Peppermint Mocha Cheesecake – Festive & Decadent
Bring holiday cheer to your dessert table with this Peppermint Mocha Cheesecake. Creamy, rich, and layered with chocolate and peppermint flavors, this cheesecake is a perfect centerpiece for Christmas, holiday parties, or winter celebrations.
The combination of chocolate, coffee, and peppermint is a classic, and this cheesecake delivers smooth, creamy texture with a crunchy chocolate crust and festive candy cane topping.
Why You’ll Love This Recipe
- Holiday favorite: Perfect for Christmas and winter parties.
- Rich & creamy: Classic cheesecake texture with chocolate mocha twist.
- Peppermint touch: Crushed candy canes add festive flavor and crunch.
- Make ahead: Can be prepared in advance and stored in fridge.
- Show-stopping dessert: Beautiful presentation with swirled mocha and peppermint.
Ingredients
Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1/4 cup cocoa powder
- 1/4 cup brewed strong coffee (cooled)
- 4 oz (115 g) semi-sweet chocolate, melted
Topping & Garnish:
- 1/2 cup whipped cream
- 2 tbsp cocoa powder or chocolate ganache
- Crushed candy canes for garnish
- Optional: chocolate shavings
Instructions
- Prepare crust:
Preheat oven to 350°F (175°C). Mix chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes. Cool. - Prepare filling:
Beat cream cheese and sugar until smooth and creamy. - Add eggs & liquids:
Beat in eggs one at a time. Add heavy cream, peppermint extract, cocoa powder, coffee, and melted chocolate. Mix until fully combined. - Pour into crust:
Pour cheesecake filling over cooled crust and smooth the top. - Bake:
Bake at 325°F (160°C) for 50–60 minutes until the center is almost set. Cool at room temperature for 30 minutes. - Chill:
Refrigerate at least 4 hours or overnight for best texture. - Decorate:
Top with whipped cream, cocoa powder or ganache, and crushed candy canes. Add chocolate shavings if desired. - Serve:
Slice carefully with a warm knife to avoid cracking. Serve chilled.
Pro Tips
- Avoid cracks: Bake cheesecake in a water bath for smooth texture.
- Peppermint flavor: Adjust peppermint extract to taste; too much can be overpowering.
- Chocolate melting: Ensure chocolate is slightly cooled before adding to filling.
- Make ahead: Cheesecake can be made 1–2 days in advance.
- Serving tip: Warm knife under hot water before slicing for clean edges.
Flavor Variations
- White Chocolate Peppermint: Replace semi-sweet chocolate with white chocolate.
- Mocha Swirl: Swirl coffee into cheesecake for visual effect.
- Chocolate Ganache Top: Cover top with ganache for extra richness.
- Candy Cane Crust: Mix crushed candy canes into crust for crunch.
- Mini Cheesecakes: Make in muffin tins for individual servings.
- Vegan Version: Use vegan cream cheese and chocolate.
- Spiked Version: Add a splash of coffee liqueur for adults.
Storage & Reheating
- Refrigerate: Up to 5 days in airtight container.
- Freeze: Up to 1 month. Thaw overnight in fridge before serving.
- Serving: Serve chilled, avoid microwaving.
Nutrition Information (Per Slice, approx.)
- Calories: 450
- Protein: 7g
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 24g
- Sodium: 220mg
Peppermint Mocha Cheesecake
Rich and creamy cheesecake flavored with chocolate, coffee, and peppermint, topped with crushed candy canes for a festive holiday dessert.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Mix cookie crumbs, sugar, and melted butter. Press into 9-inch springform pan. Bake 8–10 minutes and cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time. Mix in heavy cream, peppermint extract, cocoa powder, coffee, and melted chocolate until combined.
- Pour filling into crust and smooth top.
- Bake at 325°F (160°C) for 50–60 minutes until center is almost set. Cool 30 minutes.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream, cocoa powder or ganache, and crushed candy canes.
- Slice carefully with warm knife and serve chilled.
Notes
Use a water bath for crack-free cheesecake. Adjust peppermint extract to taste.
