Save White Chocolate Peppermint Bark Cheesecake is the showstopper my holiday table looks forward to all year. Imagine a crisp chocolate cookie crust, thick creamy layers of white chocolate cheesecake, and a sparkling blanket of peppermint bark crunch on top. It is festive enough for any special gathering but completely homemade, so you know it is better than anything in the bakery case.
When I first baked this cheesecake it was for a December birthday party in my tiny apartment. The fresh peppermint with creamy white chocolate won everyone over immediately and now every year someone in my family asks for it again for the holidays.
Ingredients
- Chocolate sandwich cookies: Give a bittersweet crunch to the crust using a well-known brand with plenty of filling adds more chocolate flavor
- Unsalted butter: Binds the cookie crumbs without making the crust greasy pick a high-quality European-style butter for great texture
- Full-fat cream cheese: Forms the backbone of the filling choose blocks not tubs for the richest texture
- Granulated sugar: Sweetens and balances all the cool peppermint
- White chocolate: Makes the filling ultra-smooth and adds sweetness look for a bar with real cocoa butter for the best melt
- Sour cream: Adds a tang that keeps each bite from feeling heavy use full fat for a truly creamy consistency
- Large eggs: Help the cheesecake set while keeping it tender use fresh room temperature eggs for best result
- Pure vanilla extract: Brings warmth that highlights the minty note
- Peppermint extract: Gives just the right holiday flavor use a pure extract and add a drop at a time to taste
- Pinch of salt: To round out flavors just a little goes a long way
- More white chocolate and dark or semisweet chocolate: For the drizzle look for good quality brands so the topping melts smoothly and tastes great
- Crushed peppermint candies: Finish the cheesecake with a colorful peppermint sparkle crushed candy canes work well but check they are not too sticky or clumpy
Instructions
- Prepare the Pan:
- Line the base of a springform pan with parchment to prevent sticking and provide for a super easy lift out after chilling
- Make the Cookie Crust:
- Crush chocolate sandwich cookies as evenly as possible you want fine crumbs that mix easily right into the melted butter then press the mixture very firmly into the base of the pan try using the bottom of a measuring cup for an even layer and bake until just set to create a sturdy base
- Beat the Cream Cheese:
- Let all your dairy ingredients sit out until absolutely room temperature then beat the cream cheese and sugar together with a mixer at medium speed until no lumps remain and the batter looks glossy and smooth This step is what gives you that velvety cheesecake interior
- Add the Flavorings:
- Pour in the cooled melted white chocolate and sour cream then beat until just combined Be careful not to overmix here as that can introduce unwanted air bubbles Next beat in the eggs one at a time scraping down the bowl after each addition Add vanilla peppermint extract and a tiny sprinkle of salt for an even flavor
- Bake the Cheesecake:
- Scrape all the filling onto your cooled crust and smooth the top gently with a spatula Place the pan on a baking sheet so that any potential leaks are caught and bake in the lower third of the oven until the edges look slightly puffed and the center is still a little jiggly This prevents overbaking
- Cool Gradually:
- Turn off the oven open the door just a crack and let the cheesecake sit for about an hour inside This gentle transition helps avoid cracks on top Cool to room temperature then chill in the fridge for several hours or overnight for best slicing
- Finish with Peppermint Bark Topping:
- After chilling drizzle both white chocolate and dark chocolate back and forth over the surface and scatter the crushed peppermint on right away so it sticks Let everything set so you get the signature holiday crunch before you cut into generous slices
Save My favorite part is the crackling peppermint top contrasting with the creamy cheesecake underneath. When I serve it to friends and family they cannot stop talking about that first cold rich bite especially after a big Christmas dinner.
Storage Tips
Keep leftover cheesecake tightly covered in the refrigerator where it stays fresh for up to five days. For best flavor and texture serve leftovers slightly chilled not ice cold. If you want to freeze it chill first then wrap slices tightly in plastic and add a layer of foil for up to two months. The peppermint topping may lose some crispness when thawed but the flavor remains bold.
Ingredient Substitutions
If you have cookies without cream filling add another tablespoon of melted butter to help bind the crumb crust. For gluten-free guests use a gluten-free chocolate cookie as the base. You can swap out the peppermint candies for a dusting of shaved chocolate if you prefer a more classic look and taste but the peppermint bark really makes it sing for the holidays.
Serving Suggestions
Serve this cheesecake as the highlight of your dessert buffet or as a decadent finish to a buffet dinner. You can garnish each slice with a mini candy cane or extra white chocolate curls for a beautiful wintery display. This recipe also pairs well with hot chocolate spiced coffee or even a sparkling wine cocktail for adults.
Cultural or Historical Context
Peppermint bark became popular in the United States as a holiday treat in the late twentieth century and combining that festive crunch with tradition-rooted cheesecake is the ultimate nod to American holiday flavor blending. Making it from scratch for friends or family feels like showing you care it is so much more thoughtful than buying something boxed or ready made.
Seasonal Adaptations
Use pastel peppermints in spring for a fresh Easter version Add festive sprinkles in place of some of the peppermint for birthday celebrations Try crushed red hot cinnamon candies around Valentine’s Day for a spicy twist
Success Stories
I have made this dessert for everything from office parties to New Year’s Eve dinner with great reviews every single time. Several friends now request the recipe each December because it has become their family’s new holiday tradition. The kids in my family always want to help sprinkle the peppermint so it turns into a sweet memory every time.
Freezer Meal Conversion
If you want to make this ahead as a freezer dessert for busy December weekends complete the cheesecake through baking and chilling then wrap tightly before adding the topping. Once fully thawed add the chocolates and peppermint so the topping stays crisp and pretty. It is just as delicious a week or two later.
Save With its crunchy top gorgeous layers and cloudlike filling this White Chocolate Peppermint Bark Cheesecake really is the best gift you can give your dessert table no snowstorm required.
Kitchen Questions
- → How can I get a smooth filling?
Let all ingredients reach room temperature before mixing. Beat slowly and only until just combined.
- → Can I make this dessert ahead?
Yes, prepare a day in advance and refrigerate overnight for the best texture and flavor.
- → How do I melt chocolate safely?
Melt chocolate in a microwave or over a saucepan with gentle heat, stirring often to avoid burning.
- → Is it possible to make this gluten-free?
Substitute gluten-free sandwich cookies for the crust to adapt for gluten-sensitive guests.
- → What pairs well with this dessert?
Enjoy with sparkling wine or hot chocolate for a delightful festive treat.
- → How should I store leftovers?
Store covered in the refrigerator for up to three days to maintain freshness and flavor.