Peppermint cheesecake is one of those festive desserts that instantly brings joy to any holiday table. Creamy, refreshing, and beautifully decorated, this cheesecake combines the cool flavor of peppermint with the rich depth of a chocolate cookie crust. The result is a show-stopping dessert that’s both elegant and incredibly easy to make. Whether you’re preparing it for Christmas gatherings, winter parties, or simply craving a seasonal treat, this cheesecake delivers the perfect balance of creaminess, crunch, and holiday flair.
Why You’ll Love This Peppermint Cheesecake
This cheesecake stands out because it blends familiar holiday flavors into a smooth, satisfying dessert. The chocolate crust complements the creamy peppermint filling, while crushed peppermint candies throughout the cheesecake add tiny bursts of freshness. Topped with whipped cream and chocolate-peppermint pieces, every bite feels special and festive.
This dessert also stores well, making it ideal for preparing ahead of holiday dinners or parties. Serve it chilled, and you’ll have a dessert that looks impressive with minimal effort.
Ingredients
For the Crust
- 2 cups crushed chocolate cookies (like Oreos, without filling)
- 5 tablespoons melted butter
- 2 tablespoons sugar
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup crushed peppermint candies or candy canes
- Optional: a few drops of red food coloring for a pink swirl effect
For the Topping
- Whipped cream
- Chocolate peppermint bark, chopped
- Extra crushed peppermint
How to Make Peppermint Cheesecake
1. Prepare the Crust
Combine crushed chocolate cookies, melted butter, and sugar. Mix until evenly moist. Press the mixture firmly into the bottom of a springform pan. Bake for 8 minutes at 350°F (175°C), then let it cool.
2. Make the Cheesecake Filling
Beat the cream cheese until smooth and creamy. Add sugar and continue mixing. Beat in eggs one at a time, then add sour cream, vanilla, and peppermint extract. Fold in the crushed peppermint candies. If you want a pink tint, gently swirl in a bit of food coloring.
3. Bake the Cheesecake
Pour the filling over the crust. Bake at 325°F (160°C) for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let it cool gradually to prevent cracks.
4. Chill Completely
Refrigerate for at least 4 hours, but overnight chilling gives the best texture and flavor.
5. Add Toppings
Once chilled, add whipped cream around the edges and sprinkle chopped peppermint bark on top. Finish with extra candy cane pieces for a festive touch.
Serving Suggestions
This cheesecake is rich and refreshing, perfect as a holiday centerpiece. Serve it chilled with:
- Hot chocolate
- Peppermint mocha
- Coffee or espresso
- A drizzle of chocolate syrup for extra sweetness
Each slice offers creamy peppermint flavor with just the right amount of crunch and chocolate.
Storage Tips
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Freeze without toppings for up to 2 months. Thaw overnight in the fridge before decorating and serving.
Final Thoughts
This peppermint cheesecake is a stunning homemade dessert that feels luxurious yet approachable. With its festive flavors and creamy texture, it’s guaranteed to be the highlight of your holiday table. The combination of chocolate crust, peppermint filling, and candy-topped finishing touches makes it refreshing, indulgent, and perfect for celebrating the season.