If you’re looking for the ultimate festive dessert, this peppermint bark cheesecake is guaranteed to steal the show. With a rich brownie base, a creamy peppermint bark-infused filling, and a luscious chocolate ganache topping sprinkled with crushed candy canes, every bite is a celebration of Christmas magic. It’s a luxurious treat that’s as easy to make, as it is to enjoy!
Disclaimer: This recipe was developed in collaboration with Kenwood UK, however all opinions are my own.
Lou’s recipe overview
SKILL: Beginner
TASTE: The delightful combo of chocolate and peppermint
PROS: Make-ahead friendly and guaranteed to impress
CONS: Let the filling er chill properly – so patience is needed
Sometimes Christmas can feel like it’s all rush and no pause. Between the shopping, the decorating, and the endless to-do lists, it’s easy to forget the magic of slowing down and savouring the little moments. That’s why this peppermint bark cheesecake is so special – it’s not just about the indulgent layers of brownie, peppermint filling, and chocolate ganache; it’s about taking a moment to create something from the heart.
I couldn’t have created this cheesecake without the help of my trusty Kenwood Chef Titanium. There’s something nostalgic about using it that feels effortless, like a family tradition passed down through the years. The Kenwood Chef Titanium helps me mix and whisk to perfection, making it a true companion in the kitchen during the festive season and beyond.
Whether you’re preparing it for a quiet evening by the fire or a festive gathering with loved ones, this cheesecake allows you to pause, enjoy the process, and truly appreciate the season. And if you’re loving this cheesecake, be sure to check out my cheesecake section for more delicious treats that’ll have you coming back for seconds. For more holiday-inspired dishes, my Christmas recipes are filled with cosy, comforting options perfect for creating those moments of joy with family and friends.
Why you should make this peppermint bark cheesecake
If you’re looking for a dessert that’s as indulgent as it is beautiful, then I know you’ll fall in love with this peppermint bark cheesecake. But let me also tell you why it’s the perfect treat for the holidays…
- Make-ahead convenience: It’s the perfect dessert to prepare in advance. Simply assemble and chill, and it’s ready when you are – no last-minute fuss – and an absolute timesaver when you’re trying to get everything ready for the Big Day!
- Festive flavours in every bite: The ultimate combination of creamy peppermint, decadent white chocolate and a rich brownie base delivers that perfect Christmas flavour everyone craves.
- Impressive yet easy: With its gorgeous layers and simple process, you can impress your guests with a dessert that feels like a luxurious treat, and without spending hours in the kitchen.
Ingredients
Check out my shopping list for ingredients and equipment
Before you get started, get together the ingredients you’ll need to bring this peppermint bark cheesecake to life – and don’t forget the candy canes! Here’s what you’ll need to make it…
- Full-fat Cream Cheese – If you are able to buy cream cheese in blocks, then this is perfect and gives a beautiful creamy texture. In the UK, block cream cheese isn’t always readily available, so I use Philadelphia which works and tastes just as good. It is stable enough for baking and mixing without becoming slack and runny.
- Candy Canes
- Peppermint Bark – For this recipe I used ready- made peppermint bark from Marks and Spencer, but it’s really easy to make your own if you want to. It’s great fun to do with little ones!
- White Chocolate
- Dark Chocolate – I love a high cocoa percentage chocolate for making a ganache with, as the slight bitterness cuts through the sweetness of the cheesecake filling, giving you the most fabulous mouth feel.
- Peppermint Extract
- Soft Light Brown Sugar
- Caster Sugar
- Icing Sugar
- Plain Flour or All Purpose Flour
- Cocoa Powder – I prefer to use an intense or black cocoa powder to give that rich, dark brownie look, that contrasts perfectly with the cheesecake filling.
- Salted Butter
- Free-range Eggs
- Double Cream or Heavy Cream
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
To make this no bake dessert as simple as possible, having the right tools will making sure the process is fun and fuss-free. These are the tools I use in my kitchen…
- Kenwood Chef Titanium – The perfect baking companion for effortlessly whisking and mixing for smooth and professional results every time.
- Springform Cake Pan – My absolute must-have for making cheesecakes. The clamp release side makes removing your cheesecake from the pan so much quicker and easier, with no mess. For this recipe, you’ll need an 8-inch pan.
- Food Processor – You can also use a hand blender with the chopper attachment for that perfect sandy texture. Alternatively you can put the biscuits in a freezer bag and bash them with a rolling pin.
- Angled Palette Knife – For that really smooth finish to the top of your cheesecake invest in an angled palette knife – it’s one of my top 10 essential pieces of baking equipment!
- Large Mixing Bowl and smaller mixing bowls
- Rubber Spatula
- Digital Kitchen Scales
Recommended equipment
How to make peppermint bark cheesecake
Full measurements and instructions can be found on the recipe card
This cheesecake may look like a showstopper, but it’s surprisingly simple to make when broken down into easy steps. From the rich, fudgy brownie base to the creamy peppermint bark filling and the finishing touch of chocolate ganache and crushed candy canes, each layer comes together so easily – perfect for getting ahead in the Christmas rush! Here’s everything you need to do…
The Brownie Base
- Preheat the oven and line a springform baking pan with parchment paper – this helps make removing the cheesecake easier. Check out the video below for my top tip!
