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Perfect Peppermint Bark Cheesecake Recipe with Oreo Crust

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A festive peppermint bark cheesecake with a crunchy Oreo crust, combining creamy cheesecake, chocolatey base, and minty peppermint bark for a holiday favorite.

Ingredients

Scale
  • 24 Oreo cookies, finely crushed (about 2 cups)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 24 ounces (680 g) cream cheese, softened (full-fat)
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 cup crushed peppermint bark, divided (about 150 g)
  • 2 tablespoons all-purpose flour
  • Additional crushed peppermint bark for garnish
  • Optional: whipped cream for serving

Instructions

  1. Preheat oven to 325°F (163°C). Crush Oreo cookies finely using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  2. Transfer crumbs to a bowl and stir in melted butter and sugar until mixture feels like wet sand.
  3. Firmly press the Oreo mixture into the bottom of a 9-inch springform pan, creating an even layer. Compact tightly using the bottom of a glass or measuring cup.
  4. Bake crust for 10 minutes, then remove and let cool while preparing the filling.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
  6. Gradually add sugar and vanilla, mixing until combined.
  7. Beat in eggs one at a time, mixing just until blended after each addition to avoid overmixing.
  8. Stir in sour cream and flour until just combined; batter should be silky and thick.
  9. Gently fold in 3/4 cup (about 110 g) crushed peppermint bark evenly without overmixing.
  10. Pour batter over cooled Oreo crust and smooth the top.
  11. Bake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly.
  12. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
  13. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  14. Before serving, sprinkle remaining crushed peppermint bark on top and optionally add whipped cream.

Notes

To avoid cracks, do not overmix the batter and cool the cheesecake gradually by leaving the oven door slightly open after baking. Press the Oreo crust firmly and bake briefly before adding filling to prevent sogginess. Use room temperature ingredients for smoother batter. Crushed candy canes can substitute peppermint bark in summer. For gluten-free crust, use almond flour or gluten-free cookie crumbs. Dairy-free options available with plant-based cream cheese and sour cream.

Nutrition

Keywords: peppermint bark cheesecake, Oreo crust cheesecake, holiday dessert, peppermint cheesecake, Christmas dessert, easy cheesecake recipe

Find it online: https://magnetmeal.com/perfect-peppermint-bark-cheesecake-recipe-with-oreo-crust-easy-step-by-step-guide/