Name: Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 28 regular Oreo Cookies; 4 tablespoons Unsalted Butter, melted; 1 pinch Salt; 2 pounds cream cheese, softened (four 8-ounce packages); 8 ounces sour cream; 1 ½ cups granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 3/4 cup crushed peppermint candies; 3/4 cup chopped white chocolate

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If you’re looking to wow your friends with a dessert that’s both festive and utterly delicious, this Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe is a total winner. I’ve made this cheesecake every holiday season for years, and the combination of creamy cheesecake, the cool burst of peppermint, and the melt-in-your-mouth white chocolate always gets rave reviews. It’s the kind of dessert that feels fancy but is surprisingly simple to pull off, whether you’re hosting a holiday party or just craving something special after dinner.

What I love most about this peppermint cheesecake is how it hits those nostalgic holiday notes without being too heavy or overly sweet. The peppermint flavor is bright but balanced, thanks to the cream cheese base and a subtle touch of vanilla. Plus, the Oreo crust adds just the right amount of chocolate-y crunch that contrasts beautifully with the silky filling. If you love peppermint and white chocolate, you’ll adore this Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe—trust me, once you try it, you’ll be making it again and again.

Ingredients You’ll Need

This recipe relies on a few simple ingredients that come together in a way that feels both indulgent and comforting. I always suggest using the best quality cream cheese you can find—it really makes a difference in texture and flavor. And if you can get fresh peppermint candies for crushing, it adds a lovely fresh pop of flavor throughout the cheesecake.

Oreo Cookies: The classic chocolatey base makes for a perfect cheesecake crust, adding crunch and a subtle cookie flavor.
Unsalted Butter: Melted to bind the crushed Oreos into a sturdy crust; unsalted lets you control salt levels better.
Salt: Just a tiny pinch in the crust enhances all the flavors, even in sweet dishes.
Cream Cheese: The star of the cheesecake, softened to room temperature for smooth mixing and a creamy finish.
Sour Cream: Adds a pleasant tang and extra creaminess to the cheesecake filling.
Granulated Sugar: Sweetens the cheesecake perfectly without overpowering the peppermint.
Large Eggs: Help the cheesecake set with a silky texture—make sure they’re room temp to avoid lumps.
Vanilla Extract: Rounds out the flavors with a warm, comforting note.
Peppermint Extract: The key to that cool, refreshing flavor that sets this cheesecake apart—don’t skip it!
Crushed Peppermint Candies: Mixed into the filling for texture and extra minty bursts throughout.
Chopped White Chocolate: Gives little pockets of creamy sweetness that balance the peppermint perfectly.

Variations

One of my favorite things about the Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe is how easy it is to make it your own. I often tweak the peppermint levels depending on how minty I want it, or swap out Oreos for ginger snaps if I’m in the mood for a spicier twist.

Double Peppermint: If you love that fresh minty punch like I do, try increasing the peppermint extract slightly. Just be careful not to overdo it—it can get overpowering.
Ginger Snap Crust: Swap Oreos for ginger snap cookies in the crust for a cozy, wintery flavor variation that adds warmth.
Vegan & Dairy-Free Version: Use vegan cream cheese and coconut cream with dairy-free white chocolate to make this indulgent dessert allergy-friendly.
Chocolate Peppermint Swirl: Add a drizzle of melted dark chocolate swirled into the batter before baking for a fun marble effect and added richness.

How to Make Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe

Step 1: Prepare the Oreo Crust

Start by crushing those Oreo cookies into fine crumbs—either use a food processor or place them in a zip-top bag and pound with a rolling pin. Mix the crumbs with the melted butter and a tiny pinch of salt. Press this mixture firmly into the bottom of a springform pan. I find that using the bottom of a glass helps pack the crust down evenly. Then pop it into the fridge while you get the cheesecake filling ready. This chill time really helps the crust set up so it won’t crumble when sliced.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese until super smooth and fluffy—that’s key for a creamy, lump-free cheesecake. Add the sour cream and sugar, and continue mixing. One trick I swear by is to make sure your cream cheese is fully softened before starting—it saves you from ending up with little cream cheese lumps. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Gently fold in the crushed peppermint candies and chopped white chocolate last to keep those textures intact without overworking the batter.

Step 3: Bake and Cool the Cheesecake

Pour the batter over the chilled Oreo crust and smooth the top. Bake in a 325°F (160°C) oven for about 60-70 minutes, or until the edges look set but the center still jiggles slightly when you shake the pan. Overbaking can give a dry texture, so keep a close eye near the end. I usually leave mine in the oven with the door cracked for an hour after turning it off—this gentle cooldown helps prevent cracks. Then, cool completely at room temperature before refrigerating overnight for the best texture and flavor.

How to Serve Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe

A collection of baking ingredients arranged on a white marbled surface including a rectangular block of cream cheese with a smooth, pale surface on the top left, a single brown egg positioned near the center, and a small white bowl filled with light golden honey. A stack of seven dark chocolate sandwich cookies with white cream filling is placed at the top right. Nearby, several small white bowls hold finely crushed red and white candy pieces, smooth white sour cream with a soft swirl on top, a fine white powder (likely flour) with a slight mound in the middle, and cubed pale cream cheese with uneven edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cheesecake with a few extra crushed peppermint candies and white chocolate shavings to echo the flavors inside—it adds a beautiful festive touch. You could also add a dollop of lightly sweetened whipped cream or even a drizzle of white chocolate ganache if you’re feeling fancy. These garnishes make it feel extra special for holiday gatherings.

Side Dishes

This cheesecake pairs beautifully with a hot cup of peppermint tea or coffee. If you’re serving it at a dinner party, a simple fresh fruit salad with citrusy notes is a perfect light counterpoint to the rich dessert. I’ve also served it alongside mini peppermint bark bites to keep the festive theme going strong.

Creative Ways to Present

One fun way I’ve presented this peppermint cheesecake is by making mini individual cheesecakes in ramekins for a crowd—they’re so cute and everyone gets their own sweet treat. Another time, I used a festive springform pan with holiday designs, which made the whole presentation pop. Wrapping the slice plates with crushed peppermint sprinkled around adds a charming touch too!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your slices, store leftover peppermint cheesecake tightly wrapped in plastic wrap or an airtight container in the fridge. I find it stays creamy and fresh for up to 5 days—perfect if you want to savor it slowly or have some on hand for unexpected guests.

Freezing

This Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe freezes really well too! When I freeze mine, I wrap it in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the fridge and the texture is just as creamy and delightful as fresh. Great to prep ahead for parties or holiday meals.

Reheating

Cheesecake is best enjoyed chilled, so I don’t usually recommend reheating. If you want a slightly softer texture, leaving the slice out at room temperature for 15-20 minutes works wonders. Avoid microwaving unless you want a melted mess!

FAQs

Can I use regular vanilla extract instead of peppermint extract in this cheesecake?

Yes, you can! If you’re not a big fan of peppermint or want a more subtle flavor, you can swap out the peppermint extract for vanilla extract or even almond extract. However, the peppermint extract is what gives this cheesecake its signature refreshing kick, so consider that before skipping it entirely.
What type of white chocolate works best in this recipe?

Use good quality white chocolate bars or chips for chopping into the cheesecake filling. Avoid white compound chips with lots of additives; real white chocolate with cocoa butter melts better and lends a creamier texture and richer flavor to the cheesecake.
How do I avoid cracks in my peppermint cheesecake?

Cracks happen when the cheesecake overbakes or cools too quickly. To prevent cracks, bake at a lower temperature (325°F), avoid overmixing, and cool the cheesecake slowly by leaving it in the oven with the door slightly open after baking. Also, ensure all ingredients are at room temperature before mixing.
Can I make this peppermint cheesecake ahead of time for a party?

Definitely! In fact, I recommend making it a day or two in advance. The flavors actually improve after resting in the fridge overnight, making your party-day prep easier and stress-free.
Is it necessary to use a springform pan?

While you can bake a cheesecake in a regular pan, a springform pan is highly recommended because it allows you to release the sides easily without damaging the crust or the filling, letting your peppermint cheesecake look perfect when served.

Final Thoughts

This Peppermint Cheesecake with White Chocolate and Crushed Peppermint Recipe has become one of my go-to special occasion desserts because it strikes that perfect balance between festive and elegant without being intimidating to make. Every slice brings that cozy holiday feeling, coupled with a creamy texture and bursts of minty joy. If you want to impress your guests or treat yourself to something truly sweet and refreshing, you absolutely have to give this recipe a try. I promise, once you’ve made it, it’ll be a staple for your celebrations, just like it is for mine!