Go Back
–+ servings
Chocolate Peppermint Cheesecake

Chocolate Peppermint Cheesecake: Holiday Bliss in Every Bite

This Chocolate Peppermint Cheesecake combines creamy chocolate and refreshing peppermint in a delightful no-bake dessert, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 24 cookies Oreo cookies Do not remove the cream filling for best results.
  • 1/2 cup Unsalted butter Can substitute with margarine if needed.
Filling
  • 8 ounces Semisweet chocolate Dark chocolate is a good alternative for a richer taste.
  • 16 ounces Full-fat cream cheese Ensure it’s at room temperature to avoid lumps.
  • 1 cup Granulated sugar Can use coconut sugar for a lower glycemic index option.
  • 1 cup Heavy cream Can substitute with sour cream for a tangy flavor.
  • 1/3 cup Unsweetened cocoa powder Dutch-processed cocoa can be used for milder taste.
  • 3 large Large eggs Use room temperature eggs for even mixing.
  • 1 teaspoon Peppermint extract Avoid using mint extract to prevent toothpaste taste.
Ganache Topping
  • 1 cup Chocolate chips Choose dark chocolate chips for a richer, less sweet topping.
Garnish
  • 1/2 cup Crushed candy canes Can be omitted for a simpler presentation.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing Bowl
  • microwave-safe bowl
  • spatula
  • roasting pan
  • Aluminum Foil

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and wrap a 9-inch springform pan with aluminum foil to create a water bath.
  2. Pulse Oreo cookies in a food processor until finely crumbed, then mix with melted butter and press into the springform pan.
  3. Bake the crust in the preheated oven for 10 minutes and then let it cool.
  4. Chop semisweet chocolate and microwave it until completely melted, then allow it to cool slightly.
  5. Beat cream cheese until smooth, then gradually add sugar, cocoa powder, and heavy cream. Mix in eggs, melted chocolate, and peppermint extract.
  6. Pour the filling over the cooled crust and bake in the water bath for 1 hour to 1 hour 15 minutes.
  7. Turn off the oven and cool the cheesecake inside for 45 minutes with the door ajar.
  8. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
  9. Make the ganache by combining chocolate chips with warm heavy cream until smooth.
  10. Pour the ganache over the cheesecake and garnish with crushed candy canes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Don't overmix after adding eggs to prevent cracks.

Tried this recipe?

Let us know how it was!