Dessert

Peppermint Bark Cheesecake Recipe

ByLily Cross January 8, 2026January 8, 2026

Introduction

Peppermint Bark Cheesecake combines the creamy richness of classic cheesecake with the festive flavors of peppermint and chocolate. This dessert is perfect for holiday gatherings or anytime you crave a cool, minty treat with a chocolate twist.

A rich cheesecake sits on a round black tray placed on a white marbled surface, with one large slice removed to show its layers. The cheesecake has three visible layers: a dark brown crumbly crust at the bottom, a thick creamy off-white middle layer of cheesecake, and a glossy dark chocolate topping spread evenly over the top. Swirls of white whipped cream are evenly spaced around the edge, each topped with crushed pink and white peppermint candy pieces. Crumbs from the removed slice rest near the empty space, and a gold fork lies beside the slice on the tray. The background shows blurred festive decorations and a white plate on the same marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed graham crackers
½ cup unsalted butter, melted
¾ cup granulated sugar
16 oz cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tsp vanilla extract
3 large eggs
1 tsp pure peppermint extract
1 cup dark chocolate chips
½ cup crushed candy canes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and granulated sugar until combined. Press this mixture firmly into the bottom of a springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract, mixing well to combine.
Step 3: Beat in the eggs one at a time, mixing just until blended after each addition. Avoid overmixing to keep the cheesecake light.
Step 4: Pour the cream cheese filling over the prepared crust. Bake for 50 to 55 minutes, or until the center is slightly jiggly but set. Allow the cheesecake to cool for one hour, then refrigerate for at least four hours to firm up.
Step 5: Melt the dark chocolate chips in a microwave-safe bowl or using a double boiler. Pour the melted chocolate evenly over the chilled cheesecake and immediately sprinkle with crushed candy canes. Let the chocolate set before serving.

Tips & Variations

For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract, but be careful not to overpower.
Use white chocolate chips instead of dark chocolate for a sweeter twist.
Ensure cream cheese is fully softened for a smooth batter without lumps.
Wrap the cheesecake tightly with plastic wrap to prevent it from absorbing other fridge odors.

Storage

Store the peppermint bark cheesecake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, wrap it well and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and serve chilled for the best texture.

How to Serve

A round cheesecake with a dark brown chocolate crust at the bottom, topped with a thick, smooth white creamy layer for the cheesecake filling. The top layer is glossy dark chocolate ganache, sprinkled with crushed red and white peppermint candies. Around the edge, there are swirls of white whipped cream evenly placed with a few peppermint candy pieces on top of each swirl. One slice is removed, showing the clear layers inside. The cake is on a white plate, placed on a white marbled surface with a blurred festive background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of pure peppermint extract?

Yes, regular peppermint extract can be used, but pure peppermint extract offers a more natural and intense flavor. Adjust the amount to your preference.

How do I prevent cracks in my cheesecake?

To minimize cracks, avoid overmixing the batter and bake the cheesecake in a water bath or place a pan of water in the oven to create steam. Also, allow the cheesecake to cool gradually and avoid sudden temperature changes.