Peppermint Mocha Cheesecake

Save this recipe on:

If the holiday season had a flavor, it would taste like this Peppermint Mocha Cheesecake. This dessert is a rich, velvety fusion of cool peppermint, deep mocha, and creamy cheesecake—resting on a luscious chocolate cookie crust. With every bite, you’re met with a balance of sweetness and bold coffee undertones, finished with a refreshing peppermint pop.

Perfect for festive gatherings or cozy nights in, this cheesecake isn’t just a treat—it’s an experience. Topped with silky ganache, swirls of whipped cream, and crushed peppermint candy, it turns any table into a showstopper. Whether you’re a coffee lover, a chocolate enthusiast, or just someone who adores winter desserts, this one hits all the right notes.

---

Why You’ll Love This Peppermint Mocha Cheesecake

• It combines three iconic flavors—peppermint, mocha, and cheesecake—into one dreamy dessert.
• No water bath required, making it easier for beginner bakers.
• It’s a guaranteed holiday crowd-pleaser and great make-ahead option.
• Smooth, creamy texture meets a crunchy base for the ultimate bite.
• The presentation is stunning with minimal decorating effort.

---

Preparation Phase & Tools to Use

Before diving into baking, it’s important to gather the right tools to ensure the cheesecake turns out perfect. A springform pan is essential—this type of pan allows for easy removal and maintains the shape of the cheesecake. You’ll also need a stand mixer or hand mixer for that signature creamy filling texture. A mixing bowl, rubber spatula, and measuring cups and spoons will streamline your prep. Lastly, a saucepan will be needed to melt chocolate or make ganache topping. Each tool plays a vital role—from achieving a smooth batter to crafting a glossy finish.

---

Preparation Tips

Room temperature ingredients are key—especially the cream cheese. Cold cream cheese can lead to a lumpy batter. Allowing your eggs, sour cream, and cream cheese to warm up will give you a much smoother filling. Don’t overmix once you add the eggs, as this can introduce air and lead to cracks. Let the cheesecake cool gradually in the oven with the door cracked open to prevent sudden temperature shifts. Lastly, chill the cheesecake for at least 6 hours, preferably overnight, for best flavor and firmness.

---

Ingredients for this Peppermint Mocha Cheesecake

For the crust:

• 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
• 5 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the filling:

• 3 (8 oz) packages cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon instant espresso powder
• 1/2 cup semi-sweet chocolate, melted and slightly cooled
• 2 teaspoons peppermint extract
• 3 large eggs, room temperature

For the ganache topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

For garnish:

• Whipped cream
• Crushed peppermint candies or mini peppermint swirls

---

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.

---

Step 2: Make the filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a stand or hand mixer. Add the sugar and continue beating until fully incorporated. Mix in sour cream, heavy cream, espresso powder, melted chocolate, and peppermint extract. Beat until smooth.

---

Step 3: Add the eggs

Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overbeating to prevent air bubbles which can cause cracks.

---

Step 4: Assemble and bake

Pour the filling over the cooled crust and smooth out the top. Tap the pan gently on the counter to release any air bubbles. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

---

Step 5: Chill

After the cheesecake has cooled, transfer it to the fridge and chill for at least 6 hours, preferably overnight.

---

Step 6: Make the ganache

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 3 minutes, then stir until smooth and glossy. Let it cool slightly before pouring over the chilled cheesecake.

---

Step 7: Decorate and serve

Once the ganache has set, pipe whipped cream swirls around the edges and sprinkle with crushed peppermint candies. Slice and serve chilled.

---

Notes

To get the perfect Peppermint Mocha Cheesecake, use high-quality cream cheese and chocolate. The peppermint extract should be pure, not artificial, to avoid a medicinal flavor. If you’re short on time, the crust can be made a day ahead. Always cool the ganache slightly before pouring so it doesn’t melt the cheesecake surface. This dessert is rich, so slice into smaller portions if serving at a party.

---

Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold cream cheese and eggs make the batter lumpy.
• Overmixing after adding eggs: This introduces air, which can lead to cracks.
• Skipping the cooling step: Sudden temperature changes can cause surface cracks.
• Pouring hot ganache on a warm cheesecake: It can melt the top layer, ruining the texture.
• Not refrigerating long enough: The flavors need time to develop and firm up.

---

Storage Instructions

Once the cheesecake has cooled and set, store it in the refrigerator tightly covered for up to 5 days. To freeze, wrap the cheesecake (without whipped cream or candy topping) in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving. Add fresh toppings right before serving for best presentation.

---

Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 520
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 140mg
• Sodium: 280mg
• Carbohydrates: 38g
• Sugar: 30g
• Fiber: 1g
• Protein: 7g

---

Frequently Asked Questions

How strong is the peppermint flavor?

It’s noticeable but not overpowering. You get a fresh coolness that balances the richness of the chocolate and cream cheese.

Can I make this cheesecake without espresso powder?

Yes, but it won’t have the mocha depth. You can substitute with strong brewed coffee (reduce liquid slightly).

Can I use a store-bought crust?

You can, but homemade chocolate crust offers better flavor and texture.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing the eggs, and cool the cheesecake slowly inside the oven.

What if I don’t have peppermint extract?

You can omit it or try crushed candy canes in the batter for subtle peppermint flavor.

Can I make this cheesecake gluten-free?

Yes—use gluten-free chocolate cookies for the crust and double-check all other ingredients for gluten.

How far in advance can I make this?

It’s best made 1–2 days in advance. Just decorate it fresh before serving.

Can I turn this into mini cheesecakes?

Absolutely! Use a muffin tin with liners and bake for 20–25 minutes instead.

---

Conclusion

This Peppermint Mocha Cheesecake is an indulgent, festive dessert that brings seasonal cheer to any gathering. With its silky texture, deep chocolate notes, and refreshing peppermint kick, it’s more than just a dessert—it’s a celebration on a plate. Whether you’re hosting a holiday dinner or just treating yourself, this cheesecake is guaranteed to impress.

---

Print

Save this recipe on: