Peppermint Bark White Chocolate Mousse Cheesecake
Ultra festive, this creamy, decadent white chocolate peppermint bark cheesecake dotted with peppermint and chocolate bits and topped with a simple white chocolate mousse is out of this world delicious!
I’m sitting here a little stumped on how to even start describing the deliciousness of this peppermint bark white chocolate mousse cheesecake.
I mean, peppermint bark cheesecake is nothing new (thank you, Cheesecake Factory). However, the fact that I made it at home and ate it in my PJ’s? Well, it felt revolutionary (as in, I’m sorry, Cheesecake Factory, but I may not need you anymore).
Cheesecake is a funny thing.
It’s actually quite a polarizing topic. People either love it or hate it.
I’ve rarely met someone who is just “meh” about cheesecake, but I have a lot (a lot, a lot, a lot) of passionate cheesecake lovers in my circle of life. And yes, some who are on the opposite end of the spectrum.
Throw in peppermint bark flavors to beloved cheesecake, and you’re asking for a whole lot of opinions.
When I started asking around if peppermint bark cheesecake should happen in my kitchen, I was surprised at the responses. Even my faithful cheesecake peeps weren’t sure.
I’m ashamed to admit, their doubt caused me to pause, but only for about half a second.
All I had to do was cast my mind back a couple years to the moment I enjoyed (ok, devoured) a legit piece of peppermint bark cheesecake at The Cheesecake Factory, and I knew this needed to happen.
I’m telling you, peppermint bark, with it’s creamy white chocolate, decadent dark chocolate, and spicy peppermint, was meant to live in cheesecake.
When figuring out and testing the best ever recipe, it was a no-brainer I would use my favorite vanilla bean cheesecake as a starting point.
If you haven’t made that cheesecake yet, why the hay-hay aren’t you getting your buns into the kitchen to make it ASAP?
I can only assume you must be a cheesecake hater. Prove me wrong, if that isn’t true. Prove me wrong.
It’s a life-changing (and egg-free!) cheesecake. All you have to do is read the comments, and you’ll see I’m not the only one who feels that way.
It even transitions beautifully into a wonderful pumpkin cheesecake.
It’s just a solid, reliable, versatile, wonderful, heart-warming, ridiculously delicious cheesecake.
And my hunch was right, you know. The vanilla bean cheesecake was even more magical with ribbons of peppermint and little bits of chocolate, not to mention the swirl of white chocolate cream in the batter that upped the luxurious factor tenfold.
Even for me, a fairly vocal white chocolate hater, that white chocolate mousse topping the luxurious peppermint bark cheesecake is one of the most irresistible concoctions on the planet.
Cheesecake is almost always on our Thanksgiving and Christmas holiday menus, and this peppermint bark version couldn’t be more festive for the upcoming Christmas holiday.
Although it has a few steps, what with the white chocolate mousse and all, it’s actually surprisingly simple and is such a show stopper of a dessert.
We ended up with about three pieces leftover from Thanksgiving, and what happened next might be the reason I’m so in love with this cheesecake…
…Peppermint Bark White Chocolate Mousse Cheesecake Milkshakes.
When everyone else was throwing their leftover pumpkin pie into milkshakes last month (or still feasting on apple pie leftovers…or swearing off pie and desserts and baking all together), we were in a peppermint bark coma thanks to someone’s brilliant idea to make a milkshake out of this amazing cheesecake.
It seems a shame to go to all the work of making a homemade cheesecake just to toss it in the blender with ice cream, vanilla and a little evaporated milk (the secret to great milkshakes), but honestly, the next time I make this? I’m not sure any of it will appear on a plate.
Cheesecake milkshakes for life.
I’ve included several notes in the recipe in regards to white chocolate. For instance, don’t even think about melting white chocolate chips unless you want to introduce stress, frustration, and bad words into your life, and a few other things, like how far you can make this ahead of time, so please read through the recipe before making, and let me know if you have any questions!
And just in case these questions might come up:
-This is the 9-inch springform pan I’ve had for years; love it.
-My trick for getting the cleanest, neatest slices out of a cheesecake? I use my 8-inch chef’s knife, run it under really hot water, wipe it clean with a cloth or paper towel and immediately (while the blade is still warm) make a slice; wipe the blade clean of all the cheesecake guts and make another slice. Repeat the hot water trick and all succeeding steps. It’s not rocket science…just wipe the knife clean after every slice and do the hot water step now and again.
