Introduction

This White Chocolate Peppermint Bark Cheesecake is a festive dessert that combines the creamy richness of cheesecake with the cool, refreshing flavor of peppermint. Topped with a luscious white chocolate peppermint mousse and festive candy decorations, it’s perfect for holiday gatherings or any special occasion.

The image shows a round cake with three main layers, placed on a white plate on a white marbled surface. The bottom layer is dark and crumbly, likely made of crushed chocolate cookies or crust. The middle layer is thick and creamy white. The top layer is decorated with white whipped cream swirls around the edge, each topped with a small red and white peppermint candy and drizzled with red syrup. The center of the cake has a ring of white chocolate curls surrounding a pile of dark chocolate shavings. The background includes a gray and white striped cloth and a red Christmas ornament, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Crust:

36 Oreos (3 cups cookie crumbs)
6 tablespoons unsalted butter, melted + extra to grease the pan

White Chocolate Peppermint Bark Cheesecake:

7 oz. white chocolate, coarsely chopped
3 (8 ounce) packages (24 oz) cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch (or 3 tablespoons all purpose flour)
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
3 large eggs, room temperature
1 large egg yolk
¾ cup chocolate chunks
¾ cup crushed peppermints

White Chocolate Peppermint Mousse:

3 oz. best-quality white chocolate, finely chopped
1¼ cup heavy whipping cream, chilled and divided
½ cup powdered sugar
½ teaspoon pure peppermint extract

Sweetened Peppermint Whipped Cream:

1 cup heavy whipping cream, chilled
⅔ cup powdered sugar
1 teaspoon peppermint extract or vanilla extract
Red gel food colouring (optional)

Topping:

Crushed candy canes
White chocolate curls
Dark chocolate curls
Peppermint candies

Instructions

Step 1: Preheat your oven to 325°F (163°C) and position the rack in the center. Grease the sides of a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment rounds.
Step 2: Crush Oreo cookies into fine crumbs using a food processor or place them in a large Ziploc bag and crush with a rolling pin.
Step 3: In a medium bowl, combine the Oreo crumbs with ½ cup melted butter. Press the mixture firmly into the bottom of the prepared springform pan using the flat bottom of a glass or measuring cup.
Step 4: Bake the crust for 8–10 minutes until slightly darkened. Remove from oven and reduce the temperature to 300°F (150°C).
Step 5: Wrap a large piece of aluminum foil around the outside of the springform pan to prevent water from seeping into the crust during the water bath. Alternatively, place the pan inside a larger pot for protection.
Step 6: Melt the 7 oz. white chocolate by microwaving in 30-second intervals, stirring each time until smooth. Set aside to cool.
Step 7: In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and cornstarch on medium-low speed until creamy (about 2–3 minutes). Scrape down the bowl sides.
Step 8: Add sour cream, vanilla extract, and peppermint extract; beat until smooth.
Step 9: Add eggs and egg yolk one at a time, mixing slowly after each addition just until combined—avoid overbeating.
Step 10: Fold the cooled melted white chocolate into the mixture using a rubber spatula. Then fold in chocolate chunks and crushed peppermints gently until combined.
Step 11: Pour the cheesecake batter over the cooled crust in the springform pan. Place this pan inside a larger pan and pour boiling water into the larger pan until it reaches a few inches up the sides of the springform pan, avoiding overflow.
Step 12: Bake at 300°F (150°C) for about 1 hour and 15 minutes, until the edges are set but the center still jiggles slightly.
Step 13: Turn off the oven and let the cheesecake cool inside for 30 minutes. Then crack the oven door open and cool for another 30 minutes to help prevent cracks.
Step 14: Remove the cheesecake from the water bath and foil. Run a knife around the edges to loosen it from the pan and let it cool completely on a rack.
Step 15: Chill the cheesecake in the refrigerator for at least 8 hours or overnight until firm.
Step 16: For the mousse, melt 3 oz. chopped white chocolate with ¼ cup heavy cream in the microwave in 30-second intervals until smooth. Let cool completely.
Step 17: Whip the remaining 1 cup heavy cream until soft peaks form. Add powdered sugar and peppermint extract, then beat to stiff peaks.
Step 18: Gently fold the cooled white chocolate mixture into the whipped cream until fully combined. Spread this mousse evenly over the chilled cheesecake.
Step 19: Return the cheesecake to the refrigerator until the mousse layer is completely set.
Step 20: Decorate with crushed candy canes, white and dark chocolate curls, and peppermint candies before serving.

Tips & Variations

Use room temperature ingredients for a smooth, creamy cheesecake batter.
If you prefer, substitute the Oreo crust with a graham cracker crust for a different texture.
For extra peppermint flavor, add a few drops of peppermint oil but use sparingly as it’s very concentrated.
Make sure to not overbake the cheesecake to avoid cracks and keep it creamy in the center.
The mousse topping can be made a day ahead and refrigerated to save time on serving day.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A round cheesecake with a dark chocolate crumb base at the bottom, topped by a thick white creamy layer. The edge of the cream is decorated with swirls of whipped cream drizzled lightly with red syrup, each topped with a small red and white striped candy cane. The middle has a ring of white chocolate shavings encircling a pile of dark chocolate curls in the very center. The cake is on a white plate placed on a white marbled surface with a striped cloth and a red ornament blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of pure peppermint extract?

Yes, regular peppermint extract can be used, but pure extract tends to have a cleaner, more natural flavor that pairs well with white chocolate.

Do I need to use a water bath for baking the cheesecake?

The water bath helps to regulate the temperature and prevents cracking, resulting in a smoother cheesecake. It is highly recommended for best results but can be skipped if necessary with careful baking and cooling.