Peppermint Mocha Cheesecake

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If you’re craving something festive, indulgent, and perfect for the holidays (or whenever you’re feeling fancy), this Peppermint Mocha Cheesecake hits the sweet spot. Creamy chocolate and coffee-infused cheesecake meets cool peppermint in a silky, rich dessert that looks just as good as it tastes. Each slice delivers a luscious bite of winter magic, with a chocolate cookie crust and a velvety swirl of whipped cream and crushed candy canes on top.

Whether you’re baking for a holiday gathering, a cozy dinner party, or just to treat yourself, this cheesecake will steal the show. It’s a dessert that feels celebratory and familiar at once, combining the beloved flavors of peppermint mocha into a creamy dream. It stores beautifully and even freezes well, making it ideal for make-ahead entertaining or gift-giving.

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What Kind of Crust Should I Use for Peppermint Mocha Cheesecake?

For a flavor-packed base, a chocolate cookie crust works best—think Oreos or chocolate graham crackers crushed and mixed with melted butter. It provides just the right amount of crunch to balance the smooth filling and ties in perfectly with the mocha elements of the cheesecake.

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Ingredients for the Peppermint Mocha Cheesecake

• 2 cups chocolate cookie crumbs (about 20 Oreos, finely crushed)
• 5 tablespoons unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 3 large eggs
• 1/4 cup brewed espresso or strong coffee, cooled
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
• Whipped cream and crushed peppermint candies for topping

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How To Make the Peppermint Mocha Cheesecake

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, cocoa powder, and flour; mix until well combined. Blend in sour cream, eggs (one at a time), coffee, peppermint extract, vanilla, and melted chocolate until silky.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust. Tap the pan on the counter to remove air bubbles. Bake for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.

Step 4: Chill

Remove from oven and refrigerate for at least 4 hours or overnight for best results.

Step 5: Decorate and Serve

Before serving, pipe or dollop whipped cream on top and sprinkle generously with crushed peppermint candies.

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How to Serve and Store Peppermint Mocha Cheesecake

Serve this cheesecake chilled with a hot cup of coffee or a glass of milk. It slices best when cold and can be topped just before serving. You can make it up to 2 days in advance, and it keeps in the fridge for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How strong is the coffee flavor?

It’s subtle and balances well with the chocolate and peppermint. If you love coffee, you can use espresso for a bolder taste.

Can I use peppermint oil instead of extract?

Yes, but use it sparingly—it’s more concentrated. Start with 1/4 teaspoon and adjust to taste.

What can I use instead of chocolate chips?

Chopped dark chocolate or even milk chocolate bars work just as well.

Can this be made gluten-free?

Absolutely! Use gluten-free chocolate cookies for the crust and make sure all your other ingredients are gluten-free.

Why does my cheesecake crack?

Overbaking or cooling too quickly can cause cracks. Let it cool gradually in the oven before refrigerating.

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Want More Cheesecake Ideas with a Festive Twist?

If you adore this Peppermint Mocha Cheesecake, you’ll love these flavorful treats:

• Cherry Chocolate Cheesecake for a tart and luscious contrast.
• Sopapilla Cheesecake Bars for a cinnamon-sugar crust lovers’ dream.
• Chocolate Peanut Butter Dream Bars for rich and gooey layers.
• Pistachio Cheesecake Brownies for nutty green swirl goodness.
• Christmas Maraschino Cherry Shortbread Cookies to round out your holiday dessert tray.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl in extra chocolate? Add a minty chocolate drizzle? Try it crustless?

I love seeing your creative spins on these recipes. If you have questions or tweaks, drop them below—let’s share the baking love.

More of my daily dessert and baking inspiration is always on Pinterest at Nina Dishes.

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