Peppermint Bark Cheesecake


Peppermint Bark Cheesecake | Cooking Classy

Nothing welcomes a celebration the way an over-the-top cheesecake does! Am I right or am I right? Cheesecake is probably my all time favorite cake – okay maybe cheesecake and carrot cake (I always have a hard time choosing ultimate favorites). It’s just so rich and luscious and irresistibly creamy. It’s always a dessert that you want to savor each and every little spec of it and not a crumb goes wasted. I mean I wouldn’t complain if a generous slice of it found it’s way to my dinner table every night – er, until my waistline starting disagreeing with that I suppose. But that is why these are perfect for the holidays, yes they are indulgent but in moderation they are worth every calorie!

I made this cheesecake, and every cheesecake I ever make with the one and only Philadelphia cream cheese! I’m not normally so brand biased but when it comes to cream cheese Philadelphia is far superior to anything else I’ve ever tried. It’s texture and flavor is simply the best! So of course it’s what I recommend using for this unbelievably divine Peppermint Bark Cheesecake. Kraft and Walmart have teamed up to bring you many other delicious recipes using Kraft products including Philadelphia cream cheese, all in one place, the Kraft Hub.

If you like cheesecake or peppermint bark you simply have to try this heavenly cheesecake! It’s the perfect blend of the two and of course it’s perfectly festive for the holidays. Even though I just barely made this I’m thinking I have no choice but to make it again for Christmas. I mean what better dessert could there be to serve on Christmas day? It so good it may just become a holiday tradition for you and your family! It’s a slice of pepperminty bliss that’s destined to be thoroughly enjoyed! And don’t forget to check out the Kraft Hub for more great recipes!

Peppermint Bark Cheesecake | Cooking ClassyPeppermint Bark Cheesecake | Cooking Classy

Peppermint Bark Cheesecake

Peppermint Bark Cheesecake


  • 20 (228g) cream filled chocolate wafers, such as original Oreos, finely crushed
  • 3 Tbsp (43g) unsalted butter, melted
  • Cheesecake filling
  • 6 oz. white chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 3 1/2 (8 oz) pkgs. Philadelphia Cream Cheese, well softened (28 oz total)
  • 1 cup (215g) granulated sugar
  • 4 large eggs
  • 1 tsp peppermint extract (use an extra 1/2 tsp if you'd like a stronger flavor)
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream
  • 5 oz. semi-sweet chocolate, chopped, plus about 3 oz. more for topping
  • 1/3 cup (58g) peppermint bits or crushed candy canes or starlight mints, plus more for topping
  • Mousse
  • 2 oz. white chocolate, chopped
  • 1 cup (235ml) heavy cream
  • 2 Tbsp (30g) granulated sugar
  • 4 oz cream cheese, softened
  • 1/4 tsp peppermint extract


  • For the crust:
  • Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn't get any tears). In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan. Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees.
  • For the cheesecake filling:
  • Bring 4 quarts of water to a boil in a large pot. Meanwhile add 6 oz. white chocolate and 1/2 cup heavy cream to a medium microwave safe bowl. Heat in microwave on 50% power in 20 second increments, stirring well between intervals, until melted and smooth. Set aside to cool. Meanwhile in a mixing bowl using an electric hand mixer whip together cream cheese and granulated sugar just until smooth. Mix in eggs one at a time then blend in peppermint extract, vanilla extract, and sour cream. Mix in melted white chocolate mixture. Tap bowl forcefully against countertop about 30 times to release large air pockets. Add in 5 oz chopped chocolate (I didn't mix in the small chocolate shavings for a cleaner looking cheesecake) and the peppermint bits and quickly fold several times (the peppermint bits will begin to die the batter so fold in quickly so it doesn't tint all of it pink). Spray the sides of springform pan lightly with non-stick cooking spray then pour mixture over crust layer in pan. Set cheesecake in a large roasting pan then set pan on rack in center of oven. Carefully pour in enough boiling water around springform pan until it comes halfway up the sides of the springform pan. Bake cheesecake edges are beginning to set but center still jiggles slightly, about 1 hour 20 - 1 hour 30 minutes. Carefully remove from oven (and roasting pan) an allow to cool on a wire rack 45 minutes then cover with plastic wrap leaving a small opening on one side for heat to escape and chill 8 hours or overnight.
  • For the mousse:
  • Melt white chocolate in a small microwave safe bowl on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Set aside and let cool until lukewarm. Meanwhile in a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form then add sugar and whip until very stiff peaks form (it should start to loose that wet sheen - unless you live in a very humid environment in may never appear slightly dry). In a separate mixing bowl whip cream cheese until smooth then mix in melted white chocolate and peppermint extract. Fold in whipped cream. Spread into an even layer over cooled cheesecake and return to refrigerator and chill 1 1/2 hours longer. Garnish top edges with chopped chocolate and peppermint bits, then run a knife around edges to ensure cheesecake is loosened then remove ring from springform pan and cut into slices.
  • Recipe source: Cooking Classy

This post has been sponsored by Lunchbox. All thoughts and opinions are my own.


