Nothing says holidays like the smell of peppermint and chocolate wafting through the kitchen. My Peppermint Bark Cheesecake has become our family’s favorite festive dessert—creamy, rich, and packed with layers of crushed peppermint bark that melt in your mouth. I first made this for a Christmas potluck years ago, and let me tell you, it disappeared faster than Santa’s cookies! The smooth cheesecake paired with the crunch of peppermint bark is pure magic—trust me, this dessert will have everyone asking for seconds. It’s easier than you’d think, too, with just a few simple steps to creamy, pepperminty perfection.
Why You’ll Love This Peppermint Bark Cheesecake
Oh, where do I even start? This cheesecake is everything you want in a holiday dessert—and more! Here’s why it’s a total crowd-pleaser:
- Creamy dreamy texture: That velvety smooth filling melts on your tongue like holiday magic.
- Festive crunch: The peppermint bark adds the perfect festive snap to every bite.
- Easy-peasy: No fancy techniques—just mix, bake, and chill (with plenty of taste-testing along the way).
- Holiday showstopper: It looks gorgeous on the table and tastes even better than it looks.
Seriously, one bite and you’ll understand why this cheesecake disappears faster than wrapping paper on Christmas morning!
Ingredients for Peppermint Bark Cheesecake
You won’t believe how simple the ingredient list is for something this indulgent! Here’s everything you’ll need to make the magic happen:
- 2 cups graham cracker crumbs (about 15 full crackers—or just buy pre-crushed if you’re feeling lazy!)
- 1/2 cup melted butter (salted or unsalted both work, but I always go salted for that extra oomph)
- 24 oz cream cheese, softened (yes, full-fat—this is a holiday dessert, people!)
- 1 cup sugar (granulated works perfectly)
- 3 large eggs (room temperature helps prevent cracks)
- 1 tsp vanilla extract (the good stuff—none of that imitation business)
- 1 cup crushed peppermint bark (I use a rolling pin to smash mine into rustic chunks)
- 1/2 cup heavy cream (makes the filling extra luscious)
See? Nothing fancy—just pantry staples plus peppermint bark. Now let’s get mixing!
Equipment You’ll Need
Don’t worry—you don’t need any fancy gadgets for this cheesecake! Just grab these basics:
- 9-inch springform pan (the kind with the removable sides—total lifesaver!)
- Stand mixer or hand mixer (though I’ve made it with just a whisk and elbow grease in a pinch)
- Measuring cups and spoons
- Rubber spatula (for scraping every last bit of that delicious batter)
- Rolling pin or heavy pan (to crush that peppermint bark into perfect chunks)
That’s it! Now let’s get to the fun part—making the cheesecake!
How to Make Peppermint Bark Cheesecake
Ready to create holiday magic? Follow these simple steps for the creamiest, most festive cheesecake ever. I promise it’s easier than untangling Christmas lights!
Step 1: Prepare the Crust
First things first—let’s make that buttery, crunchy foundation! In a medium bowl, mix your graham cracker crumbs with melted butter until it resembles wet sand. (Pro tip: I use a fork to blend—gets it perfectly even!) Press this mixture firmly into the bottom of your springform pan. I like to use the bottom of a measuring cup to really pack it down. Pop it in the fridge to set while you make the filling—about 10 minutes does the trick.
Step 2: Make the Cheesecake Filling
Now for the good stuff! In your mixer bowl, beat the softened cream cheese and sugar on medium until it’s completely smooth—no lumps allowed! Add eggs one at a time, mixing just until combined after each (overmixing = cracks, and we don’t want that!). Stir in vanilla and heavy cream until silky. Now the fun part: gently fold in those gorgeous crushed peppermint bark pieces. I leave some bigger chunks because that peppermint crunch is everything!