-I never bake my cheesecakes in a water bath, so I didn’t forget to include that step in the recipe, promise. I just don’t do it (especially for cheesecakes like this one that have a topping that will disguise any cracks). The good news? I’ve never had this cheesecake crack on me. Make sure not to overmix or overbake, and you’ll be golden.
One Year Ago: Chocolate Fudge Sour Cream Bundt Cake
Two Years Ago: Video Tip: How to Easily Temper Chocolate at Home
Three Years Ago: Homemade Thin Mint Cookies
Peppermint Bark White Chocolate Mousse Cheesecake
- 20 Oreo or other chocolate sandwich cookies, (about 283 g), finely crushed (no need to remove cream from the middle)
- 3 tablespoons salted butter, melted
- 1 egg yolk, optional, but makes the crust smooth and rich
- 6 ounces (170 g) white chocolate, not white chocolate chips or almond bark – see note for details
- ¼ cup heavy whipping cream
- 3 packages (8-ounces each) (681 g) cream cheese, softened to room temperature
- 1 cup (227 g) sour cream
- 1 cup (212 g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (170 g) mini chocolate chips
- ½ cup (about 100 g) crushed starlight/peppermint mints
White Chocolate Mousse:
- 1 cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 4 ounces (113 g) cream cheese, softened
- 4 ounces (113 g) white chocolate, melted (not white chocolate chips or almond bark – see note for details)
- Crushed mints and chocolate shavings
- Preheat the oven to 350 degrees F.
- For the crust, in a medium bowl, mix the chocolate cookie crumbs, butter and egg yolk (if using), until well-combined. Press the mixture into the bottom and just barely up the sides of a 9–inch springform pan (make sure the sides are at least 3-inches tall as this makes a very full pan). See note for 10-inch springform pans. Bake the crust for 10 minutes. Remove and let cool completely.
- For the cheesecake layer, add the white chocolate and cream to a microwave-safe bowl (alternately, you can do this in a bowl set over a pan of simmering water) and melt on 50% power for 1-minute increments, stirring in-between, until melted and smooth. Let cool until room temperature (can be very, very slightly warm…but definitely not hot!).
- In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese until soft and creamy, 1-2 minutes. Add the sour cream, sugar, cornstarch, vanilla, and peppermint extract. Mix until smooth and just combined.
- Fold in the cooled white chocolate/cream mixture until combined.
- Add the chocolate chips and mints, and stir with a spoon or spatula until evenly distributed – the mints will start to bleed color into the cheesecake batter, so stir as quickly and efficiently as possible.
- Spread the cheesecake over the cooled crust and bake at 350 degrees for 40-45 minutes, until the edges are set about 2- to 3-inches from the side, but the center still jiggles slightly. Remove from the oven and let cool completely.
- For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy. (Alternate instructions: I’ve made this topping several times by throwing everything but the melted white chocolate in a blender and processing until very thick and creamy – then I add the melted, cooled white chocolate and mix until combined).
- Spread the white chocolate mousse over the cooled cheesecake.
- Refrigerate for 1-2 hours (or up to two days). Garnish with crushed peppermints and chocolate shavings right before serving.
Recipe Source: from Mel’s Kitchen Cafe (adapted from my favorite Vanilla Bean White Chocolate Mousse Cheesecake)
141 Comments on “Peppermint Bark White Chocolate Mousse Cheesecake”
This sounds heavenly! But… I don’t have a springform pan and there are only 3 in my house. Do you think I could cut this in half it would fill a 9in pie?? Thanks!!!
Yes, I think you could do that!
Are the crushed peppermint pieces in the cheesecake itself crunchy or do they soften after baking?
They soften a bit but still have some texture.
I just made this recipe for Christmas and it was a big hit! I made it without the topping though and everyone still seemed to love it.
Absolutely delicious and easy instructions. Made it for the first time and it was perfect. Will make this an annual tradition.
Has anyone ever made it without the white chocolate mousse topping? If so, would you mind telling me how I could alter the measurements to instead have a thicker cheesecake layer?
The cheesecake still turns out nice and thick if you follow all of the instructions correctly. I made it for Christmas without the mousse topping and it was very good and still thick enough that one piece is plenty.
Is there no eggs in the cheesecake batter, but it gets baked anyways?
Correct…it’s an egg free batter but it still needs to be baked for texture.
