White Chocolate Peppermint Cheesecake

This white chocolate peppermint cheesecake is perfect for any occasion and easy to make at home. The creamy filling is flecked with cool peppermint and silky melted white chocolate all nestled in a buttery graham cracker crust. Every bite tastes like a winter celebration but I have served this for spring birthdays and summer gatherings because everyone loves the refreshing twist.

My favorite thing about this cheesecake is how excited my kids get when they see it on the table. It started as our Christmas dessert and now it is a year-round family request even for Father’s Day.

Gather Your Ingredients

• graham cracker crumbs: for a sweet and textured crust I prefer buying whole crackers and blending them for extra freshness
• granulated sugar: adds balanced sweetness to both the crust and filling always use fresh fine crystals for best results
• unsalted butter melted: binds the base and brings a buttery richness choose high-quality butter for the most tender crust
• cream cheese softened: creates the creamy filling full fat gives the most decadent mouthfeel let it reach room temperature for smooth blending
• white chocolate melted: brings signature richness use real white chocolate bars instead of chips for a smoother melt
• eggs: provide structure and silkiness choose large fresh eggs for best lift
• peppermint extract: infuses that festive cool flavor use a pure extract not imitation for clean taste
• vanilla extract: rounds out the flavors with gentle warmth pick a reputable brand for pure vanilla notes
• sour cream: a touch in the filling keeps things extra moist and smooth full fat is best for texture
• crushed peppermint candies: for finishing festive crunch and sparkle

How to Make It

Prep the Crust:

Crush your graham crackers into fine crumbs using a food processor or a sturdy plastic bag and rolling pin. Add the sugar and melted butter. Mix until the crumbs are the texture of damp sand. Press this mixture evenly into the bottom of a springform pan lined with parchment paper. Press all the way to the edges and compact it well with a flat-bottomed glass. Chill in the fridge for at least 10 minutes while you make the filling.

Melt the White Chocolate:

Gently melt the white chocolate in a heatproof bowl set over a pan of barely simmering water stirring constantly. Stop as soon as it is melted and glossy so it stays silky and does not seize. Let it cool for five minutes before adding to the filling.

Beat the Cream Cheese:

In a large bowl beat the softened cream cheese with sugar using a handheld mixer or stand mixer on medium speed. This takes about three minutes. Scrape the bowl a couple of times. The mixture should be light and lump-free.

Incorporate Eggs and Flavorings:

Add the eggs one at a time beating just until fully blended after each. Pour in the peppermint and vanilla extracts. Blend again being careful not to overmix which can lead to cracking later.

Combine and Smooth:

Fold in the cooled melted white chocolate and sour cream using a spatula. Gently turn the bowl as you fold to fully incorporate everything without deflating the batter.

Bake the Cheesecake:

Pour the filling onto the chilled crust. Smooth the surface with an offset spatula. Bake in a preheated oven at 325 degrees Fahrenheit for about 25 minutes until the edges are set and the middle still jiggles slightly. Turn off the oven and let it sit inside for 15 more minutes with the door cracked open for the smoothest texture.

Cool and Garnish:

Cool to room temperature on a wire rack then transfer to the fridge for at least four hours. Just before serving garnish thick wedges with crushed peppermint candies and extra white chocolate shavings if you like.

For me the real star ingredient is the good white chocolate. I once used a lesser brand and the difference was obvious. My family’s favorite moment is breaking out the peppermint candies with a rolling pin and showering shards right before the first slice is served.

Flavor Boosters

the flavor improves overnight so I always try to bake this a day in advance

Serving Suggestions

For a party you can bake mini cheesecakes in a muffin tin for easy portions. Just line them with liners and reduce the bake time by about ten minutes. This classic white chocolate peppermint flavor is perfect with fresh whipped cream or a sauce made from raspberries for extra color and zing. For extra sparkle add a few whole peppermint candies to each plate.

Creative Twists

You can swap vanilla wafers for graham crackers if needed or use gingersnap cookies for a spicy twist. If you are out of peppermint extract use a drop of pure peppermint oil but be careful as it is much stronger. Neufchâtel cheese works in place of regular cream cheese if you prefer it lighter though the finished texture will be softer.

The first time I baked this cheesecake I learned that patience is essential in every step from cooling to slicing. Now it is my magic party trick that guarantees a happy table every single time.

Common Questions About This Recipe

→ What creates the creamy texture in this cheesecake?

The creamy texture comes from softened cream cheese combined with melted white chocolate and sour cream, which are smoothly blended together before baking.

→ Can I use a different extract instead of peppermint?

Yes, you can substitute vanilla or almond extract, though this will change the flavor profile from minty to something more neutral or nutty.

→ How do I prevent the cheesecake from cracking?

Ensure all ingredients are at room temperature, avoid overmixing, and bake the cheesecake gently. Let it cool gradually to minimize cracking.

→ Is it necessary to use crushed peppermint candies on top?

The crushed candies add festive color and crunch, but you can omit them or replace with white chocolate shavings if you prefer.

→ Can this dessert be made ahead of time?

Absolutely. Prepare and chill the cheesecake a day ahead for the best texture and flavor, garnishing with crushed candy just before serving.