Name: Peppermint Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 8 h 50 min
Cuisine: American
Ingredients: 28 regular Oreo Cookies; 4 tablespoons Unsalted Butter, melted; 1 pinch Salt; 2 pounds cream cheese, softened (four 8-ounce packages); 8 ounces sour cream; 1 ½ cups granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 3/4 cup crushed peppermint candies; 3/4 cup chopped white chocolate

If you’re looking for a dessert that’s festive, creamy, and packed with that cool, refreshing flavor of mint, you are going to adore this Peppermint Cheesecake Recipe. I absolutely love how this cheesecake strikes the perfect balance between silky smoothness and a little crunchy peppermint surprise in every bite. When I first tried this recipe, it quickly became an instant holiday favorite — my family goes crazy for it! Stick around, and I’ll walk you through every step so your cheesecake turns out beautifully every time.

💚

Why You’ll Love This Recipe

Decadently Creamy yet Refreshing: The creamy cheesecake base balanced with peppermint makes this dessert feel indulgent but bright.
Perfect Holiday Showstopper: It’s an impressive dessert that’s surprisingly easy to make and sure to wow guests.
Crunchy Peppermint Pops: Crushed peppermint candies and white chocolate are folded in for a fun, festive crunch every time.
No Cracks, Just Smooth Beauty: Slow cooling in the oven helps you skip the dreaded cracks you sometimes get with cheesecakes.

The image shows a slice of cheesecake being lifted from a whole cheesecake on a white marbled plate. The cheesecake has three visible layers: a dark crumbly base at the bottom, a thick creamy middle layer with red streaks inside, and a thin dark chocolate layer on top. On the top edge of the slice, there is a swirl of white whipped cream with small red and white candy pieces mixed in. The cheesecake and the slice are the main focus, with some crushed candy pieces scattered on the plate. The background is white with a marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Peppermint Cheesecake, peppermint cheesecake recipe, holiday cheesecake, creamy peppermint dessert, festive cheesecake ideas

Ingredients You’ll Need

The ingredients for this peppermint cheesecake come together to create layers of flavor and texture you’ll crave. I always recommend using full-fat cream cheese and fresh peppermint extract for the best results, plus Oreo crumbs make a rich, chocolatey crust. Let me break down what I use and why.

Flat lay of a stack of whole Oreo cookies with visible cream filling, a small white ceramic bowl of melted unsalted butter glistening, a small pinch of coarse salt beside it, four blocks of smooth cream cheese neatly arranged, a small white bowl filled with thick sour cream, a small white bowl of fine granulated sugar sparkling, five whole brown eggs with clean shells, a small white bowl holding clear vanilla extract, a small white bowl containing clear peppermint extract, a small white bowl heaped with crushed red and white peppermint candies, a small white bowl with irregular chunks of chopped white chocolate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peppermint Cheesecake, peppermint cheesecake recipe, holiday cheesecake, creamy peppermint dessert, festive cheesecake ideas

Oreo Cookies: These form the base of your crust and add a wonderful chocolate flavor—you’ll want a food processor handy to get fine crumbs.
Unsalted Butter: Melts into the Oreo crumbs to help them stick together perfectly when baked.
Sour Cream: Adds a subtle tang that brightens the cheesecake’s flavor and makes it extra smooth.
Cream Cheese: The star of the show, softened to room temperature for a lump-free batter that’s luxuriously creamy.
Granulated Sugar: Sweetens just enough without overpowering the mint.
Large Eggs: Provide structure and help the cheesecake set beautifully.
Vanilla Extract: Adds warmth and depth that balances the cool mint tones.
Peppermint Extract: Gives that unmistakable mint flavor—don’t overdo it or it’ll become too strong!
Crushed Peppermint Candies: For crunchy bursts and a fun festive touch inside the cheesecake.
Chopped White Chocolate: Adds richness and melts slightly during baking for that creamy texture surprise.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this peppermint cheesecake recipe classic for the holidays, but there’s plenty of room to make it your own depending on your flavor preferences or dietary needs.

Chocolate Layer: I once added a layer of melted dark chocolate between the crust and filling for an extra chocolate kick—totally decadent!
Vegan Option: Swap cream cheese for vegan alternatives and use dairy-free butter and white chocolate for a plant-based treat.
Extract Tweaks: For a subtle twist, try mixing peppermint with a hint of almond or orange extract to add a new dimension of flavor.
Crust Alternatives: You can use chocolate graham crackers or ginger snaps for the crust to bring a different sweetness and spice profile.

How to Make Peppermint Cheesecake Recipe

Step 1: Make the Oreo Crust

Start by preheating your oven to 350°F. Then pulse the Oreo cookies in a food processor until they’re fine crumbs—this is key for an even crust. Add the melted butter and a pinch of salt, pulsing just until everything sticks together. Press the mixture firmly into the bottom and up the sides of your springform pan. Using the bottom of a flat glass helps me get an even, compact crust. Bake for 10 minutes, then let it cool completely before adding the filling—this prevents sogginess.

Step 2: Prepare the Creamy Cheesecake Filling

With your oven still at 350°F, beat the softened cream cheese in a stand mixer using the paddle attachment until completely smooth—about a minute, scraping the bowl down once or twice. Smoothness here is crucial to avoid lumps. Add sugar and sour cream, and mix on medium-low until incorporated. Then, beat in the eggs one at a time on low speed, being careful not to overmix. Finish by folding in the vanilla and peppermint extracts, which infuse that unmistakable mint flavor.