Hey Mel, I’m thinking about trying to use this recipe as cheesecake bites for some holiday treats. Any suggestions on how to adjust the baking time?
Are you baking them in a specific pan for cheesecake bites or are you making the batter in a 9X13-inch pan?
A cheesecake bites specific pan is the plan right now. 🙂
Could you substitute peppermint bark for chocolate chips and peppermint?
I haven’t tried that – I’m not sure the peppermint flavor would be as strong, but it’s worth experimenting.
Peppermint is not my flavor of choice, but most of us really liked this. We subbed both the chocolate chips and the crushed candy in the filling with Ghirardelli Peppermint Bark squares, about 1 1/2 cups chopped. It worked great and the flavor was good—however, you lost the pink color. If that is important to you, you would need to add food color or the peppermint candies.
Made this yesterday for my husband for Father’s Day and honestly thought I would be back here commenting that it wasn’t worth all the effort. Well, I’m back here but to tell you that it is absolutely worth the effort. It’s rich, it’s delicious, it’s a perfect combination of mint and cheesecake and chocolate so if you like those three things you will love the dessert. I followed the recipe to a T and had no issues with leakage, or undercooked or any of the other issues mentioned here.
1. Have you ever adapted this to high altitude
2. Can I get the recipe for the malt you mix this into
Cant wait to try this.
I haven’t adapted this for high altitude but I don’t think it should need many adjustments. I’m not sure what you mean about malt?
This is the best cheesecake I’ve ever made at home. I made it for Christmas dinner and it was a huge hit!
So delicious! It was a hit at our family party!
Mel, this cheesecake is outrageous!! It is better than the original white chocolate peppermint cheesecake at Cheesecake Factory. They changed their recipe several years ago and I didn’t purchase it due to not being as good.
You should be very proud to have created this recipe. I am an avid baker and cook and I am very picky about what recipe I would make again, this one has already been printed and in my “favorites” notebook. Thank you for this recipe.
Thank you so much!
I have made these cheesecake 2xs now and I wont use another recipe at all. I made it in 2018 and 2019 but this year 2019 I used ghirardelli peppermint bark and 1 candy candy in it instead of the mini chocolate chips and mints. This is the Best cheesecake recipe I have made at Christmas. Everyone loves it except my husband because he doesnt like cheesecake which I think he is crazy.
Can you use ghirardelli peppermint bark in place of the mints and chocolate chips? Also if I add another brick of cream cheese would I need to add more whipping cream and corn startch and sugar or do you think it would be fine without adding any more sugar, cornstarch and whipping cream?
I’m not sure how adding another 8 ounces of cream cheese would work. I’d probably increase the other ingredients to make sure it stays nice and creamy.
Several years ago I saw a recipe for candy cane kiss cheesecake and I imagined this great minty creamy blend. However, when I made it that one was pretty terrible- my family said it was because I tried to combine mint and cheesecake. I made this yesterday, and it was exactly what I had been imagining before. Thank you for making my minty cheesecake dreams come true!
I’m so happy to hear this, Rachel – thank you!
How many dues this cheesecake serve.can it bake it to 12?
Yes, it can serve 12 (it really depends on how thick you slice it).
Anyone have to cook this longer than stated? Mine has been in for 50 mins but it’s still wet and jiggly.
I’ve had to cook mine 20-45 extra minutes. The top will be lightly brown, but it doesn’t affect the flavor.
I cooked mine an additional 10 minutes and it was still jiggly in the middle but the sides about 1” in we’re getting firm. It set up after taking it out of the oven. It tested 175 degrees in the center when I removed it. Very delicious.
This was my very first cheesecake. I was so nervous because it was for Christmas eve. Following the recipe closely and using the highest quality of ingredients, this was, by far, the best cheesecake I had ever tasted. This was also a favorite amongst the desserts and will be making be making next year as well!!
Happy to hear this!
This is a perfect holiday dessert. I took a tip from a comment below and baked it in a parchment lined 9×13 pan. I froze it, pulled it out of the pan and cut it (still on the parchment) into 20 square pieces. I popped it back in the pan, served it up to my book club, put it back in the freezer and served it again for Christmas dinner dessert last night and STILL had 3.5 pieces left! People who are going easy on the calories or young children will happily take half a piece of this dessert and still feel satisfied.
