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White Chocolate Peppermint Bark Cheesecake Recipe

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★★★★★

4.4 from 131 reviews

This decadent White Chocolate Peppermint Bark Cheesecake combines a crunchy Oreo crust with a creamy white chocolate peppermint cheesecake filling, topped with a luscious peppermint mousse and festive candy decorations. Perfect for holiday celebrations or any time you crave a rich, minty dessert with a smooth texture and vibrant flavor.

Ingredients

Scale

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 cups 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

  1. Prepare the Crust: 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 paper. Crush the Oreo cookies into fine crumbs using a food processor or by crushing them in a Ziploc bag with a rolling pin. In a medium bowl, mix the cookie crumbs with ½ cup melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan with the bottom of a glass or measuring cup. Bake the crust for 8-10 minutes until slightly darkened, then remove from the oven and reduce the oven temperature to 300°F (149°C).
  2. Seal the Pan for Water Bath: Take a large piece of aluminum foil and wrap it around the outside of the springform pan to prevent water from leaking in during the water bath. Alternatively, place the springform pan inside a slightly larger pot for protection.
  3. Melt White Chocolate: Place chopped white chocolate in a medium heat-proof bowl and microwave in 30-second intervals, stirring after each, until completely melted and smooth. Allow it to cool slightly while you prepare the cheesecake batter.
  4. Make the Cheesecake Batter: In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and cornstarch on medium-low speed for 2-3 minutes until creamy. Scrape down the sides of the bowl, then add sour cream, vanilla extract, and peppermint extract, beating until smooth. Add eggs and egg yolk one at a time, beating slowly after each addition to avoid overmixing. Fold the melted white chocolate into the batter gently until fully combined. Then fold in chocolate chunks and crushed peppermints carefully to avoid overmixing.
  5. Bake in Water Bath: Pour the cheesecake batter onto the cooled crust. Place the springform pan into a larger pan and pour boiling water into the larger pan so it reaches a few inches up the sides of the springform pan but does not overflow. Bake at 300°F (149°C) for approximately 1 hour and 15 minutes until the edges are set and the center jiggles slightly.
  6. Cool the Cheesecake: Turn off the oven and let the cheesecake cool inside for 30 minutes. Then crack open the oven door slightly and continue to cool for another 30 minutes to help prevent cracking. Remove cheesecake from the water bath and aluminum foil, run a knife around the edges of the pan to loosen, and cool completely on a wire rack.
  7. Chill the Cheesecake: Refrigerate the cheesecake for at least 8 hours or overnight until firm and fully chilled.
  8. Prepare the White Chocolate Peppermint Mousse: Place chopped white chocolate and ¼ cup of heavy cream into a small bowl. Microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool completely. In a medium bowl, whip the remaining 1 cup heavy cream with powdered sugar and peppermint extract until stiff peaks form. Gently fold the cooled white chocolate ganache into the whipped cream until fully combined.
  9. Top the Cheesecake with Mousse: Spread the white chocolate peppermint mousse evenly over the chilled cheesecake. Return to the refrigerator and chill until the mousse is set and the entire cheesecake is cold.
  10. Decorate and Serve: Before serving, top the cheesecake with crushed candy canes, white chocolate curls, dark chocolate curls, and peppermint candies as desired for a festive finish.

Notes

  • Make sure all dairy ingredients are at room temperature for a smooth cheesecake batter.
  • The water bath prevents cracking and ensures even baking of the cheesecake.
  • Don’t overbeat the eggs into the cheesecake batter to avoid incorporating too much air, which can cause cracks.
  • Allow the melted white chocolate and ganache to cool before folding into mixtures to prevent deflating the whipped cream or curdling the batter.
  • Refrigerate the cheesecake overnight for best texture and flavor development.
  • You can substitute crushed peppermint candies with candy canes for a similar effect.
  • If you do not have a springform pan, use a removable bottom pan and line carefully to prevent leaks.
  • Optional red gel food coloring can be used to tint the whipped cream for a festive visual effect.

Keywords: White chocolate cheesecake, peppermint bark, holiday dessert, Oreo crust, peppermint mousse, festive cheesecake

Find it online: https://todayfoodrecipe.com/white-chocolate-peppermint-bark-cheesecake-recipe/