Jump to Recipe Print RecipeAs the aroma of peppermint fills my kitchen, I can’t help but get excited for the holiday gatherings ahead. This Creamy White Chocolate Peppermint Cheesecake with Oreo Crust isn’t just a dessert; it’s a festive centerpiece that blends the rich sweetness of white chocolate with refreshing minty undertones. The best part? It’s incredibly quick to prepare, making it perfect for those busy holiday seasons, and it’s sure to wow both friends and family alike. With its blend of creamy texture and the satisfying crunch of an Oreo base, this cheesecake is an indulgent treat that captures the spirit of Christmas. Will you join me in making this scrumptious dessert that’s bound to become a tradition? Why is this cheesecake so irresistible? Festive Delight: This cheesecake is the ultimate celebration of holiday flavors, combining creamy white chocolate and refreshing peppermint in every luscious bite. Easy Preparation: The straightforward steps make it perfect for home cooks of all levels, allowing you to whip it up in no time. Gorgeous Presentation: Topped with fluffy whipped cream and candy cane sprinkles, it’s a show-stopper that will have your guests reaching for seconds! Versatile Options: Try turning this recipe into mini cheesecakes or bars for a fun twist. Crowd-Pleasing Treat: Whether at a holiday gathering or a cozy family dinner, this cheesecake is guaranteed to impress and satisfy everyone’s sweet tooth. White Chocolate Peppermint Cheesecake Ingredients For the Oreo Crust • Oreos – 35 crushed Oreos (around 3 cups of crumbs) provide a delightful crunchy base. • Unsalted Butter – 6 tbsp of melted butter binds the crumbs together for a rich crust. For the Cheesecake Filling • Cream Cheese – 24 oz at room temperature yields a rich, creamy base for the cheesecake. • Granulated Sugar – ¾ cup sweetens the cheesecake without masking the white chocolate flavor. • White Chocolate – 8 oz of melted white chocolate (Lindt is highly recommended) adds indulgent sweetness. • Sour Cream – ½ cup at room temperature contributes a creamy texture and subtle tang. • Vanilla Extract – 1 tsp enhances the overall flavor profile of the cheesecake. • Salt – ¼ tsp balances the sweetness beautifully. • Eggs – 4 large eggs at room temperature provide essential structure and stability. • Peppermint Chips – 1½ cups of Andes peppermint chips infuse festive mint flavor throughout the cheesecake. For the Whipped Cream Topping • Heavy Cream – 1 cup, chilled, is essential for creating fluffy whipped topping. • Powdered Sugar – 2 tbsp sweetens and stabilizes the whipped cream for perfect texture. • Vanilla Extract (for whipped cream) – 1 tsp adds additional flavor to the topping. This White Chocolate Peppermint Cheesecake is a delightful indulgence that’s sure to become a holiday favorite in your home! Step‑by‑Step Instructions for White Chocolate Peppermint Cheesecake Step 1: Prepare Crust Preheat your oven to 325℉ (163℃). In a food processor, blend 35 Oreos into fine crumbs. In a mixing bowl, combine the Oreo crumbs with 6 tablespoons of melted unsalted butter until moistened. Press this mixture firmly into a 9-inch springform pan, creating an even layer. Bake the crust for 11 minutes, then let it cool while you prepare the filling. Step 2: Melt Chocolate In a microwave-safe bowl, add 8 ounces of white chocolate chopped finely. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. This should take about 1 to 2 minutes. Be careful not to overheat, as it can burn. Set the melted chocolate aside to cool slightly as you mix the cheesecake filling. Step 3: Mix Cheesecake Filling In a large mixing bowl, beat 24 ounces of room temperature cream cheese and ¾ cup of granulated sugar on medium speed until creamy and well combined. Add the melted white chocolate, ½ cup sour cream, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until smooth, then add 4 large eggs one at a time on low speed, stirring just until combined. Finally, fold in 1½ cups of peppermint chips for a festive touch. Step 4: Set Up Water Bath Prepare a water bath to prevent cracks in your cheesecake. Place the filled springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. This steam will keep the cheesecake moist and help it bake evenly, ensuring a creamy texture for your white chocolate peppermint cheesecake. Step 5: Bake Gently pour the creamy filling into the prepared Oreo crust. Bake in the preheated oven for 75 to 85 minutes, or until the edges are set but the center has a slight jiggle. The cheesecake should be firm around the edges while still slightly soft in the middle, which indicates it will set perfectly while cooling. Step 6: Cool and Chill Once baked, turn off the oven and crack the door open to let it cool in the oven for about 30 minutes. This slow cooling will prevent sudden temperature changes and cracks. Afterward, transfer the cheesecake to a wire rack, allowing it to cool completely before refrigerating it for at least 6 hours, preferably overnight, to enhance the flavors. Step 7: Prepare Whipped Cream In a chilled metal bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using a whisk or electric mixer, beat the mixture on medium-high until it reaches medium peaks, about 3 to 5 minutes. The whipped cream should be light and fluffy, perfect for topping your delicious white chocolate peppermint cheesecake. Step 8: Decorate Carefully remove the cheesecake from the springform pan and place it on a serving plate. Spread the freshly whipped cream on top, creating a beautiful layer. If desired, sprinkle crushed candy canes over the whipped cream for a festive finish. Your White Chocolate Peppermint Cheesecake is now ready to impress at your holiday gatherings! Variations & Substitutions for White Chocolate Peppermint Cheesecake Feel free to play around with this delightful cheesecake and personalize it to your taste preferences! Mini Cheesecakes: Use a muffin pan to create mini versions of this cheesecake. Bake for 18–20 minutes for perfect bite-sized treats. Cheesecake Bars: Halve the recipe and bake in an 8×8 or 9×9 inch pan for easy-to-serve cheesecake bars that are perfect for gatherings. Gluten-Free Alternative: Swap the Oreo crust for a gluten-free cookie variety or even a nut crust for a gluten-free delight. Chocolate Twist: Incorporate some dark chocolate chips along with the peppermint chips for a rich chocolatey contrast that melts beautifully. Vegan Option: Replace the cream cheese with a vegan cream cheese alternative and use flax eggs instead of real eggs for a dairy-free dessert. Flavor Infusion: Boost the peppermint flavor by adding a splash of peppermint extract to the cheesecake filling. Just a little goes a long way! Texture Variation: For an extra crunch, consider mixing in crushed peppermint candies or nuts into the filling itself before baking. Serving Suggestions: Pair your cheesecake with a drizzle of white chocolate sauce or a berry compote for an added burst of flavor. No matter how you choose to customize, each variation is a chance to make this recipe truly yours! If you’re interested, check out my recipe for White Chocolate Raspberry or indulge in some Heavenly Raspberry Chocolate Mousse for more delightful desserts. Enjoy! Storage Tips for White Chocolate Peppermint Cheesecake Fridge: Store leftovers in an airtight container for up to 5 days. This keeps the cheesecake fresh and creamy for your next indulgence. Freezer: To freeze individual slices, wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be stored for up to 30 days. Thawing: When ready to enjoy, thaw the frozen slices in the refrigerator for 1-2 hours before serving to maintain their delicious texture. Reheating: If desired, briefly warm a slice in the microwave for about 10-15 seconds to revive the creamy goodness of your White Chocolate Peppermint Cheesecake. What to Serve with Creamy White Chocolate Peppermint Cheesecake Savor the joy of holiday feasting with delightful pairings that enhance this festive dessert. Fresh Berries: The tartness of raspberries or strawberries balances the sweetness of the cheesecake, adding a refreshing contrast. Peppermint Hot Chocolate: This warm, rich drink echoes the peppermint in the cheesecake, creating a cozy pairing for winter gatherings. Vanilla Ice Cream: A scoop of creamy vanilla ice cream enhances the dessert’s richness while adding a deliciously cold contrast to the cheesecake’s smooth texture. Spiced Nuts: Crunchy, roasted spiced nuts bring a savory element to your plate, providing textural interest alongside the rich cheesecake. Chocolate Mint Cookie Crust: Serve alongside a chocolate mint cookie, echoing the Oreo crust flavors while adding an extra layer of indulgence. Cranberry Sauce: A tangy cranberry sauce adds a vibrant punch, cutting through the richness and brightening up every bite. Cinnamon Sugar Candied Pecans: These sweet, crunchy nuts offer a delightful sweet-salty twist that pairs perfectly with the cheesecake’s creamy nature. Coffee or Espresso: A steaming cup of coffee or espresso complements this dessert beautifully, enhancing the sweet flavors and offering a perfect ending. Fruit Tart: A light fruit tart provides a refreshing dessert option, making it a lovely contrast to the richness of the cheesecake. Make Ahead Options These White Chocolate Peppermint Cheesecakes are perfect for meal prep enthusiasts! You can prepare the Oreo crust up to 24 hours in advance; simply store it covered at room temperature to maintain its crunch. The cheesecake filling can be made and poured into the crust, then baked, cooled, and refrigerated for up to 3 days before serving. Be sure to wrap the cooled cheesecake tightly in plastic wrap to prevent drying out. When you’re ready to present this festive treat, simply make the whipped cream topping and spread it over the cheesecake, garnishing with crushed candy canes right before serving for that delightful holiday touch. Your guests will enjoy a luscious, indulgent dessert that tastes just as delicious as if it were freshly made! Expert Tips for White Chocolate Peppermint Cheesecake Room Temperature Ingredients: Ensure that cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth and creamy texture without lumps. Water Bath Advantage: Using a water bath prevents cracks by providing a moist baking environment. Without it, your cheesecake may dry out or develop unsightly cracks. Chilling Time Matters: Patience is key! Allow the cheesecake to chill for at least six hours or overnight. This enhances the flavors and firms up the texture. Whip It Right: When preparing the whipped