Also, I’ve never made a cheesecake with a crust made from a complete oreo cookie and I loved it, I don’t think I’ll ever just use the plain cookie crumbs again. Thanks so much Mel!
Thanks, Janice! So happy it worked out – freezing and making in a 9X13-inch pan!
Aren’t there any eggs in this recipe???? Want to make it for NYE, but have never made a cheesecake without eggs.
I had the same thought but yes, there are no eggs, and it still bakes up great like the other cheesecakes you’ve made before.
No, there are no eggs in this recipe.
Aren’t there any eggs in this recipe???? Want to make it for NYE, but have never made a cheesecake without eggs.
No, the recipe is correct, there aren’t any eggs in this recipe.
This is delicious but expensive to make with the 3 packages of baking chocolate at almost $3 a pkg. I baked it in a springform pan right on oven rack and the butter from the chocolate crust leaked out and really messed up my oven so be sure to set pan on another pan or put foil on the outside of your pan.- the ladies I served this to, loved it!
I have a flourless chocolate cake recipe that I adore and usually make in a springform pan. I love the idea of this cheesecake and I’m wondering if it would work to use that cake as the crust. Should I attempt it? I imagine I would need to partially bake the cake and cool before topping with the cheesecake. Maybe I’ll adapt this to a no bake cheesecake. I’m so tempted to mash up the two desserts!
Sounds amazing, Amy! The only question I have is making sure that cake crust, if you use it, doesn’t overbake in the process and dry out.
This may seem like a lame question. Do you have to grease the pan? I doesn’t say in the directions and so I’m wondering if it’s not necessary.
I don’t grease the pan but you can if you want or if your springform pan tends to stick (or have the ingredients stick to it).
How do you think this lovely cheesecake would hold up at room temperature for a few hours?
As long as it has been well chilled beforehand, it should be fine!
I have made this 2 Christmas’s in a row and it is a HIT every time!!
I have bunches of mini candy canes leftover from gifts, do you think I could crush those for the peppermints?
This looks like a perfect Christmas Eve dessert!
Yes, I think that would work great!
I made this a few weeks ago and it was a HIT, I used Trader Joes peppermint joe Joe’s for the crust in place of Oreos and crushed candy canes in place of bark…..it was divine, thank you for sharing! I’m making it again and wondering if you’ve ever made mini cheesecakes – mainly would the crust remove from the pan (muffin size) as cheesecakes are usually cooked in a springform??
I haven’t made mini cheesecakes with this recipe, but I’m guessing it would work great (with a significantly shorter baking time, of course).
Hi! I am wondering if the soft peppermint sticks would work as well as the starlight hard peppermints?
I’m not sure as I haven’t tried them – they might dissolve a bit more, but I think it’s worth a try.
I’ve been daydreaming at work of trying this recipe for weeks. I finally had time yesterday to make it and was so excited I woke up extra early to try a piece this morning. It’s great, thanks for another wonderful recipe! Personally I like the simplicity and zestiness of your Key Lime cheesecake more. I’m sure my family will love this one more, though. This recipe definitely had some more costly ingredients. High quality white chocolate is so expensive here! However, this is a delicious, fancy cheesecake that I know I now can make for special occasions. I read through the recipe several times before I started as it had more steps than I’m used to. Everything went well except I grabbed the Almond Extract instead of vanilla for the topping but it tasted fine.
Two Questions: 1- have you ever made cheesecake without the crust? I find that I’ve never liked the crust really on any cheesecake. I just want the glorious creamy filling. That and I really don’t like packaged
2 – I saw Ghiradelli white melting wafers at the store. Have you ever used these and would they work? I went to another store and bought the Ghiradelli white chocolate baking bar you recommended. However, these were more expensive than the wafers. Do you think the wafers would melt well?
I’m glad you liked this! I love that key lime cheesecake recipe, as well. There’s something so yummy about the fresh lime flavor with the cheesecake. About your questions, no, I haven’t made it without the crust. I’m the opposite – the crust is usually my favorite part! 🙂 I don’t recommend the wafers – they are similar to almond bark and they have a very sweet, fake chocolate flavor…I think the “real” white chocolate is important here.
Follow up on the white chocolate. Hopefully this helps someone. If anyone has an Aldi store local their white chocolate bars (Choceur is the brand) work really well and out here are less than half the price of the Ghiradelli bars. I was so happy to discover this! The taste is fantastic and they melt beautifully.
