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A slice of Christmas Peppermint Cheesecake with festive red, green, and brown layers, topped with a swirl of whipped cream, sits on a white plate. Another blurred slice rests in the background, both on a wooden surface.

Christmas Peppermint Cheesecake Recipe

Make your holiday dessert table shine with this creamy Christmas Peppermint Cheesecake—rich, minty, and perfect for any festive celebration.

Course desserts
Cuisine American
Keyword christmas cheesecake recipe, Christmas Peppermint Cheesecake
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Additional Time 30 minutes
Total Time 2 hours 40 minutes
Servings 12
Author momma lew

Ingredients

Chocolate Almond Crust

  • 2 cups almonds ground
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ⅛ cup unsweetened cocoa powder

Green Cheesecake Layer

  • 16 ounces cream cheese softened to room temperature
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • ¼ cup sour cream
  • ½ teaspoon peppermint extract
  • ½-1 teaspoon green food coloring

Red Cheesecake Layer

  • 16 ounces cream cheese softened to room temperature
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • ¼ cup sour cream
  • ½ teaspoon peppermint extract
  • ½-1 teaspoon red food coloring

Instructions

  1. Preheat oven to 325 degrees. 
  2. Process 2 cups almonds (in a food processor or blender) until ground up. Transfer to a medium-size bowl.
  3. Add melted butter, cocoa and sugar to the almonds and stir to combine.
  4. Prepare a 10 ½ inch springform pan with non-stick cooking spray or greasing the bottom and sides.
  5. Pat almond crust mixture down on the bottom of the springform pan. Freeze for 10 minutes, while preparing the green layer.

  6. To prepare the green layer, add the cream cheese and granulated sugar to a large bowl. Mix until smooth.

  7. Add in the eggs (one at a time works best) and mix until nice and smooth again.

  8. Add in the sour cream, food coloring and peppermint extract.

  9. Pour this over the almond crust, and then put it back in the freezer for 10 minutes.

  10. Mix the red layer using the same process as above, and then pour the red layer over the green layer. 
  11. 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. 
  12. Slide the roasting pan into the oven and bake cheesecake for 1 hour and 45 minutes.
  13. 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.
  14. 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.