Christmas desserts feel extra special when they bring festive flavors and a little holiday magic to the table. This Christmas Peppermint Cheesecake is a delicious way to celebrate the season, combining creamy cheesecake with the cool, refreshing taste of peppermint. I love serving a dessert like this during Christmas gatherings because it looks beautiful on the holiday table and makes every slice feel like a treat.
Whether you are hosting a festive dinner, planning a Christmas party, or simply craving something sweet during the holidays, this peppermint cheesecake is a lovely addition to your seasonal dessert menu.
Why You’ll Love This Recipe
- It looks fancy but is mostly waiting: The active work is maybe 30 minutes, and the rest is just chilling and pretending you are patient.
- That peppermint bark layer: You make your own, which sounds impressive, but it is just melting chocolate and freezing it. I promise.
- Feeds a crowd without breaking the bank: One cheesecake serves 8 to 10, and the ingredients are basic grocery store stuff.
- Make-ahead friendly: You can make the whole thing a day or two before your party and just add the ganache and whipped cream at the end.
Tools You’ll Need
Nothing fancy, I promise.
- 9-inch springform pan: This is non-negotiable. You cannot get a cheesecake out of a regular pan without a lot of swearing.
- Stand mixer: You can use a hand mixer, but your arm will hate you after 5 minutes of beating cold cream cheese. Trust me, I have been there.
- Large roasting pan: For the water bath. If you do not have one, a deep baking dish works in a pinch.
- Heavy-duty foil: You need to wrap the springform pan so water does not seep in. Regular foil tears. Do not risk it.
- Parchment paper: For lining the pan and making the peppermint bark.
Ingredients
For the Peppermint Bark
- 4 ounces white chocolate, broken into pieces – Use high-quality chocolate like Ghirardelli. Cheap white chocolate seizes and turns grainy.
- 4 ounces semisweet chocolate, broken into pieces – Same rule. If you would not eat it on its own, do not melt it.
- 1 teaspoon vegetable oil, divided – Or coconut or canola oil. It helps the chocolate melt smoothly.
- 1/4 teaspoon peppermint extract, divided – A little goes a long way. Do not accidentally pour more.
- 1/3 cup candy cane, crushed – About 4 to 5 standard candy canes. Crush them in a bag with a rolling pin if you do not have a food processor.
For the Oreo Crust
- 24 Oreos, with the filling, finely crushed – Regular, not Double Stuf. The extra filling makes the crust too soft.
- 5 tablespoons unsalted butter, melted – If you use salted butter, skip any added salt in the filling.
For the Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened – This is 32 ounces total. Room temperature is critical. Cold cream cheese equals lumpy batter.
- 1 1/4 cups sugar – Standard granulated. Do not use brown sugar unless you want a different flavor.
- 3/4 cup sour cream – Or plain Greek yogurt, room temperature. Both work, but sour cream gives a richer tang.
- 3 tablespoons all-purpose flour, divided – You will use 2 tablespoons in the batter and 1 tablespoon to toss with the peppermint bark.
- 1/4 teaspoon salt – Just a pinch to balance the sweet.
- 2 teaspoons vanilla extract – Real vanilla, not imitation, if you have it.
- 2 teaspoons peppermint extract – This is the star. Do not skip or reduce.
- 3 large eggs, room temperature – Cold eggs will make your batter curdle. Leave them out for 30 minutes.
- Peppermint bark, chopped into small pieces – The one you made earlier, or 8 to 10 ounces of store-bought.
For the White Chocolate Ganache
- 8 ounces white chocolate, high quality, finely chopped – Use more for a thicker ganache. White chocolate chips work but are less smooth.
- 1/2 cup heavy whipping cream – Do not substitute milk. It will not set.
For the Garnish
- 3/4 cup whipped cream – Store-bought or homemade. I usually make my own because it takes 2 minutes.
- Crushed candy canes – Or crushed hard peppermint candies. Save some from the bark.
- Dark chocolate pieces – For contrast. A vegetable peeler makes nice shavings.
How To Make Christmas Peppermint Cheesecake
Set aside some time, put on a podcast, and let us make a cheesecake that will make people think you went to culinary school.
