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Light Peppermint Bark Cheesecake – Easy Holiday Dessert

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A light and creamy peppermint bark cheesecake with an Oreo crust, perfect for holiday gatherings. This healthier version uses cottage cheese and reduced-fat cream cheese for a guilt-free indulgence.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuffed)
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces reduced-fat cream cheese, softened
  • 1 cup cottage cheese (small curd, 2% milkfat)
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 tablespoons all-purpose flour
  • ½ cup dark chocolate chips (60-70% cacao)
  • ¼ cup white chocolate chips (optional)
  • ½ cup crushed candy canes (about 4–5 regular candy canes)
  • 1 teaspoon coconut oil

Instructions

  1. Preheat your oven to 325°F (163°C). Place a rack in the middle position. Line the bottom of your springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
  2. Make the crust: Place 24 Oreo cookies in your food processor and pulse until they become fine crumbs (about 2 cups). Add the melted butter and salt, then pulse again until the mixture looks like wet sand.
  3. Press the crust into the pan: Dump the crumbs into your prepared springform pan. Use the bottom of a measuring cup or a glass to press them firmly into an even layer, going up the sides about 1 inch. Bake for 10 minutes, then set aside to cool.
  4. Blend the cottage cheese: In your blender or food processor, blend the cottage cheese until completely smooth—about 1-2 minutes. Set aside.
  5. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugar and flour: Beat in the sugar and flour until combined, about 1 minute. Scrape the bowl again.
  7. Add the eggs one at a time: Beat in each egg on low speed until just combined. Do not over-beat.
  8. Mix in the flavorings: Add the vanilla extract, peppermint extract, and the blended cottage cheese. Mix on low speed until everything is smooth and uniform.
  9. Pour the filling into the crust: Gently pour the batter over the cooled Oreo crust. Use your spatula to smooth the top into an even layer.
  10. Bake low and slow: Place the cheesecake on the middle rack and bake for 50-60 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  11. Cool completely: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove it to a wire rack to cool completely to room temperature.
  12. Chill for at least 4 hours: Once cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Make the topping: About 30 minutes before serving, melt the dark chocolate chips with ½ teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth. Repeat with the white chocolate chips and remaining coconut oil in a separate bowl.
  14. Assemble the bark topping: Drizzle the melted dark chocolate over the chilled cheesecake in a zigzag pattern. Then drizzle the white chocolate. While the chocolate is still wet, sprinkle the crushed candy canes over the top. Refrigerate for 15 minutes to set the chocolate.
  15. Serve: Run a knife under hot water, dry it, and slice through the cheesecake. Wipe the knife clean between cuts for clean slices.

Notes

Don’t over-mix the batter to avoid cracks. Use room temperature ingredients for best texture. The cheesecake tastes even better after a day in the fridge. For clean slices, run a knife under hot water before each cut.

Nutrition

Keywords: light peppermint bark cheesecake, Oreo crust, holiday dessert, easy cheesecake, reduced-fat cheesecake, peppermint cheesecake

Find it online: https://fizzlefork.com/light-peppermint-bark-cheesecake-easy-holiday-dessert/