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Peppermint Bark Cheesecake Recipe with Chocolate Crust and Candy Cane Topping

This peppermint bark cheesecake is as beautiful as it is delicious. Inspired by the classic holiday candy, it features layers of chocolate and white chocolate cheesecake, an Oreo crust, a chocolate ganache topping, and crushed candy canes for a bright peppermint finish. Slice of peppermint bark cheesecake on a white plate.

If you love peppermint bark, you’ll adore this cheesecake. Peppermint bark typically combines a layer of dark chocolate, a layer of white chocolate, and crushed candy canes for peppermint flavor — all of that is transformed here into silky cheesecake layers. This version adds a crunchy Oreo crust and an optional chocolate ganache to finish.

The recipe yields two cheesecake layers: a chocolate cheesecake and a white chocolate cheesecake. A hint of peppermint extract ties the flavors together without being overpowering. Below are clear, practical steps and tips to guide you through making this show-stopping holiday dessert.

Slice of layered peppermint bark cheesecake topped with chocolate and candy canes on a plate

Making Peppermint Bark Cheesecake

Because this recipe has two distinct cheesecake layers, it requires a few extra steps for best results. Follow the instructions carefully and allow adequate time for chilling so the texture stays creamy and smooth.

Begin by preheating the oven to 325°F (170°C) and preparing a 9-inch springform pan. To prevent water from seeping into the pan during the water bath, wrap the outside thoroughly. One effective approach is to place the pan in a disposable oven bag and secure it, then wrap the outside (bottom and sides) with several layers of aluminum foil so seams are fully covered.

Oreo Crust

  1. Crush 28 Oreo cookies (including the filling) into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
  2. Combine the crumbs with 5 tablespoons (70 g) of melted unsalted butter until evenly moistened.
  3. Press the mixture into the bottom of the prepared springform pan, forming a slight lip around the edge. Bowl of Oreo crumbs and melted butter and bowl of springform pan wrapped in foil with Oreo crust in pan
  4. Bake the crust for 8–10 minutes, then remove and keep the oven on.

Cheesecake Batter

The same base cheesecake batter is used for both the chocolate and white chocolate layers.

  1. In a large bowl, beat 24 ounces (680 g) of full-fat, brick-style cream cheese with 1 cup (200 g) granulated sugar until smooth and free of lumps. Scrape the bowl and beaters several times to ensure an even texture.
  2. In a separate bowl, whisk together 3 large room-temperature eggs and the yolks from 2 additional large eggs (5 eggs total, using only yolks from the 4th and 5th). Add 1 teaspoon peppermint extract (or 1/2 teaspoon for a subtler flavor) to the eggs. Mix the eggs into the cream cheese mixture just until combined to avoid overmixing. Bowl of cream cheese and sugar, and bowl of cream cheese and sugar beaten together with whisked eggs added in.
  3. Divide the batter evenly into two bowls.

Chocolate Cheesecake Layer

  1. Place 5 ounces (142 g) finely chopped 50–60% dark baking chocolate in a heatproof bowl. Heat 1/2 cup (120 ml) whipping cream until almost boiling and pour it over the chocolate.
  2. Let sit 3–5 minutes, then whisk until smooth. If needed, microwave in 30-second intervals on medium power, whisking between intervals until fully melted. Bowl of chopped chocolate with heavy cream poured overtop and bowl of chocolate ganache
  3. Gently whisk the chocolate mixture into one half of the cheesecake batter by hand until smooth. Hand mixing helps prevent over-aeration which can cause cracks.

White Chocolate Cheesecake Layer

  1. Place 5 ounces (142 g) finely chopped white chocolate in a heatproof bowl and pour the remaining 1/2 cup (120 ml) hot whipping cream over it.
  2. Let sit 3–5 minutes, then whisk until smooth, using short microwave bursts on medium power if necessary.
  3. Whisk the melted white chocolate into the second half of the cheesecake batter by hand until smooth.

Assembling and Baking

Set the wrapped springform pan in the center of a large roasting pan. Pour the chocolate cheesecake layer over the cooled crust and spread evenly. Carefully spoon the white chocolate cheesecake over the chocolate layer — do not dump it in a single pour, as that can disturb the chocolate layer and ruin the clean separation of layers.

Pour about 1/2 to 1 inch (2–3 cm) of hot water into the roasting pan to create a water bath. Bake on a rack about one-third from the bottom for 50–60 minutes, or until the top appears just set and the center wobbles slightly like pudding when the pan is gently nudged. If the center moves like a liquid glass of milk, continue baking.

Allow the cheesecake to cool in the roasting pan until it is no longer warm, then remove the springform (still wrapped) and refrigerate the cake, covered, for at least 6 hours or overnight.

