Chocolate Peppermint Cheesecake

The Chocolate Peppermint Cheesecake is the ultimate holiday dessert, combining rich chocolate with the refreshing zing of peppermint. Perfect for family gatherings or festive parties, this cheesecake delivers creamy, velvety layers that captivate the taste buds. A crunchy Oreo crust forms the base, while the filling blends semisweet and white chocolate with just a hint of peppermint for a balanced flavor.

Topped with luscious chocolate ganache, whipped cream, and peppermint crunch, each slice is a holiday celebration in itself. Beyond its decadent taste, this cheesecake is surprisingly simple to make, ideal for both seasoned bakers and beginners looking to impress. Whether as a show-stopping centerpiece or a comforting winter treat, this Chocolate Peppermint Cheesecake captures the joy and warmth of the season, making every bite festive, flavorful, and unforgettable.

If you love this Chocolate Peppermint Cheesecake, you’ll also enjoy trying the Gluten-Free Gingerbread Cheesecake and the classic Easy New York-Style Cheesecake. Each recipe offers its own unique flavor and texture, making them perfect for dessert lovers who want to explore different cheesecake styles.

Ingredients for Chocolate Peppermint Cheesecake

Crust

• 20 Oreo cookies, finely crushed (about 2 cups)
• 6 tablespoons sugar
• 4 tablespoons butter, melted

Filling

• 3/4 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1/4 teaspoon peppermint extract
• 4 large eggs, lightly beaten

Topping

• 1/2 cup chocolate chips
• 1/4 cup heavy cream
• 1/3 cup peppermint candies 

Equipment Needed

• 9-inch springform pan 
• Large mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Saucepan
• Baking sheet
• Cooling rack

How to Make Chocolate Peppermint Cheesecake 

Make the crust:

Step 1: Mix crushed Oreos with melted butter until evenly combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes to set.

Make the Filling

Step 2: Melt semisweet chocolate chips and white chocolate chips separately. Beat cream cheese and sugar until smooth. Add sour cream, flour, and peppermint extract. Gradually fold in eggs and mix well. 

Step 3: Divide batter into two portions. Mix one portion with melted semisweet chocolate, the other with white chocolate.

Step 4: Pour chocolate batter over the cooled crust. Place the springform pan inside a larger pan. Pour hot water halfway up the sides for a water bath.

Step 5: Bake at 325°F (160°C) for 75–85 minutes until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour. 

Make the topping:

Step 6: Make ganache by melting chocolate chips and heavy cream; pour over cheesecake. Add whipped cream and extra peppermint candy crunch on top.

Storage Tips

Refrigerator: Store the cheesecake in an airtight container for up to 4–5 days.

Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Pro Tips 

Use Room-Temperature Ingredients: Softened cream cheese mixes smoothly and prevents lumps in the batter.

Don’t Overmix the Eggs: Add eggs last and mix on low speed to avoid incorporating too much air, which helps prevent cracking.

Tap the Pan Before Baking: Gently tap the filled pan on the counter to release trapped air bubbles for a smoother texture.

Use a Water Bath Safely: Wrap the springform pan in foil to prevent leaks. The steam keeps the cheesecake moist and creamy.

Chill Overnight for Best Flavor: The peppermint flavor deepens and the texture becomes firmer and silkier.

Nutrition

• Calories: 370–470 kcal
• Total Fat: 23–24 g
• Saturated Fat: 12 g
• Cholesterol: 65 mg
• Sodium: 270 mg
• Total Carbohydrates: 40–57 g
• Dietary Fiber: 1 g
• Sugars: 26 g
• Protein: 4–8 g

More Christmas Dessert To Try

• Christmas Cheesecake 
• Italian Christmas Cookies
• Christmas Fudge Recipe
• Christmas Butter Cookies 

FAQs

Q1: Can I use fresh mint leaves instead of peppermint extract?
A: Yes, steep mint leaves in warm cream, strain, and add to batter for a subtle flavor.

Q2: How can I prevent cracking?
A: Avoid overmixing, bake in a water bath, and cool in the oven gradually.

Q3: Is a springform pan necessary?
A: Recommended for easy removal, but a regular pan lined with parchment works too.

Q4: How do I cut clean slices?
A: Use a sharp knife, dip in hot water, and wipe between cuts.

Q5: Can I make it ahead?
A: Yes, 2–3 days in advance, store covered in the fridge.

Final Thoughts

This Chocolate Peppermint Cheesecake is the perfect holiday indulgence. Its creamy, rich layers, crunchy crust, and festive flavor make it ideal for parties or cozy winter treats. With simple steps and luxurious results, it’s a dessert that will impress guests and create memorable holiday moments. Serve, savor, and celebrate with every bite of this decadent cheesecake!