Easy Peppermint Mocha Cheesecake Recipe

Peppermint Mocha Cheesecake – Graham cracker crust with a creamy peppermint cheesecake, topped with a mocha whipped cream.

Nothing says “holiday season” quite like the refreshing zing of peppermint paired with the rich, comforting flavor of mocha. This Peppermint Mocha Cheesecake has all the cozy vibes you need, with a smooth and creamy filling, a buttery graham cracker crust, and a dreamy mocha topping. For instance, Whether it’s for Christmas Eve or a festive gathering, this cheesecake is guaranteed to make jaws drop (in a good way).

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Why You’ll Love This Peppermint Mocha Cheesecake

• It’s the ultimate holiday dessert! This cheesecake isn’t just a dessert; it’s a whole mood.
• Rich peppermint flavor: The perfect balance of cool peppermint and indulgent mocha.
• Festive presentation: The crushed candy cane topping screams holiday spirit.
• Perfect texture: A creamy cheesecake base with a smooth mocha topping that melts in your mouth.

Ingredients (All You’ll Need!)

Next, here are some ingredients that you will need to make this Peppermint Mocha Cheesecake for a full list of ingredients, check out the recipe card below! 

• Graham cracker crumbs
• Brown sugar
• Melted butter
• Cream cheese, room temperature
• White sugar
• Peppermint extract
• Sour cream
• Crushed candy canes
• Dark chocolate chips 

Step-by-Step Instructions – Peppermint Mocha Cheesecake

1. Preheat your oven to 325°F and prepare a 9-inch springform pan by wrapping the outside in aluminum foil.
2. Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl until it resembles wet sand.
3. Press the crust into the bottom and slightly up the sides of the pan, ensuring it’s even. Bake for 14 minutes and let it cool.

Cheesecake Filling

1. Beat room temperature cream cheese in a large bowl until smooth, then gradually add sugar, mixing until fluffy.
2. Blend in eggs, one at a time, followed by peppermint extract and sour cream.
3. Gently fold in crushed candy canes. Pour the batter over the crust.
4. Place the pan in a water bath and bake for 70-75 minutes, or until the center is just slightly jiggly.
5. Cool completely, then refrigerate overnight for best results.

Mocha Topping

1. Heat heavy cream and pour it over dark chocolate in a small bowl. Stir until smooth to create a chocolate ganache.
2. Whip additional heavy cream with espresso powder and powdered sugar until stiff peaks form. Gently fold in the ganache.
3. Spread the topping over the cheesecake and garnish with crushed candy canes.

Tips and Tricks

Next, we have all the tips and tricks you will need to make this peppermint mocha cheesecake! If there is a question you have, please feel free to ask it in the question box at the bottom of the page!

• Avoid cracks: A water bath is essential—wrap your pan tightly with foil and ensure the water doesn’t evaporate mid-bake.
• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for the creamiest texture.
• Crush candy canes easily: Use a rolling pin and a ziplock bag for mess-free crushing.
• Let the cheesecake set fully: Overnight chilling makes all the difference in flavor and texture.
• Slice cleanly: Dip your knife in hot water and wipe between slices for perfect presentation.

Recommended Tools – Peppermint Mocha Cheesecake

• Springform pan: A must-have for cheesecake! This pan makes it easy to remove your dessert without damaging the edges. [Here’s a link to my favorite one!]
• Hand or stand mixer: Mixing cream cheese until perfectly smooth is so much easier with a good mixer. [Check out my go-to mixer here.]
• Rolling pin: Ideal for crushing graham crackers and candy canes—simple and versatile! [Here’s a link to a great one.]
• Wire rack: Let your cheesecake cool evenly and avoid soggy bottoms. [Find one I recommend here.]
• Food processor: Makes crushing the graham crackers into a fine crumbs such a breeze. [Here’s the one I use.]
• Measuring cups and spoons: Precise measurements are key to perfect cheesecake. [My favorite set is here.]
• Rubber spatula: Essential for folding and scraping the bowl clean without wasting any batter. [Check this one out!]
• Large roasting pan: Perfect for creating a water bath that ensures your cheesecake stays moist and crack-free. [Here’s a great option.]

FAQs

Can I use a different type of crust?
Yes! Swap the graham crackers for crushed Oreos or Biscoff cookies for a fun twist.