- Make the peppermint bark: Melt 4 ounces of white chocolate with 1/2 teaspoon vegetable oil. Stir in 1/8 teaspoon peppermint extract. Spread onto a parchment-lined baking sheet and freeze for 15 to 20 minutes. Melt 4 ounces semisweet chocolate with 1/2 teaspoon oil, stir in 1/8 teaspoon peppermint extract, and spread over the white chocolate. Sprinkle with 1/3 cup crushed candy cane and freeze until solid. If you accidentally stir instead of spread, you will get a swirl. It still tastes fine.
- Prep the pan: Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan with a double layer of heavy-duty foil. This is your waterproofing. Do not skip it unless you want a soggy crust.
- Make the crust: Finely crush 24 Oreos in a food processor or blender. Mix with 5 tablespoons melted butter. Press the mixture evenly into the bottom of the springform pan. Use the bottom of a measuring cup to really pack it down. Chill in the fridge while you make the filling.
- Preheat and mix: Preheat oven to 350°F. In a large bowl, beat 32 ounces softened cream cheese and 1 1/4 cups sugar until smooth. Scrape down the bowl. Add 3/4 cup sour cream, 2 tablespoons flour, 1/4 teaspoon salt, 2 teaspoons vanilla, and 2 teaspoons peppermint extract. Beat until combined.
- Add eggs gently: Add 3 eggs one at a time, beating on low speed just until combined. Do not overmix. Overmixing adds air, which causes cracks. If you see a few tiny lumps, that is okay.
- Fold in the bark: Chop your frozen peppermint bark into small pieces. Toss with 1 tablespoon flour. Gently fold the pieces into the cheesecake batter. Pour over the crust and smooth the top.
- Bake in a water bath: Place the springform pan inside a large roasting pan. Add hot water to the roasting pan until it reaches 1 inch up the sides. Bake at 350°F for 10 minutes, then reduce temperature to 325°F and bake for 70 to 90 minutes. The center should be just set and the top dull. Turn off the oven and leave the cheesecake inside for 30 more minutes. Do not open the door. I know it is hard.
- Cool and chill: Remove the pan from the water bath and cool on a wire rack for 10 minutes. Run a knife around the edge to loosen. Cool for 1 hour, then refrigerate for at least 4 hours or overnight. Overnight is better. The texture improves.
- Make the ganache: Heat 1/2 cup heavy cream until just boiling. Pour over 8 ounces finely chopped white chocolate. Let sit for 1 minute, then stir until smooth. Cool until slightly thickened but still pourable. Pour over the chilled cheesecake. Let it set for 1 to 2 hours.
- Garnish and serve: Top with 3/4 cup whipped cream, crushed candy canes, and dark chocolate pieces. Run a thin knife around the edge and remove the sides of the pan. Serve cold.
♥ The Misfit Tips!
- I once tried to rush the chilling step. The cheesecake looked fine going into the fridge for 2 hours. It was not fine coming out. It slumped like a sad souffle. Give it the full 4 hours, preferably overnight. Your patience will be rewarded with a slice that holds its shape.
- No springform pan? You can use a 9-inch cake pan with high sides. Line it with parchment, leaving overhang. You will have to lift the cheesecake out, which is tricky. I have done it. It works, but it is not pretty. If you have a friend with a springform, borrow it.
- Make it mini: For a mini christmas peppermint cheesecakes recipe, use a muffin tin with liners. Press a small amount of crust into each cup, fill with batter, and bake at 325°F for 18 to 22 minutes. They are adorable and cook faster. I make these for potlucks because people can grab one without a plate.
Perfect Pairings
These go perfectly with…
- A cold glass of milk for the peppermint and chocolate.
- Hot cocoa with a candy cane stirrer.
- A potluck or holiday dinner.
- Leftover coffee from the morning, whose bitterness cuts through the sweetness.
How to Store
❤
- Fridge: Cover the cheesecake with foil or plastic wrap and refrigerate it for 3 to 5 days.
- Freezer: Freeze the fully chilled cheesecake without ganache and garnishes. Wrap it in plastic wrap and aluminum foil, then freeze for 1 to 2 months. Thaw it in the refrigerator for 24 hours before topping and serving.
- Reheat: Do not reheat the cheesecake. Serve it cold, or leave it at room temperature for 20 minutes before serving.
- Note: Add whipped cream fresh because it deflates and becomes watery in storage.
