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peppermint bark cheesecake - featured image

Light & Creamy Peppermint Bark Cheesecake – Easy Holiday Dessert

  • Author: Sarah Wasserman
  • Total Time: 5 hours 10 minutes (includes cooling and chilling)
  • Yield: 12 servings 1x

Description

A light and creamy peppermint bark cheesecake that’s festive, indulgent, and easy to make. Perfect for holiday gatherings or a special treat.

Ingredients

Scale
  • 1 ½ cups chocolate graham cracker crumbs (about 10–12 crackers)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 oz (450g) low-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 tablespoons all-purpose flour
  • ½ cup crushed peppermint bark
  • ¼ cup white chocolate chips, melted
  • Optional: additional crushed candy canes for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the middle of the oven. Wrap the outside of your springform pan with aluminum foil.
  2. Make the crust: In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand and holds together when squeezed. Press firmly into the bottom of your springform pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy — about 2 minutes. Scrape down the sides of the bowl at least once.
  4. Add the sugar: Gradually add the sugar and beat until combined. The mixture should look glossy and smooth.
  5. Add the eggs one at a time: Beat each egg on low speed just until incorporated. Do not overmix.
  6. Mix in the yogurt and extracts: Add the Greek yogurt, vanilla extract, and peppermint extract. Beat on low until just combined.
  7. Fold in the flour: Sprinkle the flour over the batter and fold it in gently with a rubber spatula.
  8. Pour and bake: Pour the filling over the crust and spread it evenly. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  9. Cool slowly: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour. Then remove and cool completely on a wire rack.
  10. Chill: Refrigerate the cheesecake for at least 4 hours, but overnight is best.
  11. Add the topping: Once chilled, sprinkle the crushed peppermint bark over the top. Drizzle with melted white chocolate and add extra crushed candy canes if desired.

Notes

Make sure cream cheese is truly softened — leave on counter for at least an hour. Room temperature ingredients are not optional. Don’t overmix the eggs. The jiggle test is your friend. Cooling is a process, not a step. Use a hot knife for clean slices.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 285
  • Sugar: 22
  • Fat: 16
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 8

Keywords: peppermint bark cheesecake, light cheesecake, holiday dessert, easy cheesecake, creamy cheesecake, peppermint dessert

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Find it online: https://flavorfullrecipes.com/light-and-creamy-peppermint-bark-cheesecake-easy-holiday-dessert/