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- 2 cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 3 packages (8 oz each) cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs, room temperature - ½ cup sour cream, at room temperature - ½ cup brewed espresso or strong coffee, cooled - 1 cup crushed peppermint candies (plus extra for garnish) - 1 teaspoon peppermint extract - 1 cup semi-sweet chocolate chips - Whipped cream, for topping These ingredients create a rich and festive cheesecake. I love using chocolate cookie crumbs for the crust. They give a nice chocolatey flavor. The unsalted butter helps bind everything together. Cream cheese is the star of this dessert. It makes the cheesecake creamy and smooth. Granulated sugar adds sweetness. Vanilla extract brings warmth and depth. The eggs help set the cheesecake and give it structure. Sour cream adds a slight tanginess, which balances the sweetness well. Brewed espresso or strong coffee gives that mocha taste. Crushed peppermint candies add a fun crunch and minty flavor. Peppermint extract enhances the mint experience. The semi-sweet chocolate chips make every bite extra special. Finally, whipped cream on top adds a lovely finish to this dessert. - Extra crushed peppermint candies - Chocolate shavings - Fresh mint leaves These garnishes are not just pretty; they add flavor too. Extra crushed peppermint candies make it festive. Chocolate shavings give a touch of elegance. Fresh mint leaves add a pop of color and freshness. You can mix and match these garnishes as you like. {{ingredient_image_2}} - Preheat the oven to 325°F (160°C). - To prepare the crust, mix 2 cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Press this mix into the bottom of a 9-inch springform pan. Make sure it is compact and even. Bake the crust for 10 minutes. Let it cool completely. - In a large bowl, beat 3 packages of softened cream cheese with 1 cup of granulated sugar. Mix until smooth and creamy. This takes about 2-3 minutes. - Add 1 teaspoon of vanilla extract. Then, incorporate 3 large eggs one at a time. Mix well after each one. - Next, stir in ½ cup of sour cream, ½ cup of cooled espresso, and 1 teaspoon of peppermint extract. Make sure everything is well blended. - Fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed peppermint candies. Be gentle to avoid overmixing. - Pour the filling over the cooled crust. Smooth the top with a spatula. Place it in the oven and bake for 55-60 minutes. The edges should set, but the center can still jiggle a bit. - After baking, turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour to prevent cracks. Then take it out and cool completely at room temperature. - Once cool, cover the cheesecake with plastic wrap. Refrigerate it for at least 4 hours, or overnight if you can. - Before serving, top the cheesecake with whipped cream. Sprinkle extra crushed peppermint candies on top for a festive look. Enjoy! To keep your cheesecake smooth, use a simple cooling technique. After baking, turn off the oven and slightly open the door. Let the cheesecake cool inside for about one hour. This gentle cooling helps prevent cracks. Make sure you bake at the right temperature. Set your oven to 325°F (160°C). Bake for 55-60 minutes. The edges should be set, but the center can jiggle slightly when done. Using room temperature ingredients is key. Take out the cream cheese, eggs, and sour cream before you start. When they are warm, they mix better and become smooth. Mixing techniques also matter. Use an electric mixer to beat the cream cheese until it is creamy. Gradually add sugar, then blend in the eggs one at a time. This method helps create a light and fluffy filling. Pair this cheesecake with a warm drink. A cup of coffee or hot chocolate works well. The flavors of peppermint and mocha blend perfectly. For presentation, add dollops of whipped cream on top. Sprinkle extra crushed peppermint candies for a festive look. You can also add chocolate shavings for extra charm. Pro Tips Use Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother batter and prevents lumps. Don't Overmix: When incorporating the chocolate chips and peppermint candies, fold gently to avoid deflating the batter and to keep the cheesecake light and fluffy. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door ajar. This slow cooling process helps to prevent the surface from cracking. Chill Overnight: For the best flavor and texture, let the cheesecake chill in the refrigerator overnight. This enhances the taste and allows it to firm up perfectly. {{image_4}} You can make a no-bake version of this cheesecake. First, skip baking the crust. Mix chocolate cookie crumbs with melted butter. Then, press it into a pan and chill it in the fridge. For the filling, use cream cheese, sugar, and whipped topping. Add espresso, peppermint extract, and crushed candies. Chill until firm, usually about 4 hours. Alternative crust options include using graham cracker crumbs or even crushed nuts. Both give a nice flavor and texture. To make a vegan version, swap cream cheese for dairy-free cream cheese. Use almond or coconut milk instead of sour cream. You can also replace eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Adjusting the recipe for vegan diets is simple. Keep the espresso and crushed peppermint candies. This way, you still get that delicious peppermint mocha flavor. You can easily change the flavors in this cheesecake. Adding different extracts can make a big impact. Try almond or orange extract for a twist. Adjusting the chocolate and peppermint ratios is another fun way to customize. If you love chocolate, add more chocolate chips. If you prefer peppermint, increase the crushed candies. This way, you can create your perfect holiday treat! To keep your peppermint mocha cheesecake fresh, use airtight containers. This locks in moisture and flavor. Make sure the cheesecake is completely cool before storing. Wrap it in plastic wrap or foil for added protection. Place it in the fridge. To keep it for longer, separate slices with parchment paper. This prevents sticking. You can freeze this cheesecake for up to three months. First, let it cool completely. Then wrap it tightly in plastic wrap and foil. This keeps out air and moisture. To enjoy later, move it to the fridge overnight to thaw. Avoid using the microwave, as it can change the texture. In the fridge, the cheesecake lasts about five to seven days. Always check for signs of spoilage. Look for a change in color or texture. If it smells off, throw it away. Keeping it sealed helps maintain its quality longer. Enjoy your cheesecake while it’s fresh for the best taste! Yes, you can. If you want a lighter option, use Greek yogurt. Ricotta cheese is another great choice. Both will change the taste a bit but still create a creamy texture. Check for set edges and a jiggly center. The center should not be liquid. If it wobbles slightly, it's perfect. The cheesecake will firm up as it cools. You can use vanilla extract for a different flavor. Almond extract is another option but be careful; it has a strong taste. You can also crush more peppermint candies for a minty kick. Yes, you can double the recipe. Just use two springform pans or bake it in a larger pan. Adjust baking time as needed. Check for doneness as you bake. This blog post covered how to make a delicious Peppermint Mocha Cheesecake. We explored the right ingredients, like chocolate cookie crumbs and cream cheese, and walked through each step, from prepping to serving. I shared tips for avoiding cracks and achieving that creamy texture. You can also try variations like no-bake or vegan options. Remember to follow storage tips to keep your cheesecake fresh. Enjoy making this treat! You’ll impress anyone who takes a bite.

Peppermint Mocha Cheesecake

A festive cheesecake with rich chocolate and peppermint flavors, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 0.5 cup sour cream, at room temperature
  • 0.5 cup brewed espresso or strong coffee, cooled
  • 1 cup crushed peppermint candies (plus extra for garnish)
  • 1 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • Whipped cream, for topping

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and mix until fluffy.
  • Add the vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Stir in the sour cream, cooled espresso, and peppermint extract until smooth.
  • Gently fold in the semi-sweet chocolate chips and crushed peppermint candies with a spatula.
  • Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55-60 minutes, until the edges are set but the center jiggles slightly.
  • Turn off the oven and crack the door ajar, allowing the cheesecake to cool inside for about 1 hour. Then let it cool completely at room temperature.
  • Cover the cheesecake and refrigerate for at least 4 hours, or overnight.
  • Before serving, top with whipped cream and sprinkle additional crushed peppermint candies.

Notes

Chill overnight for best flavor.
Keyword cheesecake, holiday dessert, mocha, peppermint