Introduction

Peppermint Bark Cheesecake is a festive dessert that combines creamy cheesecake with the refreshing crunch of peppermint candies and rich chocolate layers. Perfect for holiday celebrations or any time you want a sweet treat with a peppermint twist.

The image shows a slice of dessert with four clear layers on a white plate placed on a white marbled surface. The bottom layer is a firm, dark chocolate crust with a crumbly texture. Above it is a smooth, thinner layer of chocolate mousse. The third layer is a thick and fluffy white cream with small red mint pieces mixed in. The top layer is a shiny chocolate ganache spread unevenly, with crushed red and white peppermint candy sprinkled over it. Three swirls of whipped cream decorated with more red peppermint bits sit on the edge of the slice. Some scattered peppermint pieces are also seen on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup heavy cream
1/2 cup crushed peppermint candies (plus extra for topping)
1/2 cup semi-sweet chocolate chips
1 cup whipped cream (store-bought or homemade)
Additional crushed peppermint candies for topping
Chocolate shavings or chocolate curls (optional)

Instructions

Step 1: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and peppermint extract. Mix until well combined and smooth.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in the crushed peppermint candies.
Step 4: Pour half of the cheesecake filling over the chilled crust and spread it evenly.
Step 5: Melt the semi-sweet chocolate chips in the microwave or using a double boiler. Allow it to cool slightly, then pour it over the cheesecake layer, spreading it evenly.
Step 6: Pour the remaining cheesecake filling over the chocolate layer and smooth the top.
Step 7: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Step 8: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired. Slice into wedges and serve chilled.

Tips & Variations

Use crushed candy canes instead of peppermint candies for a different texture and stronger peppermint flavor.
For a gluten-free crust, substitute chocolate cookie crumbs with gluten-free chocolate cookies.
Make your own whipped cream by whipping heavy cream with a bit of sugar and vanilla for a fresher taste.
Try adding a layer of crushed peppermint bark on top instead of chocolate shavings for extra peppermint crunch.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, simply allow the cheesecake to come to room temperature for about 15 minutes before serving for best texture and flavor.

How to Serve

A slice of layered dessert sits on a white plate on a white marbled texture. The bottom layer is dark and crumbly, likely a chocolate crust. Above it is a smooth, medium brown layer, possibly chocolate mousse. The third layer is thick, white with small red specks, soft and creamy, resembling peppermint cream. The top layer is glossy dark chocolate ganache spread unevenly with pieces of crushed red and white peppermint candy sprinkled on top. Three swirls of white whipped cream with a light dusting of red peppermint shards line the back edge of the slice. Some crushed peppermint pieces are scattered on the plate around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight to fully set and develop flavors. It can be made up to a day in advance.

Can I use a different type of chocolate for the layer?

Absolutely! You can use milk chocolate or dark chocolate chips depending on your preference. Just melt and layer as described.