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My family is obsessed with cheesecake and can’t ever get enough – and I love making this super simple, totally indulgent Chocolate Peppermint Cheesecake for them during the holidays – the ultimate beautiful, tasty treat!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Creamy Minty Chocolate Cheesecake
I have to admit I’m not actually a massive cheesecake fan – unlike the rest of my family – but even I can’t get enough of the rich creamy peppermint and chocolate flavor of this cake. It is simple to make, fun to decorate, and a great dessert to prep ahead of a Christmas dinner.
This is the perfect dessert for Christmas – Yum!
How to make Mint Chocolate Cheesecake
First you will need to assemble the following ingredients:
- Peppermint Oreo Cookie Crumbs (2 cups) – these cookie crumbs are ideal for the base for the cheesecake. You can use regular Oreos if you can’t find the peppermint ones.
- Butter (5 tbsp) – salted butter is used to press the Oreos together for the base.
- Cream Cheese (3 packages) – Cream cheese is a smooth, spreadable dairy product with a mild, tangy flavor and is perfect for cheesecake.
- Sugar (1 cup) – granulated sugar will add the sweetness to the cheesecake, use high quality sugar.
- Greek Yogurt or Sour Cream (24 oz) – Greek yogurt or sour cream are thinner than cream cheese so will lighten up the cheesecake and help prevent it from cracking on the top.
- All-purpose Flour (1 tbsp) – a small amount of flour will help to stabilize the cheesecake so it will cut easily.
- Cornstarch (1 tbsp) – cornstarch will also help to bind the cheesecake together and will help the yogurt/sour cream and cream cheese to come together into the perfect consistency.
- Salt (1/3 tsp) – salt will help season the filling, use fine grain high quality salt.
- Peppermint extract (1 tsp) – Peppermint extract is a concentrated flavoring derived from peppermint leaves, imparting a cool, minty taste to this cheesecake.
- Vanilla extract (1 tsp) – this fragrant liquid flavoring derived from cured vanilla beans is used to enhance the flavor of this peppermint cheesecake.
- Eggs (2) – eggs add essential protein and flavor to the cheesecake, cream them well so they are well combined.
- Chocolate (1/2 cup), White Chocolate (1/2 cup), Candy Canes (1/2 cup) – these delicious fillings will go inside the cheesecake and be a beautiful garnish on top.
- Heavy Cream (3/4 cup) – cream is the perfect base for the ganache, use good quality cream and make sure you don’t overheat it.
- Semisweet Chocolate Chips (1 1/2 cups) – chocolate chips melt very easily for a smooth ganache.
After gathering your ingredients, you will use this method:
- Prepare the Pan. Pray the springform pan with nonstick spray. Outside of the pan layer it with 4 layers of foil so that water wont leak in while it bakes.
- Make the crust. Combine the oreos and butter and press them into the bottom of the pan, press them against the bottom of the pan evenly with a cup or measuring cup to compress. Bake the crust at 350 degrees for 10 minutes. Allow it to cool completely.
- Make the filling. Cream the cream cheese and sugar. Beat on low speed until creamy. Add the yogurt, cornstarch, salt, vanilla, peppermint extract, and eggs one at a time. Beat on low scraping the sides of the bowl until fully combined. Gently fold in the chopped chocolate and crushed candies.
- Bake. Pour the mixture into cooled crust. Place wrapped springform pan into 2 inches of hot water in a pan in the oven. Bake for about 1 hour till it is still slightly jiggly.
- Cool. When the cheesecake is done turn off the oven, place a wooden spoon in the door oven the oven and let it cool in the oven. When it is completely cooled remove it from the oven, remove the foil lining and chill in the fridge for at least 5 hours. Run a knife around the pan before removing it from the springform pan after chilled.
- Ganache. Add the chocolate chips and heavy cream to a microwave safe bowl. Heat in 30 second bursts stirring each time till melted. Spread on the cheesecake and garnish with remaining chopped chocolates and crushed candy canes.
Tips and Tricks to Perfect Peppermint Chocolate Cheesecake
Try these tips and tricks to get a perfect cheesecake:
Quality Ingredients: Use full-fat cream cheese for a richer texture and flavor. Ensure all your ingredients, especially the cream cheese, eggs, and any dairy, are at room temperature before you begin. This helps in achieving a smooth batter without lumps.
Gentle Mixing: Overbeating the batter can incorporate too much air, which can lead to cracks as the cheesecake bakes and cools. Mix just until smooth and combined.
