Oh, if you love that delightful holiday twist, then this Peppermint White Chocolate Cheesecake Recipe is absolutely going to charm you! I’ve made this cheesecake for holiday gatherings and it’s always the star of the dessert table — creamy, minty, and just sweet enough thanks to the luscious white chocolate. Plus, that crunchy peppermint candy adds a magical touch that feels festive without being overpowering.

What I really appreciate about this cheesecake is how well it balances rich, comforting cheesecake goodness with a refreshing peppermint punch. Whether you’re serving it at a Christmas party or just treating yourself to something special on a chilly evening, this Peppermint White Chocolate Cheesecake Recipe will make you feel like a baking pro — I promise, it’s easier than you think!

Ingredients You’ll Need

Getting your ingredients right is the first step to a smooth baking experience, especially with a cheesecake that combines rich cream cheese, fresh peppermint, and the sweetness of white chocolate. Here’s what I always have on hand to make this recipe shine.

Oreo Cookies: The classic choice for the crust — their slight chocolatey crunch complements the creamy filling perfectly.
Unsalted Butter: Melted to bind the crust together without adding extra salt that could overpower the flavors.
Salt: Just a pinch to balance out the sweetness and enhance all those flavors.
Cream Cheese: Use full-fat and softened to room temperature for that creamy texture that cheesecake dreams are made of.
Sour Cream: It adds tang and helps keep the cheesecake smooth, so don’t skip it.
Granulated Sugar: Sweetens without fuss; adjust a tad if you prefer it less sweet.
Large Eggs: Room temperature eggs help the cheesecake bake evenly.
Vanilla Extract: A subtle warmth that rounds out the mint and chocolate notes.
Peppermint Extract: The star of the show — be careful not to add too much or it’ll get too overpowering.
Crushed Peppermint Candies: Adds crunch and that signature mint flavor with every bite.
Chopped White Chocolate: Melts slightly into the cheesecake, giving pockets of sweet, creamy goodness.

Variations

I love how versatile this Peppermint White Chocolate Cheesecake Recipe is — you can totally make it your own! Over time, I’ve tweaked it a bit based on the occasion or who I’m serving it to, and that’s what makes baking so much fun.

Chocolate Lovers Variation: I’ve added a swirl of melted dark chocolate before baking for a rich contrast that my family went crazy over.
Dairy-Free Version: Using vegan cream cheese and coconut sour cream works well if you have friends who need dairy-free options.
Intensify the Peppermint: If you’re a peppermint fanatic like me, try adding an extra 1/4 teaspoon of peppermint extract, but taste the batter first so it doesn’t get too strong.
Festive Toppings: Sometimes I swap crushed peppermint for crushed candy canes of different colors to match the holiday theme.

How to Make Peppermint White Chocolate Cheesecake Recipe

Step 1: Prepare Your Crust

Start by crushing your Oreo cookies until they’re fine crumbs — I usually pop them in a sealed plastic bag and bash with a rolling pin. Mix in the melted butter and a pinch of salt until everything looks like damp sand. Press this mixture firmly into the bottom of a springform pan to form a solid crust. I find using the bottom of a glass helps get it nice and even. Pop it in the fridge while you work on the cheesecake filling.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese with sour cream and sugar until smooth and creamy. Make sure there are no lumps — that extra effort really pays off in texture. Add the eggs one at a time, blending gently after each addition to avoid adding too much air. Stir in the vanilla and peppermint extracts carefully, and fold in the crushed peppermint candies and chopped white chocolate. Resist the temptation to overmix or stir too vigorously once the eggs are added; it helps the cheesecake keep a silky look without cracks.

Step 3: Bake It Right

Pour the filling over your chilled crust and smooth the top with a spatula. Bake at 325°F (163°C) for about 55-65 minutes, or until the edges are set but the center still has a slight wobble. This is key — the center will continue to firm as it cools, so be patient! To avoid cracks, I like to place a small pan of water on the oven rack below for gentle steam. Once baked, turn off the oven and leave the door slightly ajar for 30 minutes to cool gradually.

Step 4: Chill and Set

After it’s cooled to room temperature, refrigerate for at least 4 hours, ideally overnight. This chilling step lets the flavors meld beautifully and gives you that perfect, sliceable cheesecake texture. I know it’s hard to wait, but it’s so worth it!

How to Serve Peppermint White Chocolate Cheesecake Recipe

The image shows a group of ingredients arranged on a white marbled surface. In the back left, there is a large rectangular block of white cream cheese, next to a plain brown egg in center. To the right of the egg is a tall stack of chocolate sandwich cookies with white cream filling. In the front row, from left to right, there are five small white bowls: one with golden honey, one with smooth white sour cream, one with crushed red and white peppermint candy, one with white powdered sugar, and one with small cubes of butter. All ingredients are neatly placed and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to keep garnishes simple so the cheesecake is the real star. A few shards of crushed peppermint on top and some delicate white chocolate curls add a classy, festive look. Sometimes, I even drizzle a little melted white chocolate around the edges just before serving to wow guests with a professional touch.

Side Dishes

This cheesecake holds its own, but pairing it with a cup of rich espresso or a peppermint tea really brings out the flavors. For holiday feasts, I like to serve it alongside some fresh berries—light and a little tart—which balances the sweet richness perfectly.

Creative Ways to Present

For a special occasion, I’ve layered slices of this cheesecake in individual clear dessert cups with crushed candy canes and dollops of whipped cream. It makes dessert feel fancy without extra fuss. Another idea is to top it with edible silver glitter or mini candy canes for a holiday party centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? Lucky you! Always store it in an airtight container or cover the pan tightly with plastic wrap to keep it fresh. I find it stays deliciously creamy for up to 5 days in the fridge. If it looks like it’s drying out a bit, a quick brush with a little melted white chocolate on top restores that fresh-look shine.

Freezing

Freezing this cheesecake is a lifesaver when you want to prep ahead. I slice it first, then wrap each piece individually in plastic and foil — this way, you can enjoy a slice without thawing the whole cake. It freezes well for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge for the best texture.

Reheating

Cheesecake is best served chilled, so I usually don’t reheat it. If you prefer it slightly warmed, let your slice sit at room temperature for about 20 minutes — this lets the white chocolate soften without melting completely. Avoid microwaving or you risk a runny mess!

FAQs

Can I use regular chocolate instead of white chocolate in this Peppermint White Chocolate Cheesecake Recipe?

Absolutely! While the white chocolate adds a creamy sweetness that blends beautifully with peppermint, you can substitute it with milk or dark chocolate chunks for a more intense chocolate flavor. Just keep in mind that the flavor profile will shift, so it won’t be quite the same but still delicious.
How do I prevent cracks from forming on my peppermint cheesecake?

Great question — cracks are the bane of cheesecake bakers! The key is to bake at a low temperature and avoid overmixing the batter to prevent incorporating too much air. Also, letting the cheesecake cool slowly by leaving the oven door slightly open after baking helps the cheesecake set gently and reduces cracking.
Can I make this Peppermint White Chocolate Cheesecake Recipe ahead of time?

Yes, you can make it a day or two in advance, and honestly, it tastes even better after sitting overnight for the flavors to meld. Just keep it covered in the fridge until serving to maintain freshness and texture.
What if I don’t have peppermint extract?

If you can’t find peppermint extract, you can use a small amount of fresh peppermint leaves finely chopped, but the flavor will be milder. Alternatively, a drop of spearmint extract can work in a pinch, though peppermint is preferred for that classic holiday flair.
Is it necessary to use crushed peppermint candies in the cheesecake?

The crushed candies add a lovely texture and visual appeal, plus bursts of minty crunch. However, you can omit them if you prefer a smoother cheesecake or substitute with mini chocolate chips for a different texture contrast.

Final Thoughts

This Peppermint White Chocolate Cheesecake Recipe holds a special place in my heart because it turns an ordinary cheesecake into a festive celebration with each bite. Baking it reminds me of cozy winter afternoons with loved ones, and sharing it has brought many smiles around our table. I really hope you’ll give this recipe a try — once you do, it might just become your go-to dessert for the holidays or any special occasion that calls for a little magic.

Peppermint White Chocolate Cheesecake Recipe

★★★★★ 4.7 from 85 reviews

Author: Isabella
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Peppermint Cheesecake is a festive, creamy dessert perfect for holiday celebrations. A crunchy Oreo crust pairs beautifully with a rich and smooth cream cheese filling infused with refreshing peppermint extract. Crushed peppermint candies and chopped white chocolate folded into the batter add delightful texture and bursts of minty sweetness.

Ingredients

Scale

Crust

28 regular Oreo Cookies
4 tablespoons Unsalted Butter, melted
1 pinch Salt

Cheesecake

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

Instructions

Prepare the crust: Crush the Oreo cookies finely into crumbs. Combine the cookie crumbs with melted unsalted butter and a pinch of salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
Preheat the oven: Set your oven to 325°F (163°C) to warm up while you prepare the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and granulated sugar, continuing to beat until well combined and silky. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla and peppermint extracts.
Add mix-ins: Gently fold in the crushed peppermint candies and chopped white chocolate, ensuring they’re evenly distributed without overmixing.
Assemble and bake: Pour the cheesecake batter over the prepared Oreo crust, smoothing the top with a spatula. Place the springform pan onto a baking sheet. Bake in the preheated oven for approximately 60-70 minutes, or until the center is almost set but still slightly jiggly.
Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully and develop flavors.
Serve: Carefully run a knife around the edges of the springform pan before releasing it. Slice the cheesecake and serve chilled, optionally garnishing with additional crushed peppermint or white chocolate shavings for extra festive flair.

Notes

For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
Use a water bath when baking if possible to prevent cracking and achieve a creamier texture.
Crushed peppermint candies add crunch and mint flavor but can be adjusted to taste or replaced with other festive candies.
Allow ample chilling time for firm slices and enhanced flavor blending.
Store leftovers covered in the refrigerator for up to 5 days.

Keywords: Peppermint Cheesecake, Holiday Dessert, Oreo Crust, Minty Cheesecake, Christmas Dessert