Step 3: Bake and Cool
Pour your luscious filling over the chilled crust and smooth the top. Bake at 325°F for exactly 50 minutes—the edges should be set but the center will still have a slight jiggle. Turn off the oven, crack the door open, and let it cool inside for 1 hour (this prevents sinking!). Then transfer to a wire rack to cool completely before refrigerating—I know it’s hard, but resist cutting into it for at least 4 hours! The wait makes that first bite even more magical.
Tips for the Perfect Peppermint Bark Cheesecake
After making this cheesecake more times than I can count (holiday cravings, am I right?), I’ve picked up some foolproof tricks for perfection every time:
- Room temp is key: Take cream cheese and eggs out 2 hours before baking—cold ingredients cause lumps and cracks!
- Slow and steady wins: Don’t rush the mixing—overbeating incorporates too much air and leads to cracks.
- Chill out: That 4-hour minimum chill time isn’t just for looks—it lets the flavors meld into pepperminty bliss.
- Bark size matters: Crush peppermint bark into uneven pieces—some powder, some chunks—for the best texture contrast.
- Water bath magic: For extra insurance against cracks, bake your springform pan in a roasting pan with hot water halfway up. For more general baking tips on preventing cracks, check out this guide on cheesecake cracking.
Trust me—follow these tips and your cheesecake will be as flawless as fresh snow!
Variations and Substitutions
Want to mix things up? This cheesecake is super flexible! Try white chocolate peppermint bark for a sweeter twist, or dark chocolate if you prefer richness. For gluten-free folks, almond flour makes an amazing crust—just swap it 1:1 for the graham crackers. Feeling extra festive? Top with whipped cream and extra crushed candy canes! If you are looking for a gluten-free crust alternative, you might find inspiration in this guide on gluten-free pie crusts.
Serving and Storing Peppermint Bark Cheesecake
Here’s the best part—this cheesecake actually gets better after chilling overnight! Serve it straight from the fridge for that perfect firm-yet-creamy texture. Use a hot knife (just dip it in hot water and dry quickly) for picture-perfect slices. Leftovers? Ha! Like there will be any—but if you miraculously have some, cover tightly and refrigerate for up to 5 days. The peppermint bark stays delightfully crunchy the whole time. Pro tip: I sometimes sneak a cold slice for breakfast with my coffee—don’t judge!
Peppermint Bark Cheesecake Nutritional Information
Let’s be real—this is a holiday indulgence, not health food! Each glorious slice packs about 420 calories, with 30g of fat (18g saturated) and 28g of sugar. You’ll also get 6g of protein—you know, to balance things out! Remember, these numbers can vary based on your specific ingredients and portion sizes. But hey, ’tis the season to treat yourself!
Frequently Asked Questions
Can I freeze this peppermint bark cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge—the peppermint bark stays wonderfully crisp. I always stash an extra slice in my freezer for emergency holiday cravings!
How long does it keep in the fridge?
This cheesecake actually gets better with time! It’ll stay fresh for up to 5 days covered in the fridge. The crust might soften slightly by day 3, but that just means more creamy-crunchy contrast in every bite.
Can I use store-bought peppermint bark?
You bet! I often grab those festive bags of pre-made bark when I’m short on time. Just give it a rough chop—the uneven pieces create the best texture. Homemade bark works too if you’re feeling fancy!
Why did my cheesecake crack?
Don’t panic—it still tastes amazing! Cracks usually happen from overmixing or temperature shocks. Next time, try the water bath method I mentioned earlier, and always cool it slowly in the turned-off oven. But hey, a dollop of whipped cream covers all sins!
Did you make this recipe? I’d love to see your creations! Tag me @MyKitchenAdventures or leave a comment below—nothing makes me happier than seeing your holiday dessert spreads!
PrintIrresistible Peppermint Bark Cheesecake in Just 50 Minutes
A creamy cheesecake with layers of peppermint bark for a festive dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup crushed peppermint bark
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Stir in vanilla and heavy cream.
- Fold in crushed peppermint bark.
- Pour mixture over crust. Bake for 50 minutes.
- Cool completely before serving.
Notes
- Chill for at least 4 hours before serving.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
