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Chocolate Peppermint Cheesecake

A decadent no-bake cheesecake combining rich chocolate and refreshing peppermint flavors, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 5 hours 15 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups finely crushed chocolate sandwich cookies Form the base of the crust, adding a rich chocolate flavor.
  • 1/4 cup granulated sugar Sweetens the crust.
  • 1/2 cup butter, melted Provides richness and helps bind the crust.
For the filling
  • 1 teaspoon peppermint extract Infuses the cheesecake with refreshing mint flavor.
  • 8 ounces semi-sweet chocolate Melted and cooled, adds depth of flavor and creaminess.
  • 16 ounces cream cheese Essential for a creamy consistency.
  • 1/2 cup granulated sugar Sweetens the cheesecake filling.
  • 1/2 cup sour cream Adds creaminess and tanginess.
  • 3 large eggs Provides structure and stability.
For the whipped cream topping
  • 1 cup cold whipping cream Key for a light and fluffy topping.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.
For garnish
  • 1/4 cup hard peppermint candy, finely crushed Adds festive crunch and flavor.

Method
 

Preparation
  1. Prepare the crust by combining the finely crushed chocolate sandwich cookies, granulated sugar, and melted butter in a bowl.
  2. Press the mixture firmly into the bottom of a springform pan to create an even crust.
  3. Chill the crust in the refrigerator to set while preparing the filling.
Cooking
  1. Preheat the oven to 325°F (163°C).
  2. Melt the semi-sweet chocolate and let it cool to room temperature.
  3. Beat the cream cheese in a large mixing bowl until smooth.
  4. Gradually mix in the sugar and sour cream until fully combined.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Gently fold in the cooled melted chocolate and peppermint extract until smooth.
  7. Pour the filling onto the prepared crust and bake for about 55 minutes, or until the center is set but slightly wobbly.
  8. Remove from the oven, let cool at room temperature for one hour, then refrigerate for at least four hours or overnight.
Serving
  1. Whip the cold whipping cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream over the chilled cheesecake.
  3. Sprinkle the finely crushed peppermint candy on top for festive decoration.

Notes

Use room temperature cream cheese for easier blending. Chill overnight for the best flavor and texture. Adjust peppermint extract according to taste. Store leftovers covered in the refrigerator for up to five days.