Dessert

Peppermint Bark Cheesecake Recipe

ByMarina Montclair January 9, 2026January 9, 2026

Introduction

Peppermint Bark Cheesecake is a delightful holiday treat that combines creamy cheesecake with festive peppermint and rich chocolate layers. This no-bake dessert is perfect for sharing and impresses with its beautiful layers and refreshing flavors.

A slice of layered dessert sits on a white plate placed on a white marbled surface. The bottom layer is dark brown with a crumbly texture, resembling a chocolate crust. Above it is a smooth medium brown layer, topped by a thick, creamy white layer speckled with small red bits. On top of the white layer is a glossy dark chocolate layer sprinkled with crushed red and white peppermint pieces. Three swirls of white whipped cream, each dusted lightly with red sprinkles, line the back edge of the slice. Extra crushed peppermint pieces are scattered on the plate around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup heavy cream
1/2 cup crushed peppermint candies (plus extra for topping)
1/2 cup semi-sweet chocolate chips (for the chocolate layer)
1 cup whipped cream (store-bought or homemade)
Additional crushed peppermint candies
Chocolate shavings or chocolate curls (optional)

Instructions

Step 1: Combine the chocolate cookie crumbs, granulated sugar, and melted butter in a medium bowl until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in the crushed peppermint candies.
Step 3: Pour half of the cheesecake filling over the chilled crust and spread evenly. Melt the semi-sweet chocolate chips using a microwave or double boiler, then let cool slightly. Pour the melted chocolate over the cheesecake layer and spread evenly. Top with the remaining cheesecake filling and smooth the surface.
Step 4: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
Step 5: Remove the cheesecake from the springform pan. Top with whipped cream and sprinkle additional crushed peppermint candies and optional chocolate shavings or curls. Slice into wedges and serve chilled.

Tips & Variations

Use chocolate graham crackers instead of cookie crumbs for a richer chocolate crust.
Adjust peppermint extract to taste or substitute mint chocolate chips for a stronger mint flavor.
Garnish with crushed Oreo cookies, mini chocolate chips, or a drizzle of chocolate sauce for added decoration.

Storage

Store leftover peppermint bark cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving. Reheat is not recommended as the texture may change.