Introduction

This White Chocolate Peppermint Bark Cheesecake is a festive dessert that combines creamy cheesecake with the sweet crunch of peppermint bark. Perfect for holiday gatherings, it features a rich Oreo crust and layers of white chocolate peppermint mousse and whipped cream topped with crushed candies.

A slice of creamy dessert with three main layers is shown on a white plate. The bottom layer is a dark, crumbly crust, almost black in color. The middle layer is a thick, smooth cream with light pink swirls and bits of dark chocolate inside. On top, a thick layer of whipped cream covers the slice, decorated with small swirls and topped with red and white candy pieces, including a round peppermint candy and some striped candy sticks. There are also small white chocolate curls and shaved dark chocolate around the edges. The background is a white marbled texture, and a fork rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Oreos (3 cups cookie crumbs)
6 tablespoons unsalted butter, melted, plus extra to grease the pan
7 oz. white chocolate, coarsely chopped
3 (8 ounce) packages (24 oz) cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
3 large eggs, room temperature
1 large egg yolk
¾ cup chocolate chunks
¾ cup crushed peppermints
3 oz. best-quality white chocolate, finely chopped (for mousse)
1 ¼ cups heavy whipping cream, chilled and divided
½ cup powdered sugar
½ teaspoon pure peppermint extract (for mousse)
1 cup heavy whipping cream, chilled (for whipped cream)
⅔ cup powdered sugar (for whipped cream)
1 teaspoon peppermint extract or vanilla extract (for whipped cream)
Red gel food colouring (optional)
Topping: crushed candy canes, white chocolate curls, dark chocolate curls, peppermint candies

Instructions

Step 1: Preheat the oven to 325°F (163°C) and position the rack in the center. Grease the sides of a 9-inch springform pan with butter or non-stick spray, then line the bottom with parchment paper rounds.
Step 2: Crush Oreos into fine crumbs using a food processor or by placing them in a large Ziploc bag and rolling with a rolling pin.
Step 3: In a medium bowl, mix the Oreo crumbs with ½ cup melted butter until combined. Press the mixture evenly into the bottom of the prepared pan using the flat bottom of a glass or measuring cup.
Step 4: Bake the crust for 8-10 minutes until slightly darkened. Remove from the oven and reduce the oven temperature to 300°F (150°C).
Step 5: Wrap the outside of the springform pan with a large piece of aluminum foil to prevent water from leaking in during the water bath. Alternatively, place the pan inside a slightly larger pot for protection.
Step 6: Melt 7 oz. white chocolate gently and set aside to cool slightly. In a large mixing bowl, beat cream cheese until smooth. Add sugar and cornstarch (or flour) and mix well.
Step 7: Add sour cream, vanilla extract, and peppermint extract to the cream cheese mixture. Beat until combined.
Step 8: Beat in eggs and egg yolk one at a time, mixing just until combined. Fold in melted white chocolate, chocolate chunks, and crushed peppermints.
Step 9: Pour cheesecake batter over the baked crust in the springform pan.
Step 10: Place the springform pan into a water bath by setting it into a larger pan filled with about 1 inch of hot water. Carefully transfer to the oven and bake at 300°F (150°C) for about 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
Step 11: Remove cheesecake from the water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 12: For the white chocolate peppermint mousse, melt 3 oz. white chocolate and let cool slightly. Whip 1 cup of chilled heavy cream until soft peaks form. Gently fold the melted white chocolate and ½ teaspoon peppermint extract into the whipped cream. Refrigerate until ready to use.
Step 13: For the sweetened peppermint whipped cream, whip 1 cup heavy cream with ⅔ cup powdered sugar and 1 teaspoon peppermint or vanilla extract until stiff peaks form. Add a few drops of red gel food coloring if desired.
Step 14: To assemble, spread the white chocolate peppermint mousse evenly over the chilled cheesecake. Pipe or dollop the sweetened whipped cream on top.
Step 15: Garnish with crushed candy canes, white and dark chocolate curls, and peppermint candies. Serve chilled.

Tips & Variations

Use room temperature ingredients for a smooth, creamy cheesecake batter.
For a more intense peppermint flavor, increase the peppermint extract slightly, but be careful as it can overpower.
Substitute crushed Oreos with chocolate graham crackers if preferred.
Allow the cheesecake to chill overnight for best texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep toppings fresh, add them just before serving. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator and freshen with whipped cream before serving.

How to Serve

A round layered cake on a white plate with a dark chocolate crumb base as the bottom layer, topped by a thick creamy white layer in the middle. On top, there are piped swirls of white cream with red syrup drizzled over them, arranged around the edge of the cake. Each swirl is decorated with a small red and white striped peppermint candy. The center of the cake has white cream rosettes surrounding a pile of small dark chocolate curls. The cake is placed on a white marbled surface with a soft grey and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking the cheesecake in a water bath helps prevent cracking and ensures even, gentle cooking. If you skip the water bath, watch carefully to avoid overbaking and consider reducing oven temperature slightly.

What can I use instead of peppermint extract?

If you don’t have peppermint extract, vanilla extract is a good substitute, though it will change the flavor profile. For a milder mint taste, you can also use a few drops of mint oil or crushed fresh mint leaves, but adjust quantities to taste.