Peppermint Mosaic Cake

Better ate than never is what I always say.


  • For the base:
  • 1 package Oreos, crushed
  • 2/3 cup unsalted butter, melted
  • For the cheesecake:
  • 1 3/4 cups white chocolate, coarsely chopped
  • 1 1/2 cups cream cheese, softened
  • 2 1/2 tbsp caster sugar
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 store-bought brownie, cut into small pieces
  • For the ganache:
  • 1 1/8 cups mint-flavored dark chocolate, chopped
  • 1/2 cup heavy cream
  • 6 candy canes, crushed


  1. Make the base: Preheat oven to 350 degrees. Line the base of a 8-inch springform pan with parchment paper.
  2. In a large bowl, combine cookie crumbs and butter until moistened and mixed through. Press the crust into bottom and sides of the pan. Bake crust for 10 minutes, then allow to cool.
  3. To make the chocolate cheesecake: Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat.
  4. Use an electric mixer to beat the cream cheese and sugar until smooth. Add vanilla extract and mix. Add the cream and beat until smooth.
  5. Add the chocolate to the cream cheese mixture and stir to combine. Pour the cheesecake mixture into the prepared pan and roughly smooth. Press the brownie chunks into the cheesecake mixture randomly to form a mosaic effect. Smooth the top with a palette knife and place in the fridge for at least 4 hours.
  6. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside for 10 minutes then pour over the set cheesecake. Sprinkle the crushed candy canes over the cheesecake in a circle around the edges then serve.