Peppermint Cheesecake Recipe: Creamy Mint Holiday Dessert

This creamy peppermint cheesecake features an Oreo cookie crust, a glossy chocolate ganache topping and crushed candy canes. The texture is silky and smooth without being overly dense. It makes a stunning holiday dessert that will impress guests.

This post was updated November 18, 2023 with new photos, recipe tips and a slightly updated recipe

If you want a standout Christmas dessert, this peppermint cheesecake is an excellent choice. It combines a bright candy-cane peppermint flavor with a creamy filling and rich chocolate ganache. The cheesecake is velvety without feeling heavy, and the pale pink hue contrasts beautifully with the dark crust and topping for an eye-catching centerpiece.

Making the Perfect Peppermint Cheesecake

The base is a crunchy Oreo cookie crust. Use whole Oreo cookies (wafers and filling) and pulse them in a food processor to make fine crumbs—this holds together better than pre-made baking crumbs. Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan, creating a slight lip around the edges.

Tip: Baking the crust for 10 minutes before adding the filling gives it added crunch. You can skip baking and freeze the crust while you prepare the filling, but a brief bake produces a firmer, crisper crust.

The filling combines cream cheese, sugar, sour cream, cornstarch, peppermint extract and eggs. Sour cream keeps the texture smooth and light instead of dense.

1. Beat the cream cheese and sugar until smooth, taking time to scrape the bowl so there are no lumps.
2. Add sour cream, sifted cornstarch, peppermint extract and optional red food coloring. Sifting prevents lumps; the cornstarch helps the cheesecake set and reduces cracking.
3. Whisk the eggs and extra yolks in a small bowl.
4. Slowly incorporate the eggs into the cream cheese mixture about half at a time on low speed. Stop mixing once egg pieces disappear and the batter becomes thinner—overmixing can cause cracks.

Pro tip: Start with 1 teaspoon peppermint extract, taste the batter before adding eggs and increase to 1–2 teaspoons total if you want a stronger peppermint flavor.

Bake the cheesecake using a water bath. Wrap the springform pan tightly and place it inside a large roasting pan. Pour 1/2–1 inch of hot water into the roasting pan. The water bath keeps the oven environment moist, yielding a creamier texture and reducing cracks.

Tip: For reliable sealing, first wrap the pan in a disposable oven bag and secure it, then wrap the exterior several times with aluminum foil so seams are fully covered. If your pan seals tightly, wrapping with foil four times is recommended.

When the cheesecake is baked and cooled, top it with chocolate ganache. Place finely chopped chocolate in a heatproof bowl and heat cream until almost boiling. Pour the hot cream over the chocolate, let it rest a few minutes, then whisk until smooth and glossy.

Pour the ganache over the chilled cheesecake whenever it’s in the fridge; the ganache pairs perfectly with peppermint and hides any small surface imperfections. Finish by sprinkling crushed candy canes over the ganache just before serving for the best texture.

Cheesecake Baking Tips & Tricks

• Bring cream cheese, sour cream and eggs to room temperature before starting. This helps create a smooth batter and reduces cracking.
• Wrap the springform pan carefully before the water bath to prevent leaks.
• Allow plenty of time: the cheesecake must cool slowly and chill in the refrigerator for at least 6 hours (overnight is best).
• Add crushed candy canes only just before serving to avoid sogginess or condensation.

Variations & Adaptations

• Use a white chocolate ganache for a lighter topping.
• Tint the filling green for a festive twist for other holidays.
• To make a no-bake peppermint cheesecake, prepare the Oreo crust as described and use a reliable no-bake filling recipe, omitting lemon and adding 1–2 teaspoons peppermint extract plus a few drops of red food coloring. Skip ganache (it can soften the no-bake filling) and top with crushed candy canes.
• For a chocolate-peppermint version, fold cocoa into the filling or use a chocolate crust.

This candy-cane cheesecake is creamy, minty and irresistible with its Oreo crust and chocolate ganache. It’s a beautiful holiday dessert that delights with its smooth texture and refreshing peppermint flavor.

Peppermint Cheesecake (Summary)