Peppermint Cheesecake
This Christmas peppermint cheesecake combines an Oreo crust, peppermint bark cheesecake filling, white chocolate ganache, whipped cream, and crushed candy canes. You bake it in a water bath at 350°F for 10 minutes, then at 325°F for 70 to 90 minutes, before chilling it for at least 4 hours. Make this Christmas peppermint cheesecake for a holiday dinner, potluck, or Christmas party when you need a festive dessert for 8 to 10 people.
Ingredients
Equipment
Method
- Make the Peppermint BarkLine a baking sheet with parchment paper. In a microwave-safe bowl, combine 4 ounces of white chocolate with ½ teaspoon of vegetable oil. Microwave in short intervals, stirring between each, until melted and smooth. Stir in ⅛ teaspoon of peppermint extract.Spread the white chocolate into a thin, even layer on the prepared baking sheet. Freeze for 15–20 minutes, or until firm.In a clean microwave-safe bowl, melt 4 ounces of semisweet chocolate with the remaining ½ teaspoon of vegetable oil, stirring until smooth. Mix in the remaining ⅛ teaspoon of peppermint extract.Spread the semisweet chocolate evenly over the hardened white chocolate layer. Sprinkle with ⅓ cup of crushed candy cane, gently pressing the pieces into the chocolate so they adhere. Freeze until completely firm.
- Prepare the Springform PanLine the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil, making sure the foil extends up the sides to help prevent water from leaking into the crust during the water bath.
- Make the Oreo CrustPlace 24 Oreo cookies in a food processor or blender and pulse until finely crushed. Transfer the crumbs to a bowl and stir in 5 tablespoons of melted butter until evenly moistened.Press the mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create a compact, even layer. Refrigerate the crust while preparing the filling.
- Preheat the Oven and Prepare the FillingPreheat the oven to 350°F (175°C). In a large mixing bowl, beat 32 ounces of softened cream cheese with 1¼ cups of sugar until smooth and creamy. Stop occasionally to scrape down the sides and bottom of the bowl so everything mixes evenly.Add ¾ cup of sour cream, 2 tablespoons of flour, ¼ teaspoon of salt, 2 teaspoons of vanilla extract, and 2 teaspoons of peppermint extract. Beat until the mixture is smooth and well combined.
- Add the EggsAdd the 3 eggs, one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing, as incorporating too much air can cause the cheesecake to crack during baking. A few tiny lumps are preferable to an overly aerated batter.
- Fold in the Peppermint BarkRemove the hardened peppermint bark from the freezer and chop it into small pieces. Place the pieces in a small bowl and toss them with 1 tablespoon of flour to help distribute them throughout the batter. Gently fold the coated peppermint bark into the cheesecake mixture using a spatula. Pour the filling over the chilled Oreo crust and smooth the surface into an even layer.
- Bake the Cheesecake in a Water BathPlace the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately 1 inch up the sides of the springform pan.Transfer the roasting pan to the oven and bake at 350°F (175°C) for 10 minutes. Without opening the oven unnecessarily, reduce the temperature to 325°F (165°C) and continue baking for 70–90 minutes.The cheesecake is ready when the edges are set, the top looks dull rather than wet, and the center still has a slight, gentle wobble. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually.
- Cool and ChillCarefully remove the springform pan from the water bath and take off the outer foil. Place the cheesecake on a wire rack and let it cool for 10 minutes.Run a thin knife around the inside edge of the pan to loosen the cheesecake and help prevent cracks as it cools. Allow it to cool for another 1 hour, then cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and firm.
- Make the White Chocolate GanacheHeat ½ cup of heavy cream in a small saucepan until it just begins to boil. Alternatively, heat it carefully in the microwave.Place 8 ounces of finely chopped white chocolate in a heat-safe bowl and pour the hot cream over it. Let the mixture stand for 1 minute, then stir gently until the chocolate melts and the ganache becomes smooth.Allow the ganache to cool until it thickens slightly but remains pourable. Pour it over the chilled cheesecake, spreading it gently toward the edges. Refrigerate for 1–2 hours, or until the ganache has set.
- Garnish and ServeOnce the ganache is firm, decorate the cheesecake with ¾ cup of whipped cream, crushed candy canes, and dark chocolate pieces.Before releasing the springform pan, run a thin knife around the edge again if needed. Carefully remove the sides, slice the cheesecake with a clean knife, and serve cold.