This white chocolate peppermint cheesecake is pure holiday comfort in dessert form. It starts with a dark, chocolatey Oreo crust, gets filled with silky white chocolate cream cheese studded with Andes peppermint chips, and finishes with a cloud of homemade whipped cream. The first bite is cold, creamy, and just minty enough to feel festive without overwhelming your taste buds.
If you're looking for an easy holiday White Chocolate Peppermint Cheesecake recipe that tastes bakery-level but uses simple ingredients, this is it. It pairs beautifully with something citrusy like my Lemon Cheesecake Recipe, or if you're in a chocolate mood, try my Chocolate Raspberry Cupcakes on the side.
Why You'll Love This White Chocolate Peppermint Cheesecake
This White Chocolate Peppermint Cheesecake checks every box for a showstopping Christmas dessert. The crust is rich and cookie-like, the filling is smooth and not too sweet, and the peppermint adds just enough brightness to balance the white chocolate. It's easier than you'd think, especially if you've made cheesecake before.
You can make it a day or two ahead, which means less stress on the actual holiday. My neighbor Hannah always asks me for make-ahead desserts, and this one's at the top of her list. The flavors get even better after sitting in the fridge overnight, and the texture becomes perfectly creamy and sliceable.
Plus, it looks gorgeous on a dessert table. The contrast between the dark Oreo crust and the pale, minty filling makes it feel elegant without any fancy decorating skills required.
Jump to:
- Why You'll Love This White Chocolate Peppermint Cheesecake
- White Chocolate Peppermint Cheesecake Ingredients
- How to Make White Chocolate Peppermint Cheesecake
- Substitutions and Variations
- Equipment For White Chocolate Peppermint Cheesecake
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- White Chocolate Peppermint Cheesecake
White Chocolate Peppermint Cheesecake Ingredients
Here's everything you need to make this festive mint White Chocolate Peppermint Cheesecake from scratch.
See Recipe Card Below This Post For ingtedient Quantites
Oreo Crust:
- Oreo crumbs: You'll need about 35 whole Oreos, processed into fine crumbs. The chocolate cookies add a deep, rich base that contrasts beautifully with the white chocolate filling.
- Unsalted butter: Melted butter binds the crumbs together and helps the crust bake up firm and crisp.
White Chocolate Cheesecake:
- Cream cheese: The base of any great cheesecake. Make sure it's softened to room temperature so it blends smoothly without lumps.
- White granulated sugar: Sweetens the filling and balances the tangy cream cheese.
- White chocolate bars: Lindt works beautifully here. Melted white chocolate gives the filling a smooth, creamy sweetness that's not too heavy.
- Sour cream: Adds a slight tang and keeps the texture velvety. Room temperature is key.
- Pure vanilla extract: Enhances all the other flavors and adds warmth.
- Salt: Just a pinch balances the sweetness and brings out the peppermint.
- Large eggs: They bind everything together and help the cheesecake set. Room temperature eggs mix in more evenly.
- Andes peppermint chips: These little mint chips are what make this cheesecake festive. They melt slightly during baking and create pockets of cool mint flavor.
Whipped Cream:
- Heavy cream: Whips up into soft, billowy peaks to top the finished cheesecake.
- Powdered sugar: Sweetens the cream without making it grainy.
- Pure vanilla extract: Adds a subtle flavor boost to the whipped cream.
How to Make White Chocolate Peppermint Cheesecake
Follow these steps to create a homemade White Chocolate Peppermint Cheesecake with Oreo crust that's creamy, minty, and absolutely delicious.
Preheat and prep: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again to prevent sticking.
Make the Oreo crumbs: In a food processor, pulse the Oreos until they turn into fine, even crumbs. Transfer them to a small bowl and stir in the melted butter with a fork until the mixture looks like wet sand.
Form the crust: Pour the Oreo mixture into your prepared springform pan and press it firmly across the bottom and halfway up the sides. Use the flat bottom of a measuring cup to compact it evenly.
Bake the crust: Bake for 11 minutes until the crust smells toasty and feels set. Remove from the oven and let it cool while you make the filling.
Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second bursts, stirring well between each interval until it's completely smooth and glossy.
Beat the cream cheese: Using an electric mixer, beat the cream cheese and sugar on high speed for about 2 minutes until it's fluffy and pale. Scrape down the sides of the bowl with a spatula.
Add the flavor: Mix in the melted white chocolate, sour cream, vanilla extract, and salt on medium speed until everything is well blended and silky.
Incorporate the eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Don't overmix. Scrape down the sides and gently fold in the Andes peppermint chips with a spatula.
Pour the filling: Pour the cheesecake batter over the cooled Oreo crust, spreading it evenly.
Prepare the water bath: Choose your water bath method. For Method 1, place the springform pan into a 10-inch cake pan, then set both in a large roasting pan and fill with hot water halfway up the sides of the cake pan. For Method 2, wrap the springform pan tightly in two layers of aluminum foil, place it in the roasting pan, and fill with hot water halfway up the sides.
Bake: Bake for 78 to 82 minutes until the edges are set but the center still has a gentle jiggle when you tap the pan.
Cool slowly: Turn off the oven, crack the door open about an inch, and let the cheesecake sit inside for 30 minutes. This prevents cracks.
Finish cooling: Transfer the cheesecake to a cooling rack and let it cool completely at room temperature. Once cool, wrap the pan in foil and refrigerate for at least 6 hours, but overnight is even better.
Make the whipped cream: In a chilled metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until medium peaks form. The cream should hold its shape but still look soft and billowy.
Top and serve: Remove the cheesecake from the springform pan and peel off the parchment paper. Spread the whipped cream over the top. Garnish with crushed candy canes or extra Andes mints if you like.
Substitutions and Variations
You can adjust this White Chocolate Peppermint Cheesecake recipe to fit what you have on hand or your personal taste.
Crust options: Swap the Oreos for graham crackers or chocolate graham crackers if you prefer a lighter base. You'll need about 2 cups of crumbs plus the same amount of melted butter.
White chocolate swap: If you can't find Lindt white chocolate, Ghirardelli or any high-quality white chocolate bars work well. Avoid white chocolate chips, they don't melt as smoothly.
Mint alternatives: If Andes peppermint chips aren't available, use crushed candy canes or peppermint bark pieces. You can also add a few drops of peppermint extract to the batter, but start with just ¼ teaspoon and taste as you go.
Dairy-free version: Use dairy-free cream cheese, coconut cream, and dairy-free white chocolate. The texture will be slightly different but still delicious.
No water bath: If you don't want to deal with a water bath, you can bake the White Chocolate Peppermint Cheesecake without one. Just place a shallow pan of water on the rack below the cheesecake to add moisture to the oven.
Equipment For White Chocolate Peppermint Cheesecake
Having the right tools makes this White Chocolate Peppermint Cheesecake easier and helps you get bakery-quality results.
- 9-inch springform pan: Essential for cheesecakes. The removable sides make it easy to slice and serve without breaking the crust.
- Food processor: Turns whole Oreos into fine, even crumbs in seconds. If you don't have one, you can crush them in a sealed plastic bag with a rolling pin.
- Electric mixer: A stand mixer or hand mixer makes the cream cheese filling smooth and fluffy. Mixing by hand is tough and won't give you the same texture.
- Roasting pan: You'll need this for the water bath. Make sure it's large enough to hold your springform pan with room for water around the sides.
- Parchment paper: Lining the bottom of the pan prevents sticking and makes removing the cheesecake much easier.
- Aluminum foil: If you're using water bath Method 2, wrap the springform pan well to keep water from seeping in.
Storage and Make-Ahead Tips
This White Chocolate Peppermint Cheesecake dessert stores beautifully and actually tastes better after a day or two in the fridge.
Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. The flavors meld together, and the texture gets even creamier.
Freezer: You can freeze this White Chocolate Peppermint Cheesecake for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw it overnight in the fridge before serving. Add the whipped cream topping fresh after thawing.
Make-ahead: This is one of the best make-ahead desserts. Bake it 1 to 2 days before you need it, keep it wrapped in the fridge, and add the whipped cream topping a few hours before serving.
Slice storage: Cut slices store well in an airtight container in the fridge for 3 to 4 days. They're perfect for sneaking a piece after dinner.
Serving Suggestions
This holiday dessert White Chocolate Peppermint Cheesecake is stunning on its own, but a few simple pairings make it even better.
Serve it with a hot cup of coffee or peppermint hot chocolate. The warm drink balances the cold, creamy cheesecake perfectly.
Add a drizzle of melted chocolate or chocolate ganache over each slice for extra richness. It looks fancy and tastes incredible.
Pair it with fresh berries like raspberries or strawberries. The tartness of the fruit cuts through the sweetness and adds a pop of color.
If you're serving this at a holiday party, set it out alongside other festive treats like Sugar Cookie Truffles or Mini Margarita Cheesecakes for variety.
Expert Tips
Room temperature ingredients: This White Chocolate Peppermint Cheesecake is the most important step. Cold cream cheese won't blend smoothly and can leave lumps in your filling. Let your cream cheese, eggs, and sour cream sit out for about 2 hours before you start.