- In a mixing bowl, combine melted butter, soft brown sugar and caster sugar, then whisk in eggs until the mixture is thick, smooth and was tripled in volume.
- Add melted dark chocolate, cocoa powder and plain flour, folding gently with a spatula until you get a glossy brownie batter.
- Pour the brownie batter into the prepared springform pan and spread it evenly using an offset spatula or the back of a spoon.
- Bake the brownie layer in the oven until set, then allow to cool completely in the baking pan.
- Press the cooled brownie layer down gently with the back of a spoon to create a compact, even base. Pop the baking pan in the fridge while you whisk up the filling.
TOP TIP: Let the brownie layer cool completely before adding the cheesecake filling. For an extra-fudgy base, slightly underbake the brownie layer, as it will firm up when chilled.
The Cheesecake Filling
- Using a hand held mixer, whisk together the cream cheese and icing sugar in a large bowl until smooth and creamy. Alternatively, use a stand mixer with the balloon whisk attachment.
- Add melted white chocolate and a peppermint extract and whisk again until well combined.
- Add the double cream and whisk everything together to form a thick or spreadable mixture; then stir in crushed peppermint bark pieces.
- Add the cheesecake filling on top of the chilled brownie base, and smooth into an even layer with an offset spatula.
- Place the cheesecake back in the fridge to set for at least 6 hours, or if possible overnight.
TOP TIP: Make sure the cream cheese is at room temperature before mixing to avoid lumps and achieve a silky smooth filling. You can also whisk the cream separately and fold for an extra light and airy texture.
The Chocolate Ganache Topping and Decoration
- Gently heat the double cream in a small saucepan over low heat until steaming but not boiling. Alternatively, use a microwave-safe jug and heat in short bursts.
- Pour the hot cream over the chopped dark chocolate in a heatproof bowl, and let sit for 1-2 minutes. Stir the mixture with a spatula until the ganache is silky smooth.
- Allow the ganache to cool slightly before pouring it over the chilled cheesecake. Use an offset spatula to spread it evenly across the top.
- Sprinkle crushed candy canes on top for a festive touch, pressing them gently into the ganache so they stick.
- Return the cheesecake to the fridge to allow the ganache to set fully before serving.
TOP TIP: For a neat finish, use an offset spatula to spread the ganache evenly and sprinkle the crushed candy canes before the ganache sets to ensure they stick well.
Step-by-step video
Top tips for success
I’ve already told you how this peppermint bark cheesecake is a showstopper that’s easy to make and bursting with festive flavours. But let’s take it up a notch – I want you to nail it every single time! So, here are my top tips to help you create a cheesecake that’s smooth, decadent and sure to wow everyone this Christmas…
- Use a springform pan – Number 1 top tip! Have you ever tried to get a cheesecake out of a normal cake pan? Don’t even try, it makes such a mess. Instead, invest in a springform pan that lets you release the cheesecake without having to push it out the top of the pan
- Bring your cream cheese up to room temperature – Take the cream cheese out of the fridge 5-10 minutes before you want to use it and allow it to come up to room temperature. Fridge cold cream cheese can cause lumps in your filling. Room temperature cream cheese also whisks up more easily, giving you a lighter, smoother and creamier texture.
- Crush your candy canes carefully – To avoid powdery pieces that just melt into the chocolate, place the candy canes in a freezer bag and use a rolling pin to gently crush them into even-sized chunks. This gives a better texture and appearance for decoration. Don’t forget to add the crushed candy canes to the chocolate ganache while it’s still slightly soft to ensure they stick.
- Be patient and chill – Number 2 top tip! I can’t stress this one enough. It’s really important that you let the cheesecake chill in the fridge for at least 6-7 hours before serving. Remember you can always make the cheesecake the day before, and chill overnight.
FAQs about peppermint bark cheesecake
The recipe is for an 8-inch round springform pan which will serve 10-12 slices.
Once the cheesecake is chilled and set, loosely cover the the top with cling film/ plastic wrap or kitchen foil and get chilled in the fridge. Keep the cheesecake in the tin until you are ready to serve.
If stored correctly, the cheesecake will keep up to 3 days.
Yes it is possible to freeze the cheesecake for up to 3 months. Before freezing, make sure to wrap the cheesecake with cling film/ plastic wrap and a layer of kitchen foil. This helps protect from freezer burn and reduces the potential for ice crystals forming in the filling. Remember to allow the cheesecake to defrost in the fridge before serving.
There are a number of possible reasons that your cheesecake has not set and it’s hard to diagnose over the internet. It could be anything from the ingredients to the weather but the most common reason is that the filling hasn’t been whipped enough. Check out my recipes tips for my no-bake Neapolitan cheesecake to find out how no-bake cheesecakes set and how to prevent runny filling.
