Growing up, peppermint meant two things: Christmas and Grandma’s candy dish. Now, every December, I channel those cozy memories into this White Chocolate Peppermint Cheesecake—a creamy, dreamy holiday dessert that tastes like a warm hug in snowflake form. It’s the kind of showstopper that makes everyone go, “Wait…you made that?”
Table of Contents
Why You’ll Love This White Chocolate Peppermint Cheesecake
– Holiday-ready flavors: This cheesecake blends smooth white chocolate and refreshing peppermint with a chocolate cookie crust—like a peppermint bark in cheesecake form.
– Make-ahead magic: You can prep it the day before, giving you one less thing to stress about on party day.
– Visually stunning: Crushed candy canes on whipped cream? Instant festive glam.
– Ultra-creamy texture: Thanks to a mix of sour cream and cream cheese, it’s luscious without being too heavy.
– Crowd-pleasing dessert: Perfect for Christmas dinner, holiday potlucks, or when you just need a cozy baking night in.
If you’re building your holiday table, it also pairs beautifully with cozy sides like this creamy pumpkin pasta or a crunchy treat like roasted pumpkin seeds.
Ingredients You’ll Need
For the Crust
- 22 chocolate sandwich cookies, cream-filled (avoid double-stuffed)
- 3 tablespoons unsalted butter, melted
For the Filling
- 3 (8-ounce) packages cream cheese, softened
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup sour cream (I use Hood for that silky finish)
- 4 ounces white chocolate, chopped
- ⅓ cup crushed candy canes or peppermint candies, plus more for topping
For the Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- Extra crushed candy canes, for garnish
Step-by-Step Instructions
Make the Crust
Preheat your oven to 350°F. Grease a 9-inch springform pan and set aside. In a food processor, pulse the chocolate cookies (cream and all) until finely ground. Add melted butter and pulse again until the mixture resembles wet sand.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool completely on a wire rack. Lower oven temp to 300°F.
Prepare the Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Blend in vanilla, peppermint extract, and sour cream until just combined.
Melt the white chocolate in the microwave in 20-second bursts, stirring in between until smooth. Quickly fold the melted chocolate and ⅓ cup crushed peppermint into the batter—don’t overmix or your batter might tint pink.
Bake and Chill
Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit inside for an hour.
Remove and cool on a wire rack for another 2 hours, then refrigerate uncovered for at least 6 hours, preferably overnight.
Add the Topping
Whip the cream, vanilla, and powdered sugar to stiff peaks. Spread half over the chilled cheesecake and pipe the rest decoratively around the edges. Sprinkle generously with crushed candy canes. Let sit at room temp for 30 minutes before serving.
Pro Tips for the Perfect Peppermint Cheesecake
– Room temperature ingredients are key for a smooth, lump-free batter.
– Mix the peppermint quickly after adding—it can tint your batter pink if overmixed.
– Always bake on the middle rack for even heat distribution.
– Chill at least 6 hours or overnight for clean slices and set texture.
– To slice, use a hot, clean knife and wipe between cuts.
– Keeps well covered in the fridge for up to 4 days—great for make-ahead magic!
Looking for another holiday dessert with nostalgic flair? You’ll love my pumpkin chiffon pie.
Final Thoughts
This White Chocolate Peppermint Cheesecake is pure holiday joy on a plate—cool, creamy, and decked out in crushed candy canes. Whether you’re hosting a party or just treating yourself, it’s one of those desserts that makes the whole room stop for a bite. If you try it, I’d love to hear how it went—drop a comment or leave a rating!
And if you’re curious about more cheesecake-inspired holiday magic, check out this stunning collection of festive dessert recipes or learn about the origin of peppermint desserts over on The Spruce Eats.
