Peppermint Bark Cheeecake Recipe

Name: Peppermint Bark Cheeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 chocolate sandwich cookies, finely crushed (about 1 1/2 cups); 3 T. butter, melted; 30 starlight mints, divided; 4 pkgs. cream cheese, softened; 1 c. sugar; 4 eggs; 1 pkg. white chocolate, melted; 1/4 t. peppermint extract; 1 pkg. semi-sweet chocolate, divided; 2 c. thawed Cool Whip Whipped Topping

Servings: persons

1
1. Heat oven to 325 degrees.
2
2. Mix cookie crumbs and butter until blended; press onto bottom of 9 in. springform pan. Bake 10 min.
3
3. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
4
4. Bake 55 min.-1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hrs. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
5
5. Spread cheesecake with 1 c. Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

4602

kcal

Calories

309

Fat

400

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 chocolate sandwich cookies, finely crushed (about 1 1/2 cups), 3 T. butter, melted, 30 starlight mints, divided, 4 pkgs. cream cheese, softened, and more.

Yes, Peppermint Bark Cheeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Bark Cheeecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions