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Chocolate Peppermint Cheesecake – A rich, creamy chocolate cheesecake with a hint of peppermint and an Oreo crust topped with chocolate ganache and peppermint bits. This festive dessert is perfect for the holidays and is guaranteed to impress!
This Chocolate Peppermint Cheesecake has everything you want in a holiday dessert—rich, creamy chocolate, a hint of peppermint, and just enough crunch from peppermint bits on top. It’s like a holiday twist on a classic chocolate cheesecake but with a festive, minty kick that just feels right this time of year.
I’ve always been a fan of pairing chocolate and peppermint flavors, and this cheesecake is my go-to when I want a dessert that looks and tastes impressive without being too tricky.
If you’re like me and can’t get enough of the chocolate-peppermint combo, you might also want to check out these Peppermint Oreo Truffles, which are always a crowd-pleaser! And for those who enjoy a boozy twist, a Bailey’s Chocolate Cheesecake adds a little something extra to the mix and is perfect for special occasions.
The Oreo crust in this Chocolate Peppermint Cheesecake is quick to put together, and the cheesecake itself is all about keeping things simple. Just mix up your ingredients carefully (without overworking the batter), and you’re set for a smooth, dense filling that’s perfectly creamy.
And let’s not forget the chocolate ganache topping. This final layer is topped with peppermint bits, making each bite a perfect mix of rich chocolate and refreshing mint.
Why You’ll Love This Chocolate Peppermint Cheesecake
- Perfect Holiday Centerpiece – With its chocolate-mint combination, it’s festive, decadent, and ideal for sharing, making it a standout dessert for holiday parties or family gatherings.
- Customizable Chocolate Flavor – Use semi-sweet or a mix of unsweetened and semi-sweet chocolate to control the sweetness and richness to your liking.
- Easy Oreo Crust – The crust is made from crushed Oreos and melted butter, giving a deliciously simple, no-fuss base with that signature chocolate crunch.
- Make-Ahead Friendly – This cheesecake sets beautifully in the fridge, so you can make it a day or two before serving, freeing up time for other holiday prep.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For the Crust
- Oreos
- Butter
For the Cheesecake
- Cream Cheese
- Powdered Sugar
- Unsweetened Cocoa Powder
- Eggs
- Peppermint Extract
- Semi-sweet or Unsweetened Chocolate
For the Topping
- Heavy Cream
- Semi-sweet Chocolate Chips
- Andes Peppermint Baking Bits
How To Make Peppermint Chocolate Cheesecake
- Prepare the crust – Crush Oreos, mix with melted butter, and press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then remove and let cool.
- Mix the cheesecake filling – Beat together cream cheese, powdered sugar, cocoa powder, eggs, peppermint extract, and melted chocolate until smooth and well combined.
- Fill and bake – Pour the cheesecake filling over the cooled crust, then bake at 350°F for 60-70 minutes until the edges are set and the center is slightly jiggly.
- Cool completely – Allow the cheesecake to cool to room temperature, then run a knife around the edge to loosen it from the pan before removing the sides.
- Make the ganache topping – In a small saucepan, gently heat the heavy cream until just below boiling. Remove from heat, add chocolate chips, and let sit for 2-3 minutes before stirring until smooth.
- Pro Tip: To ensure a silky ganache, let the chocolate sit in the warm cream for a few minutes before stirring. This allows the chocolate to melt evenly without any lumps.
- Decorate with peppermint bits – Pour the ganache over the cooled cheesecake, then sprinkle peppermint baking bits on top.
- Chill – Chill in the fridge for 4-6 hours until fully set and ready to serve.
Recipe Tips & Tricks
- Use room temperature ingredients – Make sure the cream cheese, eggs, and other ingredients are at room temperature. This helps create a smooth, lump-free filling that blends easily.
- Don’t overmix the batter – Mix until just combined to avoid adding excess air, which can cause cracks in the cheesecake as it bakes.
- Let the cheesecake cool slowly – After baking, leave the cheesecake in the turned-off oven with the door cracked for 30 minutes to reduce the risk of cracking.
- Customize with toppings – Sprinkle crushed candy canes, mini chocolate chips, or even some chocolate shavings over the ganache to give the cheesecake a festive look.
- Make it ahead – This cheesecake tastes even better the next day, so feel free to make it a day ahead and store it in the fridge to let the flavors fully develop.
Absolutely! If you prefer, try a graham cracker crust or even a chocolate cookie crust. Just make sure to use the same method to press it firmly and pre-bake for best results.
To get a smooth, glossy ganache, heat the heavy cream until just before boiling, then pour over the chocolate chips. Let it sit for a few minutes before stirring gently until fully combined.
Store any leftover cheesecake covered in the fridge for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container for up to 3 months.
More Holiday Dessert Recipes
- Candy Cane Pie
- Peppermint French Silk Pie
- Grasshopper Pie
- Baileys Chocolate Cheesecake
- Vanilla Caramel Pie
Peppermint Chocolate Cheesecake
Ingredients
Crust
- 1 package Oreo
- 1/4 cup butter, melted
Cheesecake
- 4 8oz packages cream cheese
- 1 1/3 cup powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 4 whole large eggs
- 3 teaspoons peppermint extract
- 10 oz chocolate, melted (semi-sweet or unsweetened)
Topping
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup Andes peppermint baking bits
Instructions
- Preheat oven to 350 degrees.
- Place Oreo’s in a blender or food process, pulse until fine crumbs. Mix with melted butter.
- Press into 9 inch spring form pan. Bake for 8 minutes. Remove from oven.
- In a mixer cream together cream cheese, powdered sugar and cocoa powder until well blended. Mix in 1 egg and a time. Blend in peppermint extract and melted chocolate. Mixture will be thick.
- Pour into baked Oreo Crust. Bake for 60-70 minutes until it starts to pull away from the sides and is cooked through.
- Let cool completely. Run a knife around the edges to remove the sides of the pan.
- Melt heavy cream and chocolate chips together, stirring until smooth. Pour over cheesecake. Sprinkle with peppermint baking bits.
- Set in fridge for 4-6 hours until chocolate is set and the cheesecake is cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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That topping has me drooling! Love the addition of Andes mints!
I love peppermint chocolate! This cheese mix sounds better! Love this easy recipe!
This is going to take center stage on my dessert table for Christmas! Such a delicious treat!
I’m all about peppermint and chocolate these days!
What a gorgeous holiday cheesecake!!
Looks incredibly delicious! I wish I had a slice right now! Yum!
This looks DIVINE! Peppermint, chocolate and cheesecake are 3 of my favorite things! 🙂