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peppermint bark cheesecake

Peppermint Bark Cheesecake

Course Dessert
This Cheesecake has a chocolate chip cheesecake base with a mousse layer and topped it all with chopped up peppermint bark, candy canes and chocolate syrup.


For the Crust

  • 1 1/2 about 1.5 C packs of chocolate graham crackers (crushed)
  • 1/3 C Margarine melted

For Cheesecake

  • 3-8 oz pkgs Cream Cheese room temp
  • 1 can Sweetened Condensed Milk
  • 1/2 C Sugar
  • 3 Eggs
  • 3 Tbls Lemon Juice
  • 1 Tbl Vanilla
  • 1 C Frozen Blueberries
  • 1/4 C Sugar
  • 1 tsp Cornstarch

For the Mousse and Topping

  • 1-8 oz pkg Cream Cheese room temp
  • 1-8 oz pkg Cool Whip thawed
  • 1/4 C sugar
  • 1 tsp vanilla
  • 2 pieces peppermint bark chopped
  • Chocolate syrup
  • 2 mini candy canes broken into bits


  • Break up the graham crackers (I like to stick them in a ziplock and mush).
  • Melt the butter and mix with the graham cracker crumbs. Press them into a spring form pan.
  • Beat the cream cheese and sweetened condensed milk until smooth.
  • Add sugar, vanilla, lemon juice, and chocolate chips until well combined.
  • Add eggs one by one until combined.
  • Pour mixture into spring form pan.
  • Bake in at 300F with steam for 1 hour and 15 minutes (until outside is set but inside is still jiggly). Heat a dish while preheating the oven and pour hot water in the dish when you stick the cheesecake in.
  • Let cool in the oven with door closed for at least 2 hours
  • Refrigerate for at least 4 hours I think overnight is best, the texture and taste are much better when it’s colder
  • Right before you’re ready to serve mix remaining pack of cream cheese, vanilla and sugar. Whip in cool whip to form the mousse.
  • Spread mousse over cooled cheesecake and top with pieces of peppermint bar, candy canes, and chocolate syrup.
  • Cut with a knife rinsed with hot water between each slice
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