Dreamy Peppermint White Chocolate Cheesecake Recipe for Holidays

Creamy dreamy peppermint white chocolate cheesecake brings winter magic right to your dessert plate!

Sweet memories of holiday gatherings dance through each delectable slice.

Cool mint notes weave elegantly between rich chocolate layers.

Rich cream cheese provides luxurious texture that melts smoothly on your tongue.

Delicate peppermint crystals sprinkled across the top add delightful crunch and visual appeal.

Festive flavors combine in this show-stopping dessert that looks complicated but comes together with surprising ease.

Let’s make something spectacular that will have everyone asking for seconds.

Peppermint Cheesecake Q&A

• What makes the peppermint white chocolate cheesecake unique?

The combination of white chocolate and peppermint creates a festive and indulgent dessert with a refreshing mint flavor that perfectly complements the rich, creamy cheesecake base.

• Can I use different types of cookies for the crust?

Absolutely! While chocolate cookie crumbs work best, you can substitute graham crackers or chocolate graham crackers for a similar texture and flavor profile.

• How do I prevent my cheesecake from cracking?

Follow the recipe’s cooling method by turning off the oven, leaving the door slightly open, and allowing the cheesecake to cool gradually. Running a knife around the edges also helps prevent cracks from forming.

• Is it possible to make this cheesecake ahead of time?

Yes, this cheesecake is perfect for preparing in advance. You can make it up to 2 days before serving and keep it refrigerated until you’re ready to enjoy it.

Peppermint Cheesecake That’s Cool and

• Create a show-stopping peppermint white chocolate cheesecake that'll wow everyone!
• Perfect for bakers of all levels, this recipe follows simple step-by-step instructions that guarantee delicious results every single time.
• Blend the cool, refreshing taste of peppermint with rich white chocolate and creamy cheesecake for a spectacular seasonal treat that captures winter's most delightful flavors.
• Prepare this dessert in advance, refrigerate overnight, and serve with minimal last-minute effort- ideal for holiday gatherings, dinner parties, or special celebrations where you want maximum impact with minimal stress.

Ingredient List for Peppermint Cheesecake Success

• Chocolate Cookie Crumbs: Provides a rich, chocolatey base for the cheesecake. Dark or chocolate wafer cookies work best.
• Unsalted Butter: Helps bind the crust together and adds richness. Make sure it's melted and at room temperature.

• Cream Cheese, Sour Cream: Creates a smooth, creamy texture with tangy undertones. Use full-fat, room temperature cream cheese for best results.
• Granulated Sugar: Sweetens the cheesecake and balances the flavors. White sugar provides the cleanest sweetness.
• Eggs: Provides structure and helps the cheesecake set properly. Large eggs at room temperature blend more easily.
• White Chocolate: Adds sweet, creamy flavor and helps create a luxurious texture. Use high-quality white chocolate for best taste.
• Vanilla Extract, Peppermint Extract: Enhances the overall flavor profile with sweet and minty notes. Pure extracts offer the most authentic taste.

• Heavy Cream, Powdered Sugar: Creates a light, fluffy whipped cream topping. Use cold cream for best whipping results.
• Peppermint Candies, Candy Canes: Provides a festive decoration and extra peppermint crunch. Crush just before serving to maintain texture.
• White Chocolate Shavings: Adds an elegant finishing touch and extra white chocolate flavor. Use a vegetable peeler to create shavings.

Instructions for a No-Fuss Holiday Cheesecake

Step 1: Create Cookie Crust Base

• Chocolate cookie crumbs
• Melted butter

Press the mixture firmly into the pan’s bottom. Bake for 8-10 minutes, then let cool completely.

Step 2: Whip Creamy Cheesecake Filling

• Vanilla extract
• Peppermint extract
• Eggs (one at a time)

Fold in melted white chocolate and sour cream until perfectly combined.

Step 3: Bake Cheesecake to Perfection

Pour the filling over the cooled crust, smoothing the top with a spatula. Place the pan on a baking sheet and bake for 50-60 minutes. The edges should look set while the center remains slightly wobbly.

Step 4: Create Cooling Technique

Turn off the oven, leaving the door slightly open. Allow the cheesecake to rest inside for one hour. Carefully run a knife around the edges to prevent cracking.

Step 5: Chill and Set

Transfer the cheesecake to the refrigerator. Chill for at least 4 hours or overnight to achieve the perfect texture.

Step 6: Decorate with Festive Topping

• Heavy cream
• Powdered sugar
• Peppermint extract

• Crushed peppermint candies
• Candy cane pieces
• White chocolate shavings

Step 7: Serve and Enjoy

Slice the chilled cheesecake and serve immediately. Refrigerate any leftovers for up to 3 days.

