Nothing says Christmas like a White Chocolate Peppermint Cheesecake. Creamy, cool, and full of festive crunch, it’s a dreamy dessert that melts in your mouth and brightens any holiday table.
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Why You’ll Love This White Chocolate Peppermint Cheesecake
This White Chocolate Peppermint Cheesecake blends creamy richness with a cool peppermint twist. Each bite offers a balance of silky cheesecake, smooth white chocolate, and crunchy chocolate cookie crust. The crushed peppermint candies on top add sparkle and crunch that feel just like winter magic.
You’ll love how this cheesecake tastes and looks. It’s perfect for Christmas parties, cozy family dinners, or even a sweet edible gift. The recipe is simple enough for home bakers yet impressive enough to wow guests. Plus, you can prepare it ahead of time, letting it chill overnight while you focus on decorating or wrapping presents.
The best part? Every slice delivers that delightful contrast—cool peppermint freshness against rich, creamy sweetness. It’s festive, delicious, and guaranteed to become your new favorite holiday dessert.
Ingredients You’ll Need
For the Crust
Chocolate sandwich cookies bring that deep cocoa flavor and a slightly crunchy base. Melted butter binds it all together, giving the crust a smooth, firm texture once baked.
For the Filling
Softened cream cheese makes the base smooth and creamy. Sugar sweetens it perfectly, while eggs add structure and richness. Sour cream keeps it tangy and light. Vanilla and peppermint extracts bring aroma and freshness. White chocolate adds richness, and crushed peppermint candies add festive texture and color.
For the Topping
Heavy whipping cream gives a light, fluffy finish. Vanilla adds warmth, and powdered sugar sweetens everything just right.
Step-by-Step Instructions
Prepare the Crust
Start by crushing your cookies until fine and crumbly. Mix them with melted butter until evenly coated. Press this mixture into a greased springform pan using your fingers or a flat measuring cup. Bake it until set and slightly firm. Let it cool completely before adding the filling.
Make the Filling
Beat cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently so you keep that silky texture. Stir in sour cream, vanilla, and peppermint extracts. Then, fold in chopped white chocolate and crushed peppermint quickly to avoid discoloration.
Bake the Cheesecake
Pour the mixture over your cooled crust. Tap the pan lightly to release any trapped air bubbles. Bake low and slow until the edges are firm but the center still jiggles slightly. Let the cheesecake cool for a couple of hours on a wire rack before transferring it to the fridge. Chill overnight for the best texture.
Chill and Decorate
Once chilled, whip the cream with vanilla and powdered sugar until stiff peaks form. Spread a thick layer across the cheesecake, then pipe pretty swirls around the edges. Sprinkle with extra crushed peppermint for that snowy, festive look. Let it rest at room temperature before slicing.
Expert Baking Tips
Always use room-temperature cream cheese, eggs, and sour cream so your batter mixes smoothly. Avoid overmixing after adding the crushed peppermint—it can tint the batter pink. Bake on the middle rack for even heat. Wrapping your springform pan in foil helps prevent leaks if you bake it in a water bath. For clean, perfect slices, dip a sharp knife in hot water and wipe it after each cut.
Remember, chilling is key. The longer it rests, the silkier and more stable your cheesecake becomes. A full overnight chill gives the best results every time.
Storage and Make-Ahead Guide
This cheesecake keeps beautifully in the refrigerator for up to four days when covered tightly. You can make it a day or two ahead of your gathering, letting flavors blend perfectly. Always chill it completely before serving. For best presentation, add the whipped cream and crushed peppermint topping right before serving. If you want to save leftovers, store them in an airtight container or cover with plastic wrap to prevent the peppermint topping from getting sticky.
Recipe Variations
For a twist, try using a milk chocolate or mint-flavored cookie crust. You can also add a touch of peppermint extract to your whipped topping for extra freshness. Drizzle with melted dark chocolate for a stunning finish. If you prefer a lighter version, swap sour cream for Greek yogurt. Each variation keeps the flavor festive but offers its own delightful spin.
Other recipes you may enjoy
- Peppermint Cheesecake Slab for Effortless Christmas Entertaining
- Classic Christmas Cookies for Holiday Dessert Tables
- Fudgy Brookies That Make Perfect Edible Christmas Gifts
- Cranberry Orange Snowball Cookies Bursting with Festive Flavor
Conclusion
This White Chocolate Peppermint Cheesecake is pure Christmas joy. Creamy, minty, and beautifully decorated, it’s a showstopper that tastes as good as it looks. Serve it at your next holiday gathering and watch everyone light up with delight. For more festive ideas and dessert inspiration, visit Ellie’s Pinterest board.
White Chocolate Peppermint Cheesecake
Equipment
- Springform pan 9-inch size for best results
- electric mixer To beat cream cheese and sugar smoothly
- Mixing bowls For combining ingredients
- Measuring cups and spoons For accuracy
- Rubber spatula For folding ingredients gently
- Wire rack To cool cheesecake evenly
- Knife Warm before slicing for clean cuts
Ingredients
- 22 chocolate sandwich cookies (cream-filled, not double-stuffed), halved
- 3 tbsp unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup sour cream
- 4 oz white chocolate, chopped
- ⅓ cup crushed peppermint candy or candy canes, plus more for topping
- 1 cup heavy whipping cream
- 1 tsp vanilla extract (for topping)
- 3 tbsp powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan. Process cookies until finely ground, then mix with melted butter. Press into the pan using the bottom of a measuring cup. Bake for 10 minutes, then cool completely.
- Lower oven temperature to 300°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing lightly. Mix in sour cream, vanilla, and peppermint extracts. Fold in white chocolate and crushed peppermint candy quickly.
- Pour filling over the cooled crust and tap to remove air bubbles. Bake for 1 hour 20–30 minutes, until edges are set and center jiggles slightly. Cool for 2 hours on a wire rack.
- Refrigerate uncovered for at least 6 hours or overnight. Before serving, beat whipping cream, vanilla, and powdered sugar until stiff peaks form. Spread half on top, pipe the rest around edges, and sprinkle with crushed peppermint.
