Peppermint Bark Cheesecake is the ultimate holiday dessert that will make your gatherings unforgettable. This delightful recipe combines a creamy cheesecake base with a chocolate cookie crust, highlighted by the refreshing crunch of peppermint bark. It’s a festive treat perfect for Christmas and any winter celebration. Let’s dive into the deliciousness!

Why You’ll Love This Peppermint Bark Cheesecake

This cheesecake is not just another dessert; it’s a celebration on a plate. Here are a few reasons to love it:

Rich and creamy texture that melts in your mouth.
Perfect balance of sweet and minty flavors.
Visually stunning for holiday gatherings.
Easy to make with simple ingredients.
Versatile—can be served chilled or at room temperature.
Ideal for holiday parties, especially as a Chocolate Mint Dessert.

This peppermint cheesecake not only satisfies your sweet tooth but also brings festive cheer to your table, making it a must-have for the season. With a preparation time of just an hour and a total of five hours to set, you’ll have a stunning dessert ready for your guests.

Ingredients for Peppermint Bark Cheesecake

Gather these items:

1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¾ cup crushed peppermint bark or candy canes
½ cup heavy cream
4 ounces semi-sweet chocolate, chopped
Extra crushed peppermint for topping

How to Make Peppermint Bark Cheesecake Step-by-Step

Step 1: Preheat oven to 325°F and line the bottom of a springform pan with parchment.
Step 2: Mix chocolate cookie crumbs and melted butter until combined. Press into the pan and bake for 10 minutes. Let cool.
Step 3: Beat cream cheese until smooth, then mix in sugar and sour cream.
Step 4: Add eggs one at a time, beating on low. Stir in vanilla and peppermint extracts.
Step 5: Gently fold in crushed peppermint bark or candy canes.
Step 6: Pour filling over crust. Place the pan in a water bath and bake for 50 to 60 minutes until the center is just set.
Step 7: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Step 8: Refrigerate at least 4 hours or overnight.
Step 9: For ganache, heat cream until steaming, pour over chocolate, let sit, then stir smooth.
Step 10: Spread ganache over chilled cheesecake and top with more crushed peppermint.
Step 11: Slice with a hot knife and serve chilled.

Pro Tips for the Best Peppermint Bark Cheesecake

Keep these in mind:

This cheesecake is perfect for Christmas and winter gatherings.
Allow cheesecake to cool completely before refrigerating.
Use a hot knife for cleaner slices.
For a fun twist, try a no-bake peppermint bark cheesecake version for a lighter option.

Best Ways to Serve Peppermint Bark Cheesecake

When serving your cheesecake, consider these delightful options:

Pair with a dollop of whipped cream for added richness.
Garnish with extra crushed peppermint for a festive flair.
Serve alongside a holiday peppermint bark cake for a complete dessert table.

Nutrition Facts for Peppermint Bark Cheesecake

Per slice:

Calories: 420
Protein: 6g
Fat: 30g
Carbohydrates: 35g
Fiber: 1g
Sugar: 25g
Sodium: 350mg
Cholesterol: 110mg

Nutritional values are estimates and might vary based on ingredient brands.

Frequently Asked Questions About Peppermint Bark Cheesecake

What is the best way to decorate Peppermint Bark Cheesecake?

For a stunning presentation, top your cheesecake with extra crushed peppermint and drizzle with chocolate ganache. This will enhance the festive appeal of your peppermint bark dessert recipe.

Can I make Peppermint Bark Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just ensure you let it chill overnight in the refrigerator for optimal flavor and texture. It’s perfect for preparing ahead of holiday gatherings.

How do I store leftover Peppermint Bark Cheesecake?

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to a week, making it a great option for snacking after holiday feasts.

Creative Variations of Peppermint Bark Cheesecake You Can Try

If you’re feeling adventurous, consider these variations:

Try a layered peppermint cheesecake for a beautiful presentation.
Make a gluten-free version using almond flour for the crust.
Experiment with an Oreo crust for a twist on the traditional flavor.
For a lighter option, go with a no-bake peppermint bark cheesecake recipe.

These variations allow you to customize your cheesecake while retaining the classic holiday flavor that everyone loves.

For more delicious recipes, check out our latest recipes or try making Double Chocolate Peppermint Cookies for a festive treat. If you’re interested in other holiday desserts, our Christmas Black Forest Trifle is a must-try!

For more information on the health benefits of peppermint, you can visit Healthline.

Delicious Peppermint Bark Cheesecake for the Holidays

Author: basmer
Total Time: 5 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This peppermint bark cheesecake recipe is the ultimate holiday dessert. With a creamy cheesecake base, chocolate cookie crust, crushed peppermint, and a rich ganache topping, it’s festive, refreshing, and perfect for winter gatherings.

Instructions

Preheat oven to 325°F and line the bottom of a springform pan with parchment.
Mix chocolate cookie crumbs and melted butter until combined. Press into the pan and bake for 10 minutes. Let cool.
Beat cream cheese until smooth, then mix in sugar and sour cream.
Add eggs one at a time, beating on low. Stir in vanilla and peppermint extracts.
Gently fold in crushed peppermint bark or candy canes.
Pour filling over crust. Place the pan in a water bath and bake for 50 to 60 minutes until the center is just set.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
For ganache, heat cream until steaming, pour over chocolate, let sit, then stir smooth.
Spread ganache over chilled cheesecake and top with more crushed peppermint.
Slice with a hot knife and serve chilled.