Save This festive White Chocolate Peppermint Bark Cheesecake combines a crisp chocolate cookie crust, ultra-creamy white chocolate cheesecake, and a crackly peppermint bark topping. It is my holiday showstopper each year, and the peppermint makes every slice taste like winter.
Every holiday table needs a centerpiece and this one always draws oohs and aahs. I created this for our Christmas Eve and it quickly became the most-requested dessert. The best part is seeing my family sneak extra pieces when no one is looking.
Ingredients
- Chocolate sandwich cookies: The chocolate base highlights the peppermint and white chocolate flavors. Choose crisp cookies for the best crust texture
- Unsalted butter: Brings everything together for a firm crust and rich flavor. Use quality butter for melt-in-your-mouth results
- Full-fat cream cheese: Gives a smooth and creamy filling. Let it fully soften so there are no lumps
- Granulated sugar: Sweetens and stabilizes the filling. Look for fine granules that dissolve quickly
- White chocolate: Adds sweetness and a luxurious silkiness to the cheesecake. Pick a bar that lists cocoa butter as the first ingredient for best flavor
- Sour cream: Balances the richness and makes the filling extra silky. Use full-fat for the creamiest texture
- Eggs: Help the cheesecake set while keeping it tender. Bring to room temperature first for even blending
- Pure vanilla extract: Deepens the flavors and pairs perfectly with peppermint
- Peppermint extract: Gives the cheesecake its signature festive zing. Use a pure extract for clean flavor
- Salt: Rounds out the sweetness and brightens the peppermint notes
- Dark or semisweet chocolate: This adds contrast to the topping and gives a traditional peppermint bark feel. Melting chocolate bars works best
- Crushed peppermint candies: Provide color, crunch, and the holiday sparkle. Both classic peppermint candy canes or discs work
Instructions
- Prepare the pan:
- Line the bottom of a 23 cm springform pan with parchment paper so the cake releases cleanly later
- Build the crust:
- Mix crushed chocolate sandwich cookies with melted butter until all crumbs are glossy. Press this mixture firmly into the bottom of the pan creating a compact even layer. Bake for 10 minutes at 160C and let cool completely
- Make the filling:
- Beat softened cream cheese and sugar together using an electric mixer until the mixture is completely smooth with no visible lumps
- Add white chocolate and sour cream:
- Pour in the cooled melted white chocolate and sour cream then mix until just combined. Scrape down the sides to ensure no streaks remain
- Add eggs and flavorings:
- Beat in eggs one at a time at low speed scraping the bowl after each. Mix in vanilla peppermint extract and a small pinch of salt. The batter should look silky and thick
- Fill the pan:
- Pour the filling over the cooled crust and smooth the top gently with a spatula
- Bake:
- Place the pan on a baking sheet. Bake for about one hour at 160C. The center should look set but retain a slight wobble
- Cool gradually:
- Turn off the oven and crack the oven door letting the cheesecake cool inside for an hour. This slow change of temperature helps prevent cracks
- Chill and rest:
- Remove from oven allow to reach room temperature then refrigerate for at least four hours or preferably overnight. Chilling allows the flavors to mature and the texture to firm up
- Add peppermint bark topping:
- Drizzle the top of the cold cheesecake with melted white and dark chocolate in thin streams. Sprinkle with crushed peppermint candies. The topping hardens for lovely crunch
Save I absolutely love working with peppermint extract in this recipe. The bright cool notes match perfectly with the creamy white chocolate. Watching my daughter press extra candies on top always makes me smile and brings everyone together in the kitchen.
Storage Tips
Store leftover cheesecake in the fridge well covered for up to five days. To prevent the peppermint bark from getting sticky keep slices in an airtight container. You can also freeze whole or individual slices tightly wrapped for up to one month. Defrost overnight in the fridge to keep the texture just right. If storing for a holiday party prep the topping the day of serving for the crunchiest effect.
Ingredient Substitutions
You can swap chocolate sandwich cookies for plain chocolate wafer cookies or even gluten-free chocolate cookies if needed. If you do not have peppermint extract leave it out and let the candy topping provide all the minty flavor. Real white chocolate gives a rich taste but white baking chips can stand in if you cannot find the bars.
Serving Suggestions
Serve each slice chilled with a dollop of whipped cream or a dusting of cocoa. Pairs perfectly with hot chocolate mulled wine or coffee for a cozy dessert moment. For an extra treat drizzle a little chocolate sauce on the plate before adding the cake slice.
Cultural and Holiday Roots
Peppermint bark is a classic American holiday treat and this cheesecake is inspired by that childhood favorite. Combining something nostalgic with a showstopping dessert always creates instant holiday magic.
Seasonal Adaptations
For spring replace peppermint with lemon or orange extract and use pastel candies on top. In the heat of summer swirl in crushed freeze-dried raspberries with the topping. Make a Halloween version with crushed chocolate cookies and orange sprinkles. Always check that your peppermint candies are fresh and crunchy to avoid stickiness. Allow cake to fully chill for cleanest slices. If you notice surface cracks cover with extra topping for a beautiful finish.
Success Stories
Several friends have made this for cookie exchanges and reported it disappears quickly at every gathering. My neighbor said this is now her New Year's Eve tradition. One reader even shipped slices to a sibling across the country during the holidays.
Freezer Meal Conversion
To freeze the cheesecake cool it completely then wrap in plastic and foil. Decorate with peppermint topping after thawing for the best crunch. Slices thaw beautifully in the fridge in just a few hours.
Save Enjoy a beautiful centerpiece cake that tastes as festive as it looks. Serve chilled and savor every creamy crunchy bite.
Kitchen Guide
- → How can I ensure a smooth cheesecake filling?
Allow cream cheese, eggs, and sour cream to reach room temperature before mixing. This helps create a lump-free, creamy texture.
- → Can peppermint extract be adjusted for taste?
Yes. Start with 1/2 teaspoon, then add more if you prefer a stronger peppermint flavor in the filling.
- → What’s the best way to melt chocolate for topping?
Melt chocolate gently in a microwave-safe bowl or over a double boiler to prevent burning and ensure a smooth drizzle.
- → Is it necessary to chill overnight?
Chilling for at least 4 hours helps set the cheesecake, but overnight achieves the firmest texture and easiest slicing.
- → How can I make the crust gluten-free?
Substitute regular chocolate sandwich cookies with gluten-free alternatives to accommodate gluten-sensitive guests.
- → Can I use candy canes instead of peppermint discs?
Candy canes work well for the topping; crush them to the desired texture and sprinkle over the drizzled chocolate.