White Chocolate Peppermint Cheesecake

This white chocolate peppermint cheesecake combines creamy richness with a refreshing minty finish, making it a festive dessert perfect for gatherings or cozy nights at home. The velvety texture and balance of sweet white chocolate with cool peppermint make it an irresistible treat that always impresses.

I first made this cheesecake during the holidays and it instantly became a staple now it appears at almost every special occasion in my house. The combination of white chocolate and peppermint is such a delightful surprise every time.

Gather Your Ingredients

• Oreo crumbs: form the flavorful base crust choosing classic Oreos with a good crunch is key
• Unsalted butter melted: binds the crust together and adds richness without extra salt
• Cream cheese at room temperature: ensures a smooth creamy filling without lumps
• White granulated sugar: sweetens the filling evenly I always opt for fine sugar to blend well
• White chocolate bars: the star ingredient for sweetness and that luscious creamy flavor Lindt works beautifully here for meltability and taste
• Sour cream at room temperature: adds tang and smoothness to balance the sweetness
• Pure vanilla extract: enhances all flavors with warm aromatic notes always pick pure vanilla when possible
• Salt: just a pinch to elevate the overall taste
• Large eggs at room temperature: help set the filling and provide richness without curdling
• Andes peppermint chips: deliver that cool mint flavor and a bit of crunch throughout
• Heavy cream: for the whipped topping adding lightness and luxury
• Powdered sugar: sweetens the whipped cream gently
• Pure vanilla extract: adds flavor depth to the whipped cream

How to Make It

Prepare the Crust:

Combine Oreo crumbs with melted butter thoroughly so every crumb is coated. Press this mixture evenly into the bottom of a greased springform pan to create a solid base. Chill while preparing the filling so it sets firmly.

Mix the Filling:

Beat softened cream cheese and sugar on medium speed until smooth and creamy about 3 to 5 minutes. Slowly add melted white chocolate ensuring it is slightly cooled but still liquid to avoid curdling. Incorporate sour cream, vanilla, and salt until blended.

Add Eggs:

Add eggs one at a time mixing gently after each addition just until combined to prevent air bubbles. Avoid overmixing as this can cause cracks during baking.

Fold in Peppermint Chips:

Gently fold in Andes peppermint chips so the filling stays smooth but pieces are evenly distributed.

Bake the Cheesecake:

Pour filling over the crust and smooth the top with a spatula. Bake in a preheated oven at 325 degrees Fahrenheit or 160 degrees Celsius for 25 to 30 minutes until the edges are set but the center still slightly jiggles.

Cool and Chill:

Allow cheesecake to cool at room temperature for about 1 hour then refrigerate for at least 4 hours or overnight to fully set and develop flavors.

Prepare Whipped Cream Topping:

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this over chilled cheesecake before serving for a light and creamy finish.

My favorite ingredient here is the Andes peppermint chips which give just the right pop of mint and texture to each bite. One holiday season my kids and their friends were obsessed with sneaking extra chips out of the bowl before we even finished assembling the cheesecake which always makes me smile thinking about how everyone loves this dessert.

Flavor Boosters

Storage Tips Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days to maintain freshness. To freeze, wrap cheesecake slices individually in plastic, then foil, and place in a sealed freezer bag for up to three months.

Serving Suggestions

Serve chilled cheesecake slices with a drizzle of chocolate sauce or a sprig of fresh mint for an elegant presentation. Pair with a cup of hot coffee or peppermint tea to complement the flavors.

Creative Twists

Cultural Historical Context Peppermint pairing with chocolate has roots in classic holiday traditions where the cool mint refreshes the rich chocolate typically enjoyed in winter. This cheesecake puts a modern twist on the classic combo by using creamy white chocolate versus the traditional dark or milk chocolates. Seasonal Adaptations This cheesecake shines during winter holidays but you can lighten it up by swapping peppermint chips for fresh berries in spring or summer. For fall adaptations add a swirl of pumpkin puree or a sprinkle of cinnamon for a seasonal touch.

This cheesecake combines festive flavors and textures to impress any crowd with minimal fuss. Enjoy each bite knowing it’s crafted with care and delicious tradition.

Common Questions About This Recipe

→ What type of chocolate works best for this dessert?

White chocolate bars, preferably high-quality like Lindt, melt smoothly and provide a rich flavor for this dessert.

→ Can I use a different crust instead of Oreo crumbs?

Yes, graham cracker crumbs or crushed digestive biscuits can be used as alternatives for the crust.

→ How do I prevent cracking on the cheesecake surface?

Using room temperature ingredients and baking at a moderate temperature helps reduce cracking. Avoid overbaking and cool gradually.

→ Is it necessary to let the cheesecake chill before serving?

Yes, chilling for several hours or overnight allows the cheesecake to set properly and enhances the flavor combination.

→ Can I substitute Andes peppermint chips with other peppermint candies?

Other peppermint chips or finely chopped peppermint candies can be used, but texture and sweetness may vary slightly.