Dessert

Peppermint Bark Cheesecake Recipe

ByZoe Lane January 8, 2026January 8, 2026

Introduction

Peppermint Bark Cheesecake is a festive dessert combining the creamy richness of cheesecake with the refreshing flavor of peppermint and a crunchy candy cane topping. Perfect for holiday gatherings, it’s a treat that delights both the eyes and the palate.

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, combine 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 softened cream cheese and powdered sugar together 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 until just blended after each addition. Be careful not to overmix.
Step 4: Pour the cheesecake filling over the prepared crust. Bake for 50 to 55 minutes, or until the center is slightly jiggly but mostly set. Remove from oven and allow to cool at room temperature for about an hour.
Step 5: Refrigerate the cheesecake for at least four hours to fully set and chill.
Step 6: Melt the dark chocolate chips until smooth. Pour the melted chocolate over the chilled cheesecake and evenly sprinkle with crushed candy canes. Serve and enjoy!

Tips & Variations

For a smoother crust, pulse the graham crackers in a food processor until finely ground before mixing with butter and sugar.
Substitute the dark chocolate with white chocolate for a sweeter topping variation.
Use a water bath when baking to prevent cracks and keep the cheesecake moist.
Ensure cream cheese is fully softened for a lump-free filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; best served chilled.

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 and stored in the refrigerator. The flavors actually improve after resting overnight.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can substitute with vanilla extract alone, or add a small amount of finely crushed peppermint candies to the filling for similar flavor.