  • Bella B: Wow that looks so yummy I would eat that whole eat, I have to try making this December 3, 2015 at 10:46pm Reply

  • June @ How to Philosophize with Cake: Wow, that looks insanely good! I’m a huge peppermint bark fan, so I’d probably be all over this cheesecake :) December 4, 2015 at 5:08am Reply

  • Siunna: I love all your recipes, both sweet and savory, but this decadent cheesecake-my favorite dessert as well!- is absolutely stunning, a total showstopper! Your photos are so gorgeous one can’t help but to be tempted to bake and cook all your recipes! My current fave is your spaghetti and meatballs, but I *heart* all the dessert recipes I’ve tried, which are quite a lot. Thanks so much for posting such mouthwatering recipes with clear explicit instructions and utterly beautiful photos! December 4, 2015 at 5:15am Reply

  • CakePants: This looks so festive and beautiful!! I love everything about this – the photos just scream “Christmas”! December 4, 2015 at 8:28am Reply

  • Medeja: Yummy! Looks gorgeous! So irresistible! December 4, 2015 at 8:41am Reply

  • Robin: Beautiful cheesecake. It’ll be perfect for the holidays. December 4, 2015 at 9:34am Reply

  • Neek: OMG yes! I’m so happy to see this recipe. I was in Trader Joe’s the other day and they were serving samples of their version of this cheesecake. It was so good that it made me want to figure out how to make it myself. Thanks for sharing. Your recipes and photos always look great! December 4, 2015 at 4:40pm Reply

  • Cinner: The color is so nice and looks very delicious. December 4, 2015 at 11:29pm Reply

  • Laura Dembowski: I’m obsessed with everything peppermint bark inspired and this is the ultimate! So pretty and flavorful. December 6, 2015 at 6:35am Reply

  • dina: Hi Jaclyn:

    Just to alert you as a pinner I am unable to pin your recipes since Pinterest has blocked your recipes, including this one with a prompting menu that states your links might lead to spam or inappropriate content. It does not provide an ignore option. December 6, 2015 at 12:17pm Reply

    • Jaclyn: Hi Dina,

      Thanks for letting me know. Pinterest had a glitch over the weekend that marked 10-20 bloggers as spam. They even marked Pillsbury as spam :(. We contacted them and it should be back to normal now. Thanks! December 7, 2015 at 10:48am Reply

  • Laura: This is beautiful! I will try this for Christmas. This may be a silly question, but do you crush the Oreos with the cream filling or do you discard it? December 7, 2015 at 10:04am Reply

    • michele: You crush the cookies with the filling in them. A food processor does a nice job. December 15, 2015 at 7:37pm Reply

  • PammiBB: I’m a bit confused by your note in the filling part of the recipe – “I didn’t mix in the small chocolate shavings for a cleaner looking cheesecake”. Are you saying that you only put “chunks” of the chopped chocolate and not any tiny chocolate ‘crumbs’ (the crumbs that happen as part of the chopping process)? Also, I see that someone already asked (but you haven’t answered yet), do you grind up the oreo cookie white center along with the chocolate cookie part? (I’ve just never seen that before I want to make sure whether to include the white part.) December 15, 2015 at 12:19pm Reply

    • Jaclyn: Sorry for the late response! I just chose to leave out the fine shavings (just the tiny little crumbles) I’m sure it would be fine to add them I just thought I’d keep them out for a prettier look. And yes leave the white filling in the Oreos. I hope you love it! December 21, 2015 at 11:47pm Reply

  • BethAnn: Hi Laura! Made this cheesecake last night for a party — it’s still chilling in the fridge, so I haven’t tasted it yet! I accidentally put too much crushed candy canes into the cheesecake batter (probably closer to 3/4 cup!) Do you think it will still be OK? I’m wondering if I should omit the peppermint extract from the mousse now? December 19, 2015 at 7:39am Reply

    • Jaclyn: Yes is hold off on the extract in the mousse. It should still be okay it will probably just have a stronger peppermint flavor. I hope you love it! December 21, 2015 at 11:49pm Reply

  • Amelia: How far in advance can you make this? December 22, 2015 at 9:14pm Reply

  • Lonnie: made this for dessert for 2015 Christmas. It was a big hit! I was afraid it would be too sweet but not so. By the way, I love to bake, but this was only my second time making a cheesecake. First one was ok but it was an Italian Cheese cake I will be making this again. It could even become a holiday tradition. Thanks for the great recipe! December 26, 2015 at 3:50pm Reply

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