Peppermint Bark Cheesecake


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!

Peppermint Bark Cheesecake | Cooking Classy

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

4.78 from 9 votes



  • 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


  • 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


  1. For the crust:
  2. 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.
  3. For the cheesecake filling:
  4. 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.
  5. For the mousse:
  6. 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.
  7. 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

    • Kristen Thomas: I know right I love peppermint cheesecake even though I’ve never had it! December 12, 2017 at 1:00pm 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

  • Mim: Looks yummy! Can I make the cheesecake without the mousse? December 8, 2016 at 2:38pm Reply

  • Heather: I’m making this for a church party next week. Do you think if I put it in a 13×9 pan instead that I can make 1 1/2 the recipe? Do you think I’ll need to increase the baking time? Looks wonderful! December 9, 2016 at 3:12pm Reply

  • Nancy S: I made this, it was a real hit at our Family Christmas gathering. I am Celiac so I made the crust using 2 Cups Cocoa Pebbles, 3 TBS Butter and 1/4 Cup Semi Chocolate Chips. Even the s that don’t like Peppermint loved it. The instructions were spot on. Thank you December 23, 2016 at 11:37am Reply

  • Nancy S: Even the ones that don’t like peppermint loved it. December 23, 2016 at 11:40am Reply

  • Amy: Hi! This is a great recipe, but I ended up with a lumpy mousse… twice!! What am I doing wrong? 😩 December 23, 2016 at 10:37pm Reply

  • Sarah: Found this recipe and tried it out for Christmas dessert as I was looking for something new to try. Was a huge hit and requests to make it in the future!! I made it with the extra peppermint extract, and it turned out great!! So glad I added the extra flavor. The cheesecake turned out so light, not the heavy consistency like traditional cheesecakes. December 27, 2016 at 10:51am Reply

    • Jaclyn: Great review! Thank you! January 3, 2017 at 11:17am Reply

  • Dusty: Had a question. Can you pre make this and freeze This? I wanted to make this for my sister god thanksgiving. She loves peppermint anything😀 November 19, 2017 at 9:45am Reply

    • Jaclyn: I haven’t tested freezing this exact cheesecake but I’ve found that generally cheesecake does freeze pretty well so I think that should be fine. I’d wait to add the whipped cream topping though as that doesn’t freeze very well. Hope you love it! November 21, 2017 at 11:29pm Reply

  • Kristina: I made this and it is a major hit!! December 11, 2017 at 10:51pm Reply

    • Jaclyn: So glad it’s being enjoyed Kristina! December 12, 2017 at 11:58am Reply

  • Terry: This was creamy and delicious. So happy I used 1-1/2 tsp of peppermint extract in cheesecake or wouldn’t have tasted the flavor. Also I topped with chocolate ganache instead of mousse topping. Next time will add 1/4 tsp of peppermint extract to ganache as well. Keeper December 14, 2017 at 6:43am Reply

    • Jaclyn: Thanks Terry – glad you enjoyed it! December 14, 2017 at 5:09pm Reply

  • Sc: If planning to serve for Christmas how far in advance can I make this and leave refrigerated? Thank you! December 20, 2017 at 6:46pm Reply

  • Abby Mueller: This tasted amazing but it came out so soft I couldn’t even cut and serve it without it crumbling everywhere. Not sure what went wrong as I followed the instructions and even baked it 20 minutes longer because it wasn’t set. I may try again but I’m not sure. December 22, 2017 at 5:38am Reply

  • Kristi: I made this for Christmas dinner last year and it turned out great. I’m making it again this year and can’t wait to enjoy. December 23, 2017 at 12:40pm Reply

    • Jaclyn: So glad to hear it Kristi! January 2, 2018 at 3:54pm Reply

  • Bernadette: This was fantastic. Got raves from the crowd. Really rich, creamy and all in all easy to make if you’re used to cheesecakes. Thanks for a great recipe! December 25, 2017 at 12:43am Reply

    • Jaclyn: Thanks for your feedback Bernadette! January 2, 2018 at 4:19pm Reply

  • Marilyn: I made this over Christmas and it was so delicious. One of my guests even said it was good enough to be in a restaurant. My only problem was the oreo crust stuck to the bottom of the springform pan and when I went to serve it, it didn’t cut up pretty. I wonder if I should have oiled the bottom or perhaps made the crust a bit thicker than just the 20 cookies? December 26, 2017 at 11:59am Reply

  • Dorothy: I made this recipe for Christmas this year. My family couldn’t get enough of it. They said it was the very best cheesecake they had ever had. I make a lot of desserts, and this was my favorite dessert that I have made. I’m making it again for New Year. December 29, 2017 at 7:29pm Reply

    • Jaclyn: Yay! So glad you liked it Dorothy! January 8, 2018 at 12:22pm Reply

  • Pat Hahn: I made this and it was a huge hit! It was so creamy and delicious! January 6, 2018 at 8:44am Reply

    • Jaclyn: So glad to hear it! Thanks for letting me know. :) January 8, 2018 at 11:35am Reply

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