Peppermint Cheesecake is a festive and decadent dessert perfect for the holiday season. It features a rich Oreo cookie crust, a smooth and creamy peppermint cheesecake filling, and a light peppermint cream cheese frosting. With crunchy peppermint chips folded throughout and optional candy cane or chocolate toppings, this show-stopping cheesecake offers a delightful blend of cool mint and velvety texture that will impress guests at any Christmas or winter celebration.
Why You’ll Love This Recipe
- Perfect for the Holidays: A beautiful and refreshing dessert with festive flavors and presentation.
- Rich and Creamy Texture: The combination of cream cheese, sour cream, and whipped cream creates a luscious cheesecake filling.
- Peppermint Crunch: Bits of Andes peppermint chips throughout add texture and flavor to every bite.
- Oreo Crust: The chocolate base complements the peppermint beautifully.
- Make-Ahead Friendly: Can be prepared a day in advance, making holiday entertaining easier.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crust:
- Oreo cookies
- Melted butter
Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Eggs
- Sour cream
- Heavy whipping cream
- Corn starch
- Vanilla extract
- Peppermint extract
- Andes peppermint crunch chips
Frosting:
- Cream cheese
- Granulated sugar
- Peppermint extract
- Whipped topping (such as COOL Whip)
- Andes peppermint crunch chips, finely diced
Optional Decorations:
- Crushed candy canes
- Ghirardelli Peppermint chocolates
- Lindt Peppermint Chocolate truffles
- Peppermint bark
- Additional Andes peppermint crunch thins or chips
Directions
Prepare the Pan and Oven:
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch springform pan and wrap the outside in heavy-duty aluminum foil (especially if not waterproof).
- Prepare a large roasting pan for a water bath.
Make the Crust:
- Pulse Oreo cookies in a blender or food processor until finely crushed.
- Combine crumbs with melted butter in a small bowl and mix well.
- Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and sugar on medium-high for about 2 minutes until smooth.
- Add peppermint extract, vanilla extract, and sour cream. Mix until combined.
- Add eggs one at a time, beating after each addition and scraping down the sides of the bowl.
- Reduce mixer speed and add corn starch.
- Slowly pour in heavy cream while mixing on medium-low speed.
- Mix until fully incorporated and smooth.
- Fold in Andes peppermint crunch chips evenly.
- Pour the batter over the prepared crust and smooth the top.
Bake in Water Bath:
- Place the springform pan into the roasting pan and carefully pour hot water into the roasting pan (about halfway up the sides of the springform).
- Bake for 70–75 minutes or until the center is set but slightly jiggly.
- Turn off the oven and leave the door cracked open. Let the cheesecake sit in the oven for 10 minutes.
- Remove from oven and water bath. Let rest for 20 minutes at room temperature.
- Run a greased knife around the edge of the pan to loosen the sides.
- Cool on the counter for 1 hour, then refrigerate for at least 4 hours or overnight.
Make the Frosting:
- In a bowl, beat softened cream cheese with sugar and peppermint extract until smooth.
- Fold in whipped topping until fully combined.
- Gently mix in finely chopped peppermint crunch chips.
Frost and Decorate the Cheesecake:
- Spread a thin layer of frosting over the cold cheesecake.
- Transfer remaining frosting to a piping bag fitted with a wide tip (e.g., 2A) and decorate as desired.
- Garnish with your choice of peppermint toppings such as crushed candy canes or chocolates.
Servings and Timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 5 hours (includes chilling and resting)
Total Time: 6 hours 40 minutes (including cooling)
Variations
- Chocolate Peppermint: Add melted chocolate to the cheesecake batter for a chocolate peppermint version.
- Mini Cheesecakes: Use a muffin tin with liners for individual servings (adjust baking time to 20–25 minutes).
- No-Bake Option: Use the same crust and frosting with a no-bake peppermint filling using gelatin and whipped cream.
- Crust Alternative: Try a graham cracker crust or chocolate wafer crust for a different base.
- Topping Swirl: Add a peppermint ganache or swirl of chocolate syrup over the frosting for extra flair.
Storage/Reheating
Store the cheesecake in the refrigerator in an airtight container or covered with plastic wrap for up to 5 days. For best texture, serve cold or allow it to sit at room temperature for 15–20 minutes before serving. This cheesecake can also be frozen (without decorations) for up to 1 month. Thaw overnight in the refrigerator before decorating and serving.
