Candy Cane Bark Cheesecake Recipe Perfect for Holidays

Imagine this: a velvety smooth cheesecake, a crunchy chocolatey crust, and a sprinkle of festive candy cane bark that melts in your mouth with each bite. This Candy Cane Bark Cheesecake recipe is the stuff of holiday dreams. It’s the dessert you’ll want to bring to every party, gift to your neighbors, or simply enjoy with a cup of hot cocoa while curled up by the fireplace.

The idea for this recipe came to me one snowy December evening when I was staring at a jar of crushed candy canes on my counter. I’d already made peppermint bark, but I wanted to take those flavors to the next level. That’s when the thought hit me—why not combine the creamy decadence of cheesecake with the irresistible crunch of candy cane bark? And the result was pure holiday magic.

If you adore the combination of minty sweetness, rich chocolate, and creamy cheesecake, this recipe is bound to become your new favorite holiday tradition. It’s festive, fun, and oh-so-delicious. Plus, it’s much easier to make than it looks, and it’s guaranteed to impress your friends and family. Keep reading for this show-stopping recipe that will be the star of your holiday table!

Why You’ll Love This Recipe

• Festive and fun: Nothing says holiday cheer quite like the combination of candy canes and chocolate. This cheesecake is as beautiful as it is delicious.
• Easy to make: You don’t have to be a professional baker to create this masterpiece. With my step-by-step instructions, you’ll nail it every time.
• Perfect for entertaining: Whether you’re hosting a holiday dinner or attending a potluck, this dessert is guaranteed to impress. It’s a conversation starter and a crowd-pleaser all in one.
• Balanced flavors: The creamy cheesecake is perfectly complemented by the bittersweet chocolate crust and the refreshing minty crunch of candy cane bark.
• Kid-friendly: Kids absolutely love the colorful candy cane topping, and adults appreciate the sophisticated flavor balance. It’s a win-win!
• Customizable: You can easily adapt this recipe for different flavors or dietary needs (keep reading for ideas!).

This isn’t just another holiday dessert—it’s the one you’ll crave long after the season ends. It’s indulgent, festive, and full of holiday spirit. Plus, you’ll love how easy it is to make while still looking like you spent hours in the kitchen. Trust me, you’ll be making this Candy Cane Bark Cheesecake for years to come.

What Ingredients You Will Need

This recipe uses simple ingredients that come together to create something truly special. Most of them are pantry staples, with a few festive touches.

• Chocolate sandwich cookies: Crushed for the crust (like Oreos—remove the cream filling if you want a firmer crust).
• Unsalted butter: Melted to bind the crust together.
• Cream cheese: Softened to room temperature for a silky-smooth filling.
• Granulated sugar: Adds sweetness to the cheesecake base.
• Sour cream: For a tangy edge to balance the sweetness.
• Vanilla extract: Enhances the overall flavor profile.
• Eggs: Room temperature eggs ensure a smooth batter.
• Candy cane bark: Crushed into pieces for the topping (store-bought or homemade).
• Heavy cream: Whipped for a fluffy garnish.
• Powdered sugar: Sweetens the whipped cream topping.
• Crushed candy canes: For an extra festive crunch.

Pro tip: Make your own candy cane bark by layering melted dark and white chocolate and topping it with crushed candy canes. It’s simple, fun, and adds a homemade touch.

Equipment Needed

You don’t need fancy equipment for this recipe. Here’s what you’ll need:

• Springform pan: Essential for creating a perfect cheesecake with a clean edge.
• Food processor: For crushing cookies into fine crumbs.
• Electric mixer: A hand or stand mixer works well for whipping the cream cheese into a smooth batter.
• Mixing bowls: Various sizes for different components of the recipe.
• Rubber spatula: Perfect for scraping down the sides of the bowl.
• Baking sheet: To catch any drips from the springform pan.
• Cooling rack: Helps the cheesecake set evenly after baking.

If you don’t have a food processor, a sturdy zip-top bag and rolling pin work just as well for crushing cookies.

