Peppermint Bark Cheesecake

385 16 servings, 1 piece (127 g) each
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16 servings, 1 piece (127 g) each

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Make It

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  • Heat oven to 350°F.
  • Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Meanwhile, crush 25 candies. 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 candy and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
  • Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mint candies; chop remaining semi-sweet chocolate.
  • Spread cheesecake with 1 cup Cool Whip just before serving. Drop remaining Cool Whip in dollops around edge of cheesecake. Sprinkle remaining crushed candy and chopped semi-sweet chocolate over centre of cheesecake.

Size Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.


Substitute 1 pkg. (150 g) peppermint candy canes for the 30 peppermint candies.


  • 16 servings, 1 piece (127 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (127 g) each
Calories 460
% Daily Value
Total fat 32g
Saturated fat 20g
Cholesterol 130mg
Sodium 370mg
Carbohydrate 39g
Dietary fibre 1g
Sugars 29g
Protein 8g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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