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Light and creamy peppermint bark cheesecake with a chocolate cookie crust, white chocolate drizzle and crushed peppermint topping.

Light and Creamy Peppermint Bark Cheesecake

A creamy Christmas cheesecake with a chocolate cookie crust, subtle white chocolate-peppermint filling, and a festive peppermint bark topping.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours 45 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chocolate Cookie Crust
  • 24 chocolate sandwich cookies finely crushed
  • 5 tablespoons unsalted butter melted
  • Peppermint Cheesecake
  • 24 ounces full-fat block cream cheese softened
  • ¾ cup granulated sugar
  • ¾ cup sour cream room temperature
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 4 ounces white chocolate melted and slightly cooled
  • Pinch of salt
  • Peppermint Bark Topping
  • 2 ounces white chocolate melted
  • ¾ cup peppermint bark roughly chopped
  • 2 tablespoons crushed peppermint candy

Method
 

  1. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.
  2. Combine finely crushed chocolate cookies with melted butter.
  3. Press firmly across the bottom of the pan.
  4. Bake for 8–10 minutes and cool slightly.
  5. Reduce oven temperature to 300°F (150°C).
  6. Beat softened cream cheese until smooth.
  7. Mix in granulated sugar just until combined.
  8. Add sour cream, vanilla, peppermint extract, and salt.
  9. Slowly mix in the slightly cooled melted white chocolate.
  10. Add eggs one at a time, mixing on low speed just until incorporated.
  11. Pour the filling over the chocolate crust and smooth gently.
  12. Prepare a water bath or place a separate pan of hot water on a lower oven rack.
  13. Bake for 60–75 minutes, until the edges are set and the center gently wobbles.
  14. Turn off the oven, crack the door, and cool the cheesecake inside for 30 minutes.
  15. Cool completely at room temperature.
  16. Refrigerate for at least 6 hours, preferably overnight.
  17. Remove from the springform pan.
  18. Drizzle with melted white chocolate.
  19. Top with chopped peppermint bark.
  20. Add crushed peppermint candy shortly before serving.
  21. Slice with a clean sharp knife and serve chilled.

Notes

  • Use full-fat block cream cheese for the most reliable texture.
  • Measure peppermint extract carefully because it is very concentrated.
  • Let melted white chocolate cool slightly before adding it to the filling.
  • Avoid overmixing after the eggs are added.
  • The cheesecake center should retain a slight wobble when baking is complete.
  • Chill thoroughly before slicing.
  • Add crushed peppermint candy close to serving to prevent it becoming sticky.