Comments on: Peppermint Bark Cheesecake

By: Sam Merritt

Sam Merritt — Sun, 28 Dec 2025 02:45:41 +0000

In reply to Jen. Thank you so much for trying my recipe, Jen! I'm so glad you enjoyed the cheesecake so much! :)

By: Jen

Jen — Sat, 27 Dec 2025 02:05:04 +0000

I made this for Christmas and everyone loved it. I loved the combination of flavors from the white chocolate, peppermint, chocolate, tangy cream cheese, and Oreo crust. It’s incredibly festive and very impressive on the holiday dessert table!

By: Rachel Bifano

Rachel Bifano — Fri, 26 Dec 2025 17:04:41 +0000

Such a great base recipe. Mine turned out great. I did make a few changes though. The author comments on how adding the cream of the Oreo cookie makes the crust soggy. I grinded the entire cookie, cream and all, in a food processor with 4 tbsp of melted butter instead of 5 and then I prebaked my crust at 325 for 10 minutes. This lent itself to a perfect crispy crust, and I didn’t have to waste any of my cookies.

I at least doubled the amount of peppermint extract, and then added more to the whipped cream. My guests loved it, it was super creamy, so divine!

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 15:05:18 +0000

In reply to Sue. Hi Sue! You can use a 10" springform pan, but your bake time will be reduced. :)

By: Sue

Sue — Mon, 22 Dec 2025 23:45:10 +0000

Will this work for 10” springform pan?

By: Sam Merritt

Sam Merritt — Wed, 17 Dec 2025 18:18:31 +0000

In reply to Emily. Hi Emily! The white chocolate is a very big part of this cake so I wouldn't recommend omitting it. I do have a regular cheesecake recipe you could check out and potentially add the mint extract into the batter. :)

By: Emily

Emily — Wed, 17 Dec 2025 05:04:01 +0000

I’m thinking to make this recipe for Christmas but I’m not a fan of the flavor and sweetness of white chocolate can I omit it? Or replace it with else? I’m wondering if it’s needed for texture or flavor or not needed at all. Thanks!

By: Sam Merritt

Sam Merritt — Sat, 29 Nov 2025 19:19:29 +0000

In reply to Sheila. I'm so glad it was such a hit, Sheila! :)

By: Sheila

Sheila — Sat, 29 Nov 2025 15:58:14 +0000

I made this for Thanksgiving, and it was a huge hit! Next time I will add a bit more peppermint extract. Otherwise, it is a wonderful recipe! Thank you for sharing it!

By: Denise

Denise — Thu, 27 Nov 2025 01:43:53 +0000

In reply to Sam Merritt. awesome. I may just give that a try! thank you!

By: Sam Merritt

Sam Merritt — Tue, 25 Nov 2025 16:41:09 +0000

In reply to Denise. Hi Denise! This should work to bake in a different pan. You may need to increase the crust a little bit. I'm not sure on a bake time though.

By: Denise

Denise — Mon, 24 Nov 2025 19:27:24 +0000

In reply to Sam Merritt. Hi Sam! can I make these into cheesecake bars as written? I would love to make this to serve to co workers.

By: Sam Merritt

Sam Merritt — Sun, 16 Nov 2025 01:53:52 +0000

In reply to Denise Henderson. I'm so glad you enjoyed it so much, Denise! :)

By: Denise Henderson

Denise Henderson — Sat, 15 Nov 2025 21:08:38 +0000

Baked this up on Friday and finished it today. this cheesecake is dreamy! I added a bit more peppermint and also added peppermint to the stabilized whipped cream. it is perfect!

By: Sam

Sam — Fri, 21 Feb 2025 19:02:09 +0000

In reply to Brittany. Hi Brittany! Your substitutions sound good. You could also add a touch of green food coloring if you'd like. :)

By: Brittany

Brittany — Thu, 20 Feb 2025 16:33:57 +0000

Do you have any recommendations for turning this into a St. Patrick’s day themed cheesecake? Can mint candies be used in place of the candy canes and mint Oreos with the filling for the crust?

By: Sam

Sam — Tue, 07 Jan 2025 21:37:20 +0000

In reply to Ellen Deerberg. I'm so glad you enjoyed so much, Ellen! Your center should still be slightly jiggly. It will set as it cools at room temperature and then as it sits in the refrigerator overnight. :)

By: Ellen Deerberg

Ellen Deerberg — Sat, 04 Jan 2025 20:29:47 +0000

This is an absolutely fabulous recipe! Easy to follow instructions and no fuss cooking method all worked perfectly to make a delicious Christmas dessert! I have one question regarding cooling: the first time I made it, I ended up overcooking it since it just didn’t look done. I took matters into my own hands vs. trusting the instructions, which made my cake a little drier than expected. I’m wondering if sticking to the 45-50 minute cooking time, allowing the center of the cake to still jiggle, and then cooling in the oven with the door open for about an hour, would suffice. Would love to hear back about that. Thanks so much for this wonderful recipe!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 19 Dec 2024 20:38:51 +0000

In reply to Lisa Powers. Hi Lisa! That will be just fine. Enjoy

By: Lisa Powers

Lisa Powers — Wed, 18 Dec 2024 23:03:32 +0000

In reply to michelle ruggiero. Hi Sam Will it work just as well if I leave off the ganache and extra whipped cream?

By: Sam

Sam — Tue, 10 Dec 2024 20:38:22 +0000

In reply to Alia. Hi Alia! I'm so glad you've enjoyed everything so much! I haven't personally tried it, but I think it should be fine. :)

By: Alia

Alia — Thu, 05 Dec 2024 13:12:20 +0000

looks great. do you think it would be viable to use regular chocolate instead of white chocolate in the batter and skip the ganache? not a big fan of the flavor of white chocolate so I’m a bit worried about how it would turn out. thanks!!! I love all.your cheesecake recipes. I made the pumpkin one for Thanksgiving and my family looked at me like I was some sort of baking goddess, lol!

By: Sam

Sam — Mon, 25 Dec 2023 02:39:59 +0000

In reply to Katie Johnson. I'm so glad you enjoyed it so much, Katie! :)

By: Katie Johnson

Katie Johnson — Mon, 25 Dec 2023 02:32:55 +0000

I made this for our Christmas dessert, and it was so good! I didn’t scrape the filling out of the Oreos, and it was just fine…such a crisp and delicious crust. I did reduce the butter in the crust by one tbsp to compensate for the crème filling. I also omitted the peppermint extract in the cake and doubled the vanilla f(or fear of the peppermint flavor becoming too strong) and it was just right for our taste. Thanks for a great recipe!

By: Sam

Sam — Fri, 22 Dec 2023 14:32:10 +0000

In reply to David. That's awesome! I'm so glad it was such a hit! :)