Also, this cheesecake was even better after it had sat in the fridge for over 24 hours. The flavors all seemed to meld together in a fantastic way. If I make this again (probably will), I’ll likely have it in the fridge for a 1 1/2 – 2 days before serving.
I made this last year for a Christmas party, and some of the guests still talk about it a year later. It was the only thing on my “must make and eat” for this holiday season! I highly recommend it if you are looking for a special treat to share.
Hi – what kind of chocolate for the shavings? Thanks.
I usually use a semisweet or bittersweet chocolate bar.
Do you use semi sweet or milk chocolate mini chips?
I use semisweet.
made this in cupcakes for a wedding…300 ..and they were perfect but the second time they fell flat…only change was 5% sour cream instead of 15% because we had a ton …would that be the reason, would you know? ..though we added heavy whipping cream to balance it? thank you 🙂
If they worked the first time and the sour cream was the only factor that changed the 2nd time, I’m guessing that was the culprit. The higher fat and acidity must make a difference. Darn!
I don’t love using oreos for crusts, because I feel like the cream filling just makes the crusts soggy. If I use chocolate graham crackers or Teddy Grahams instead, should I still just follow the 10 oz. for the amount?
Hi Tracey – yes, I’d still use the 10 ounces – but you might want to add a few more tablespoons butter to compensate for the lack of cream in the center of the oreo.
I made this the first time for a fundraiser at school (sold for $45!) and then again for a New Years Eve get together. For the 2nd time I baked it in a 9×13 pan lined with parchment. After assembled I froze it, lifted it out of the pan and cut into bit size squares. Bit hit! Thanks for helping make dinner time less stressful. I’m also going to use my Christmas money for a Instant Pot.
Happy New Year!
Love that idea of baking it in a different pan and cutting in squares!
This was delicious! Even with my springform pan leaking and getting the butter from the crust all over my oven (hello smoke!) and having to turn off the oven and clean it halfway through the baking time, and my husband forgetting to pull it out of the oven when the timer rang so it baked 10 minutes too long, it STILL turned out amazing! I can’t wait to make it again (with a new springform pan!) and see how it is when it’s actually baked right. Plus, I didn’t have enough leftovers to try it in a milkshake so that must be remedied. Thanks for another home-run recipe. You are my go-to source for delicious treats (just made your chocolate swig cookies today, yum!) and probably 80% of the new recipes I try are from you! Thanks Mel!
Glad to hear it, Aubrie – sorry about all the issues! I often put foil around the outside of my springform pan (foil and sides) to prevent the same kind of leakage.
Hi Mel! I haven’t commented for awhile, but I wanted to chime in here to tell you that this cheesecake was TO DIE FOR! I made it for Christmas Eve and it was a huge hit! I still faithfully follow your blog and cook your recipes, and I am SO so thankful for them – my “go to” source for all cooking! You are awesome! Hope you are enjoying your holidays!!!
Love seeing your comment, JaNae! Happy you loved this cheesecake!
This was dessert for Christmas dinner. It was a very big hit with my children and grandchildren. My granddaughter has already requested it for her birthday cake. Thank you, Mel, for the recipe. Merry Christmas.
So happy it was a hit!
Is the butter melted or soft in the crust?
I usually use melted…sorry I didn’t specify. I’ll fix the recipe. 🙂
Hi Mel! Huge fan here-I love everything I make from your site.
Question: I don’t own a springform pan. Would glass Pyrex work?
You could definitely try – it won’t be quite as pretty when serving, but as long as the size is about the same as a springform pan, it should work ok.
I’m trying to decide between this and your mint brownie trifle for christmas dessert. Which one is better????
My vote would be for this cheesecake. 🙂
Sorry, I know I’m always asking questions like this. Your website is like the Cheesecake Factory menu! So many amazing things to choose from and so hard to pick one! Haha!
I just made this for Christmas Eve……it’s in the freezer now waiting for the big day. Man, it looks pretty. And, I scraped off the tiny bits that stuck to the springform pan and was in heaven! So yummy and so festive. So perfect for a holiday dessert! Thank you! BTW – I used crushed candy canes and they looked (and taste) awesome.
I made this cheesecake this afternoon; it’s cooling now. I got a late start but hopefully it’ll be ready for a party tonight. This was my first cheesecake and I’m not sure it set up — fingers crossed. Can you tell when at what point you usually remove the sides of the springform pan during the cooling process?