Scrape the Sides: Regularly scrape down the sides of the mixing bowl to ensure that all ingredients are fully incorporated and there are no lumps.
Avoid Overbaking: The center of the cheesecake should still jiggle a bit when you take it out of the oven. It will continue to cook from the residual heat as it cools.
Water Bath: A water bath, or bain-marie, keeps the oven moisture high and the heat gentle, reducing the risk of cracks. Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in.
Prevent Cracks: If you’re concerned about cracks, add a tablespoon of cornstarch or flour to your batter. This stabilizes the batter and reduces the risk of cracking.
Cooling Process: Once done baking, turn off the oven and let the cheesecake sit inside with the oven door slightly open for an hour. After that, transfer it to a cooling rack to cool completely. This gradual cooling minimizes the risk of cracks.
Refrigeration: After the cheesecake has come to room temperature, refrigerate it for at least 4 hours, but ideally overnight. This not only ensures the cheesecake is set but also helps in developing its flavors.
Use a Warm Knife: When slicing your cheesecake, dip a sharp knife in hot water to get clean slices. Wipe the knife clean between slices.
Pan Prep: Line the bottom of your springform pan with parchment paper. It helps in easy removal and serving.
Chocolate Peppermint Cheesecake FAQs
It’s recommended to use high-quality dark or semi-sweet chocolate for a deep, rich flavor. However, if you prefer a milder chocolate taste, milk chocolate can also be used.
Fresh mint and peppermint extract have different flavor profiles. If you prefer fresh mint, you can infuse the cream or base with mint leaves. However, for a traditional peppermint taste, especially around the holidays, peppermint extract or peppermint candies are ideal.
Cracking can occur due to overbeating the batter, baking at too high a temperature, or rapid temperature changes. Using a water bath and allowing the cheesecake to cool slowly in the oven can help prevent this.
Absolutely! You can use gluten-free cookies or graham crackers for the crust, and ensure all other ingredients used are gluten-free.
Stored properly in an airtight container, chocolate peppermint cheesecake should last up to a week in the refrigerator.
Yes, cheesecakes freeze well. Ensure it’s wrapped tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Yes, there are dairy-free cream cheese alternatives available. You can also use dairy-free chocolate and a non-dairy milk alternative.
While a springform pan is ideal for cheesecakes due to its removable sides, you can use a regular cake pan. However, serving might be a bit trickier; consider lining the pan with parchment paper with overhanging edges for easier removal.
What to Serve With Cheesecake
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Chocolate Peppermint Cheesecake
Equipment
Ingredients
Oreo Crust
- 2 cups 18 cookies Peppermint Oreo Cookie Crumbs (or regular Oreos)
- 5 tablespoons Butter, melted
Cheesecake Filling
- 24 oz 3 packages Cream Cheese (room temperature)
- 1 cup granulated Sugar
- ¼ cup Greek Yogurt, or Sour Cream
- 1 tablespoon all-purpose Flour
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Peppermint extract
- 1 teaspoon pure Vanilla extract
- 2 large Eggs, room temperature
- ½ cup chopped Chocolate, plus more for garnish
- ½ cup chopped White Chocolate, plus more for garnish • 1/2 cup chopped Candy Canes, plus more for garnish
Chocolate Ganache
- ¾ cup heavy Cream
- 1 ½ cups semisweet Chocolate Chips
Instructions
- First make the oreo crust. Preheat the oven to 350°F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
- Spray an 8" springform pan with cooking spray, and using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
- In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. Set aside and allow crust to cool completely.
- Next make the Cheesecake Filling. In a mixing bowl (with paddles if available), combine the Cream Cheese and Sugar. Beat together at low speed until smooth and creamy, scraping the sides of the bowl. 6. Add in the Yogurt, Flour, Cornstarch, Salt, Vanilla extract, Peppermint extract, and Eggs (one egg at a time). Beat at low speed, scraping the bowl until combined. Gently fold in chopped chocolates and crushed candy canes.
- Pour batter into cooled crust.
- Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
- Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 minutes.
- When the cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools and prevents cracking.
- Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours.
- Run a knife around the edge to ensure easy release when springform is removed.
- Finally make the Chocolate Ganache. Add Chocolate Chips and Cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until melted. It should take only a minute or so. Spread on top of cheesecake. Garnish with remaining chopped chocolates and crushed candy canes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