Don't overmix: Once you add the eggs, mix on low speed and only until they're just combined. Overmixing adds too much air, which can cause cracks.
Use a water bath: I know it feels fussy, but the water bath keeps the oven temperature steady and adds moisture, which prevents cracks and helps the White Chocolate Peppermint Cheesecake bake evenly.
Let it cool slowly: Sudden temperature changes cause cracks. Let the cheesecake cool in the oven with the door cracked, then at room temperature, and finally in the fridge.
Chill overnight: I know it's hard to wait, but chilling the White Chocolate Peppermint Cheesecake for at least 6 hours (or overnight) makes the texture dense, creamy, and perfect for slicing.
Clean slices: Wipe your knife with a damp towel between each slice for clean, professional-looking cuts.
FAQ
What does white chocolate peppermint taste like?
It tastes creamy, sweet, and gently minty. The white chocolate adds a smooth, buttery sweetness, while the peppermint gives it a cool, refreshing finish. It's not as intense as dark chocolate with mint; it's softer and more delicate. My sister Lina says it tastes like a candy cane melted into a fancy dessert.
What is in a white chocolate peppermint mocha?
A white chocolate peppermint mocha is an espresso-based drink with steamed milk, white chocolate sauce, and peppermint syrup, usually topped with whipped cream. It's a popular holiday drink at coffee shops. The flavors are similar to this White Chocolate Peppermint Cheesecake, just in beverage form.
How to decorate a white chocolate and raspberry cheesecake?
For a white chocolate and raspberry cheesecake, top it with fresh raspberries arranged in a circle or scattered across the top. You can also drizzle raspberry sauce or melted white chocolate over the berries for a beautiful finish. A few mint leaves add a nice pop of green.
How to make white chocolate cheesecake without baking?
For a no-bake version, make the Oreo crust and chill it instead of baking it. Mix softened cream cheese, melted white chocolate, powdered sugar, and whipped cream, then pour it over the crust and chill for at least 4 hours. It won't have the same dense texture as a baked White Chocolate Peppermint Cheesecake, but it's still delicious and much quicker.
Related
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Pairing
These are my favorite dishes to serve with White Chocolate Peppermint Cheesecake
White Chocolate Peppermint Cheesecake
Ingredients
Oreo Crust
- 3 ⅓ cups Oreo crumbs 35 Oreos, crushed
- 6 ½ tablespoon Unsalted butter melted For binding the crust
White Chocolate Cheesecake
- 24 oz Cream cheese room temperature Softened for mixing
- ¾ cup White granulated sugar Sweetener
- 8 ½ oz White chocolate bars melted Used Lindt for best flavor
- ½ cup Sour cream room temperature For creaminess
- 1 teaspoon Pure vanilla extract Flavor enhancer
- ¼ teaspoon Salt Balances sweetness
- 4 Large eggs room temperature Ensure they are at room temperature
- 1 ⅔ cups Andes peppermint chips For that peppermint crunch
Whipped Cream
- 1 cup Heavy cream Cold for best whipping
- 2 ¼ tablespoon Powdered sugar Sweetens the whipped cream
- 1 teaspoon Pure vanilla extract Flavor enhancer
Instructions
- Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray and line with parchment paper, then spray again.
- In a food processor, blend the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs and melted butter using a fork.
- Press the crumb mixture into the pan, creating a crust that rises halfway up the sides. Compact the bottom with a measuring cup.
- Bake for 11 minutes, then remove from oven and set aside.
- Melt the white chocolate in a microwave-safe bowl, microwaving in 20-second intervals, stirring in between.
- Using a mixer, beat the cream cheese and sugar on high for 2 minutes. Scrape down the sides of the bowl as needed.
- Add the melted white chocolate, sour cream, vanilla, and salt to the cream cheese mixture. Beat on medium speed until smooth.
- Add eggs one at a time, mixing on low speed until just combined. Finish mixing with a spatula. Stir in the peppermint chips.
- Pour the batter into the prepared crust. Prepare the water bath using one of the two methods.
- Place the springform pan in a 10-inch cake pan or wrap in aluminum foil. Pour hot water halfway up the sides. Bake for 75-85 minutes, until the edges are set, and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then transfer to a cooling rack to cool completely.
- Wrap the cheesecake in foil and chill for at least 6 hours, preferably overnight.
- To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla in a cold metal bowl using a whisk attachment. Beat until medium peaks form.
- Remove the cheesecake from the pan and peel off the parchment paper. Spread the whipped cream on top of the cheesecake.
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