Well bummer. The cheesecake did not set up and when I removed the outer ring from my (non-stick) springform pan, large chunks of the cheesecake edge stuck to the ring. Then I tried the alternate method of making the mousse topping, in the blender, and basically got white chocolate milk. Guess we’re stopping at the bakery on the way to the party. 😉
Oh darn, Annabeth – I don’t like to hear that!
Wait until it’s completely chilled to remove the sides. Hope it turns out!
Excited to make this! I love all your cheesecake recipes, and everyone loves me for making them every holiday! Wondering what your method is for crunching the peppermint? I made cookies the other day with crushed candy canes in them and I just used a knife to chop them up, but pieces were flying everywhere and it was an annoying mess. How do you chop hard candies up without a huge mess??
I unwrap the peppermints, pop them in a freezer ziploc bag, and then crush them with a kitchen mallet or bottom of a small skillet. Hope that helps!
No eggs in this? Just want to make sure before I make it for a party tomorrow 🙂
Yep, no eggs.
I have never made a cheesecake and want to try this one. I have read about putting the pan into another pan of water when baking. Is that necessary for this cheesecake?
No, I’ll always be sure to include steps like that if they are necessary to the recipe. 🙂
Mel, Could this recipe be made with cinnamon disk candies instead of peppermint. I’ve been trying to find a recipe that would replicate the heavenly favor of some candies made in a candy shop in LaCrosse, WI 50 yrs ago. They were a cinnamon-y, wafer-y stick dipped in chocolate. Any suggestions???
Hi Amy – I’m not entirely sure what those cinnamon disk candies are…but I definitely think it’s worth a try!
My husband made this today for a work party (we LOVE any excuse to make your cheesecakes) definitely one of our favorites. So perfect! Thank you for always making our tummies so happy!!
This looks delicious, but I love your red velvet cheesecake for Christmas! It has such a wow factor and it is delicious! My kids have never had the red velvet cheesecake before as I just discovered it last year. Which should I make???
Wow, that’s a tough choice. I’d probably go with this peppermint one. 🙂
I am making this for this coming up Sunday! I know it will be wonderful.. I made the pumpkin version of this at T-giving. Remember your red velvet cheesecake- two layers of red velvet cake with a cheesecake layer in between? I am triying to come up with something like that only two chocolate layers sandwiching a peppermint bark cheesecake layer..what do you think?
Sounds delicious! I think it’s a great idea…
I made this for my family on Sunday and it is seriously everything I imagined! Mine wasn’t as pretty as Mel’s, but it was delicious!
I love this it looks amazing!!!! My family is very small so I was wondering if I could make these into mini cheesecakes in cupcake pans?
Love that idea!
Could I use peppermint bark instead of the candy?
You could definitely experiment – I think there are several other recipes like this online that use peppermint bark so it’s certainly worth a try.
I saw this recipe and had to make it. It’s beautiful, fancy, and decadent. I had most of the ingredients, even some I don’t keep on hand. I did substitute a few things and it still set and came out great:
–Despite the lowfat cream cheese warning I used Green Mountain Farms cream cheese & greek yogurt blend. It’s my go-to substitute for cream cheese, so what I had on hand. It actually did set, happily. I think it acts more like cream cheese than other light ones (it’s great in hot artichoke dip)
–I subbed vanilla greek yogurt (Great Value) for the sour cream when I realized I was out- also omitting vanilla because it wasn’t plain.
–My bark was chopped up candy canes and Ghirardhelli 60% cacao chips.
Despite these changes it still worked, and was amazing!
I love your recipes in general. My family is similar to yours and you’re my go-to recipe blogger. But this peppermint bark cheesecake was to me a mandatory splurge, and I felt like I’d created something amazing and fancy and over the top. (Kitchen rock star feeling achieved). Thank you!!
Thanks for including your changes, Karen – amazing! You ARE a rock star!
This looks yummy! Thinking this will be our Christmas Eve dessert. On another note…have you jumped on the “cheesecake in your IP” bandwagon? Wondering if you’ve tried it with any of your awesome cheesecake recipes and if you noticed a difference?
I have, I have! I’ve made a couple cheesecakes in the IP. I’m not sure I’ve noticed a huge texture difference…but they definitely are creamy and delicious. The only things that have kept me from raving about them like crazy is that they require a special pan size (7-inch springform pan fits in my IP) and because of that, they don’t serve quite as many.
