• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cheesecake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Peppermint Bark Cheesecake

    Jump to Recipe

    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

    Print Recipe
    5 from 1 vote

    Peppermint Bark Cheesecake Recipe

    This Peppermint Bark Cheesecake is the perfect holiday dessert! A creamy white chocolate and candy cane filling sits on top of an Oreo base.
    Prep Time30 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Cheesecakes, Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    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

    Calories: 518kcal | Carbohydrates: 61g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 314mg | Potassium: 204mg | Fiber: 1g | Sugar: 50g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this Peppermint Bark Cheesecake Recipe

    More minty recipes to try

    Chocolate Peppermint Cheesecake Recipe
    This baked chocolate peppermint cheesecake is rich in mint chocolate flavour, with a bourbon base, creamy filling and mint chocolate ganache.
    Get the recipe
    Mint Aero Brownies Recipe
    These incredible mint Aero brownies are super fudgy and chocolatey with bursts of peppermint chocolate in every bite.
    Get the recipe
    Easy No Bake Mint Cheesecake Recipe
    This no bake mint cheesecake takes me back to childhood ice cream cones and beach walks…in cheesecake form! A crisp, sweet biscuit base is topped with a creamy peppermint filling, flecked with dark chocolate chips.
    Get the recipe
    Mint Choc Chip Cupcakes Recipe
    These mint choc chip cupcakes are so good! Each cupcake is made up of a chocolate sponge, dotted with chocolate chips and topped with a creamy peppermint icing, garnished with fine chocolate curls.
    Get the recipe
    Candy Cane Brownies Recipe
    These candy cane brownies are perfect for Christmas. They're chocolatey, fudgy and deliciously flavoured with peppermint candy cane, scattered through the brownie itself and used to top of the dark chocolate ganache frosting.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Lemon Cookies
    Small Batch Brownie Recipe »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.