If you’re craving the perfect winter dessert that delivers both rich indulgence and cool minty magic, this Chocolate Peppermint Cheesecake is it. With a luscious chocolate cheesecake base nestled on a crisp Oreo cookie crust and topped with crushed peppermint candies and chocolate shavings, this dessert is a showstopper for any holiday table or festive gathering. It has the nostalgic charm of peppermint bark and the creamy elegance of a New York-style cheesecake — truly the best of both dessert worlds.

What makes this cheesecake extra special is how the chocolate and peppermint flavors complement each other without overpowering. Every bite is creamy and smooth with a bit of crunch and sparkle on top. It’s festive, elegant, and surprisingly easy to prepare, making it a go-to recipe when you want to impress your guests without stressing in the kitchen.

What Kind of Chocolate Should I Use?

For the deepest, most decadent flavor, opt for a high-quality bittersweet or semisweet chocolate bar that melts smoothly. Avoid using chocolate chips as they often contain stabilizers that affect texture. The rich cocoa base is key to balancing the sharp peppermint notes, so don’t skimp on the quality!

Ingredients for the Chocolate Peppermint Cheesecake

Oreo Cookies (for crust): Crushed cookies form the rich, chocolatey crust that adds texture and balances the creamy filling.

Unsalted Butter: Helps bind the cookie crust and adds a bit of richness.

Cream Cheese: The main component for that classic tangy-smooth cheesecake texture.

Granulated Sugar: Adds the right level of sweetness to the filling.

Eggs: Essential for structure and silkiness in the cheesecake.

Sour Cream: Gives the cheesecake a slight tang and creamy consistency.

Heavy Cream: Helps smooth out the filling, adding richness.

Bittersweet or Semisweet Chocolate: Melted into the batter to create a rich, chocolate flavor base.

Peppermint Extract: Adds a cool, refreshing minty flavor. A little goes a long way.

Crushed Peppermint Candies: For that festive finish on top.

Chocolate Shavings or Curls: Optional, but they add a beautiful finishing touch and extra chocolate flair.

How To Make the Chocolate Peppermint Cheesecake

Step 1: Prep the Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a food processor, pulse the Oreo cookies into fine crumbs. Mix with melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan to form a compact crust. Bake for 10 minutes, then set aside to cool.

Step 2: Melt the Chocolate

Chop the bittersweet or semisweet chocolate and melt it gently using a double boiler or in 30-second increments in the microwave, stirring until smooth. Allow it to cool slightly before adding to the batter.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and mix until well combined. Add eggs one at a time, mixing just until incorporated. Then blend in the sour cream, heavy cream, and peppermint extract. Finally, mix in the melted chocolate until everything is fully incorporated and silky.

Step 4: Assemble and Bake

Pour the chocolate-peppermint cheesecake filling over the pre-baked crust. Tap the pan gently on the counter to release any air bubbles. Bake for 55-65 minutes or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 5: Chill Completely

Remove the cheesecake from the oven and let it cool to room temperature. Then cover and chill in the refrigerator for at least 6 hours, preferably overnight. This ensures the best texture and flavor.

Step 6: Garnish and Serve

Right before serving, sprinkle crushed peppermint candies generously over the top and add chocolate shavings or curls. For clean slices, dip a sharp knife in warm water and wipe clean between each cut.

How to Serve and Store Chocolate Peppermint Cheesecake

This cheesecake is a holiday dessert dream, but it’s also perfect for winter dinner parties or cozy weekends in. To serve, let it sit at room temperature for 15–20 minutes after chilling. This softens the texture slightly and enhances the flavor. Pair it with a hot cup of cocoa or peppermint tea for a delicious seasonal combo.

If you’re serving for a gathering, pre-slice the cheesecake and wipe the knife clean between each cut for picture-perfect presentation. Add a swirl of whipped cream or drizzle of chocolate sauce to elevate each slice.

To store, keep leftovers tightly covered in the refrigerator for up to 5 days. You can also freeze slices individually for up to 2 months. Just thaw in the fridge overnight and enjoy it chilled or slightly softened.

Frequently Asked Questions

What kind of cream cheese is best for this recipe?

Full-fat, brick-style cream cheese works best for a rich and creamy texture. Avoid whipped or low-fat versions, which may not set properly.

Can I use a different crust besides Oreo?

Yes! A chocolate graham cracker crust or even a classic graham cracker base can work well. Just make sure it’s compact and pre-baked.

How do I know when the cheesecake is done baking?

The edges should look set while the center jiggles slightly when gently shaken. It will continue to firm up as it cools and chills.

Can I make this ahead of time?

Absolutely. In fact, it tastes even better after resting overnight in the fridge. You can make it up to 2 days ahead of time and garnish just before serving.

What can I use instead of peppermint extract?

If you’re not a fan of peppermint, try vanilla extract or almond extract for a twist. Or omit it altogether for a rich chocolate cheesecake.

Is a water bath necessary?

A water bath isn’t required for this recipe, but if you prefer an ultra-smooth top with no cracking, it’s a helpful technique.

Want More Cheesecake Ideas?

If you’re all about that cheesecake life, here are a few more dreamy desserts you need to try next:

Strawberry Cheesecake Banana Pudding blends fruity charm with creamy indulgence.
Cheesecake-Stuffed Caramel Apple Cookies are a chewy, gooey twist on two favorite treats.
Strawberry Cheesecake Cupcakes deliver bite-sized cheesecake joy in cupcake form.
Strawberry Animal Cookie Cheesecake is as fun and colorful as it is delicious.
Caramel Reese’s Oreo Cheesecake takes indulgence to the next level with layers of caramel and chocolate.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina Pinterest Recipes

And don’t forget to tell me how your cheesecake turned out in the comments. Did you go all-in with extra peppermint? Maybe swapped the crust for chocolate graham crackers?

I love hearing your creative takes and answering any questions you have. Let’s make every slice sweet and memorable together.

Chocolate Peppermint Cheesecake

Author: Nina Johnson
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 7 hours 30 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Chocolate Peppermint Cheesecake is a holiday dream come true — rich, creamy chocolate cheesecake with a cool peppermint twist, all layered on a crisp Oreo cookie crust. Topped with crushed peppermint candies and chocolate curls, it’s the perfect dessert for winter gatherings and festive celebrations.

Instructions

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

2. In a food processor, crush Oreo cookies into fine crumbs. Mix with melted butter until well combined. Press into the bottom of the pan. Bake for 10 minutes. Cool completely.

3. Melt the chocolate in a double boiler or microwave in short bursts. Stir until smooth and let cool slightly.

4. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until blended.

5. Add eggs one at a time, mixing just until incorporated.

6. Mix in sour cream, heavy cream, and peppermint extract.

7. Stir in the cooled melted chocolate until the filling is smooth and well combined.

8. Pour the batter over the crust. Tap the pan gently to remove air bubbles.

9. Bake for 55–65 minutes until edges are set and center is slightly jiggly.

10. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

11. Remove from oven and let it come to room temperature, then chill at least 6 hours or overnight.

12. Before serving, top with crushed peppermint candies and chocolate curls. Slice with a warm knife for clean cuts.