Chocolate Peppermint Cheesecake Recipe

If you’re craving a dessert that’s rich, festive, and downright irresistible, you absolutely need to try this Chocolate Peppermint Cheesecake Recipe. It’s one of those treats that makes the holidays feel extra special, but honestly, I’ve made it all year long because it’s just that good! The silky chocolate combined with that refreshing peppermint kick hits all the right notes. Stick around—I’m sharing all my tricks to make sure your cheesecake turns out perfectly smooth, creamy, and crowd-pleasing every single time.

this …

Ingredients You’ll Need

Choosing the right ingredients really brings this chocolate peppermint cheesecake to life. I recommend full-fat cream cheese for creaminess and real peppermint extract for an authentic minty punch—don’t settle for imitation here, it makes a difference!

• Oreo cookies: Using the whole cookie, including filling, adds sweetness and texture to the crust.
• Unsalted butter: Melted butter helps bind the crust while letting you control the salt level.
• Semisweet chocolate: Rich but not overly bitter—great balance for the filling and topping.
• Cream cheese: Full fat and softened, so your cheesecake is smooth without lumps.
• Granulated sugar: Provides sweetness but also helps create a creamy texture.
• Heavy cream: Adds silkiness to the filling and keeps it luscious.
• Unsweetened cocoa powder: For a deeper chocolate flavor in the batter.
• Eggs + egg yolk: The binding agents—make sure they’re room temperature to prevent cracking.
• Peppermint extract: The star of the show for that cooling mint flavor.
• Chocolate chips (for topping): Melts into a luscious ganache layer.
• Crushed candy canes: Add a festive crunch and pop of color as the final touch.

Variations

I love how versatile this Chocolate Peppermint Cheesecake Recipe is! Once you get comfy with the basics, it’s fun to tweak flavors or make it your own depending on the season or your dietary needs. Don’t be shy about experimenting—you might find a new favorite twist!

• Mint Chocolate Chunk: I stirred in chopped dark chocolate chunks for extra texture; my family loved the surprise little bites!
• Decaf Peppermint: For a caffeine-free version, swap semisweet chocolate with a good-quality carob or white chocolate and adjust peppermint to taste.
• Gluten-Free Crust: Swap Oreo cookies with gluten-free chocolate sandwich cookies—just make sure they crumble well for a sturdy crust.
• More Peppermint Punch: Add crushed candy canes into the filling for an all-over mint explosion that’s awesome if you’re a peppermint addict like me.

How to Make Chocolate Peppermint Cheesecake Recipe

Step 1: Prep Your Pan for Success

This step is a little secret I discovered that makes all the difference: creating a water bath for baking your cheesecake. Wrap your 9-inch springform pan tightly in three layers of heavy-duty aluminum foil to keep water out—you really want to avoid any leaks. This gentle steaming bath prevents cracks and gives that beautifully smooth texture. Don’t skip spritzing your pan with nonstick spray to help loosen the cheesecake later, too.

Step 2: Make the Oreo Crust

I like to pulse my Oreos in a food processor until fine, including the filling—it adds sweetness without extra sugar. Mix the crumbs with melted butter and press evenly into the bottom and halfway up the pan sides. Baking the crust for 10 minutes just brings out the cookie aroma and firms it up so it won’t crumble when you slice. Make sure it cools slightly before adding the filling!

Step 3: Melt the Chocolate

Using a microwave-safe bowl, melt chopped semisweet chocolate in 30-second bursts, stirring between each to prevent overheating. If you’re like me, you’ll want it perfectly melted and smooth to swirl into the filling without risk of lumps or burning. Let it cool a bit while you move on—it shouldn’t be warm enough to cook the eggs in the batter.

Step 4: Whip Up That Silky Filling

Here’s where the magic happens. Beat the softened cream cheese on medium speed until super smooth—taking your time here pays off and ensures zero lumps. Add sugar, heavy cream, and cocoa powder, scraping as you go to fully combine. Incorporate eggs and yolk one at a time, just until blended; overbeating can cause cracks later. Fold in peppermint extract and melted chocolate gently but thoroughly. Pour batter into your crust and tap the pan to release any air bubbles.

Step 5: Bake in a Water Bath

Place your cheesecake pan inside a large roasting pan, then pour boiling water halfway up the sides—the steam keeps the cheesecake from drying out. Bake at 325°F for 1 to 1 hour 15 minutes. You want the top just set but the center slightly wobbly—think Jell-O jiggle. Underbaking a bit here means a creamier final texture, so don’t panic if it feels soft.

Step 6: Cool Slowly to Prevent Cracks

Once out of the oven, turn it off and crack the door slightly for 45 minutes. This gentle cooling helps prevent those pesky cracks. Then move the cake to a wire rack until it reaches room temperature. Afterward, refrigerate for at least 4 hours—or ideally overnight—to let it fully set.

Step 7: Prepare the Chocolate Peppermint Topping

Heat heavy cream just until simmering and pour it over semisweet chocolate chips—let them soak for 3 minutes, then stir into a glossy ganache. Allow to cool slightly until it thickens just a bit, then pour over your chilled cheesecake. Sprinkle crushed candy canes generously on top for a festive, crunchy finish. This last touch is what always gets compliments!

How to Serve Chocolate Peppermint Cheesecake Recipe

Garnishes

I usually stick with crushed candy canes on top because they add beautiful contrast and a delightful crunch that complements the creamy cheesecake perfectly. Sometimes, I add a few fresh mint leaves for a pop of green and an extra hint of freshness—makes for a lovely presentation when guests come over!

Side Dishes

Personally, I love serving this cheesecake with a simple fresh berry salad or whipped cream lightly dusted with cocoa powder. The bright berries balance out the richness and peppermint flavor, making every bite feel like a little celebration.

Creative Ways to Present

For holiday gatherings, I’ve layered slices in clear glass trifle bowls with crushed Oreos and dollops of whipped cream for a fun take on cheesecake parfaits. Another idea is to garnish individual slices with a drizzle of chocolate ganache and a mini candy cane hooked on the side—super charming and perfect for gift-giving!

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is made, store leftovers tightly wrapped or in an airtight container in the refrigerator. I wrap mine with plastic wrap over the top and around the sides to keep it fresh for up to 5 days. This makes it a perfect make-ahead dessert for a weekend party or holiday buffet.

Freezing

I’ve frozen leftover cheesecake slices wrapped tightly in plastic wrap and then foil for up to 2 months. When thawing, I recommend moving them to the fridge overnight to keep texture intact. Frozen cheesecake sometimes loses a bit of that fresh, creamy mouthfeel, but this method keeps it tasty and convenient.

Reheating

I usually enjoy cheesecake chilled, but if you want it slightly softened, take it out of the refrigerator 15-20 minutes before serving. Avoid microwaving as it can ruin the texture or melt your ganache topping—patience here pays off every time!

FAQs

Final Thoughts

Making this Chocolate Peppermint Cheesecake Recipe has become a bit of a tradition in my kitchen, and honestly, it never fails to impress. It’s one of those desserts that feels fancy but is surprisingly easy to whip up once you know the steps. I hope you’ll enjoy making it as much as I do—it’s perfect for sharing, celebrating, or just treating yourself on a quiet night in. Give it a go, and I promise it’ll be your new holiday (or anytime!) favorite.

Print