetness to the cheesecake filling.
• 1/2 cup heavy cream – Used both in the filling and the mousse layer, it adds a luscious texture.
• 3 1/2 (8 oz) pkgs cream cheese, well softened (28 oz total) – The star of the show! This gives the cheesecake its rich, creamy texture.
• 1 cup granulated sugar – Sweetens the cheesecake perfectly, balancing the flavors.
• 4 large eggs – Helps set the cheesecake, providing structure.
• 1 tsp peppermint extract – Adds that refreshing minty flavor that makes this dessert special.
• 1 tsp vanilla extract – Enhances the overall flavor profile.
• 1/2 cup sour cream – Contributes to the cheesecake’s creamy texture and adds a subtle tang.
• 5 oz semi-sweet chocolate, chopped, plus about 3 oz more for topping – Adds depth and richness to the filling.
• 1/3 cup peppermint bits or crushed candy canes or starlight mints, plus more for topping – These provide a festive touch and a delightful crunch.
• 2 oz white chocolate, chopped – For the mousse layer, contributing creaminess and flavor.
• 1 cup heavy cream – Used again for the mousse, adding a light and airy texture.
• 2 Tbsp granulated sugar – Sweetens the mousse, balancing the flavors.
• 4 oz cream cheese, softened – To create a smooth mousse layer.
• 1/4 tsp peppermint extract – For an extra hint of mint in the mousse.

The Method for Peppermint Bark Cheesecake

Creating the Peppermint Bark Cheesecake is a rewarding process that results in a truly decadent dessert. Follow these steps for a deliciously creamy cheesecake that will wow your friends and family!

1. For the crust: Preheat your oven to 350 degrees. Line the outside of a 9-inch springform pan with an 18 by 18-inch sheet of heavy-duty aluminum foil. This will prevent water from leaking into the cheesecake, so ensure it’s secure without any tears.
2. In a mixing bowl, combine the crushed cream filled chocolate wafers with the melted unsalted butter using a fork until the mixture is evenly moistened. Firmly press this mixture into an even layer at the bottom of the springform pan.
3. Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool on a wire rack. Meanwhile, reduce the oven temperature to 325 degrees.
4. For the cheesecake filling: Bring 4 quarts of water to a boil in a large pot. In the meantime, place the white chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Heat in the microwave on 50% power in 20-second increments, stirring well between intervals, until melted and smooth. Set this aside to cool slightly.
5. In a mixing bowl, using an electric hand mixer, whip together the cream cheese and granulated sugar just until smooth. Mix in the eggs one at a time, then blend in the peppermint extract, vanilla extract, and sour cream. Finally, mix in the melted white chocolate mixture until everything is well combined.
6. To release large air pockets, tap the bowl forcefully against the countertop about 30 times. Carefully fold in the semi-sweet chocolate and the peppermint bits, doing so quickly to avoid tinting the batter pink.
7. Lightly spray the sides of the springform pan with non-stick cooking spray and pour the cheesecake mixture over the crust.
8. Set the cheesecake in a large roasting pan and place the pan on the center rack of the oven. Carefully pour enough boiling water around the springform pan until it reaches halfway up the sides of the pan. This water bath helps to create a moist baking environment.
9. Bake the cheesecake until the edges are set but the center still jiggles slightly, about 1 hour 20 to 1 hour 30 minutes. When done, carefully remove it from the oven and the roasting pan, then allow it to cool on a wire rack for 45 minutes.
10. Cover the cheesecake with plastic wrap, leaving a small opening on one side for heat to escape. Chill in the refrigerator for at least 8 hours or overnight to allow it to set completely.
11. For the mousse: Melt the white chocolate in a small microwave-safe bowl using 50% power in 20-second intervals, stirring until smooth. Allow it to cool until lukewarm.
12. In a separate mixing bowl, whip the heavy cream until soft peaks form. Then, add the granulated sugar and continue whipping until very stiff peaks form. The cream should lose its wet sheen—if it appears slightly dry, you may need to adjust based on your environment.
13. In another bowl, whip the cream cheese until smooth. Mix in the melted white chocolate and peppermint extract. Gently fold in the whipped cream until smooth.
14. Spread this mousse evenly over the cooled cheesecake and return it to the refrigerator to chill for 1 and a half hours longer.
15. Before serving, garnish the top edges with chopped chocolate and peppermint bits. Run a knife around the edges of the cheesecake to loosen it, then remove the ring from the springform pan and cut into slices.

How to Switch It Up

While the Peppermint Bark Cheesecake is a showstopper as is, there are plenty of ways to add your own twist! Here are some fun ideas to switch things up:

• Switch Up the Chocolate: Use milk chocolate instead of semi-sweet chocolate for a sweeter flavor profile.
• Add Other Flavors: Incorporate other extracts like almond or hazelnut for unique flavor variations.
• Fruit Toppings: Try topping your cheesecake with fresh raspberries or strawberries for a burst of color and flavor.
• Different Bases: Experiment with different types of crusts, like a graham cracker crust or even a nut-based crust for added texture.
• Layered Cakes: Create a layered cake by stacking multiple cheesecakes with different flavors for an exciting presentation.