Step 3: Add the Peppermint Candies and White Chocolate

Just before pouring the batter into your cooled crust, fold in the crushed peppermint candies and chopped white chocolate gently. These bits give bursts of texture and sweetness throughout the creamy cheesecake, making each forkful a delightful surprise.

Step 4: Bake Using a Water Bath for Perfect Texture

Protect your springform pan with 4 layers of heavy-duty foil wrapped securely to prevent water leaks. Place the wrapped pan in a deep roasting pan or baking sheet with about 1½ inches of very hot water. This water bath creates a moist baking environment that helps prevent cracking. Bake on the lower third of the oven for around 1 to 1½ hours. Check around an hour by gently shaking the pan—the cheesecake should have a slight jiggle but not be liquid. If it seems too runny, bake for 10-15 more minutes and check again.

Step 5: Cool Slowly and Chill

Turn off the oven but don’t open the door—you’ll want to let the cheesecake cool slowly inside for about an hour to prevent cracks. Trust me, I discovered this trick after struggling with cracked cheesecakes for years. Once cooled, carefully remove the foil and transfer the cheesecake to the fridge for at least 6 hours, or preferably overnight. This chilling step is key for setting the cheesecake and enhancing those minty flavors.

👨‍🍳

Pro Tips for Making Peppermint Cheesecake Recipe

Room Temperature Ingredients: I always let the cream cheese and eggs warm up to room temp to avoid lumps and ensure smooth batter.
Don’t Overmix the Eggs: Adding eggs slowly on low speed helps keep the cheesecake dense and creamy, not airy or cracked.
Foil Wrap for Water Bath: Using FOUR layers of heavy foil around your springform pan has saved me multiple water leaks during baking.
Slow Cooling Is a Game-Changer: Leaving the cheesecake in the turned-off oven to cool prevents drying out and cracking—worth every extra minute.

How to Serve Peppermint Cheesecake Recipe

A close-up of a slice of cheesecake on a white plate with a speckled pattern, placed on a white marbled surface. The cheesecake has three visible layers: a dark brown crumbly base at the bottom, a thick creamy middle layer with bits of red sprinkled inside, and a smooth chocolate layer on top. The slice is topped with a swirl of white whipped cream with small red crumbs sprinkled over it. Around the cheesecake slice on the plate are broken pieces of red and white candy cane. In the background, there is a blurred whole cheesecake on a white marble cake stand and a part of another cheesecake slice. Photo taken with an iphone --ar 2:3 --v 7 - Peppermint Cheesecake, peppermint cheesecake recipe, holiday cheesecake, creamy peppermint dessert, festive cheesecake ideas

Garnishes

For serving, I like to add a generous dollop of lightly sweetened whipped cream on top, sprinkled with extra crushed peppermint candies for a festive crunch. Drizzling melted white or dark chocolate over the top adds a beautiful finish and a touch of elegance, especially for holiday parties.

Side Dishes

This peppermint cheesecake pairs perfectly with simple, fresh sides like a cup of hot cocoa or coffee to balance the sweetness. If you’re serving it at a holiday meal, fresh berries or a mixed berry compote offer a bright, fruity contrast to the rich mint flavors.

Creative Ways to Present

A fun way I’ve served this cheesecake is in individual mini springform pans for easy serving and elegant presentation. Another idea is to turn it into a no-bake trifle by layering chunks of cheesecake with crushed candy canes, whipped cream, and chocolate shavings in clear glasses—always a crowd-pleaser at holiday gatherings!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint cheesecake tightly wrapped with plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 4 days, and I find the flavors actually deepen and improve after a day or two.

Freezing

Freezing is a great option if you want to prep ahead. Wrap the whole cheesecake tightly in plastic wrap and then foil, or freeze slices individually. To thaw, just move it to the fridge overnight. It retains its texture well, though whipped cream toppings are best added fresh after thawing.

Reheating

Because cheesecake is best served chilled, I don’t recommend reheating, but if you want it slightly less cold, simply let slices sit at room temperature for 15-20 minutes before serving. This brings out the creaminess without compromising flavor or texture.

FAQs

Can I make this Peppermint Cheesecake Recipe ahead of time?

Absolutely! This cheesecake actually tastes better after chilling overnight, making it perfect for prepping in advance. Just be sure to cover it tightly in the fridge and wait to add any fresh whipped cream toppings until right before serving.
What’s the best way to avoid cracks in my cheesecake?

Great question! The key is slow, even baking with a water bath and, most importantly, allowing the cheesecake to cool gradually inside the turned-off oven. Resist opening the oven door during baking or cooling—this temperature change often causes cracks.
Can I substitute peppermint extract with something else?

If you don’t have peppermint extract, you can try spearmint or a mild mint extract, but be cautious with quantity as flavors vary in strength. For a different twist, a touch of almond extract pairs surprisingly well with the peppermint flavor.
How do I prevent the crust from getting soggy?

Letting the crust cool fully before adding the filling is important. Also, baking the crust for those initial 10 minutes creates a seal that helps keep it crisp and sturdy against the creamy batter.

Final Thoughts

This Peppermint Cheesecake Recipe holds a special place in my kitchen, especially around the holidays. I love how it always brings people together, sparking “oohs” and “aahs” with every bite thanks to its creamy texture and bright peppermint notes. If you’re craving a dessert that feels both fancy yet approachable, this is your recipe. I can’t wait for you to try it—I promise your friends and family will be asking for seconds in no time!