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- 1 ½ cups chocolate cookie crumbs - ¼ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - ½ cup unsweetened cocoa powder - 1 teaspoon peppermint extract - ½ cup semi-sweet chocolate chips, melted - Crushed peppermint candies for garnish Choosing the right chocolate cookies for the crust Pick a cookie that is rich and sweet. Oreos are a great choice. They give a nice chocolate flavor and a perfect crunch. If you want something less sweet, use a dark chocolate cookie. Substitutions for cream cheese and sour cream You can use Greek yogurt instead of sour cream. It adds creaminess and tang. For cream cheese, try a dairy-free version made from nuts or tofu. This keeps the cheesecake creamy without dairy. Best options for peppermint extract Use pure peppermint extract for the best flavor. Check the label to avoid artificial flavors. If you want a stronger taste, feel free to add a bit more than the recipe calls for. {{ingredient_image_1}} 1. First, preheat your oven to 325°F (160°C). 2. Next, take a 9-inch springform pan. Grease it well and line the bottom with parchment paper. 3. In a medium bowl, combine 1 ½ cups of chocolate cookie crumbs and ¼ cup of melted unsalted butter. 4. Mix them together until the crumbs are well-coated. 5. Press this mixture firmly into the bottom of the pan to form a crust. 6. Bake the crust for 10 minutes. Once done, remove it and let it cool. 1. In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer. 2. Mix until the cream cheese is smooth and creamy. 3. Gradually add 1 cup of granulated sugar, mixing until well combined. 4. Now, add 1 teaspoon of vanilla extract and 3 large eggs, one at a time. Mix well after each egg. 5. Then, add 1 cup of sour cream, ½ cup of unsweetened cocoa powder, and 1 teaspoon of peppermint extract. 6. Finally, mix in ½ cup of melted semi-sweet chocolate chips until the mixture is smooth and well combined. 1. Pour the cheesecake filling over the cooled crust in the springform pan. 2. Smooth out the top with a spatula. 3. Bake in the preheated oven for 55-60 minutes. The center should be set but still slightly jiggly. 4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. 5. After that, remove it from the oven and let it cool to room temperature. 6. Refrigerate the cheesecake for at least 4 hours or overnight to set fully. To prevent cracks in your cheesecake, use room temperature ingredients. Cold cream cheese can form lumps. Beat the cream cheese well to make it smooth. Avoid over-mixing the eggs. Add them one at a time and mix just until combined. Bake your cheesecake until the center is slightly jiggly. This ensures a soft and creamy texture. For a creamy filling, incorporate sour cream and melted chocolate carefully. These ingredients add moisture and richness. Mixing them well also helps avoid lumps. After baking, let your cheesecake cool slowly in the oven. This step reduces the chance of cracks as it cools down. Get creative with your cheesecake by garnishing it with crushed peppermint candies. Sprinkle them on top right before serving. This not only adds flavor but also a festive look. You can also drizzle chocolate sauce over the cheesecake for extra flair. A sprig of fresh mint can brighten the plate. Consider using whipped cream to enhance the dessert. Pipe it around the edges for a lovely presentation. It adds a light texture that pairs well with the rich cheesecake. Serve your cheesecake with whipped cream or fresh berries. Berries add a nice tartness that complements the sweetness. To slice the cheesecake, use a warm knife. Dip it in hot water and wipe it dry for clean cuts. Place slices on dessert plates and drizzle with chocolate sauce. Garnish with mint leaves for a pop of color. This makes your cheesecake look as good as it tastes! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smooth and creamy cheesecake without lumps. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, causing the cheesecake to crack while baking. Cool Gradually: Allow the cheesecake to cool slowly in the oven with the door ajar. This helps prevent cracks from forming on the surface due to sudden temperature changes. Garnish Just Before Serving: For the best presentation, add crushed peppermint candies right before serving to maintain their crunch and vibrant color. {{image_2}} You can make a no-bake version of this cheesecake. Start by skipping the oven and using a fridge instead. For the crust, mix chocolate cookie crumbs with melted butter, then press it into the pan. Chill it in the fridge for 30 minutes. For the filling, use cream cheese, sugar, and peppermint extract. Add whipped cream for a lighter texture. Pour this over your crust and chill for at least 4 hours to set. This method gives you a creamy treat without baking! If you want a vegan cheesecake, you can swap some ingredients. Use coconut cream instead of cream cheese. For the sweetener, try maple syrup or agave nectar. Replace eggs with flaxseed meal mixed with water. Use dairy-free chocolate chips in the filling. This vegan version still offers rich chocolate and mint flavors. The texture may differ, but it will be tasty! Feel free to mix flavors for fun twists. You can use almond extract instead of peppermint for a warm, nutty taste. Try adding crushed cookies or nuts on top as a garnish. Seasonal flavors like pumpkin spice or ginger can also create a festive vibe. Get creative with toppings and enjoy different combinations for a unique dessert each time! To keep your Chocolate Peppermint Cheesecake fresh, store it properly. First, cover it well. Use plastic wrap or foil to seal the cheesecake tightly. This will help keep out air and odors from the fridge. Make sure to place it on a flat surface to avoid damage. It’s best to store it in the fridge for up to five days. If you notice any signs of spoilage, like a strange smell, it’s time to toss it. Always check before serving. If you want to save some for later, freezing is a great option. To freeze your cheesecake, first let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This will protect it from freezer burn. You can freeze the cheesecake for up to three months. When you’re ready to enjoy it, move it to the fridge to thaw overnight. This way, it remains creamy and tasty. Chocolate Peppermint Cheesecake stays fresh in the fridge for about five days. Make sure to store it in an airtight container. If you see any mold or change in smell, it’s best to throw it away. Keeping it well-covered helps prevent drying out. Yes, you can make this cheesecake a day or two ahead. It tastes even better after chilling. Just let it cool completely before wrapping it in plastic wrap. This helps keep it fresh and moist. If you plan to serve it later, wait to add the crushed peppermint candies until just before serving. If you don’t have semi-sweet chocolate chips, you can use dark chocolate chips or milk chocolate chips. Dark chocolate will give a richer flavor, while milk chocolate will be sweeter. Both options work great, so choose based on your taste preference. This blog post covered how to make a delicious chocolate peppermint cheesecake. We discussed the key ingredients, tips for a perfect bake, and fun variations. Remember to pay attention to texture and cooling to avoid cracks. Whether you choose a classic or no-bake version, enjoy exploring flavors. Follow our storage tips to keep your cheesecake fresh and tasty. With these steps, you're ready to impress anyone with your baking skills. Enjoy making and sharing your creamy creation!

Chocolate Peppermint Cheesecake

A rich and creamy cheesecake with a delightful chocolate and peppermint flavor, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon peppermint extract
  • 0.5 cup semi-sweet chocolate chips, melted
  • to taste crushed peppermint candies for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of the prepared springform pan to create a crust. Bake for 10 minutes, then remove and set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
  • Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  • Mix in the sour cream, cocoa powder, peppermint extract, and melted chocolate chips until the mixture is well combined and smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to set fully.
  • Before serving, garnish the top with crushed peppermint candies for a festive touch.

Notes

Serve slices of the cheesecake on dessert plates, drizzling with a chocolate sauce if desired, and adding a sprig of mint for an extra pop of color.
Keyword cheesecake, chocolate, dessert, peppermint