Description

Rich, festive, and irresistibly creamy, this Peppermint Mocha Cheesecake is the ultimate holiday dessert. Featuring a chocolate cookie crust, a velvety mocha-infused cheesecake filling with a refreshing peppermint twist, and a luscious ganache topping, it’s a showstopper for any celebration. Whether you’re looking for Christmas dessert ideas, easy cheesecake recipes, or indulgent winter treats, this one checks every box. It’s the perfect blend of holiday flavors and smooth texture for a make-ahead dessert everyone will rave about. Try it as a quick dessert, easy holiday recipe, or add it to your list of go-to winter food ideas.

Ingredients

1 1/2 cups chocolate cookie crumbs

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

24 oz cream cheese, softened

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

2 teaspoons peppermint extract

3 large eggs, room temperature

1/2 cup heavy cream (for ganache)

1 cup semi-sweet chocolate chips (for ganache)

Whipped cream, for garnish

Crushed peppermint candies, for garnish

Instructions

1. Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.

2. In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until incorporated. Mix in sour cream, heavy cream, espresso powder, melted chocolate, and peppermint extract.

3. Add eggs one at a time, mixing just until combined after each. Avoid overmixing.

4. Pour filling over crust and smooth the top. Tap the pan to release air bubbles. Bake for 55–65 minutes until edges are set and center slightly jiggles.

5. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

6. Refrigerate cheesecake for at least 6 hours or overnight.

7. Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. Let cool slightly.

8. Pour ganache over chilled cheesecake.

9. Decorate with whipped cream and crushed peppermint candies. Slice and serve chilled.

Notes

Let all ingredients come to room temperature before mixing for a smooth filling.

Cool the cheesecake slowly and refrigerate overnight for best results.

Only pour cooled ganache to avoid melting the top layer.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 30g
Sodium: 280mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 140mg

Keywords: peppermint cheesecake, mocha dessert, holiday dessert, winter treat, easy recipe