Bright, minty layers meet silky cheesecake in this festive Peppermint Bark Cheesecake with Oreo Crust.
It’s rich, cool, and loaded with chocolate bites — a showstopper for holiday dinners or winter parties.
You’ll love how the peppermint crunch contrasts with a creamy, dense filling and fudgy ganache.
Make time for a chill and a slow oven cooldown; that’s the secret to a crack-free top.
Read on for ingredient science, step visuals, expert troubleshooting, and storage tips so your cheesecake looks and tastes perfect.
Why You’ll Love This Peppermint Bark Cheesecake with Oreo Crust
- Crowd-pleasing holiday flavor with mint and chocolate in every bite.
- A crunchy peppermint Oreo crust that holds up to the creamy filling.
- Peppermint bark pieces folded through the filling for pops of texture.
- A glossy semisweet ganache finish for a professional look.
- Easy-to-follow steps with forgiving techniques for bakers of all levels.
- Make-ahead friendly: perfect for parties and gifting.
This Peppermint Bark Cheesecake with Oreo Crust balances dense, velvety cheesecake with crunchy peppermint and chocolate chunks. The Oreo crust provides chocolate backbone and structure, while the ganache seal adds shine and a deep cocoa finish that complements the bright peppermint. Every forkful alternates silky and crunchy, sweet and minty.
"I served this to my family over Christmas and they couldn’t believe it was homemade — perfect texture and the peppermint pieces were genius. Five stars!" — A happy reader
Key Ingredients for Peppermint Bark Cheesecake with Oreo Crust
Cream cheese (3 × 8-oz. blocks, softened)
Cream cheese is the backbone of any cheesecake; it creates density and that signature tang. Use full-fat brick-style cream cheese for the smoothest, richest texture. If you substitute with low-fat or whipped cream cheese, expect a looser, less creamy filling that can break or shrink more during baking.
Peppermint Oreos (24 for crust) and melted butter (5 Tbsp.)
Peppermint Oreos give the crust built-in mint flavor and a dark chocolate base. Pulse them fine so the butter binds the crumbs uniformly; coarse crumbs make a crumbly crust. If you swap for plain chocolate Oreos, add a touch of peppermint extract to preserve the mint profile.
Large eggs (2, room temperature)
Eggs set the structure of the cheesecake and help it bake to a custard-like firmness. Room-temperature eggs incorporate smoothly and reduce air bubbles. Cold eggs will take longer to blend and can lead to an overworked batter or small curdling pockets.
Heavy cream (3/4 cup, hot) and semisweet chocolate chips (1 1/2 cups) for ganache
Hot cream melts the chocolate into a glossy ganache that seals the cheesecake and adds richness. Use good quality semisweet chips or chopped baking chocolate for a better texture and flavor. If you use milk chocolate, the ganache will be sweeter and softer; dark chocolate will make it more intense and firm.
Full Ingredient List for Peppermint Bark Cheesecake with Oreo Crust
- Cooking spray – for greasing
- 3 (8-oz.) blocks cream cheese – softened
- 1 cup granulated sugar – extra fine
- 2 large eggs – room temperature
- 1/4 cup sour cream – full fat
- 1 1/2 Tbsp. all-purpose flour
- 1 tsp. peppermint extract – pure
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1/2 cup chopped dark chocolate – for filling
- 1/2 cup chopped white chocolate – for filling
- 1/2 cup chopped candy canes – for filling
- 24 Peppermint Oreos – for crust
- 5 Tbsp. butter – melted
- 3/4 cup heavy cream – hot
- 1 1/2 cups semisweet chocolate chips – for ganache
Step-by-Step Instructions for Peppermint Bark Cheesecake with Oreo Crust
Step 1: Prep the oven and pan
Preheat your oven to 350ºF and grease an 8-inch springform pan thoroughly with cooking spray. Prepare a rimmed baking sheet to hold the pan during baking for easier handling.
Pro Tip: The pan should look evenly greased with no puddles; a thin sheen prevents sticking and helps release the cake cleanly.
Step 2: Make the Oreo crust
Pulse Peppermint Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter until the mixture holds together when pressed, then press firmly into the bottom and slightly up the sides of the pan.
Pro Tip: The crust should compact into a flat, even layer with no loose crumb patches and hold when you tap the pan.
Step 3: Beat the cream cheese and sugar
Beat softened cream cheese and extra-fine sugar until completely smooth, scraping the bowl so no lumps remain. This base must be silky before you add wet ingredients.
Pro Tip: The batter should look glossy and lump-free; if you see lumps, keep mixing on low speed and use a rubber spatula to smooth.
Step 4: Add eggs and dairy
Add eggs one at a time, mixing gently after each addition. Then fold in sour cream, flour, peppermint and vanilla extracts, and kosher salt until uniform.
Pro Tip: The batter should flow slowly like thick ribbon off a spatula and smell faintly of peppermint and vanilla.
Step 5: Fold in chocolates and candy canes
Gently fold in the chopped dark chocolate, white chocolate, and chopped candy canes so the mix is evenly distributed without deflating the batter.
Pro Tip: You should see visible chunks of chocolate and flecks of red candy cane throughout the batter; it should still be airy, not flat.
Step 6: Bake the cheesecake
Pour the batter over the prepared crust and smooth the top. Place the springform pan on the prepared baking sheet and bake at 350ºF for 60 minutes, or until the edges are set and the center jiggles slightly.
Pro Tip: The edges should appear matte and set while the center has a slight wobble — like gelatin — when you gently shake the pan.
Step 7: Cool slowly to prevent cracks
Turn off the oven and let the cheesecake remain inside with the door closed for 1 hour. This gradual cooldown reduces shrinkage and cracking.
Pro Tip: When you open the oven, the top should still be intact and not sunken; slow cooling prevents a domed or cracked surface.
Step 8: Chill the cheesecake
Refrigerate the cheesecake for at least 4 hours or, preferably, overnight to let the texture firm and flavors meld.
Pro Tip: The cake should slice cleanly after chilling, with a firm but creamy center and a crisp crust edge.
Step 9: Prepare and spread the ganache
Make the ganache by pouring hot heavy cream over the semisweet chocolate chips, letting it sit for 5 minutes, then stirring until silky. Spread the ganache over the chilled cake and garnish with extra chopped candy canes and chocolate.
Pro Tip: The ganache should be glossy and pourable but not runny; once cooled on the cake it should set with a soft sheen.
Expert Tips for Peppermint Bark Cheesecake with Oreo Crust
- Temperature tip: Always bring eggs and cream cheese to room temperature before mixing; this prevents overmixing and reduces lumps.
- Baking tip: Bake on a sheet to catch any drips and to make it easy to remove from the oven without disturbing the pan.
- Cooldown trick: Let the cheesecake cool in the turned-off oven for at least one hour to avoid cracks; rapid temperature change causes shrinkage.
- Texture troubleshooting: If your cheesecake is grainy, you likely overwhipped or used cold ingredients; gently fold and use room-temperature components next time.
- Equipment tip: Use an 8-inch springform pan for proper depth; a larger pan will make the cake too thin.
- Water bath alternative: If you often get cracks, wrap the springform in foil and bake in a water bath to further stabilize temperatures.
- Common mistakes: Opening the oven early, overbeating eggs into the batter, or skipping the chill time will lead to a collapsed or mushy center.
- Ganache finish: Warm ganache slightly if it firms before spreading; a warm spatula helps achieve a smooth top.
Storage & Freezing for Peppermint Bark Cheesecake with Oreo Crust
Fridge storage: Wrap the chilled cheesecake tightly with plastic wrap or place in an airtight cake carrier. Store in the refrigerator for up to 4 days for best texture and flavor retention.
Freezer storage: For long-term keeping, freeze the whole cake (flash-chill first) wrapped in plastic and then foil, or freeze individual slices between parchment layers in an airtight container for up to 2 months.
Thawing: Thaw frozen slices overnight in the refrigerator. Avoid thawing at room temperature to prevent condensation on the ganache.
Reheating: Cheesecake is best served cold or at room temperature; do not microwave slices. If you prefer a slightly softer slice, leave it at room temperature for 20–30 minutes before serving.
