Discover the magic of the holiday season with our irresistible Christmas Peppermint Cheesecake recipe. Perfect for holiday parties, this creamy and cool dessert is the perfect addition to your festive celebrations.
The holiday season is all about creating moments of joy and indulging in sweet treats that capture the spirit of Christmas. Our Christmas Peppermint Cheesecake is a delectable dessert that brings together the classic charm of cheesecake with the refreshing taste of peppermint.
Whether you’re hosting a holiday gathering or simply craving holiday desserts, this recipe with it’s festive colors and flavors is a must-try.
A chocolate almond crust forms the foundation of this festive Christmas Peppermint Cheesecake. Followed by creamy cheesecake layer that has just the right amount of peppermint flavor, adding a burst of holiday cheer to every bite.
Christmas Peppermint Cheesecake is more than just a dessert; it’s a way to share love and happiness during the holiday season.
This delicious cheesecake is the perfect Christmas dessert. Your holiday cheesecake will be a huge hit during Christmas dinners, a holiday party, and gatherings with friends and family.
How to Make an Easy Peppermint Cheesecake Recipe
Ingredients
Chocolate Almond Crust
- 2 cups almonds, ground
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/8 cup unsweetened cocoa powder
Green Peppermint Cheesecake Layer
- 2- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon green food coloring
Red Peppermint Cheesecake Layer
- 2- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- 1/2-1 teaspoon red food coloring
Instructions
Preheat oven to 325 degrees.
Process 2 cups almonds (in a food processor or blender) until ground up. Transfer to a medium-size bowl.
Add melted butter, cocoa and sugar to the almonds and stir to combine.
Prepare a 10 ½ inch springform pan with non-stick cooking spray or greasing the bottom and sides.
Pat almond crust mixture down on the bottom of the springform pan. Freeze for 10 minutes, while preparing the green layer.
To prepare the green layer, add the cream cheese and granulated sugar to a large bowl. Mix until smooth.
Add in the eggs (one at a time works best) and mix until nice and smooth again.
Add in the sour cream, food coloring and peppermint extract. Pour this over the almond crust, and then put it back in the freezer for 10 minutes.
Mix the red layer using the same process as above, and then pour the red layer over the green layer.
Cover the outside of the springform pan in foil. Set the whole cheesecake inside a large roasting pan and fill ½ way up the outside of the springform pan with hot water to serve as a water bath.
Slide the roasting pan into the oven and bake cheesecake for 1 hour and 45 minutes.
Turn off the oven and open it to vent some of the heat. Leave the cheesecake in the oven for 30 minutes with the oven cracked open.
Then, remove the cheesecake from the oven and let cool on the counter for an additional hour prior to covering and storing in the refrigerator overnight.
Leftover Christmas Peppermint Cheesecake can be stored in the refrigerator for up to 4-5 days, ensuring it is covered or wrapped.
Relevant Recipes
- Christmas dinner recipes
- Cheesecake Recipes
- No Bake Dessert Recipes for the Christmas Season
- Easy Christmas Desserts
- Peppermint Snowball Cookies
Peppermint Cheesecake Tips for Best Results
- Start by planning your cheesecake creation a day or two in advance. Cheesecakes benefit from adequate chilling time to set properly and develop their flavors.
- Ensure that your cream cheese, eggs, and other dairy ingredients are at room temperature. This helps create a smooth and lump-free cheesecake filling.
- After baking, allow the cheesecake to cool at room temperature before transferring it to the refrigerator for a chill time of at least 4-6 hours or, ideally, overnight. This step is crucial for achieving the desired texture.
- Top individual slices with whipped cream and chocolate shavings garnish just before serving.
Chocolate Peppermint Cheesecake FAQs
To prevent cracks, avoid over mixing the cheesecake batter.
Yes, you can freeze your Christmas Peppermint Cheesecake for future enjoyment. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when ready to serve.
If you prefer a different crust, graham cracker crumbs or an Oreo cookie crust can be used as alternatives to the crust.
Yes, you can adapt this recipe to make individual mini cheesecakes by using a muffin tin or mini cheesecake pans. Adjust the baking time accordingly, as mini cheesecakes will cook faster than a full-sized one.
You can get creative by adding chocolate chips to the batter or by making a white chocolate ganache or chocolate ganache topping. Garnish with crushed peppermint candies, peppermint bark pieces or oreo cookies.
Christmas Peppermint Cheesecake Recipe
Ingredients
- Chocolate Almond Crust
- 2 cups almonds, ground
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/8 cup unsweetened cocoa powder
- Green Peppermint Cheesecake Layer
- 2- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon green food coloring
- Red Peppermint Cheesecake Layer
- 2- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- 1/2-1 teaspoon red food coloring
Instructions
Preheat oven to 325 degrees.
Process 2 cups almonds (in a food processor or blender) until ground up. Transfer to a medium-size bowl.
Add melted butter, cocoa and sugar to the almonds and stir to combine.
Prepare a 10 ½ inch springform pan with non-stick cooking spray or greasing the bottom and sides.
Pat almond crust mixture down on the bottom of the springform pan. Freeze for 10 minutes, while preparing the green layer.
To prepare the green layer, add the cream cheese and granulated sugar to a large bowl. Mix until smooth. Add in the eggs (one at a time works best) and mix until nice and smooth again. Add in the sour cream, food coloring and peppermint extract. Pour this over the almond crust, and then put it back in the freezer for 10 minutes.
Mix the red layer using the same process as above, and then pour the red layer over the green layer.
Cover the outside of the springform pan in foil. Set the whole cheesecake inside a large roasting pan and fill ½ way up the outside of the springform pan with hot water to serve as a water bath.
Slide the roasting pan into the oven and bake cheesecake for 1 hour and 45 minutes.
Turn off the oven and open it to vent some of the heat. Leave the cheesecake in the oven for 30 minutes with the oven cracked open.
Then, remove the cheesecake from the oven and let cool on the counter for an additional hour prior to covering and storing in the refrigerator overnight.