Name: Peppermint Bark Christmas Cheesecake
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 24 chocolate sandwich cookies, finely crushed; 5 tablespoon unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ½ cup sour cream; ½ teaspoon peppermint extract; 1 cup heavy cream; 8 oz semisweet chocolate, chopped; ¾ cup crushed peppermint bark, plus extra for garnish

Hey y'all! If you're searching for a show-stopping holiday dessert, this Peppermint Bark Christmas Cheesecake is exactly what you need. It's a decadent blend of smooth cream cheese, dark chocolate, and cool peppermint, all layered on a chocolate cookie crust and topped with crunchy, festive peppermint bark. This cheesecake is ideal for Christmas, winter gatherings, or whenever you crave a little holiday magic. Let's get cooking!

Why You'll Love This Peppermint Bark Christmas Cheesecake

Festive flavors: The cool mint and rich chocolate are a dreamy holiday combination.
Perfect texture: The creamy filling contrasts beautifully with crunchy peppermint bark.
Show-stopping dessert: Gorgeous enough for your Christmas table, yet easy to make ahead.
Make-ahead friendly: Tastes even better after chilling overnight!
Customizable: Easy to tweak with gluten-free cookies or different chocolate types.

Peppermint Bark Christmas Cheesecake Ingredients

24 chocolate sandwich cookies (like Oreos)
5 tablespoon unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon peppermint extract
4 oz semi-sweet chocolate, melted and slightly cooled
¼ cup crushed peppermint candies or candy canes
4 oz peppermint bark (store-bought or homemade), chopped
Whipped cream, for garnish (optional)

How to Make Peppermint Bark Christmas Cheesecake

Step 1: Prepare the Chocolate Cookie Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the base with parchment paper.
Pulse the chocolate sandwich cookies in a food processor until finely crushed. Mix with melted butter until well combined.
Press the mixture evenly into the bottom of your springform pan.
Bake for 8 minutes, then let it cool while preparing the filling.

Step 2: Make the Peppermint Cheesecake Filling

Beat cream cheese and sugar together until smooth and fluffy—about 2-3 minutes on medium speed.
Add eggs, one at a time, blending gently after each addition.
Mix in sour cream, vanilla extract, and peppermint extract until just combined.
Pour in the melted semi-sweet chocolate and blend until the batter has a uniform chocolatey color.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled crust and smooth the top.
Wrap the base of your springform pan in foil and place it in a large roasting pan. Pour hot water into the roasting pan to create a water bath, halfway up the sides of the springform pan.
Bake for 55-65 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, prop the door open, and let the cheesecake cool inside for an hour.

Step 4: Decorate and Serve Your Peppermint Bark Christmas Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, top with whipped cream, chopped peppermint bark, and a sprinkle of crushed peppermint candies.

Peppermint Bark Christmas Cheesecake Notes

Room temperature ingredients blend more smoothly and prevent lumps in your cheesecake.
For even baking and to avoid cracks, don’t skip the water bath (learn more about water baths here).
Use a sharp, warm knife for clean cheesecake slices.

Variations

Gluten-Free: Substitute gluten-free chocolate cookies for the crust.
White Chocolate Peppermint: Replace the semi-sweet chocolate with white chocolate chips for a sweeter filling.
No-Bake Version: Use a no-bake cheesecake base if you want a quicker, oven-free option (easy no-bake cheesecake tips).

Equipment Needed for Peppermint Bark Christmas Cheesecake

9-inch springform pan
Food processor
Electric mixer or stand mixer
Mixing bowls
Roasting pan (for water bath)
Measuring cups and spoons

Peppermint Bark Christmas Cheesecake Storage Instructions

Store your cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped in plastic, then foil, for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations & Pairings for Peppermint Bark Christmas Cheesecake

Pair with a cup of hot cocoa or festive coffee for the ultimate holiday treat.
Garnish with fresh mint leaves or more chocolate shavings for an extra-special presentation.
Serve alongside fresh berries for a burst of color and brightness.

Peppermint Bark Christmas Cheesecake Pro Tips

Don’t overmix your batter after adding eggs—this keeps your cheesecake creamy (see more cheesecake tips here).
Always chill the cheesecake fully before slicing for clean edges and the best texture.
If cracks do appear, simply cover with plenty of peppermint bark and whipped cream—no one will know!

Peppermint Bark Christmas Cheesecake FAQ

Can I make Peppermint Bark Christmas Cheesecake in advance?: Absolutely! It actually tastes better after chilling overnight, so make it up to 2 days ahead of your holiday gathering.
What if I don’t have peppermint bark?: You can substitute with a mix of white and dark chocolate chips plus crushed peppermint candies for a similar look and taste.
Do I need to use a water bath?: While not strictly required, a water bath helps the cheesecake bake evenly and prevents cracking, ensuring the perfect smooth texture.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes (plus 4+ hours chilling)

Peppermint Bark Christmas Cheesecake