If you love the classic combo of chocolate and peppermint, this Chocolate Peppermint Cheesecake Recipe is like a dream come true. It’s rich, creamy, and has just the right minty kick that makes it feel festive yet elegant. I’ve made this for holiday parties and cozy winter nights, and every time it’s a showstopper—you’ll want to make a double batch for sure.

What makes this cheesecake extra special is the Oreo cookie crust that adds crunch beneath the silky chocolate filling, plus that peppermint extract that lifts the whole dessert without overpowering it. If you’re hunting for a decadent but approachable dessert to wow your friends or soothe your sweet tooth, this recipe hits all the right notes.

Ingredients You’ll Need

Each ingredient plays its part perfectly here, balancing richness with refreshing coolness. You won’t need anything fancy beyond good-quality chocolate and fresh cream cheese; the rest is pantry-friendly with a twist.

Oreo cookies: Keeping the filling inside adds extra sweetness and moisture to the crust—don’t skip this little trick!
Unsalted butter: Melted and mixed with the crushed Oreos to hold that crust together firmly.
Semisweet chocolate (for filling): Using good chocolate here is key; it melts beautifully for that luscious texture.
Cream cheese: Make sure it’s softened completely to avoid lumps and get a smooth batter.
Granulated sugar: Sweetens the cheesecake just enough to balance the chocolate and peppermint.
Heavy cream: Adds richness and creaminess to the filling and topping—use full-fat for the best results.
Unsweetened cocoa powder: Enhances the chocolate flavor without making it too sweet or heavy.
Eggs plus egg yolk: These bind everything together and give the cheesecake structure without drying it out.
Peppermint extract: Essential for that festive mint flavor—use sparingly at first; it’s pretty potent!
Chocolate chips (for topping): Melts into a glossy ganache that finishes the cheesecake elegantly.
Crushed candy canes: For that final festive crunch and touch of color on top.

Variations

I love that this Chocolate Peppermint Cheesecake Recipe is so adaptable, so you can really make it your own. Sometimes I add a bit of espresso powder to deepen the chocolate flavor or swap out the candy canes for chocolate shavings if I want it less sweet.

Mint leaves garnish: For a fresher presentation, I occasionally top mine with fresh mint leaves—adds elegance and a subtle herbal note.
Dark chocolate variation: Using dark chocolate instead of semisweet amps up the intensity if you’re after a more grown-up dessert.
Gluten-free crust: Swap Oreos for gluten-free chocolate cookies to accommodate dietary needs without sacrificing that iconic flavor.
Vegan adaptation: I haven’t tried this myself yet, but using vegan cream cheese and egg replacers could work if you want a dairy-free version.

How to Make Chocolate Peppermint Cheesecake Recipe

Step 1: Prep the Oreo Crust

Start by crushing those Oreo cookies right in their entirety—the cream filling inside actually helps bind the crust and keeps it from getting too dry. I usually toss them in a food processor for a quick pulse until they’re finely ground. Then, stir in the melted butter until the crumbs feel like damp sand. Press this mixture into the bottom of your springform pan, making sure it’s evenly packed down. I like to use the bottom of a measuring cup or glass to really compact it—this step makes a big difference in texture later!

Step 2: Melt the Chocolate

Gently melt the semisweet chocolate—either in a microwave in 30-second bursts or over a double boiler. Stir frequently to keep it smooth and prevent burning. This melted chocolate becomes the chocolate base of your filling, so smoothness here equals smooth cheesecake later.

Step 3: Make the Cheesecake Filling

Using a stand or hand mixer, beat your softened cream cheese until it’s silky smooth, about 2-3 minutes. Add the sugar gradually, then the heavy cream and cocoa powder. Next, beat in the eggs one at a time, followed by the egg yolk—make sure everything’s fully incorporated before adding the next egg. Stir in the melted chocolate and peppermint extract last, mixing just until combined. Overmixing can add extra air that might cause cracks, so keep an eye on that.

Step 4: Bake Low and Slow

Pour the filling over your crust and smooth the top with a spatula. Bake the cheesecake in a preheated 325°F (163°C) oven for 55-65 minutes. The edges should be set, but the center will still wiggle slightly—this gives you that creamy, melt-in-your-mouth texture once chilled. If you want to avoid cracks, try baking your cheesecake in a water bath or place a pan of hot water on the oven’s bottom rack to add moisture.

Step 5: Chill Completely

After baking, cool the cheesecake on a wire rack for about an hour, then refrigerate it for at least 4 hours—overnight is best. This step is non-negotiable if you want clean slices and that perfect set consistency. Resist the temptation to cut into it too soon—it’ll be worth the wait!

Step 6: Make the Chocolate Ganache Topping

Heat the heavy cream until just simmering, then pour it over your semisweet chocolate chips. Let it sit without stirring for a minute, then whisk gently until shiny and smooth. Pour this ganache over your chilled cheesecake, spreading it evenly. I love sprinkling crushed candy canes on top right after spreading the ganache—it adds that festive crunch and a pop of color.

How to Serve Chocolate Peppermint Cheesecake Recipe

The image shows an overhead view of various baking ingredients neatly arranged on a white marbled surface. In the top left corner, there is a small white plate holding four sandwich cookies with dark chocolate outer layers and white filling. To the right, a white bowl contains a raw egg with a bright orange yolk sitting in translucent egg white. Below, a thick rectangular slab of light yellow butter is placed near a white bowl filled with crushed red and white peppermint pieces. Next to the peppermint, a smaller white bowl holds white granulated sugar. Below the sugar, another white bowl is filled with creamy white cream cheese or similar soft dairy. In the bottom left corner, a white bowl shows dark brown cocoa powder. Towards the center bottom, there is a bowl with irregular pieces of dark chocolate. Finally, four whole brown eggs with smooth shells are placed neatly in the bottom right corner. The setting is clean and orderly, with all items spaced clearly apart. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with crushed candy canes on top for a festive touch, but fresh mint leaves or a few chocolate shavings work beautifully too. Sometimes a dollop of whipped cream on the side makes it feel extra decadent. Plus, the contrast of white cream with deep chocolate and red candy canes is just so pretty!

Side Dishes

Since this cheesecake is pretty rich, I like pairing it with light, fresh sides. A bowl of mixed berries or a crisp green salad with a citrus vinaigrette cuts through the richness nicely. For holiday dinners, I sometimes serve it with coffee or peppermint hot chocolate to keep the theme going.

Creative Ways to Present

For special occasions, I’ve served this Chocolate Peppermint Cheesecake Recipe in mini mason jars or in an elegant glass trifle dish layered with whipped cream and crushed Oreos. Garnishing with edible silver pearls or drizzling white chocolate on top adds a fancy twist. It’s so fun to dress this cake up or down depending on the crowd!

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 5 days. Believe me, it rarely lasts that long in my house, but if it does, those slices taste just as amazing the next day.

Freezing

Freezing this cheesecake works great if you want to prep in advance. I recommend slicing it first, then wrapping each piece tightly in plastic and foil to prevent freezer burn. It can last up to 3 months frozen. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

I usually serve this cheesecake cold or at room temperature, but if you like it slightly warmed, pop a slice in the microwave for about 10-15 seconds. Be careful not to overheat or it might get too soft and lose that lovely creamy texture.

FAQs

Can I use a different cookie for the crust instead of Oreos?

Absolutely! You can swap Oreos for chocolate graham crackers, chocolate wafer cookies, or even ginger snaps for a spicier twist. Just make sure to crush them finely and mix well with melted butter to form a sturdy crust.
How do I prevent cracks in my cheesecake?

Cracks often happen when the cheesecake cools too quickly or is overbaked. Bake at a lower temperature, avoid overmixing the batter, and let the cheesecake cool gradually in the turned-off oven with the door slightly open. A water bath helps keep the environment moist and prevents cracks too.
Can I make this cheesecake ahead for a party?

Yes, this Chocolate Peppermint Cheesecake Recipe is perfect for making ahead! Prepare it the day before your event and chill overnight so the flavors meld and it sets up perfectly. Just add the ganache and candy cane topping the day you plan to serve for the freshest look and taste.
Is peppermint extract necessary? Can I substitute something else?

Peppermint extract is what gives this cheesecake its signature minty twist. If you prefer, you can reduce the amount for a subtler flavor or experiment with spearmint extract for a different mint note. Just avoid using mint-flavored oils as they can be too strong or bitter.
What type of chocolate works best in this recipe?

I recommend semisweet chocolate for a balanced sweetness and rich flavor. You can use chopped chocolate bars or baking chips. If you want a deeper chocolate flavor, feel free to use dark chocolate, but adjust sugar if needed to keep the balance.

Final Thoughts

This Chocolate Peppermint Cheesecake Recipe has become one of my favorites to make during any festive season or whenever I crave something luxurious with a festive twist. It’s approachable enough for a weeknight treat but special enough for company. I hope you’ll love making and sharing it as much as I do—it’s a real confidence-booster cake that tastes like you spent hours in the kitchen. Go ahead and give it a try; I can’t wait to hear your favorite variations and serving tips!