Tips for Swirling Peppermint and Chocolate Just Right

• Crush Cookies Perfectly: Use a food processor or rolling pin to create fine, even cookie crumbs for a smooth, compact crust that holds together beautifully.
• Prevent Cheesecake Cracks: Bake in a water bath or place a pan of hot water on the bottom oven rack to create a humid environment, reducing surface cracking and promoting even baking.
• Melt White Chocolate Gently: Use a double boiler or microwave in short 15-second intervals, stirring between each burst to avoid scorching and ensure a silky smooth texture.
• Balance Peppermint Flavor: Start with a small amount of peppermint extract and taste, gradually adding more to achieve a refreshing mint flavor without overwhelming the creamy cheesecake base.
• Whip Cream Like a Pro: Chill your mixing bowl and whisk beforehand to help the cream whip faster and create more stable, fluffy peaks for a picture-perfect topping.

Saving and Reheating Cheesecake the Way

• Store leftover cheesecake in an airtight container or tightly wrapped with plastic wrap for up to 3-4 days. Keep it in the coldest part of the refrigerator to maintain freshness.
• Wrap individual slices or the entire cheesecake in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Enjoy the cheesecake cold for the best texture. If desired, let it sit at room temperature for 15-20 minutes before serving to soften slightly.
• Place a paper towel over the cheesecake before covering to absorb condensation and prevent the top from becoming wet.

Peppermint Cheesecake Pairings You’ll Love

• Blend white chocolate liqueur, peppermint schnapps, and vanilla vodka for a creamy, minty drink that echoes the cheesecake's flavor profile.
• Brew a strong, rich espresso or dark roast coffee to cut through the sweetness and enhance the dessert's peppermint and white chocolate notes.
• Serve alongside spiced almonds or pecans candied with cinnamon and brown sugar to provide a delightful textural contrast and warm, complementary spice.
• Mix cold milk with a splash of chocolate syrup and a drop of peppermint extract for a refreshing, nostalgic beverage that kids and adults will love.

Ways to Add Flair to This Cheesecake Recipe

Gluten-Free Peppermint Delight: Replace chocolate cookie crumbs with gluten-free graham cracker crumbs or almond flour to create a celiac-friendly base.

Dairy-Free Dream: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and select dairy-free white chocolate for a lactose-intolerant friendly version.

Low-Sugar Sensation: Substitute sugar with monk fruit sweetener or stevia, reduce quantity by half, and use sugar-free white chocolate chips to create a diabetic-friendly cheesecake.

Vegan Peppermint Paradise: Utilize silken tofu or cashew cream as cream cheese replacement, coconut cream instead of eggs, and plant-based white chocolate for a completely animal-product-free dessert.

Peppermint White Chocolate Cheesecake Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Creamy peppermint white chocolate cheesecake brings festive holiday magic to dessert tables with irresistible charm. Rich layers of smooth filling and cool mint create a delightful winter celebration dessert you’ll savor down to the last delectable crumb.

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Ingredients

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Main Ingredients:

• 3 8-ounce (226 grams) packages cream cheese, softened
• 3 large eggs
• 8 ounces (226 grams) white chocolate, melted and slightly cooled

Crust Ingredients:

• 1 ½ cups chocolate cookie crumbs (e.g., Oreo cookies, without filling)
• ¼ cup unsalted butter, melted

Topping and Flavoring Ingredients:

• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup sour cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon peppermint extract
• Crushed peppermint candies or candy canes
• White chocolate shavings

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Instructions

1. Preheat the oven to 325F (163C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
2. Create the crust by thoroughly mixing chocolate cookie crumbs with melted butter until uniformly combined.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan, ensuring a compact base.
4. Bake the crust for 8-10 minutes, then set aside to cool completely while preparing the filling.
5. In a large mixing bowl, cream together cream cheese and sugar until achieving a smooth, silky consistency.
6. Incorporate vanilla extract, peppermint extract, and eggs individually, thoroughly mixing after each addition to ensure even distribution.
7. Gently fold in melted white chocolate and sour cream, stirring until the mixture is completely homogeneous.
8. Transfer the filling onto the cooled crust, using a spatula to create an even, smooth surface.
9. Place the springform pan on a baking sheet and bake for 50-60 minutes, looking for set edges and a slightly wobbly center.
10. Once baking is complete, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
11. Carefully run a knife around the edges of the cheesecake to prevent potential cracking.
12. Allow the cheesecake to reach room temperature before refrigerating for a minimum of 4 hours or overnight.
13. Prepare the optional topping by whipping heavy cream with powdered sugar and peppermint extract until stiff peaks form.
14. Decorate the chilled cheesecake with whipped cream, using a spread or piping technique.
15. Embellish with crushed peppermint candies, candy canes, or delicate white chocolate shavings.
16. Slice and serve the cheesecake chilled, storing any remaining portions in the refrigerator for up to 3 days.

Notes

• Crush cookies finely for a uniform, compact crust that holds together perfectly without crumbling when slicing the cheesecake.
• Use room temperature cream cheese and eggs to ensure smooth, lump-free filling and prevent over-mixing which can cause cracks.
• Swap regular cookies with gluten-free alternatives and use dairy-free cream cheese for a celiac or lactose-intolerant friendly version of this decadent dessert.
• Create mini cheesecakes by using a muffin tin instead of a springform pan, adjusting baking time to 15-20 minutes for individual portioned treats.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 391
• Sugar: 25 g
• Sodium: 229 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 102 mg