Preparation Method

1. Preheat your oven: Set it to 325°F (163°C) and prepare your springform pan by greasing it and lining the base with parchment paper.
2. Make the crust: Crush 24 chocolate sandwich cookies into fine crumbs using a food processor. Mix the crumbs with 5 tablespoons (70g) of melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
3. Bake the crust: Bake it for 8-10 minutes, then let it cool completely.
4. Prepare the filling: In a large mixing bowl, beat 24 ounces (680g) of softened cream cheese until smooth. Gradually add 1 cup (200g) of granulated sugar and 1 cup (240g) of sour cream, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
5. Add eggs: Beat in 3 room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Pour and bake: Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes. The center should be slightly jiggly but set.
7. Cool and chill: Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
8. Add toppings: Before serving, whip 1 cup (240ml) of heavy cream with 2 tablespoons (16g) of powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the cheesecake and sprinkle with crushed candy cane bark and candy canes.

The cheesecake is ready to wow your guests!

Cooking Tips & Techniques

• Make sure all your ingredients are room temperature to avoid lumps in the filling.
• For a crack-free cheesecake, bake it in a water bath by placing the springform pan in a larger pan filled with hot water.
• If your cheesecake cracks, don’t stress—it’ll be covered with whipped cream and candy cane bark anyway!
• Press the cookie crust firmly to ensure it holds together when sliced.
• Chill the cheesecake overnight for the best flavor and texture.

Variations & Adaptations

• Gluten-free: Use gluten-free chocolate cookies for the crust.
• Dairy-free: Substitute cream cheese and sour cream with dairy-free alternatives.
• Chocolate lovers: Add melted chocolate to the cheesecake batter for a rich twist.
• Seasonal swap: Replace candy canes with crushed peppermint candies or holiday sprinkles.
• Personal favorite: I sometimes drizzle chocolate ganache over the whipped cream topping for an extra indulgent finish.

Serving & Storage Suggestions

Serve this cheesecake chilled for the best texture. Slice it with a sharp knife that’s been dipped in warm water for clean cuts. Pair it with coffee, hot cocoa, or even a festive peppermint mocha.

Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

Nutritional Information & Benefits

This Candy Cane Bark Cheesecake is indulgent, as holiday desserts should be! Estimated values per serving:

• Calories: 450
• Fat: 30g
• Carbohydrates: 38g
• Protein: 6g

The peppermint and dark chocolate offer antioxidants, and the creamy texture is pure comfort food. Always check for allergens if serving guests!

Conclusion

This Candy Cane Bark Cheesecake is the perfect blend of festive flair and indulgent flavor. Whether you’re making it for a holiday party or a cozy winter night at home, it’s sure to become a seasonal favorite. I love how the creamy cheesecake balances the crunch of candy cane bark—it’s truly irresistible.

Candy Cane Bark Cheesecake Recipe Perfect for Holidays

Print Recipe

A velvety smooth cheesecake with a crunchy chocolatey crust and festive candy cane bark topping, perfect for holiday celebrations.

• Author: paula
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 24 chocolate sandwich cookies, crushed for the crust
• 5 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 eggs, room temperature
• 1 cup heavy cream, whipped
• 2 tablespoons powdered sugar
• Crushed candy cane bark
• Crushed candy canes

Instructions

1. Preheat your oven to 325°F (163°C) and prepare your springform pan by greasing it and lining the base with parchment paper.
2. Crush 24 chocolate sandwich cookies into fine crumbs using a food processor. Mix the crumbs with 5 tablespoons of melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then let it cool completely.
4. In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and 1 cup of sour cream, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
5. Beat in 3 room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes. The center should be slightly jiggly but set.
7. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
8. Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the cheesecake and sprinkle with crushed candy cane bark and candy canes.

Notes

[‘Make sure all your ingredients are room temperature to avoid lumps in the filling.’, ‘Bake the cheesecake in a water bath to prevent cracking.’, ‘Chill the cheesecake overnight for the best flavor and texture.’, ‘Press the cookie crust firmly to ensure it holds together when sliced.’]

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Fat: 30
• Carbohydrates: 38
• Protein: 6

Keywords: Candy Cane Bark Cheesecake, Holiday Dessert, Christmas Cheesecake, Peppermint Cheesecake, Festive Dessert