This post may contain affiliate links. Please read our disclosure policy.
This peppermint cheesecake with Oreo crust is the holiday dessert I look forward to every December. It’s festive, creamy, perfectly pepperminty, and layered with a buttery Oreo crust, silky smooth cheesecake, and a dreamy white chocolate ganache. Finished with whipped cream swirls and peppermint candy crunch, it tastes like pure Christmas.
Think creamy peppermint bark meets classic New York cheesecake, rich, velvety, refreshing, and unbelievably pretty.
If you’re looking for a show-stopping holiday dessert that tastes like Christmas in every bite, this is the one.
Why you’ll love this family favorite recipe!
Okay, confession time: I used to hate peppermint in desserts. Like truly could not understand why anyone would mix mint with chocolate voluntarily. And then one December, someone handed me a Lindt White Chocolate Peppermint Truffle, and it completely rewired my brain. I’m not kidding — one bite and suddenly peppermint desserts made sense. The coolness, the creaminess, the sweetness… it all just clicked.
Now every holiday season, I look forward to those truffles like clockwork. They’re my little December obsession, and honestly?
This cheesecake is kind of an ode to them.
The creamy peppermint cheesecake filling, the Oreo crust, that silky white chocolate ganache, and finally the peppermint truffle on top — it’s everything I love about those chocolates but in full, show-stopping dessert form. If you were ever peppermint-skeptical like me, this is the recipe that might convert you too.
Why you’ll love this peppermint cheesecake
- Fun to decorate: Pile on whipped cream, Lindt peppermint truffles, and extra crushed candy canes for an easy, festive finish.
- Holiday showstopper: Layers of Oreo crust, peppermint cheesecake, and white chocolate ganache look and taste restaurant-worthy.
- Perfect peppermint flavor: Balanced with vanilla and candy canes so it’s minty and fresh, not toothpaste-y.
- Make-ahead friendly: Needs an overnight chill, so it’s ideal for prepping the day before your party.
- Dreamy texture: Ultra creamy inside, with a smooth top thanks to a gentle water bath and slow cooling.
Since you are here and love cheesecake recipes, check out these Mini Cheesecakes with Nilla Wafers, these No-Bake Cheesecake Bars, or this Chocolate Cheesecake No-Bake Recipe.
Table of Contents
- Why you’ll love this peppermint cheesecake
- Ingredients for this creamy peppermint cheesecake with Oreo crust
- How to make this peppermint cheesecake recipe with oreo crust
- Tips and Tricks For Peppermint cheesecake with Oreo crust
- Serving Suggestions
- How should I store leftover peppermint cheesecake?
- Frequently Asked Questions – FAQ
- Peppermint Cheesecake Recipe with Oreo Crust
Ingredients for this creamy peppermint cheesecake with Oreo crust
Here are the ingredients you will need to make this delicious dessert. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Oreo crust
- Oreo cookie crumbs
- Melted unsalted butter
- A pinch of salt to balance the sweetness
For the peppermint cheesecake filling
- Cream cheese – full-fat bricks at room temperature for the creamiest texture
- Granulated sugar
- Eggs – also at room temperature so they mix in smoothly
- Sour cream – for tang and extra creaminess
- Peppermint extract and vanilla extract – a blend that keeps the mint from being too sharp
- Cornstarch – helps set the cheesecake without making it dense
- Salt – just enough to round out the flavors
- Crushed candy canes – folded right into the batter for little pops of peppermint crunch
For the white chocolate ganache and toppings
- White chocolate bar (not chips)
- Heavy cream
- A little butter for extra silky ganache
- Cold heavy cream, powdered sugar, and vanilla for whipped cream
- Lindt Peppermint White Chocolate Truffles and extra crushed candy canes for decorating
How to make this peppermint cheesecake recipe with oreo crust
Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Make the Oreo crust. Stir Oreo crumbs with melted butter and salt until the mixture looks like wet sand. Press into a lined 9-inch springform pan and bake for 10 minutes. Cool while you prep the filling.
- Mix the cheesecake batter. Beat cream cheese and sugar until completely smooth. Mix in sour cream, peppermint and vanilla extracts, salt, and cornstarch. Add eggs one at a time on low speed, just until combined, then fold in the crushed candy canes.
- Bake in a water bath. Pour the filling over the crust. Place the pan in a larger roasting pan and surround it with hot water halfway up the sides. Bake until the edges are set and the center still has a slight jiggle.
- Cool slowly. Turn off the oven and crack the door. Let the cheesecake cool inside for about an hour, then transfer to a rack to cool completely. Chill at least 6 hours or overnight.
- Top with white chocolate ganache. Whisk warm cream, white chocolate, and butter until smooth, then let it cool to a pourable consistency. Spread over the chilled cheesecake and chill again to set.
- Decorate and serve. Pipe whipped cream around the edges, add Lindt peppermint truffles, and shower with extra crushed candy canes before slicing.
