Peppermint Chocolate Cheesecake

This Peppermint Chocolate Cheesecake is a decadent, festive dessert featuring a rich chocolate cookie crust, a luscious peppermint-infused cream cheese filling, and a dark chocolate ganache topping. It’s the perfect centerpiece for winter celebrations or holiday dinners, delivering a perfect blend of creamy texture and cool minty flavor.

Why You’ll Love This Recipe

With its striking appearance and indulgent taste, this cheesecake is sure to impress. The silky texture of the chocolate cheesecake is enhanced by the refreshing touch of peppermint, while the cookie crust and ganache topping add structure and sophistication. It’s a showstopper that’s surprisingly easy to make.

• Perfect for holidays and winter gatherings
• Elegant yet simple to prepare
• Make-ahead friendly
• Balanced richness with a refreshing mint finish
• Great for chocolate and cheesecake lovers alike

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate sandwich cookies (like Oreos), crushed
• Unsalted butter, melted
• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Peppermint extract
• Semi-sweet chocolate chips
• Heavy cream
• Crushed peppermint candies or candy canes, for garnish

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix crushed chocolate sandwich cookies with melted butter. Press into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and continue mixing. Beat in eggs, one at a time, then mix in sour cream and peppermint extract.
4. Pour the filling over the cooled crust. Smooth the top with a spatula.
5. Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 6 hours or overnight.
7. For the ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit for a minute, then stir until smooth.
8. Spread ganache over the chilled cheesecake and garnish with crushed peppermint candies.
9. Chill for 30 minutes before slicing and serving.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 6–8 hours
Total Time: Approximately 8 hours

Variations

• White Chocolate Version: Use white chocolate in the filling instead of dark for a different flavor profile.
• Mint Chocolate Chip: Fold in mini chocolate chips for a texture twist.
• Crust Alternatives: Use a graham cracker or chocolate graham crust instead of sandwich cookies.
• Mini Cheesecakes: Bake in muffin tins for individual portions.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. For best results, let it come to room temperature for 15–20 minutes before serving. You may freeze the cheesecake (without peppermint topping) for up to 2 months. Thaw in the refrigerator overnight. This dessert is served chilled and does not require reheating.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but use a much smaller amount, as peppermint oil is more concentrated.

Can I make this cheesecake ahead of time?

Absolutely. It’s ideal to make a day in advance to allow it to set properly.

Can I use a water bath for baking?

Yes, using a water bath helps prevent cracks and results in a creamier texture.

What type of chocolate is best for the ganache?

Semi-sweet or dark chocolate works best for a rich contrast to the minty filling.

Can I skip the ganache topping?

Yes, but the ganache adds a luxurious finish and helps balance the peppermint flavor.

How do I prevent the cheesecake from cracking?

Bake at a low temperature, avoid over-mixing, and cool gradually in the oven.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives the best texture and taste.

Is it possible to make this gluten-free?

Yes, use gluten-free cookies for the crust and ensure all other ingredients are certified gluten-free.

Can I use crushed candy canes inside the filling?

It’s not recommended, as they may dissolve oddly during baking. Best used as topping.

How long does this cheesecake last in the fridge?

Up to 5 days when covered properly.

Conclusion

Peppermint Chocolate Cheesecake is an exquisite blend of creamy richness and cool, refreshing mint, making it a seasonal favorite that’s both elegant and comforting. Whether served at a Christmas dinner or a winter birthday, this dessert never fails to impress — a perfect combination of flavor, texture, and visual appeal.

Peppermint Chocolate Cheesecake

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Peppermint Chocolate Cheesecake is a rich and festive dessert featuring a creamy chocolate cheesecake base infused with peppermint flavor, topped with chocolate ganache and crushed candy canes—perfect for the holidays.

• Author: Emma Harper
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 6 hours 25 minutes (including cooling and chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups chocolate cookie crumbs (like Oreos)
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 4 oz semisweet chocolate, melted and slightly cooled
• 3 large eggs
• 1/2 cup heavy cream (for ganache)
• 4 oz semisweet chocolate (for ganache)
• 1/4 cup crushed peppermint candies or candy canes (for topping)

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and peppermint extract. Mix until combined.
4. Blend in the melted chocolate until fully incorporated.
5. Add eggs one at a time, beating just until combined after each addition.
6. Pour the batter over the crust and smooth the top. Bake for 50–60 minutes, or until the center is set and slightly jiggly.
7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
8. To make the ganache, heat heavy cream in a saucepan until just simmering. Pour over the chocolate and let sit for 2 minutes, then stir until smooth.
9. Pour ganache over the chilled cheesecake and spread evenly. Top with crushed peppermint candies.
10. Chill until ganache is set, then slice and serve.

Notes

• Use room temperature ingredients for a smoother cheesecake texture.
• Do not overmix after adding the eggs to prevent cracks.
• For a stronger peppermint flavor, increase peppermint extract slightly, but avoid overpowering the chocolate.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 280mg
• Fat: 34g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 120mg