Peppermint Cheesecake
Peppermint cheesecake is a rich, baked vanilla cheesecake finished with a dark chocolate topping and crushed candy canes, so every slice pairs creamy sweetness with a cool mint snap. It bakes on a crisp gingerbread biscuit base and sets in the fridge until sliceable, which makes it a festive make-ahead dessert for Christmas tables and holiday gatherings.
This is a classic baked cheesecake at heart, so it uses cream cheese, eggs, and a water bath for that dense, silky texture. The peppermint flavor comes from mint extract stirred into the batter, while the crushed candy canes on top add crunch and that unmistakable peppermint bark look. Here is how to get it right from base to topping.
The Ingredients You Will Need
Everything here is built around a few simple components. The full amounts are in the recipe card below, but here is what each part does and what to look out for.
- Gingerbread biscuits and melted butter form the base. The spiced biscuits give the crust warmth that plays nicely against the mint. Grind them fine so the butter binds them into a firm layer.
- Cream cheese is the heart of the filling. Use full-fat cream cheese at room temperature so it whips smooth without lumps.
- Sugar and a pinch of salt sweeten and balance the batter.
- Eggs set the cheesecake as it bakes. Add them one at a time so the batter stays even and does not over-aerate.
- Liquid cream loosens the filling and later becomes the base of the chocolate topping.
- Mint extract carries the peppermint flavor through the whole filling. A little goes a long way, so measure it rather than pouring free-hand.
- Dark chocolate melts into the warm cream to make a smooth ganache topping.
- Peppermint candy canes, crushed, go on top for crunch and color.
How To Bake a Crack-Free Cheesecake
The water bath is the step that makes or breaks a baked cheesecake, so do not skip it. You set the cheesecake pan inside a larger pan, then pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake dish. The water surrounds the batter with gentle, even heat and keeps the surface from drying out and splitting.
Bake at 325°F (160°C) for about an hour, or until the center is set but still has a slight wobble. Then turn off the heat, crack the oven door open, and leave the cheesecake inside for another 10 minutes so it cools gradually instead of shocking it with cold air. A slow finish like this is your best defense against cracks. If you want to protect the base from the water bath, wrap the outside of the pan in foil before it goes in.
Finishing With the Peppermint Bark Topping
Once the cheesecake has chilled through, it is time for the topping that gives this dessert its peppermint bark look. Warm the liquid cream gently in a saucepan over low heat, then stir in the chopped dark chocolate off the heat until it melts into a glossy ganache. Pour it over the cold cheesecake and spread it to the edges.
Scatter the crushed candy canes over the chocolate while it is still soft so they stick, then return the cheesecake to the fridge for about 15 minutes to let the topping set. Add the candy canes right before serving if you are making this well ahead, since crushed peppermint can soften and bleed color into the chocolate over time.
Make-Ahead and Storage Tips
This cheesecake is made for planning ahead. It needs at least four hours in the fridge, or overnight, before the chocolate topping goes on, which means you can bake it the day before your event and finish it the morning of. That long chill is what gives you clean, firm slices.
Keep the finished cheesecake covered in the refrigerator for up to four or five days. For neat slices, dip your knife in hot water and wipe it clean between cuts. You can also freeze it: wrap individual slices well and freeze for up to a month, then thaw them overnight in the fridge. For the best texture, add fresh crushed candy canes after thawing rather than freezing them on top.
More Festive Cheesecakes To Try
This peppermint cheesecake is a classic baked version made with cream cheese and eggs, so it is vegetarian rather than vegan. If you are after plant-based options for the same holiday spread, I have a whole collection of vegan cheesecake recipes to browse. For something in the same rich, chocolatey family, the vegan chocolate cheesecake and the vegan cherry chocolate cheesecake both make a striking centerpiece. If you would rather skip the oven altogether, the no-bake vegan poppy seed cheesecake comes together without any baking at all.
If you make this peppermint cheesecake for your holiday table, I would love to know how it turned out. Leave a star rating and a comment below to tell me how much mint you went with and whether it stole the show at dessert.
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Peppermint Cheesecake
Ingredients
- 50 g gingerbread biscuits store-bought
- 4 tablespoons melted butter
- 800 g cream cheese
- 1 cup sugar
- ½ teaspoon salt
- 3 large eggs
- ¾ cup liquid cream
- 1 teaspoon mint extract
- ¾ cup dark chocolate chopped
- 2 peppermint candy canes
Instructions
- Cover the cheesecake baking form with some parchment paper.
- In a food processor, add the biscuits, grind and add the melted butter. Pulse once more.
- Transfer the composition to the baking dish and flatten it with a glass.
- Using a mixer, whisk the cream cheese, sugar and salt for 2-3 minutes. Add the eggs, one at a time, without turning off the mixer. Add ¼ cup of liquid cream and mint extract and continue mixing for another minute.
- Transfer the mixture over the biscuit cheesecake base.
- Place the cheesecake baking pan in a larger oven pan. Fill the large oven pan with hot water, so that the water reaches the middle of the cheesecake dish.
- Put the cheesecake in the preheated oven (325°F (160°C)) and let it bake for an hour or until it hardens in the middle.
- Turn off the heat, open the oven door and leave the cheesecake in the oven for another 10 minutes.
- Then transfer the cheesecake to a rack to cool, for about 30 minutes. Put in the refrigerator for four hours or overnight.
- Prepare the topping: Heat ½ cup of liquid cream in a saucepan, over low heat.
- Add the chopped chocolate to the heated cream and mix until it melts completely.
- Transfer the chocolate mixture over the cheesecake and spread it over the entire surface.
- Sprinkle the crushed peppermint cane over the chocolate.
- Put in the fridge for another 15 minutes.
Frequently Asked Questions
No, this recipe is vegetarian, not vegan. It is a classic baked cheesecake made with cream cheese, eggs, butter, and liquid cream. If you need a plant-based option, browse Gourmandelle’s collection of vegan cheesecake recipes instead.
The water bath surrounds the pan with gentle, even heat and keeps the oven air moist. That steady environment stops the surface from drying out and cracking and helps the filling bake into a dense, silky texture. Set the cheesecake pan inside a larger pan and fill it with hot water halfway up the sides.
Use the water bath, add the eggs one at a time so you do not over-aerate the batter, and avoid overbaking. After baking, turn off the oven, open the door, and let the cheesecake sit inside for another 10 minutes so it cools gradually. Cooling it slowly is the biggest factor in a smooth, crack-free top.
Yes, it is a make-ahead dessert by design. It needs at least four hours in the fridge, or overnight, before you add the topping, so you can bake it a day early. For the cleanest look, add the chocolate topping and crushed candy canes closer to serving so the peppermint stays crunch and does not bleed color.
Chopped dark chocolate works best here. You warm the liquid cream, then stir the chocolate in off the heat until it melts into a smooth ganache. Chopping the chocolate first helps it melt evenly without seizing.
Kept covered in the refrigerator, it stays good for about four to five days. You can also freeze well-wrapped slices for up to a month and thaw them overnight in the fridge. For the best texture, add fresh crushed candy canes after thawing rather than freezing them on top.
