Name: Chocolate Peppermint Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 2 cups chocolate sandwich cookie crumbs; 6 tablespoons unsalted butter, melted; 24 ounces cream cheese, room temperature; 3/4 cup granulated sugar; 1 cup sour cream; 3 large eggs; 1 teaspoon peppermint extract; 8 ounces dark chocolate (60–70%), melted and slightly cooled; 1/2 cup crushed peppermint candies; 1/4 cup mini chocolate curls or chips (optional)

When the holiday season rolls around, I find myself craving that magical combination of chocolate and peppermint. It’s nostalgic, cozy, and somehow always feels like a celebration. That’s exactly why I created this Chocolate Peppermint Cheesecake. It’s rich, creamy, and intensely chocolatey with just the right touch of cool, minty freshness. One slice is all it takes to bring festive cheer to any gathering—or to simply treat yourself.

What I love most about this cheesecake is how it manages to be both decadent and refreshing. The chocolate cookie crust gives a satisfying crunch that balances the silky filling, and the crushed peppermint candy on top adds both flavor and sparkle. Whether you’re making it for a holiday party, a cozy night in, or a special winter birthday, this cheesecake always steals the show.

Why You’ll Love This Chocolate Peppermint Cheesecake

This dessert isn’t just a showstopper—it’s surprisingly simple to make. You don’t need any complicated ingredients or fancy techniques, and you can even prepare it ahead of time. The balance between the bittersweet chocolate and the peppermint is perfectly calibrated, making each bite taste like a winter dream. Plus, it’s naturally festive, no extra decorations required.

What Kind of Chocolate Should I Use?

For the best flavor, use high-quality semi-sweet or dark chocolate. I prefer using a bar rather than chips because it melts smoother and has a richer taste. If you’re going for something extra decadent, 60-70% dark chocolate works wonderfully. Stay away from milk chocolate—it tends to be too sweet and can overpower the peppermint.

Options for Substitutions

If you want to tweak the recipe a bit, there’s plenty of room for creativity:

Crust: Swap the chocolate cookie crust for a graham cracker base if you prefer a lighter flavor.
Peppermint: Use peppermint extract instead of crushed candy if you want a smoother texture.
Dairy-free: Try a dairy-free cream cheese and coconut cream for a vegan-friendly version.
Toppings: Add whipped cream, chocolate shavings, or even a drizzle of chocolate ganache for extra flair.

Ingredients for this Chocolate Peppermint Cheesecake

Chocolate sandwich cookies – These form the base of the crust and add a deep, cocoa flavor with a touch of sweetness.
Unsalted butter – Helps bind the crust and gives it richness.
Cream cheese – The heart of any cheesecake; provides that creamy, tangy texture.
Granulated sugar – Sweetens the filling and balances the tang of the cream cheese.
Sour cream – Adds smoothness and a subtle tang that enhances the creaminess.
Eggs – Essential for structure and stability in the baked cheesecake.
Peppermint extract – Delivers that classic cool, minty flavor.
Dark chocolate (60-70%) – Creates the rich, chocolatey base of the filling.
Crushed peppermint candies – Adds crunch and that festive peppermint pop on top.
Mini chocolate curls or chips – Optional but adds a decorative, indulgent touch to the top.

Step 1: Make the Crust

Crush the chocolate sandwich cookies in a food processor until finely ground. Combine with melted butter and press the mixture firmly into the bottom of a springform pan. Bake the crust at 325°F (163°C) for 10 minutes. Let it cool while you prepare the filling.

Step 2: Prepare the Chocolate Filling

Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth and set aside to cool slightly.

Step 3: Beat the Cream Cheese and Sugar

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the granulated sugar and continue to beat until fully incorporated and creamy.

Step 4: Add Sour Cream and Peppermint Extract

Mix in the sour cream and peppermint extract. Blend until smooth and well combined, scraping down the sides of the bowl as needed.

Step 5: Incorporate the Eggs

Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent air bubbles that could cause cracking.

Step 6: Blend in the Melted Chocolate

Gently fold in the melted chocolate until the mixture is smooth and evenly colored. Pour the filling over the cooled crust in the springform pan.