FAQs
Can I use store-bought Oreo crumbs instead of whole cookies?
Yes, but be sure to use about 2 cups of crumbs and add the butter as directed.
Is the water bath necessary?
Yes, it helps the cheesecake bake evenly and prevents cracks. If skipping, the texture may not be as smooth.
What kind of peppermint extract should I use?
Use pure peppermint extract—not mint extract—as mint often includes spearmint, which changes the flavor profile.
Can I substitute peppermint chips with crushed candy canes?
Yes, but candy canes will add more crunch and may slightly alter the texture.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when gently shaken.
Can I use homemade whipped cream instead of COOL Whip?
Yes, but be sure it’s stabilized or very firm before folding into the frosting mixture.
How far in advance can I make this?
You can bake and chill the cheesecake up to 2 days ahead. Frost and decorate the day of serving for best presentation.
What can I use if I don’t have a springform pan?
A deep 9-inch cake pan lined with parchment may work, but removal will be more difficult.
Can I make this gluten-free?
Yes, by using gluten-free chocolate sandwich cookies for the crust and verifying all other ingredients are certified gluten-free.
Can I serve this warm?
No, cheesecake is best served chilled or at cool room temperature. Warmth will cause the structure and frosting to soften too much.
Conclusion
Peppermint Cheesecake is a stunning and flavorful dessert that captures the essence of the holiday season. With its rich texture, cool peppermint flavor, and festive topping options, this cheesecake is sure to be the centerpiece of any winter celebration. Whether you’re making it for Christmas dinner or a holiday party, this recipe combines classic cheesecake comfort with refreshing seasonal flair.
PrintPeppermint Cheesecake
This festive Peppermint Cheesecake features a crunchy Oreo cookie crust, a smooth and creamy peppermint-infused filling, and a fluffy peppermint frosting. Topped with peppermint chips or chocolates, it’s a perfect showstopper dessert for the holidays.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes (plus 5 hours chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust:
- 22 Oreo cookies, pulsed into crumbles
- 2 tbsp butter, melted
- Cheesecake Filling:
- 24 oz cream cheese (3 packs), softened
- 1/2 cup white granulated sugar
- 2 eggs
- 2 tbsp sour cream
- 3/4 cup heavy whipping cream
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup Andes peppermint crunch chips
- Frosting:
- 8 oz cream cheese, softened
- 1/4 cup white granulated sugar
- 1/2 tsp peppermint extract
- 8 oz whipped topping (e.g. COOL Whip)
- 1/2 cup Andes peppermint crunch chips, finely diced
- Optional Decorations:
- Crushed candy canes
- Ghirardelli Peppermint chocolates
- Lindt Peppermint Chocolate truffles
- Andes peppermint crunch thins or chips
- Peppermint bark
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan with heavy-duty aluminum foil for a water bath.
- Crust: Pulse Oreos into crumbs. Mix with melted butter and press into the bottom and slightly up the sides of the springform pan. Set aside.
- Cheesecake: In a mixer, beat cream cheese and sugar until smooth (about 2 minutes). Add vanilla, peppermint extract, and sour cream. Mix until combined.
- Add eggs one at a time, beating after each. Scrape down the sides and bottom of the bowl as needed.
- Lower mixer speed and add corn starch. Then, on medium-low, slowly add heavy cream and mix until smooth.
- Fold in peppermint crunch chips evenly. Pour batter into prepared crust.
- Place the springform pan into a roasting pan and fill the roasting pan with water halfway up the sides of the cheesecake pan.
- Bake for 70–75 minutes. Turn off oven, crack the door, and let cheesecake sit for 10 minutes before removing from the oven and water bath.
- Let rest on the counter for 20 minutes. Run a greased knife around the edges. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Frosting: Beat cream cheese, peppermint extract, and sugar until smooth. Fold in whipped topping and peppermint chips.
- Spread a thin layer of frosting on the chilled cheesecake. Pipe additional frosting as desired. Decorate with peppermint toppings of choice.
Notes
- Wrapping the springform pan in foil prevents water from seeping into the cheesecake during the water bath.
- Use peppermint chips with caution in frosting tips to avoid clogging.
- Chill cheesecake thoroughly before frosting for best results.
- Decorate just before serving for freshest presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 696
- Sugar: 36 g
- Sodium: 350 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg