Chocolate Peppermint Cheesecake Recipe

Name: Chocolate Peppermint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chocolate sandwich cookies crushed; 3 tablespoons granulated sugar; 5 tablespoons unsalted butter melted; 32 ounces cream cheese room temperature; 1 1/2 cups granulated sugar; 3/4 cup heavy cream room temperature; 4 large eggs room temperature; 1 cup sour cream room temperature; 1 1/2 tablespoons pure vanilla extract; 1/2 teaspoon peppermint extract; 2/3 cup cocoa powder; 2 tablespoons all-purpose flour; 1 cup heavy whipping cream cold; 1 tablespoon granulated sugar; 1/4 teaspoon peppermint extract; 1 drop red food coloring; peppermint For garnish: crushed and whole

Bake this irresistible Chocolate Peppermint Cheesecake at home. Made with chocolate sandwich cookies, granulated sugar, butter and cream cheese. Easy st…

This Chocolate Peppermint Cheesecake relies on simple, everyday ingredients such as granulated sugar, unsalted butter melted and heavy cream room temperature. It comes together quickly and makes 4 servings, at about 2435 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Peppermint Cheesecake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 1/2 cups chocolate sandwich cookies crushed
3 tablespoons granulated sugar
5 tablespoons unsalted butter melted
32 ounces cream cheese room temperature
1 1/2 cups granulated sugar
3/4 cup heavy cream room temperature
4 large eggs room temperature
1 cup sour cream room temperature
1 1/2 tablespoons pure vanilla extract
1/2 teaspoon peppermint extract
2/3 cup cocoa powder
2 tablespoons all-purpose flour
1 cup heavy whipping cream cold
1 tablespoon granulated sugar
1/4 teaspoon peppermint extract
1 drop red food coloring
peppermint For garnish: crushed and whole

1
Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn't have any openings or water could seep in creating a soggy cheesecake.
2
For the Crust
3
Whisk together chocolate cookie crumbs and sugar with melted butter.
4
Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
5
For the Cheesecake Filling
6
In the KitchenAid(R) Ceramic Bowl of your Stand Mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.
7
Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.
8
Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan.
9
(Optional) Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.
10
Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.
11
Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator (if it is still a bit warm, allow it to cool on the counter before refrigerating), then chill overnight until ready to serve.
12
For the Whipped Cream
13
Beat heavy cream in the bowl of your KitchenAid(R) Stand Mixer on high speed until soft peaks form.
14
Slowly add in sugar and mint extract and beat until stiff peaks form.
15
Pile the whipped cream in the center of the cheesecake.
16
Carefully dip a butter knife into the red food coloring and swirl through the pile of whipped cream creating a decorative pattern. Dip back in food coloring as needed.
17
Lastly sprinkle crushed peppermint over whipped cream and garnish with any additional peppermint and serve.

2435

kcal

Calories

180

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups chocolate sandwich cookies crushed, 3 tablespoons granulated sugar, 5 tablespoons unsalted butter melted, 32 ounces cream cheese room temperature, and more.

Yes, Chocolate Peppermint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2435 kcal
Category
Baking & Desserts

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