For candy cane lovers, this peppermint bark cheesecake is the perfect holiday dessert! A creamy white chocolate and candy cane filling sits on top of a crisp Oreo base - what's not to love?
This peppermint bark cheesecake is three layers of deliciousness. It’s like peppermint bark in cheesecake form!
First, there is a layer of Oreo cookies that have been crushed and then held together with butter - this makes for a delicious and crispy base.
Next, the filling is made up of cream cheese, cream, eggs, sugar, vanilla and a touch of flour, whisked and combined with white chocolate chips and crushed candy canes for festive flavour and crunch. Finally, it's topped with more chocolate and candy canes before baking. It really is the ultimate seasonal showstopper!
This is a baked cheesecake, so it's super creamy and lush. The peppermint cuts through the richness, giving it a lift which stops it from getting too much after a big Christmas dinner.
To make your peppermint bark cheesecake, you'll start with the base. This is as simple as crushing up Oreos into a fine crumb and mixing with melted butter before spreading the mixture into a tin and briefly baking to set it into a firm base.
To make the cheesecake filling, you'll whisk the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl until smooth, fold in white chocolate chips and chopped candy canes, then pour the filling on top of the base.
Finish with another scattering of white chocolate chips and chopped candy canes, then bake for an hour until set.
Chill overnight, and that's it - your peppermint bark cheesecake will be ready to enjoy.
As for serving, the combination of peppermint candy, white chocolate and a rich, creamy filling on top of a crisp dark chocolate base means this peppermint bark cheesecake has it all.
So if you're already salivating, read on for full recipe for this peppermint bark cheesecake. I've included step-by-step photos to make following this recipe extra easy. Happy baking!
Ingredients
For The Base
- 300 g (10.6 oz) Oreo cookies
- 85 g (3 oz) salted butter
For The Filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) full fat cream cheese room temp
- 175 g (6.2 oz) double cream room temp
- 1 tsp vanilla extract
- 1 medium free-range egg yolk room temp
- 2 medium free-range eggs room temp
- 4 tbsp plain white flour (all purpose flour) (plus 1 to dust the choc chips)
- 200 g (7.1 oz) caster sugar
- 150 g (5.3 oz) white chocolate chips
- 125 g (4.4 oz) candy canes chopped
Equipment
Instructions
Make The Base
Preheat the oven to 170C (150C fan, 340F).
Crush or blend the Oreos, so they’re like coarse sand. I use a ziplock bag and a rolling pin.Add the melted butter and mix well.
Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
Bake for just 5 mins, then set aside to cool.
Make The Filling
Put the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl.
Whisk until smooth. Don't overmix, as this can introduce air into the mix, affecting the final texture and making it more likely to crack.
Set aside a couple of tablespoons of white chocolate chips and chopped candy canes. Toss the rest in the tablespoon of flour, shake off the excess and add to the bowl.
Briefly fold through.
Assemble And Bake
Pour the batter into the tin on top of the biscuit base.
Scatter the remaining chocolate chips and candy canes on top.
Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
Once the cheesecake is cold, cover and place it in the fridge to set overnight.
When you're ready to serve, run a knife around the inside of the tin and unlock it to release the sides. It should then lift onto a board cleanly.
Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Peppermint Bark Cheesecake Recipe
Peppermint Bark Cheesecake Recipe
Ingredients
For The Base
- 300 g (10.6 oz) Oreo cookies
- 85 g (3 oz) salted butter
For The Filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) full fat cream cheese room temp
- 175 g (6.2 oz) double cream room temp
- 1 tsp vanilla extract
- 1 medium free-range egg yolk room temp
- 2 medium free-range eggs room temp
- 4 tbsp plain white flour (all purpose flour) (plus 1 to dust the choc chips)
- 200 g (7.1 oz) caster sugar
- 150 g (5.3 oz) white chocolate chips
- 125 g (4.4 oz) candy canes chopped
Instructions
Make The Base
- Preheat the oven to 170C (150C fan, 340F) .
- Crush or blend the Oreos so they’re like coarse sand. I use a ziplock bag and a rolling pin.
- Add the melted butter and mix well.
- Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
- Bake for just 5 mins, then set aside to cool.
Make The Filling
- Put the cream cheese, double cream, vanilla, sugar, eggs and flour in a bowl.
- Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
- Set a couple of tablespoon of the white chocolate chips and chopped candy canes aside. Toss the rest in the tablespoon of flour, shake off the excess and add to the bowl. Briefly fold through.
Assemble And Bake
- Pour the batter into the tin on top of the biscuit base.
- Scatter the remaining chocolate chips and candy canes on top.
- Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
- Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
- Once the cheesecake is cold, cover and place in the fridge to set overnight.
- When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Nutrition
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