More cheesecake recipes to try
If you liked this peppermint bark cheesecake recipe here are some other recipes that I think you’d enjoy…
Peppermint Bark Cheesecake
Ingredients
For the Brownie Base
- 150 g Butter Salted
- 90 g Dark Chocolate
- 125 g Golden Caster Sugar
- 125 g Light Soft Brown Sugar
- 3 Eggs Medium, Free-range
- 70 g Plain Flour or All Purpose Flour
- 40 g Intense Cocoa Powder or Regular Cocoa Powder
For the Cheesecake Filling
- 500 g Cream Cheese Full-fat
- 300 ml Double Cream or Heavy Cream
- 1 tsp Peppermint Extract
- 75 g White Chocolate Melted
- 100 g Peppermint Bark Crushed
- 75 g Icing Sugar or Powdered Sugar
For Chocolate Ganache & Decoration
- 80 ml Double Cream or Heavy Cream
- 50 g Dark Chocolate
- 6 Candy Canes
Instructions
Make the brownie base
- In a heatproof bowl, combine the butter and chopped dark chocolate. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth. Alternatively, you can melt the butter and chocolate in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.150 g Butter, 90 g Dark Chocolate
- In a separate large mixing bowl, sift together the plain flour and cocoa powder. This ensures the dry ingredients are evenly combined and lump-free.70 g Plain Flour, 40 g Intense Cocoa Powder
- Using the Kenwood Chef Titanium and ballon whisk attachment, whisk together the eggs, soft brown sugar and caster sugar, until the mixture becomes pale, thick and fluffy. This should take about 3–5 minutes.125 g Light Soft Brown Sugar, 3 Eggs, 125 g Golden Caster Sugar
- Slowly pour the melted chocolate and butter mixture into the whisked eggs, gently folding with a spatula until fully combined. Be careful not to knock out the air. Then, gradually fold in the sifted dry ingredients until you have a smooth brownie batter.
- Preheat the oven to 180C / 350F and line the base of a 8-inch (20cm) springform pan with baking paper. Pour the brownie batter into the pan and spread it out evenly with a spatula. Bake for 20–25 minutes, or until the top is set but the centre still has a slight wobble.
- When baked, remove the brownie from the oven and let it cool completely in the pan. When cool, use the back of a spoon to gently press down on the brownie, compacting it slightly to create a firm, even base for the cheesecake.
Make the cheesecake filling
- In the bowl of the Kenwood Chef Titanium, fitted with the balloon whisk attachment, add the cream cheese and icing sugar. Whisk on medium speed until the mixture is smooth, creamy and free of lumps500 g Cream Cheese, 75 g Icing Sugar
- Reduce the speed to low and mix in the peppermint extract. Taste the mixture and adjust the amount of peppermint if desired, but remember, a little goes a long way!1 tsp Peppermint Extract
- With the mixer still running on low speed, slowly pour the double cream into the cream cheese mixture. Once combined, increase the speed to medium-high and whisk until the mixture is thick and holds soft peaks. Be careful not to overwhisk.300 ml Double Cream
- Gently fold the melted white chocolate into the cheesecake filling using a spatula, ensuring it’s evenly distributed. Next, fold in the crushed peppermint bark, being careful to maintain the creamy texture of the filling.75 g White Chocolate, 100 g Peppermint Bark
- Spoon the cheesecake filling over the cooled brownie base, spreading it out evenly with an offset spatula. Smooth the top, ensuring a clean and even layer. Refrigerate the cheesecake for at least 4-6 hours, or ideally overnight, to allow the filling to set properly.
Making the chocolate ganache
- Pour the double cream into a small saucepan and gently heat it over low to medium heat until it just begins to simmer. Be careful not to let it boil – you want the cream to be hot but not bubbling. Remove from the heat.80 ml Double Cream
- Place the chopped dark chocolate into a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to allow the chocolate to melt.50 g Dark Chocolate
- Using a spatula, gently stir the cream and melted chocolate together until the mixture is glossy and completely smooth. Be patient and stir slowly to ensure there are no lumps and the ganache has a silky texture.
- Allow the ganache to cool slightly at room temperature for 10-15 minutes, or until it thickens enough to pour without being too runny. You’re aiming for a consistency that spreads easily but doesn’t run off the cheesecake.
Decorating the cheesecake
- Remove the cheesecake from the springform pan and place on a serving plate. Carefully pour the ganache over the chilled cheesecake filling, spreading it evenly with an offset spatula to create a smooth layer. Let the ganache set for 10-15 minutes before decorating.
- Once the ganache has slightly set, sprinkle crushed candy canes or peppermint bark over the top. Chill the cheesecake for a further 30 minutes to fully set the ganache before serving.6 Candy Canes
Notes
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must – a traditional cream cheese, either a block or something like Philadelphia. Don’t be tempted to overbeat your cream cheese, it will slacken and your filling won’t set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? – If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don’t overbeat your cream cheese!
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