Ok it took me 2 days to finish it but it was well worth the time & effort! Grandkids and adults LOVED it!! thanks Mel and I also made your Creamy White Chicken Lasagna Soup too!!
Any way to make this in a 13×9???? I am new at cheesecake but need to feed a crowd 😀
Yes, you could, although dishing it up won’t be quite as easy without removable sides…but not a deal breaker. The layers will be much thinner in the 9X13 (just based on area).
You’re the best. Thank you! I think Santa needs to bring me a spring form pan.
Milkshake details when you have time, pretty please Thanks
It’s not really a “recipe” – more just a formal for deliciousness. I pack my Blendtec with vanilla ice cream (can use any flavor, obvs), and add about 1/2 evaporated milk and a splash of vanilla. Use the smoothie function to blend it to smithereens, adding evaporated milk as needed for consistency. I never add the add-ins (like, you know, cheesecake slices) until the end. I drop them in the blender and give a couple quick pulses so there’s still some big chunks of cheesecake.
I’m one of the rare “meh” cheesecake people. But this does look good!
Your pictures are amazing and this looks so yummy! I don’t like cheesecake (I know, I know,) but this looks so so yummy, I just might have to make it! I wish you were in my kitchen helping me! Thanks Mel!
This is definitely on my list to make. But please – I’m interested to hear more about how you made the milkshakes! I’ve never used evaporated milk when making shakes. Sounds so good! Please do tell!
I don’t really use a recipe…just pack the blender with vanilla ice cream and pour in maybe 1/2 cup of evaporated milk and a splash of vanilla (I use the smoothie function on my blendtec). I keep adding evaporated milk until it’s the consistency we want. So yummy!
I’ve been on the lookout for a great dessert recipe for our small group Christmas party and this is totally the one! Unless, of course, you post another incredible looking dessert before December 20th!
Haha…I actually will be…stay tuned! 🙂
I have been making cheesecakes for years for my son’s restaurant. The portions must be cut neatly and in equal size slices. I have found that it is the best and easiest cut, when I mark the size with my template, and then cut it with dental floss. I elevate the cake on a raised dish, allowing me to pull the floss all the way thru the bottom crust ! Voila !
Thanks for sharing!
So I made this today for my book club tonight and it got rave reviews! (I’m not surprised) I love how well all of the flavors compliment each other and the white chocolate (which I’m normally not a huge fan of) is perfect! Thanks for another great recipe Mel!
So happy you made this already and that it was well received! Thanks for letting me know, Anne!
How would crushed candy canes do instead of starlight mints? Seriously thinking this is going to our Ward Party next week!
Oooh, I like that idea! Go for it!
This cheesecake looks amazing! I need it in my life.
I don’t have words. I am utterly speechless at the perfection of this cheesecake. Haven’t made it yet but I know you well enough to know that this will be everything it appears to be. SO EXCITED to make it!!! I’ve been searching for a dessert to take for a party and this is going to nail it!! Thanks, Mel!!
OMG I am so making this for Christmas Eve! Love you Mel!
Hi mel! Any recommendations for freezing/ thawing?
There are a few details in the notes of the recipe…but you should be able to freeze this (save the peppermint and chocolate garnishes and put that on right before serving) for up to a couple months. I would thaw overnight in the refrigerator.
I’ m definitely makin this !
With a recipe as full and I may say all your little tricks it’s a good idea to read this recipe thouroughly before attempting
But it does look glorious
Thank you again Mel
This looks fabulous! Do you think this would be too hard to do as a first-time-making-cheesecake recipe? I’m thinking of making it for Christmas and certainly wouldn’t want to screw it up!
I definitely think it’s doable for a first-timer, Becky! And I’m always here to answer questions. 🙂
I really enjoy your new “just in case these questions come up” section. It has made me laugh almost every single time. I hope it is working. I am excited to make this. I found out today that I got an A in my first Master’s class. Seems like a good reason to make cheesecake.
Wow! I usually don’t comment until I try it, but I have to say, after making your Chocolate Mousse Cheesecake for 60 volunteer firefighters and guests last week (they LOVED it!), I think you just gave me the dessert for next year’s party! This looks and sounds PERFECT! (And I may just make it on a smaller scale for a party next week. ) Thank you again!!
You are amazing, Sharri! Those firefighters are so lucky.