Tips and Tricks For Peppermint cheesecake with Oreo crust
- Chill fully – this dessert gets even better after resting in the refrigerator overnight.
- Use room-temperature ingredients to create the smoothest mixture.
- Don’t overmix the batter – fold gently once the eggs are added.
- A tight crust is key – press firmly with a flat glass or measuring cup.
- A water bath prevents cracks and gives you that dreamy, creamy texture.
If your oven runs hot, tent the cheesecake loosely with foil during the last 10 minutes to prevent over-browning.
Serving Suggestions
- For clean slices, dip your knife into hot water between cuts.
- Serve chilled straight from the fridge for the creamiest texture.
- Add crushed candy canes right before serving so they stay crisp.
How should I store leftover peppermint cheesecake?
Keep slices in an airtight container in the refrigerator for 3–4 days.
Frequently Asked Questions – FAQ
Yes , it actually tastes best after chilling overnight. You can make it up to 2 days in advance. Add the ganache and whipped cream the day you’re serving.
Use room-temperature ingredients, avoid over-mixing after adding the eggs, bake in a water bath, and let it cool slowly in the oven with the door slightly open.
You can. The cheesecake is delicious on its own. For a lighter option, just add whipped cream and crushed candy canes on top.
You can still make this peppermint cheesecake by using extra crushed candy canes, but the flavor will be milder. For the classic minty punch, peppermint extract is best.
Yes. Chill completely, then wrap slices (or the whole cheesecake without ganache/whipped cream) tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and add toppings before serving.
Place cookies in a zip-top bag and crush with a rolling pin until fine
I don’t recommend it, they contain stabilizers. A white chocolate bar melts smoother and gives a better ganache texture.
Yes! If you skip it, you’ll end up with a slightly drier cheesecake and some possible crack on top. If you skip it, cover cracks with chocolate ganache or whipped cream.
Peppermint Cheesecake Recipe with Oreo Crust
Equipment
Ingredients
For the Oreo Crust:
- 2 cups Oreo cookie crumbs about 28 cookies
- 5 tbsp unsalted butter melted
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 32 oz cream cheese about 8 oz packages, softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1/2 cup sour cream at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 & 1/2 tbsp cornstarch
- 1/3 cup crushed candy canes
For the white chocolate ganache
- 8 oz white chocolate bar chopped
- 1/2 cup heavy cream 35% whipping cream for bet results
- 1 tbsp butter for extra creaminess
For the Toppings:
- 1 cup heavy whipping cream cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 6-8 Lindt Peppermint White Chocolate Truffles
- Additional crushed candy canes for garnish
Instructions
Prepare the Oreo Crust:
- Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil as extra insurance to prevent water from seeping in during the water bath.
- In a bowl, mix Oreo crumbs and melted butter until the texture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.2 cups Oreo cookie crumbs, 5 tbsp unsalted butter, 1/4 teaspoon salt
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.32 oz cream cheese, 1 cup granulated sugar
- Stir in sour cream, peppermint extract, vanilla extract, salt, and cornstarch until smooth.1/2 cup sour cream, 1 tsp peppermint extract, 1 tsp vanilla extract, 1/4 tsp salt, 1 & 1/2 tbsp cornstarch
- Add eggs one at a time, mixing on low speed after each addition to avoid over mixing. Gently fold in crushed candy canes.3 large eggs, 1/3 cup crushed candy canes
Bake the Cheesecake:
- Pour the filling over the crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath to prevent cracks.
- Bake at 325°F for 60-75 minutes, or until the edges are set and the center has a 2-3 inch wobbly area when gently shaken.
- Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. Remove and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
Make the Chocolate Ganache:
- In a small saucepan, gently heat the heavy cream over medium heat until it just starts to steam (don’t let it boil).1/2 cup heavy cream
- Remove the saucepan from heat and add the white chocolate to the warm cream. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften. Add in the butter and whisk until the chocolate and butter turn into a creamy mixture.8 oz white chocolate bar, 1 tbsp butter
- Let the ganache cool to room temperature, stirring occasionally. It should thicken to a pourable but creamy consistency.
- Pour the ganache over your chilled cheesecake, spreading it evenly to the edges. For a clean finish, you can let some drip down the sides.
- Refrigerate the cheesecake with the ganache topping for at least 1 hour. The ganache will set to a soft, sliceable texture that’s easy to cut when cold.
Whipped Cream and Decoration:
- Beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe swirls of whipped cream on top of the cheesecake.1 cup heavy whipping cream, 3 tbsp powdered sugar, 1 tsp vanilla extract
- Decorate each swirl with a Lindt Peppermint White Chocolate Truffle and sprinkle additional crushed candy canes over the top.6-8 Lindt Peppermint White Chocolate Truffles, Additional crushed candy canes for garnish
Notes
Serving Tips
- To get clean slices, use a knife dipped in warm water and wipe it clean between each cut.
- Pair with a warm cup of cocoa or peppermint tea for a festive dessert experience!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
