I’ve got Peppermint Bark Cheesecake for you today! I’m going to be honest, y’all. I’m having a really hard time not adding peppermint bark to everything right now. I just want to peppermint bark all the things. My family has never really been into peppermint, even when it’s paired with chocolate, but man have we been obsessed with Williams Sonoma’s peppermint bark cookies. The chocolate ones dipped in chocolate and covered in peppermint pieces? They’re so simple, but we’re addicted!! I still have a bunch of peppermint bark left over from these cookie bars, and I’ll probably end up giving some of it as gifts this year, but I’ve also been dreaming up all kinds of fun baking projects. Like this Peppermint Bark Cheesecake!
This cheesecake is a little bit over the top, but we have to be during the holidays a little bit, right?? So, we’re channeling our inner Clark Griswald a little but with this one! Totally worth it.
For this crust, we’re using chocolate wafer cookies and some melted butter. You could also use Oreos or chocolate grahams. If you use Oreos though, you might not need as much butter. I can’t always find these wafer cookies, but I do think they make the best crust here!
Peppermint bark cheesecake filling
This filling is amazing for many reasons! I’ll list them for you.
- We’re using a combination of cream cheese and Greek yogurt, which makes the BEST filling, in my opinion. I used Chobani’s plain whole milk Greek yogurt, for reference.
- A cup of very thinly slice, almost shaved, peppermint bark is stirred into the filling. This means you get little flecks of chocolate, white chocolate, and pepperminty goodness in each bite!
- If you make sure to use all room temperature ingredients, this filling comes together pretty quick.
- It bakes low and slow at 300°F so it doesn’t need a water bath!
This cheesecake is extra fun because of all the toppings! I topped it with some chocolate ganache, whipped cream, and more shaved peppermint bark. Plus some festive red and white sprinkles and some crumbs from the crust. I realize this creates quite a few steps in the recipe, so feel free to leave off the ganache or whipped cream and serve it however you like!
But if you plan to include it all, which I think you should, you can make the crust and ganache a day in advance if you’d like. You’ll need to cover each and store in the refrigerator. Let the ganache come to room temperature before using.
Also another good reminder for cheesecakes – don’t forget to factor in time for the cheesecake to cool to room temperature, and then chill in the fridge over night. I like to let mine bake for an hour, cool in the oven for an hour, cool on the counter top for an hour, etc. Kind of a long process, but necessary for the best cheesecakes!
My family loved this cheesecake, so much so that my mom dropped it off at my work when I accidentally left it at home because we NEEDED it out of the house! 😂 It’s a fun way to bake with peppermint bark, but also just a festive and luxurious dessert to enjoy during the holidays! I hope you’ll give this Peppermint Bark Cheesecake a try — you deserve it! 😉
Peppermint Bark Cheesecake
- 1 9-oz pkg chocolate wafer cookies
- 4 tbsp butter melted
- 2 8-oz blocks cream cheese, room temperature
- 1 cup Greek yogurt I used plain whole milk Greek yogurt
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 3 large eggs room temperature
- 2 tbsp all-purpose flour
- 1 cup very thinly chopped peppermint bark
- 4 oz chopped chocolate
- ¼ cup heavy cream
- ¾ cup heavy cream
- 1 tsp vanilla
- 1 tbsp powdered sugar
- Additional thinly sliced/shaved peppermint bark
- Red and white sprinkles
- Cookie crumbs
To make the crust
- Spray a 9-inch springform pan with baking spray with flour.
- Add chocolate wafer cookies to food processor and process until finely ground. Transfer to a medium-sized bowl and add melted butter. Stir until crumbs are coated and mixture resembled damp sand; mixture should hold its shape when pressed together.
- Press mixture into and up the sides of the prepared pan. Set aside.
To make the cheesecake
- Preheat oven to 300°F.
- In a large bowl, mix cream cheese and yogurt on medium speed with an electric mixer until just combined. Add sugar, vanilla extract, peppermint extract, eggs, and flour. Mix until all ingredients are combined and there are no lumps, but don’t mix more than you have to because you don’t want to incorporate too much air into the batter. Stir in peppermint bark.
- Pour into the prepared crust. To prevent leaks and to protect the bottom of the pan, place the springform pan on a sheet of aluminum foil and foil the edges up. Place the cheesecake on a sheet pan, and then place the sheet pan in the oven.
- Bake for 1 hour. Turn the oven off, crack the door, and let the cheesecake rest inside the oven for an additional hour. Remove the cheesecake from the oven and allow it to cool completely to room temperature, about 1 more hour. Cover with foil and chill in the fridge for 6 hours or overnight.
To make the ganache
- Combine chocolate and heavy cream in a small saucepan over medium heat. Stir with a rubber spatula or silicone whisk until chocolate has melted and all cream is incorporated. Remove from heat and cool completely.
To make the whipped cream
- Add cream, vanilla, and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. Spread or pipe onto the chilled cheesecake. Sprinkle with shaved peppermint bark, sprinkles, or cookie crumbs if desired. Store loosely covered in the refrigerator.
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