Name: Peppermint Bark Cheesecake
Prep time: 20 min
Cook time: 8 min
Total time: 6 h 28 min
Cuisine: American
Ingredients: 24 chocolate sandwich cookies, crushed 5 tablespoons melted butter 1 cup dark chocolate chips; 0.5 cup heavy cream 24 oz cream cheese 1 cup sugar 1 teaspoon peppermint extract 1 cup whipped topping; 0.75 cup crushed peppermint candies; 0.5 cup additional whipped cream (for topping); 0.25 cup extra crushed candy canes (for garnish)

A slice of this Peppermint Bark Cheesecake is all it takes to make your holiday dessert table unforgettable. With layers of chocolate ganache, peppermint-kissed cheesecake filling, and a dark chocolate cookie crust, this dessert is rich, refreshing, and absolutely indulgent.

The cool peppermint flavor swirls beautifully through creamy cheesecake, creating a perfect contrast with the fudgy chocolate bottom. Crushed candy canes, whipped cream, and more chocolate on top give it a showstopping festive look that’s both fun and elegant.

What Kind of Peppermint Should I Use?

For this cheesecake, crushed candy canes or peppermint candies are perfect. Their vibrant red stripes and sharp minty taste give this dessert its signature holiday flair. You can also use peppermint extract for a stronger, more even flavor throughout the cheesecake filling.

Ingredients for the Peppermint Bark Cheesecake

Chocolate Cookie Crust: This forms the crunchy, rich base. Use chocolate sandwich cookies (like Oreos) finely crushed and mixed with melted butter.

Dark Chocolate Ganache: A silky layer made with heavy cream and dark chocolate chips, setting a luxurious tone right above the crust.

Peppermint Cheesecake Filling: Cream cheese, sugar, peppermint extract, and crushed peppermint candies blended into a creamy festive mixture.

Whipped Cream: Adds fluff and height, while balancing the richness.

Crushed Candy Canes: Used inside the filling and sprinkled on top for extra crunch and peppermint pop.

How To Make the Peppermint Bark Cheesecake

Step 1: Prepare the Crust

Crush 24 chocolate sandwich cookies into fine crumbs. Mix with 5 tablespoons of melted butter and press into a 9-inch springform pan. Bake at 350°F for 8 minutes and let cool.

Step 2: Make the Chocolate Layer

Heat 1/2 cup of heavy cream until hot but not boiling. Pour over 1 cup of dark chocolate chips and let sit for a minute before stirring smooth. Spread evenly over the cooled crust. Chill in fridge until firm.

Step 3: Blend the Peppermint Cheesecake Filling

Beat 24 oz cream cheese until smooth. Add 1 cup sugar, 1 teaspoon peppermint extract, and beat well. Fold in 1 cup of whipped topping and 3/4 cup crushed peppermint candies. Spread this over the chilled chocolate layer.

Step 4: Top and Chill

Spread additional whipped cream on top, sprinkle with crushed candy canes, and drizzle with more ganache if desired. Chill for at least 6 hours or overnight for best texture.

How to Serve and Store Peppermint Bark Cheesecake

To serve, slice with a warm knife to get those clean, sharp edges through the layers. This cheesecake shines on its own, but can be dressed up with extra whipped cream or chocolate curls for presentation.

Store leftovers tightly wrapped in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.

What to Serve With Peppermint Bark Cheesecake?

Hot Chocolate

A rich cup of hot cocoa balances the cool peppermint for a truly cozy pairing.

Espresso or Coffee

The bitterness of coffee cuts through the sweetness, making each bite even more satisfying.

Fresh Berries

Raspberries or strawberries add a tart pop that refreshes the palate between bites.

Chocolate Dipped Pretzels

Salty, sweet, and crunchy—these contrast beautifully with the creamy texture.

White Chocolate Mousse

If you’re building a dessert board, this airy companion plays well with the cheesecake.

Want More Cheesecake Ideas?

If you’re a cheesecake fan with a sweet tooth for variety, these recipes are must-trys:

Strawberry Cheesecake Dump Cake for a fruity twist with no fuss.
Pecan Pie Cheesecake combines two southern favorites in one bite.
Double Crust Cheesecake when you need extra crunch and cream.
Caramel Cheesecake Cookies turn cheesecake into a handheld treat.
White Chocolate Strawberry Cheesecake offers a romantic, berry-forward option.

Save This Pin For Later

Save this creamy, minty masterpiece to your favorite Pinterest board so you can whip it up whenever the craving strikes.

Did you try it with a twist? Maybe swapped in a chocolate mint ganache or added crushed Oreos on top? I’d love to hear your take—drop a comment below!

Need more inspiration? Explore my daily kitchen creations on Savor Queen on Pinterest. Your next favorite dessert is just a click away.

Peppermint Bark Cheesecake

Author: Julia Walton
Total Time: 6 hours 28 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Make your holidays sparkle with this Peppermint Bark Cheesecake—a stunning no-bake dessert layered with chocolate ganache, creamy peppermint cheesecake filling, and a crisp chocolate cookie crust. This festive treat is a must for any winter gathering or Christmas celebration. It’s rich, refreshing, and delivers just the right amount of peppermint crunch. Perfect for those looking for an easy recipe to impress guests, holiday dessert ideas, or a fun food idea to bring to a party. It also doubles up as a beautiful centerpiece for anyone into holiday baking or quick, crowd-pleasing desserts.

Instructions

1. Crush chocolate sandwich cookies into fine crumbs and mix with melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Let cool.

2. Heat heavy cream and pour over dark chocolate chips. Let sit 1 minute, then stir until smooth. Spread over cooled crust and refrigerate until firm.

3. Beat cream cheese until smooth. Add sugar and peppermint extract and mix well. Fold in whipped topping and crushed peppermint candies. Spread over chocolate layer.

4. Top with more whipped cream and sprinkle with crushed candy canes. Chill for at least 6 hours or overnight before serving.