How do I make this gluten-free?
Use gluten-free graham crackers and ensure all other ingredients are labeled gluten-free.

Can I skip the water bath?
It’s not recommended, as it ensures an even bake and prevents cracks. If you skip it, lower the oven temperature slightly and bake longer.

How long does it take to chill?
At least 4 hours, but overnight is ideal for the best texture and flavor.

Can I make this ahead of time?
Absolutely! Cheesecake stores beautifully in the fridge or freezer.

Storing and Freezing Instructions

• In the fridge: Store the cheesecake in an airtight container or cover with plastic wrap. It will stay fresh for up to 5 days.
• In the freezer: Freeze individual slices by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag or container. Cheesecake can be frozen for up to 3 months. To serve, thaw overnight in the fridge.

If you loved these Peppermint Mocha Cheesecake don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

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Recipe

Peppermint Mocha Cheesecake

Molly Murphy

Graham cracker crust with a creamy peppermint cheesecake, topped with a mocha whipped cream

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 Slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Graham Cracker Crust:

• 2 cups fine graham cracker crumbs
• 3 tablespoons packed brown sugar
• 10 tablespoons unsalted butter melted

For the Cheesecake Filling:

• 32 ounces full-fat cream cheese 4 blocks, room temperature
• ¾ cup packed white sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon peppermint extract
• ¼ cup sour cream
• ¼ cup corn starch
• ½ cup crushed peppermint

For the Mocha Topping:

• ½ cup dark chocolate
• ½ cup heavy whipping cream for ganache
• 1 ½ cups heavy whipping cream for mocha whipped cream
• 2 tablespoons powdered sugar
• 2 tablespoons instant espresso powder
• Extra crushed peppermint for garnish

Instructions

 

For the Graham Cracker Crust:

• Preheat your oven to 325°F. Spray a 9-inch springform pan with cooking spray and wrap the outside bottom and sides with tin foil to prevent water from seeping in during the water bath.
• In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter and mix until the texture resembles wet sand.
  2 cups fine graham cracker crumbs, 3 tablespoons packed brown sugar, 10 tablespoons unsalted butter
• Press the mixture firmly into the bottom and halfway up the sides of the springform pan, using a flat-bottomed cup or your hands.
• Bake the crust for 14 minutes, then let it cool while you prepare the filling.

For the Cheesecake Filling:

• Keep the oven at 325°F. Place a large roasting pan in the oven and fill it with water, about halfway up.
• In a large mixing bowl, beat the room temperature cream cheese on medium speed using a handheld or stand mixer fitted with the paddle attachment until smooth and creamy (2-3 minutes).
  32 ounces full-fat cream cheese
• Reduce the speed to low and gradually add sugar, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
  ¾ cup packed white sugar
• Add the egg yolk and whole eggs all at once, mixing just until combined. Avoid overmixing. Scrape the bowl again.
  1 large egg yolk, 2 large whole eggs
• Gently fold in the sour cream, peppermint extract, crushed peppermint, and corn starch with a rubber spatula until the batter is smooth and lump-free. Be sure to get the bottom and sides, but don’t overmix to prevent air bubbles.
  1 teaspoon peppermint extract, ¼ cup sour cream, ¼ cup corn starch, ½ cup crushed peppermint
• Pour the cheesecake filling into the prepared crust, spreading it evenly.
• Carefully place the pan into the water bath. Bake for 70-75 minutes or until the center is slightly jiggly but mostly set. If still too jiggly, cover the top loosely with foil and bake for an additional 5 minutes.
• Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

For the Mocha Topping:

• In the bowl of a stand mixer fitted with the whisk attachment, beat 1 ½ cups heavy whipping cream, powdered sugar, and espresso powder on medium speed until stiff peaks form. Don’t worry if it looks a bit grainy—adding the ganache will smooth it out.
  1 ½ cups heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons instant espresso powder
• Heat ½ cup heavy cream in the microwave for 30-45 seconds, until hot and bubbling. Pour over the dark chocolate and let it sit for a few seconds before stirring until smooth and creamy.
  ½ cup dark chocolate, ½ cup heavy whipping cream
• Fold the cooled chocolate ganache into the whipped cream using a rubber spatula until the mixture is smooth and fluffy.
• Spread the mocha whipped cream evenly over the chilled cheesecake. Sprinkle extra crushed peppermint on top

Keyword cheesecake, peppermint, christmas

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