Topping

You can add a chocolate ganache after the cheesecake has fully chilled. To make the ganache:

  1. Place 5 ounces (142 g) chopped dark chocolate in a heatproof bowl and pour 1/2 cup (120 ml) almost-boiling cream over it.
  2. Let sit 3–5 minutes, then whisk until smooth, using brief microwave bursts on medium power if necessary. Bowl of chopped chocolate with heavy cream poured overtop and bowl of chocolate ganache
  3. Remove the chilled cheesecake from the fridge, blot any surface moisture, release the springform ring, and pour the ganache over the top. Use a flat-edge knife or offset spatula to smooth it and allow drips over the sides.
  4. Return the cheesecake to the refrigerator until ready to serve. Just before serving, sprinkle with 2 crushed candy canes so they remain crisp and visually appealing.

9-inch round layered chocolate peppermint cheesecake with chocolate topping and crushed candy canes on top

Baking Tips and Tricks

  • Always use full-fat, brick-style cream cheese — not the tub or low-fat versions.
  • Bring the cream cheese and eggs to room temperature for smoother batter and even baking.
  • Choose baking or couverture chocolate rather than regular eating chocolate; it melts more predictably and gives better texture.
  • Plan ahead: make the cheesecake a day before serving so it cools and chills thoroughly. Add crushed candy canes right before serving to keep them crisp.

Slice of peppermint bark cheesecake with chocolate topping with a bite taken out

Creamy, decadent, and perfectly balanced between chocolate and peppermint, this peppermint bark cheesecake makes an elegant holiday centerpiece. Follow the instructions and tips above for a reliable result, and enjoy a festive dessert that tastes as impressive as it looks.

Slice of peppermint bark cheesecake on a white plate.

Peppermint Bark Cheesecake

A layered chocolate and white chocolate peppermint cheesecake with an Oreo crust, chocolate ganache, and crushed candy canes.
Prep: 45 mins • Cook: 50 mins • Cooling & Chilling: 6 hrs • Total: 8 hrs • Servings: 14 slices

Equipment

  • 9-inch (23 cm) springform pan
  • Large roasting pan for a water bath

Ingredients

Oreo Crust

  • 28 Oreo cookies (wafers and filling)
  • 5 tablespoons (70 g) unsalted butter, melted

Cheesecake

  • 24 ounces (680 g) full-fat cream cheese, brick-style, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature (discard or save whites)
  • 1 teaspoon peppermint extract (or 1/2 teaspoon for milder flavor)
  • 5 ounces (142 g) 50–60% dark chocolate, finely chopped
  • 5 ounces (142 g) white chocolate, finely chopped
  • 1 cup (240 ml) whipping cream (33–35% fat)
  • Hot water for the water bath

Topping

  • 5 ounces (142 g) 50–60% dark chocolate, finely chopped
  • 1/2 cup (120 ml) whipping cream
  • 2 candy canes, crushed (for garnish)

Instructions

  1. Preheat oven to 325°F (170°C). Wrap the outside of the springform pan carefully with an oven bag and aluminum foil to prevent leaks.
  2. Oreo Crust: Crush the Oreos to fine crumbs, mix with melted butter, press into the pan, and bake 8–10 minutes. Keep the oven on.
  3. Filling: Beat cream cheese and sugar until smooth. Whisk eggs and yolks together with peppermint extract, then stir into the cream cheese mixture until just combined. Divide batter in half.
  4. Chocolate Layer: Heat 1/2 cup cream until almost boiling and pour over dark chocolate. Let sit 3–5 minutes, whisk until smooth, then fold into half the batter by hand.
  5. White Chocolate Layer: Repeat with white chocolate and the remaining 1/2 cup cream, then fold into the second half of the batter by hand.
  6. Assemble: Place springform in a roasting pan. Pour and smooth the chocolate layer over the crust. Carefully spoon the white chocolate layer over the chocolate layer to avoid mixing.
  7. Add 1/2–1 inch of hot water to the roasting pan and bake 50–60 minutes until the top is set but the center still wobbles slightly.
  8. Cool in the roasting pan until no longer warm, then refrigerate (covered) for at least 6 hours or overnight.
  9. Ganache: Heat 1/2 cup cream and pour over chopped chocolate. Let sit 3–5 minutes, whisk until smooth, and pour over chilled cheesecake. Smooth and refrigerate until set.
  10. Right before serving, sprinkle crushed candy canes on top. Slice with a thin, sharp knife, wiping the blade between cuts for clean slices.

Notes

  1. Use full-fat, brick-style cream cheese — tubs or low-fat versions will change texture and flavor.
  2. You’ll use a total of 5 eggs: 3 whole eggs plus 2 yolks.
  3. Allow cream cheese and eggs to reach room temperature before starting.
  4. Dark baking chocolate can be substituted with semi-sweet baking chocolate if preferred.
  5. Store leftovers covered in the refrigerator for up to 4 days.

Nutrition (estimate per slice)

Calories: 659 kcal • Carbohydrates: 50 g • Protein: 9 g • Fat: 48 g • Saturated fat: 27 g • Sugar: 38 g