Peppermint Cheesecake with Peppermint Bark Topping

This peppermint cheesecake is everything I love about Christmas candy turned into one tall, creamy dessert. A crunchy chocolate cookie crust holds a smooth, cool peppermint filling, and the top is dressed up just like peppermint bark with a layer of dark chocolate ganache, a drizzle of white chocolate and a shower of crushed candy canes. It looks like it came from a bakery window, but it is completely doable at home.

In this post I cover how to get a clean mint flavor without overdoing it, how to bake a creamy cheesecake that stays crack free, and when to add the candy canes so they stay crunchy. You will also find variations, a troubleshooting table, make-ahead tips and answers to common questions. The printable recipe card is at the bottom of the post.

Why This Peppermint Bark Cheesecake Works

Mint and chocolate are a classic pairing, and a rich cheesecake gives them the perfect creamy canvas. Every layer of this recipe has a job, so the finished dessert tastes balanced instead of sugary.

• Chocolate cookie crust. Crushed chocolate sandwich cookies, filling and all, make a sturdy crust with deep cocoa flavor that tastes like the base of peppermint bark.
• Measured peppermint extract. Just 1 1/4 teaspoons gives a clear, cool mint flavor without the toothpaste taste that comes from using too much.
• White chocolate in the filling. A few ounces of melted white chocolate add creaminess and echo the white layer of classic peppermint bark.
• Ganache topping. A thin layer of dark chocolate ganache sets glossy and soft, so it slices cleanly instead of shattering.
• Candy canes added last. Sprinkling the crushed candy on shortly before serving keeps it crunchy and bright.

The texture is dense and creamy like a classic New York cheesecake, and the cool mint keeps each bite feeling surprisingly light. It is a holiday cheesecake that disappears fast at any Christmas party.

Ingredients You Will Need

Have the cream cheese, eggs and sour cream at room temperature before you start. It is the single biggest secret to a smooth filling.

• Chocolate sandwich cookies: About 24 cookies, crushed with their cream filling, for the crust.
• Butter: Melted, to bind the crumbs.
• Full-fat block cream cheese: Four 8-ounce blocks for a firm, creamy filling.
• Granulated sugar and flour: Sugar for sweetness, flour to help the filling set.
• Sour cream: Adds a gentle tang that keeps the mint from tasting flat.
• White chocolate: Use a good-quality baking bar, which melts more smoothly than chips.
• Peppermint and vanilla extract: Pure peppermint extract, not mint extract, which contains spearmint.
• Large eggs: Four eggs for structure.
• For the topping: Semisweet or bittersweet chocolate, heavy cream, extra white chocolate and crushed candy canes or peppermint candies.

How to Make Peppermint Cheesecake

Give yourself a full day so the cheesecake can chill completely before you add the ganache. Overnight is even better.

1. Prep the pan. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
2. Make the crust. Pulse the cookies into fine crumbs, stir in the melted butter and press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then lower the oven to 325°F (165°C).
3. Melt the white chocolate. Microwave the chopped white chocolate in 20-second bursts, stirring each time, until smooth. Let it cool slightly.
4. Beat the cream cheese. Beat on medium-low until completely smooth. Add the sugar and flour and beat until creamy, scraping the bowl.
5. Add the flavor. Beat in the sour cream, melted white chocolate, peppermint extract, vanilla and salt on low speed.
6. Add the eggs. Add the eggs one at a time on low, mixing only until blended.
7. Bake in a water bath. Pour the filling over the crust, set the pan in a roasting pan and add hot water halfway up the sides. Bake for 65 to 75 minutes, until the edges are set and the center jiggles slightly.
8. Cool and chill. Turn off the oven, crack the door and leave the cheesecake inside for 1 hour. Cool to room temperature, then refrigerate at least 6 hours.
9. Add the bark topping. Heat the cream until steaming, pour over the chopped dark chocolate, wait 3 minutes and stir into a smooth ganache. Cool 10 minutes, spread over the chilled cheesecake, drizzle with melted white chocolate and chill 30 minutes. Scatter crushed candy canes on top shortly before serving.

Let the ganache cool until it is just warm before spreading it. If it is too hot, it can soften the top of the cheesecake and run over the edges.

Tips for the Best Peppermint Bark Cheesecake

• Taste the batter for mint before adding the eggs. Add up to 1/4 teaspoon more peppermint extract only if needed.
• Keep the mixer speed low. Whipping air into the batter is the main cause of cracks and a puffy texture.
• The center is done at about 150°F (66°C); it will continue to set as it cools in the oven.
• Run a thin knife around the edge right after the oven rest so the cheesecake can shrink without tearing.
• For neat slices, chill the cheesecake fully and use a hot, dry knife wiped clean between cuts.
• Add the candy canes no more than 2 hours ahead. In the fridge they absorb moisture and turn sticky.

If you love this flavor combination, make a batch of my homemade peppermint bark to break into shards and stand on top of each slice. My no-bake Oreo balls make a fun companion on a cookie tray, and a mug of creamy crockpot hot chocolate is perfect alongside. Find more festive ideas in my holiday recipes collection.

Getting the Peppermint Flavor Just Right

Peppermint extract is very concentrated, and brands vary in strength. That is why I start with a modest amount and taste before the eggs go in. The batter should taste refreshingly minty but still creamy, and the flavor will mellow slightly after baking and chilling.