cream, start with a chilled bowl. This ensures a light and fluffy topping. Overbeating can turn it into butter! Clean Slices: For beautiful, clean slices, run your knife under hot water, wipe it dry, and slice through the cheesecake. This helps maintain its presentation. Flavor Fusion: Don’t shy away from experimenting! Adding more peppermint chips can intensify the flavor of your white chocolate peppermint cheesecake and make it even more festive. White Chocolate Peppermint Cheesecake Recipe FAQs What kind of Oreos should I use for the crust? You can use any variety of Oreo cookies, but I highly recommend classic chocolate Oreos for the best flavor and texture. If you’re feeling adventurous, try using peppermint-flavored Oreos during the holiday season for an extra festive touch! How long can I store leftovers in the fridge? Absolutely! Leftovers can be stored in an airtight container in the fridge for up to 5 days. Just be sure to cover it well to keep that creamy texture and delicious flavors locked in. Can I freeze the cheesecake? Yes, you can freeze your White Chocolate Peppermint Cheesecake! To do this, wrap individual slices tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be kept in the freezer for up to 30 days. When you’re ready to enjoy, thaw them in the refrigerator for 1-2 hours before serving. What if my cheesecake cracks during baking? Very! If your cheesecake cracks, don’t worry, it can still taste delicious. To prevent this, remember to use a water bath while baking. If cracking happens, simply cover it with whipped cream or crushed candy canes for a decorative touch. Remember, slow cooling is key; let the cheesecake cool gradually in the oven before refrigerating. Can I make this cheesecake ahead of time? Absolutely! You can prepare the cheesecake a day or two in advance. Just be sure to cover it with plastic wrap in the fridge after it has cooled completely, and it’ll be ready to impress your guests on the day of serving! Is this cheesecake safe for those with nut allergies? Yes, the original recipe is nut-free! However, always check the specific brands of ingredients you use, as some may have cross-contamination warnings. For those with dairy allergies, consider using dairy-free cream cheese or whipped cream alternatives available in stores. Always tailor the recipe according to your guests’ needs for a safe and delightful treat! Irresistible White Chocolate Peppermint Cheesecake Bliss This White Chocolate Peppermint Cheesecake is a creamy and festive dessert that combines rich flavors, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 25 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 55 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 410 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Oreo Crust35 cookies Oreo crushed6 tbsp Unsalted Butter meltedFor the Cheesecake Filling24 oz Cream Cheese at room temperature0.75 cup Granulated Sugar8 oz White Chocolate melted0.5 cup Sour Cream at room temperature1 tsp Vanilla Extract0.25 tsp Salt4 large Eggs at room temperature1.5 cups Peppermint Chips AndesFor the Whipped Cream Topping1 cup Heavy Cream chilled2 tbsp Powdered Sugar1 tsp Vanilla Extract for whipped cream Equipment Food ProcessorMixing BowlSpringform panroasting panMicrowaveElectric mixerchilled metal bowl Method Crust PreparationPreheat your oven to 325℉ (163℃). In a food processor, blend 35 Oreos into fine crumbs. In a mixing bowl, combine the Oreo crumbs with 6 tablespoons of melted unsalted butter until moistened. Press this mixture firmly into a 9-inch springform pan, creating an even layer. Bake the crust for 11 minutes, then let it cool while you prepare the filling.In a microwave-safe bowl, add 8 ounces of white chocolate chopped finely. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. This should take about 1 to 2 minutes. Set the melted chocolate aside to cool slightly.Cheesecake Filling PreparationIn a large mixing bowl, beat 24 ounces of room temperature cream cheese and ¾ cup of granulated sugar on medium speed until creamy and well combined. Add the melted white chocolate, ½ cup sour cream, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until smooth, then add 4 large eggs one at a time on low speed, stirring just until combined. Fold in 1½ cups of peppermint chips.Baking and CoolingPrepare a water bath by placing the filled springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.Gently pour the creamy filling into the prepared Oreo crust. Bake in the preheated oven for 75 to 85 minutes, or until the edges are set but the center has a slight jiggle.Once baked, turn off the oven and crack the door open to let it cool in the oven for about 30 minutes, then transfer the cheesecake to a wire rack to cool completely before refrigerating for at least 6 hours.Whipped ToppingIn a chilled metal bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat until it reaches medium peaks.Spread the freshly whipped cream on top of the cheesecake and sprinkle crushed candy canes if desired. Nutrition Serving: 1sliceCalories: 410kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg NotesEnsure all ingredients are at room temperature for best results. This cheesecake can be made ahead of time and stored in the refrigerator. Tried this recipe?Let us know how it was!
