Peppermint Hot Chocolate Cheesecake (Festive, Creamy & Minty)

ByFoodarshia

If you’ve ever wished hot chocolate could magically transform into a cheesecake and taste like Christmas gave you a hug… good news: it can. This Peppermint Hot Chocolate Cheesecake is creamy, minty, chocolatey, and honestly? Dangerous. The kind of dessert that makes people think you’re way more put-together than you actually are. And yes, it’s way easier than it looks — so your secret is safe with me.

Why This Recipe is Awesome

This cheesecake is basically holiday spirit in dessert form. It has a chocolate cookie crust, a silky hot-chocolate-flavored filling, and just the right amount of peppermint without tasting like you accidentally licked a candy cane factory. It’s rich, festive, and idiot-proof — even I didn’t mess it up, so you’re good.

Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 10–12
Prep Time: 20 minutes
Cooking Time: 55–65 minutes
Calories: ~420 per slice
Total Time: ~6 hours (includes chilling)

Ingredients You’ll Need

  • 24 chocolate sandwich cookies (crushed)
  • 5 tbsp melted butter
  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup hot chocolate mix (yes, the regular kind — no need to be fancy)
  • 3 large eggs
  • 1/2 tsp peppermint extract (don’t get wild — it’s strong)
  • 1/2 cup heavy cream
  • 1/2 cup chocolate chips, melted
  • Crushed candy canes (for topping)
  • Whipped cream (optional, but like… why not?)

Step-by-Step Instructions

  1. Preheat your oven to 325°F. Line a springform pan or just pray really hard when removing the cheesecake later.
  2. Make the crust: mix crushed cookies and melted butter, then press firmly into the bottom of the pan.
  3. Beat cream cheese and sugar until smooth — like “ignore my life problems” smooth.
  4. Add sour cream, hot chocolate mix, heavy cream, and melted chocolate. Mix until fully combined.
  5. Add peppermint extract. Seriously, stick to the amount — unless you enjoy toothpaste vibes.
  6. Add eggs one at a time, mixing on low so you don’t beat the life out of them.
  7. Pour the batter onto the crust.
  8. Bake for 55–65 minutes, until edges are set but the center still jiggles like it’s unsure of itself.
  9. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
  10. Chill for at least 4 hours, or overnight if you’re patient (I am not).
  11. Top with whipped cream and crushed candy canes before serving. Prepare for applause.

Common Mistakes to Avoid

  • Overbaking: If the center sets completely, you’ve entered cheesecake tragedy territory.
  • Adding too much peppermint: This is cheesecake, not mouthwash.
  • Skipping the chill time: I get it, you’re excited. But warm cheesecake is basically pudding with commitment issues.
  • Not using room-temperature cream cheese: Lumpy cheesecake is never the vibe.

Alternatives & Substitutions

  • Swap peppermint extract for vanilla if mint isn’t your thing.
  • Use a graham cracker crust for a classic twist.
  • Add mini chocolate chips to the batter for extra chocolate goodness.
  • Use white chocolate instead of milk/dark for a sweeter flavor — IMO, it makes it extra festive.
  • Drizzle with chocolate ganache if you’re feeling dramatic (highly recommended).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Cheesecake actually tastes better the next day. Win-win.

Can I freeze this cheesecake?
Absolutely — freeze slices individually for emergency dessert situations.

Can I use fresh peppermint instead of extract?
You could… but why? Extract is easier and won’t taste like you picked leaves from your garden.

My cheesecake cracked. What now?
Top it with whipped cream and crushed candy canes. No one will ever know.

Can I use low-fat cream cheese?
Technically yes, but also no. It changes the texture, and we’re here for luxury.

Can I make this without chocolate?
Then it’s just peppermint cheesecake, which is fine — but not “hot chocolate” cheesecake.

How strong is the mint flavor?
Perfectly balanced. It’s present without punching you in the face.

Final Thoughts

This Peppermint Hot Chocolate Cheesecake is the holiday dessert you make when you want to impress people without spending three hours crying in the kitchen. It’s festive, creamy, chocolatey, and basically the edible equivalent of holiday cheer. Now go make it, share it (or don’t), and enjoy every minty, dreamy bite. You’ve earned it!

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