Use pure peppermint extract, not peppermint oil. Peppermint oil can be several times stronger than extract and is easy to overdo. If you only have oil, use just a few drops. Avoid generic mint extract, which often includes spearmint and tastes more like chewing gum than candy canes.

For a pale pink filling, add a tiny drop of red gel food coloring with the extract. It is purely decorative, but it makes the slices look extra festive next to the dark ganache. The candy cane topping also adds a little sweet mint crunch, so the overall flavor builds with every bite.

What to Serve With Peppermint Cheesecake

A rich slice of cheesecake shines brightest next to simple, cozy partners. Hot coffee, espresso or a mug of plain hot cocoa balances the sweetness, and a glass of cold milk is a favorite with kids. If you are building a full Christmas dessert table, pair it with something fruity or spiced so every guest finds a favorite.

I like to set out a platter of crisp butter cookies, a bowl of fresh raspberries and a few shards of extra bark for nibbling. Because this cheesecake is so tall and rich, cut it into 12 to 16 slim slices for a party; people often want to sample several desserts, and a smaller piece of peppermint cheesecake is still deeply satisfying.

Easy Variations

• Candy cane swirl: Swirl 2 tablespoons of melted white chocolate tinted pink into the batter before baking.
• Chocolate chip peppermint cheesecake: Fold 3/4 cup mini chocolate chips into the batter with the last egg.
• Cheesecake bars: Bake in a foil-lined 9×13-inch pan without a water bath for 40 to 45 minutes at 325°F (165°C).
• Mini cheesecakes: Bake in lined muffin cups with a cookie in the bottom of each for 20 to 22 minutes.
• Mint chocolate pieces: Use chopped chocolate mint candies on top in place of candy canes.
• Whipped cream border: Pipe whipped cream rosettes around the edge for a softer, more classic finish.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Freezing

This is an ideal make-ahead Christmas dessert. Bake the cheesecake up to 2 days before serving and add the ganache the day before. Keep it covered in the refrigerator for up to 5 days, and add the candy canes just before serving.

Because it contains cream cheese, eggs and dairy, do not leave the cheesecake out for more than 2 hours. The USDA leftovers and food safety guide explains how to store perishable foods safely. The eggs in the filling are fully baked, but the raw batter is not safe to taste.

To freeze, chill the cheesecake with the ganache but without candy, then wrap well in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and add fresh crushed candy canes before serving. With Christmas on Friday, December 25, you could bake it the weekend before and have dessert completely done.

Frequently Asked Questions

Ready to bake? Here is the full printable peppermint cheesecake recipe with exact measurements, baking times and estimated nutrition.

Peppermint Bark Cheesecake

A creamy peppermint and white chocolate cheesecake on a chocolate cookie crust, topped with dark chocolate ganache, white chocolate drizzle and crushed candy canes.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling and chilling 7 hours hrs

Total Time 8 hours hrs 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 590

Ingredients Method Notes

Ingredients

  

Chocolate cookie crust

• 24 chocolate sandwich cookies crushed with filling (about 2 1/4 cups crumbs)
• 5 tablespoons unsalted butter melted (70 g)

Peppermint filling

• 32 ounces full-fat cream cheese four 8-ounce blocks, softened (900 g)
• 1 cup granulated sugar (200 g)
• 3 tablespoons all-purpose flour
• 3/4 cup full-fat sour cream room temperature (180 g)
• 4 ounces white chocolate baking bar chopped and melted (113 g)
• 1 1/4 teaspoons pure peppermint extract plus more to taste
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 4 large eggs room temperature

Peppermint bark topping

• 4 ounces semisweet or bittersweet chocolate finely chopped (113 g)
• 1/2 cup heavy cream (120 ml)
• 2 ounces white chocolate melted for drizzling (57 g)
• 1/3 cup crushed candy canes about 4 regular candy canes

Method

 

Crust

1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
2. Stir the cookie crumbs with the melted butter and press into the bottom and slightly up the sides of the pan. Bake 10 minutes. Reduce the oven to 325°F (165°C).

Filling

1. Beat the cream cheese on medium-low until smooth. Add the sugar and flour and beat until creamy.
2. Beat in the sour cream, melted white chocolate, peppermint extract, vanilla and salt on low.
3. Add the eggs one at a time, mixing just until blended.
4. Pour over the crust, place in a roasting pan and add hot water halfway up the sides.
5. Bake 65 to 75 minutes, until the edges are set and the center jiggles slightly, about 150°F (66°C).
6. Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Cool completely, then refrigerate at least 6 hours.

Topping

1. Heat the cream until steaming, pour over the dark chocolate, rest 3 minutes and stir smooth. Cool 10 minutes.
2. Spread the ganache over the chilled cheesecake, drizzle with melted white chocolate and chill 30 minutes.
3. Sprinkle with crushed candy canes within 2 hours of serving.

Notes

Candy canes: Add them shortly before serving so they stay crunchy.

Make ahead: Refrigerate up to 2 days before serving or freeze without candy for up to 2 months.

Storage: Keep refrigerated up to 5 days.

Nutrition is an estimate per slice.

I hope this peppermint bark cheesecake makes your Christmas table a little more magical. If you make it, please leave a comment and a star rating below and tell me how you decorated the top. Happy holiday baking, friends. Chef Amber