Step 7: Bake the Cheesecake

Place the pan on a baking sheet and bake at 325°F (163°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Step 8: Chill and Decorate

After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. Before serving, top with crushed peppermint candies and chocolate curls or chips for a festive finish.

How Long to Prepare the Chocolate Peppermint Cheesecake

Making this cheesecake isn’t complicated, but it does take some planning due to chilling time. The prep time is around 25 minutes if you have all ingredients ready. Baking takes about an hour, and cooling adds another hour in the oven. After that, it needs to chill in the fridge for at least 4 hours, ideally overnight for the best texture.

If you’re preparing it for a party or holiday dinner, I recommend making it the night before. That way, it’s perfectly set and chilled when it’s time to serve. You can even prepare it two days ahead—just wait to add the toppings until the day of.

Tips for Perfect Chocolate Peppermint Cheesecake

Always use room temperature cream cheese for a smooth, lump-free batter.
Don’t overmix after adding the eggs—gentle mixing keeps the texture dense and creamy.
Bake in a water bath or place a pan of water on the lower rack to reduce cracking.
Let it cool gradually in the oven with the door slightly ajar to prevent sudden temperature shock.
Chill thoroughly before slicing for clean cuts and best flavor.

Watch Out for These Mistakes While Cooking

Using cold ingredients: This can cause a lumpy filling.
Overbaking: The cheesecake should still jiggle slightly in the center when done.
Skipping the chill: It may be tempting to serve it early, but chilling is key to the texture.
Pouring hot chocolate into the batter: Let it cool slightly or it could cook the eggs.
Crushing peppermint too early: Wait until ready to decorate so the pieces don’t dissolve or get sticky.

What to Serve With Chocolate Peppermint Cheesecake?

1. Hot Chocolate

Rich and creamy, it complements the mint-chocolate combo perfectly for an ultra-cozy dessert pairing.

2. Espresso or Coffee

The slight bitterness of coffee balances the sweetness and enhances the chocolate flavor.

3. Vanilla Ice Cream

A cool and creamy scoop of vanilla adds a lovely contrast in both texture and temperature.

4. Fresh Berries

Raspberries or strawberries offer a bright, tangy burst that cuts through the richness.

5. Peppermint Mocha Cocktail

Turn dessert hour into happy hour with a themed drink that mirrors the cheesecake’s flavors.

Storage Instructions

Refrigerator: Store the cheesecake tightly covered in the fridge for up to 5 days. Use a cake dome or wrap the pan in plastic wrap to keep it fresh and avoid absorbing fridge odors.

Freezer: You can freeze the cheesecake without toppings for up to 2 months. Wrap it tightly in plastic wrap and foil, or place it in an airtight container. Thaw in the refrigerator overnight before decorating and serving.

Estimated Nutrition

Per slice (based on 12 servings):

Calories: 480
Fat: 34g
Saturated Fat: 19g
Carbohydrates: 38g
Sugar: 28g
Protein: 6g
Fiber: 2g
Sodium: 220mg
Cholesterol: 110mg

Frequently Asked Questions

How do I know when the cheesecake is done baking?

The edges should be set but the center will still have a slight wobble. It will continue to firm up as it cools.

Can I use milk chocolate instead of dark chocolate?

You can, but it will make the cheesecake sweeter and less rich. Adjust the sugar slightly if you go this route.

Can I make this without a springform pan?

A springform pan is best, but in a pinch, you can use a deep cake pan lined with parchment—just know it’ll be harder to remove.

What’s the best way to cut neat slices?

Use a sharp knife dipped in hot water and wiped clean between slices for smooth, clean cuts.

Can I use candy canes instead of peppermint candies?

Absolutely. Crush them just before using and avoid overly sticky or melted pieces.

Conclusion

Chocolate Peppermint Cheesecake is the ultimate holiday dessert—it’s indulgent, festive, and refreshingly minty with every bite. The silky chocolate filling paired with a crisp cookie crust and sparkling peppermint topping makes it unforgettable. Whether you’re hosting a winter gathering or just want to treat yourself, this cheesecake is the kind of sweet magic you’ll want to make again and again.