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Chocolate Peppermint Cheesecake

A creamy no-bake cheesecake featuring rich chocolate and refreshing peppermint, perfect for holiday gatherings and festive occasions.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups finely crushed chocolate sandwich cookies Adds a rich chocolate flavor and crumbly texture.
  • 1/4 cup granulated sugar Sweetens the crust and enhances overall flavor profile.
  • 1/2 cup butter, melted Provides richness and helps bind the crust ingredients together.
For the filling
  • 8 oz cream cheese Essential for the filling, contributing to the creamy consistency.
  • 1 cup sugar Sweetens the cheesecake filling.
  • 1/2 cup sour cream Adds creaminess and enhances the tanginess.
  • 2 large eggs Provides structure and stability.
  • 8 oz semi-sweet chocolate Adds depth of flavor and creaminess to the filling.
  • 1 tsp peppermint extract Infuses the cheesecake with a refreshing mint flavor.
For the topping
  • 1 cup cold whipping cream Key for creating a light, fluffy whipped cream topping.
  • 1/4 cup powdered sugar Sweetens the whipped cream and helps it hold its shape.
  • 1/4 cup hard peppermint candy, crushed For garnish, adds a crunchy texture and festive flavor.

Method
 

Preparation
  1. Combine the finely crushed chocolate sandwich cookies, granulated sugar, and melted butter in a bowl.
  2. Firmly press the mixture into the bottom of a springform pan to create an even crust.
  3. Place the crust in the refrigerator to set while you prepare the filling.
Baking
  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 until smooth in a large mixing bowl.
  4. Gradually mix in the sugar and sour cream until fully combined.
  5. Beat in the eggs one at a time, ensuring they are 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 and let cool at room temperature for an hour before refrigerating for at least four hours or overnight.
Serving
  1. Beat the cold whipping cream with powdered sugar until soft peaks form.
  2. Spread the whipped cream evenly over the chilled cheesecake.
  3. Sprinkle the finely crushed peppermint candy on top for a festive look.

Notes

Use room temperature cream cheese for easier blending. Chill overnight for best flavor. Store leftovers covered in the refrigerator for up to five days.