White Chocolate Peppermint Bark Cheesecake Recipe
This White Chocolate Peppermint Bark Cheesecake is a festive dessert featuring a crunchy Oreo crust, rich and creamy white chocolate peppermint cheesecake filling, topped with a fluffy white chocolate peppermint mousse and sweetened whipped cream. Finished with crushed candy canes and chocolate curls, this cheesecake perfectly balances sweet, minty, and chocolate flavors for a holiday delight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Oreo Crust:
- 36 Oreos (3 cups cookie crumbs)
- 6 tablespoon Unsalted Butter, melted + extra to grease the pan
White Chocolate Peppermint Bark Cheesecake:
- 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 Tbsp. 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
White Chocolate Peppermint Mousse:
- 3 oz. best-quality white chocolate, finely chopped
- 1 and ¼ cup Heavy whipping Cream, chilled and divided
- ½ cup powdered Sugar
- ½ teaspoon pure peppermint extract
Sweetened Peppermint Whipped Cream:
- 1 cup heavy whipping cream, chilled
- ⅔ cup powdered sugar
- 1 teaspoon peppermint extract or vanilla extract
- Red gel food colouring (optional)
Topping:
- Crushed Candy Canes
- White Chocolate Curls
- Dark Chocolate Curls
- Peppermint candies
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) with the rack positioned in the center. Grease the sides of a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment rounds. Crush Oreo cookies into fine crumbs using a food processor or by placing them in a large Ziploc bag and crushing with a rolling pin.
- Form the Crust: In a medium bowl, mix together the Oreo crumbs and ½ cup melted butter. Transfer this mixture to the prepared pan and press it firmly into the bottom using the flat bottom of a glass or measuring cup. Bake for 8-10 minutes until slightly darkened, then remove from the oven and reduce the oven temperature to 300°F (149°C).
- Protect the Pan for Water Bath: Take a large piece of aluminum foil bigger than the springform pan and place the pan in the center. Fold the foil up the sides to cover the outside of the pan completely to prevent water from seeping in during the water bath. Alternatively, place the springform pan inside a slightly larger pot for full protection.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
- Be cautious when wrapping the pan with foil to avoid any leaks during the water bath.
- Chilling the heavy cream before whipping helps achieve better volume and texture.
- The cheesecake is best refrigerated overnight for full flavor development and proper setting.
Keywords: White Chocolate Peppermint Bark Cheesecake, peppermint cheesecake, holiday cheesecake, Oreo crust cheesecake, festive dessert
