Dessert

Peppermint Bark Cheesecake Recipe

ByVictor Layne January 9, 2026January 9, 2026

Introduction

Peppermint Bark Cheesecake is a festive and creamy dessert perfect for the holiday season. Combining a classic cheesecake base with the refreshing flavor of peppermint and a crunchy candy cane topping, it’s sure to delight family and friends.

A round cheesecake with a dark brown crumbly base topped with a thick creamy white layer of cheesecake, covered by a shiny chocolate layer. The chocolate layer is decorated with white whipped cream swirls around the edge, each topped with crushed red and white peppermint pieces. A slice is missing, showing the three distinct layers clearly. The cheesecake sits on a round white marbled surface, and a woman's hand is holding a small silver spatula that touches the cake near the cut slice. In the blurry background, holiday decorations and a white plate are visible. 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. Press this mixture firmly into the bottom of a springform pan to form the crust.
Step 2: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the sour cream, vanilla extract, and peppermint extract, mixing well to combine. Beat in the eggs one at a time, mixing just until blended after each addition.
Step 3: Pour the cheesecake filling over the prepared crust. Bake for 50-55 minutes, or until the center is slightly jiggly but set. Remove from oven and allow to cool for about one hour.
Step 4: Refrigerate the cheesecake for at least four hours to fully set. Once chilled, melt the dark chocolate chips and spread the melted chocolate evenly over the top of the cheesecake. Sprinkle with crushed candy canes before serving.

Tips & Variations

For a deeper chocolate flavor, try using semi-sweet chocolate chips instead of dark chocolate.
If you prefer a stronger peppermint taste, add an extra ½ teaspoon of peppermint extract to the filling.
Use a water bath while baking to prevent cracking on the cheesecake surface.
To avoid gummy candy canes, crush them just before sprinkling on the chocolate topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep the topping fresh, add the crushed candy canes just before serving. Leftover cheesecake can be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying. Reheat is not recommended as it affects texture.

How to Serve

A round cheesecake with a dark chocolate crumb crust is placed on a black serving plate. The cheesecake has a creamy off-white filling topped with a smooth layer of glossy chocolate ganache. Around the edge, there are eight white whipped cream swirls decorated with small pink and white candy pieces. The top center is sprinkled with crushed peppermint candies adding a touch of red and white. A slice is cut out, revealing the crust, creamy filling, and chocolate top clearly. The scene is set on a white marbled surface with soft, warm lighting 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 ahead of time?

Yes, this cheesecake can be prepared a day or two in advance. Just keep it refrigerated and add the crushed candy cane topping before serving for the best texture.