Peppermint Bark Cheesecake

Prep Time
30 mins.
Cook Time
1 hr. 40 mins.
Recipe by:

Oreo crust Peppermint Bark Cheesecake is packed with both white and milk chocolate and loaded with peppermint flavor!!

Make This Recipe


Peppermint Bark:

4 oz white chocolate

4 oz semisweet chocolate

1 tsp coconut oil

1/4 tsp peppermint extract

1/3 cup candy cane crushed

Chocolate Cookie Crust:

24 Chocolate Sandwich Cookies with the filling, finely crushed

5 tbsp unsalted butter melted

Cheesecake Filling:

32 oz cream cheese, softened

1 1/4 cups sugar

3/4 cup sour cream

3 tbsp flour

1/4 tsp salt

2 tsp vanilla extract

2 tsp peppermint extract

3 Eggland's Best eggs, large, room temperature

peppermint bark chopped into small pieces

White Chocolate Ganache:

5 1/2 oz white chocolate

1/2 cup heavy cream


3/4 cup whipped cream

crushed candy cane or hard peppermint candies

crushed dark chocolate pieces


Peppermint Bark:

  1. Melt white chocolate with ½ coconut oil, stir in peppermint extract and spread onto parchment paper.
  2. Place in the freezer for 15-20 minutes.
  3. Melt semi-sweet chocolate broken into pieces with coconut oil, stir in peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer.
  4. When the bark is chilled, cut it into small pieces and save it in the freezer until ready to make the cake.


  1. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan.
  2. Set in the fridge to firm the crust while making the filling.


  1. Preheat oven to 350°F.
  2. In a large bowl, mix cream cheese and sugar until smooth.
  3. Mix in the sour cream, flour, salt and extracts. Add Eggland’s Best eggs one at a time and beat on low speed just until combined. Toss chopped frozen peppermint bark with 1 tablespoon of flour into pan.
  4. Reduce temperature to 325°F and bake the cake for 70-90 minutes, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache:

  1. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
  2. Cool and pour over the cheesecake.


Garnish with whipped cream, crushed candy cane and chopped chocolate. Store in the fridge.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 8
Calories 1192
Fat 82g
Saturated Fat 46g
Cholesterol 23mg
Sodium 682mg
Carbohydrates 102g
Dietary Fiber 2g
Protein 15g