What Goes Well With This Peppermint Bark Cheesecake

• Festive Drinks: Pair your cheesecake with a warm cup of hot cocoa or a peppermint mocha for a delightful combination.
• Seasonal Fruits: Fresh strawberries or raspberries complement the rich flavors of the cheesecake beautifully.
• Holiday Parties: This cheesecake is perfect for holiday gatherings and makes a great centerpiece on dessert tables.
• Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to five days.
• Freezing: You can freeze slices of cheesecake for up to two months. Just wrap them tightly in plastic wrap and foil.

FAQ

Conclusion

The Peppermint Bark Cheesecake is a delightful dessert that combines creamy textures with the refreshing taste of peppermint, making it a perfect treat for any occasion. Whether you’re celebrating the holidays or simply indulging in a sweet craving, this cheesecake is sure to please. I encourage you to give it a try; your taste buds will thank you, and it may just become a new family favorite!

Peppermint Bark Cheesecake

Indulge in the ultimate dessert experience with our Peppermint Bark Cheesecake. Creamy, rich, and topped with a minty twist, this cheesecake is perfect for any occasion. With layers of flavor and festive flair, it's a must-try that will leave your guests craving more!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 20 pieces cream filled chocolate wafers finely crushed
• 3 Tbsp unsalted butter melted
• 6 oz white chocolate chopped
• 1/2 cup heavy cream
• 28 oz cream cheese well softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp peppermint extract use an extra 1/2 tsp if you’d like a stronger flavor
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 5 oz semi-sweet chocolate chopped, plus about 3 oz more for topping
• 1/3 cup peppermint bits or crushed candy canes or starlight mints, plus more for topping
• 2 oz white chocolate chopped
• 1 cup heavy cream
• 2 Tbsp granulated sugar
• 4 oz cream cheese softened
• 1/4 tsp peppermint extract

Equipment

• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Frying Pan
• Wooden Spoon

Method

 

1. For the crust: Preheat your oven to 350 degrees. Line the outside of a 9-inch springform pan with an 18 by 18-inch sheet of heavy-duty aluminum foil. This will prevent water from leaking into the cheesecake, so ensure it’s secure without any tears.
2. In a mixing bowl, combine the crushed cream filled chocolate wafers with the melted unsalted butter using a fork until the mixture is evenly moistened. Firmly press this mixture into an even layer at the bottom of the springform pan.
3. Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool on a wire rack. Meanwhile, reduce the oven temperature to 325 degrees.
4. For the cheesecake filling: Bring 4 quarts of water to a boil in a large pot. In the meantime, place the white chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Heat in the microwave on 50% power in 20-second increments, stirring well between intervals, until melted and smooth. Set this aside to cool slightly.
5. In a mixing bowl, using an electric hand mixer, whip together the cream cheese and granulated sugar just until smooth. Mix in the eggs one at a time, then blend in the peppermint extract, vanilla extract, and sour cream. Finally, mix in the melted white chocolate mixture until everything is well combined.
6. To release large air pockets, tap the bowl forcefully against the countertop about 30 times. Carefully fold in the semi-sweet chocolate and the peppermint bits, doing so quickly to avoid tinting the batter pink.
7. Lightly spray the sides of the springform pan with non-stick cooking spray and pour the cheesecake mixture over the crust.
8. Set the cheesecake in a large roasting pan and place the pan on the center rack of the oven. Carefully pour enough boiling water around the springform pan until it reaches halfway up the sides of the pan. This water bath helps to create a moist baking environment.
9. Bake the cheesecake until the edges are set but the center still jiggles slightly, about 1 hour 20 to 1 hour 30 minutes. When done, carefully remove it from the oven and the roasting pan, then allow it to cool on a wire rack for 45 minutes.
10. Cover the cheesecake with plastic wrap, leaving a small opening on one side for heat to escape. Chill in the refrigerator for at least 8 hours or overnight to allow it to set completely.
11. For the mousse: Melt the white chocolate in a small microwave-safe bowl using 50% power in 20-second intervals, stirring until smooth. Allow it to cool until lukewarm.
12. In a separate mixing bowl, whip the heavy cream until soft peaks form. Then, add the granulated sugar and continue whipping until very stiff peaks form. The cream should lose its wet sheen—if it appears slightly dry, you may need to adjust based on your environment.
13. In another bowl, whip the cream cheese until smooth. Mix in the melted white chocolate and peppermint extract. Gently fold in the whipped cream until smooth.
14. Spread this mousse evenly over the cooled cheesecake and return it to the refrigerator to chill for 1 and a half hours longer.
15. Before serving, garnish the top edges with chopped chocolate and peppermint bits. Run a knife around the edges of the cheesecake to loosen it, then remove the ring from the springform pan and cut into slices.

Notes

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to five days.
• Freezing: You can freeze slices of cheesecake for up to two months. Just wrap them tightly in plastic wrap and foil.
• Pairing: Serve with fresh fruits like strawberries or raspberries for a beautiful presentation.
• Occasion: Perfect for holiday parties, birthdays, or any special gathering.
• Make Ahead: Prepare this cheesecake a day in advance for stress-free entertaining.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.