Variations & Substitutions for Peppermint Bark Cheesecake with Oreo Crust
Chocolate Peppermint Swirl: Melt 1/2 cup semisweet chocolate and swirl into the batter before baking, creating ribbons of chocolate throughout. The effect is marbled beauty and intensified cocoa flavor.
No-bake version: Use a no-bake cream cheese base with whipped cream and gelatin, and chill overnight; omit the baking step and add the peppermint bark pieces just before chilling. It will be lighter and less dense.
Gingerbread Oreo crust: Substitute chocolate peppermint Oreos with gingerbread or chocolate graham crumbs and add a pinch of ground ginger; the result will be warmly spiced and less mint-forward.
White chocolate ganache: Swap semisweet chips for white chocolate and add 1/4 tsp peppermint extract to the ganache for a sweeter, creamier finish and brighter mint notes.
Frequently Asked Questions About Peppermint Bark Cheesecake with Oreo Crust
Q: Can I make the crust in advance?
A: Yes. Prepare the crust up to 3 days ahead and refrigerate tightly covered. This helps the butter firm and the crust adhere better when you pour the batter. Bring to cool room temperature before adding the filling to avoid melting the butter.
Q: How do I prevent cracks on top of my cheesecake?
A: Prevent cracks by avoiding overmixing (minimize air incorporation), using room-temperature ingredients, and cooling slowly in the turned-off oven for at least one hour. A water bath or wrapped pan can further stabilize baking temperature.
Q: Can I use plain Oreos and add peppermint extract instead?
A: Yes. Use plain chocolate Oreos and add 1/2 to 1 teaspoon peppermint extract to the crust mixture or filling, tasting as you go. Be cautious — peppermint extract is potent and can overpower if overused.
Q: How can I make this cheesecake ahead for a party?
A: Bake and chill the cheesecake up to 48 hours in advance, then add the ganache and decorations the day of service for the freshest look. For longer advance prep, bake and freeze fully assembled (well-wrapped) and thaw in the fridge 24 hours before serving.
Q: Why is my cheesecake still jiggly after baking?
A: A slight jiggle in the center is normal; it will set as it cools and chills. If it’s extremely loose, it may be underbaked — give it an extra 5–10 minutes next time or ensure the oven temperature is accurate with an oven thermometer.
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Final Thoughts on Peppermint Bark Cheesecake with Oreo Crust
This Peppermint Bark Cheesecake with Oreo Crust is a festive centerpiece that combines classic cheesecake richness with holiday peppermint crunch. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
For a lighter, no-bake take, check the excellent variation at Lemons & Zest’s No Bake Peppermint Oreo Cheesecake.
If you want inspiration for different peppermint bark cheesecake finishes, see this version at The Gold Lining Girl’s Peppermint Bark Cheesecake.
For additional techniques and Candy Cane Cheesecake ideas, read the guide at Sugar Spun Run’s Peppermint Bark Cheesecake.
Peppermint Bark Cheesecake with Oreo Crust
Ingredients
Method
- Preheat your oven to 350ºF and grease an 8-inch springform pan thoroughly with cooking spray.
- Prepare a rimmed baking sheet to hold the pan during baking for easier handling.
- Pulse Peppermint Oreos in a food processor until fine crumbs form.
- Mix the crumbs with melted butter until the mixture holds together when pressed.
- Press firmly into the bottom and slightly up the sides of the pan.
- Beat softened cream cheese and extra-fine sugar until completely smooth.
- Add eggs one at a time, mixing gently after each addition.
- Fold in sour cream, flour, peppermint and vanilla extracts, and kosher salt until uniform.
- Gently fold in the chopped dark chocolate, white chocolate, and chopped candy canes.
- Pour the batter over the prepared crust and smooth the top.
- Place the springform pan on the prepared baking sheet and bake at 350ºF for 60 minutes.
- Turn off the oven and let the cheesecake remain inside with the door closed for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Make the ganache by pouring hot heavy cream over the semisweet chocolate chips.
- Let it sit for 5 minutes, then stir until silky.
- Spread the ganache over the chilled cake and garnish with extra chopped candy canes and chocolate.