White chocolate peppermint cheesecake is the ultimate festive dessert for your Christmas table. With a rich Oreo crust, creamy white chocolate filling, and the refreshing crunch of Andes peppermint chips, this cheesecake perfectly balances indulgence and holiday cheer. It’s a showstopping, make-ahead dessert that will impress your guests and satisfy every sweet tooth. Topped with fresh whipped cream and crushed candy canes, it looks as magical as it tastes. Whether you’re hosting a big gathering or enjoying a cozy family dinner, this white chocolate peppermint cheesecake brings the holiday spirit to life with every bite.
Why You’ll Love This White Chocolate Peppermint Cheesecake
This cheesecake captures everything you crave in a festive holiday treat. The combination of smooth, creamy white chocolate with cool peppermint chips creates an irresistible flavor profile. The Oreo crust adds a rich, chocolatey base that complements the festive flavors. It’s baked to perfection and chilled for a luscious texture, while the whipped cream topping and candy cane garnish make it a beautiful centerpiece. Plus, it can be made in advance, which is perfect for busy holiday schedules. If you love peppermint bark or white chocolate mochas, this cheesecake is right up your alley!
Ingredients
Oreo Crust
- 3 cups Oreo crumbs (about 35 Oreos)
- 6 tablespoons unsalted butter, melted
White Chocolate Cheesecake
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 8 oz white chocolate bars, melted (Lindt recommended)
- 1/2 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 1/2 cups Andes peppermint chips
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Garnish
- Crushed candy canes (optional but festive!)
Step-by-Step: How to Make White Chocolate Peppermint Cheesecake
Step 1: Prepare the Pan and Crust
Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again.
Use a food processor to pulse Oreos into fine crumbs. Mix the crumbs with melted butter until evenly coated. Press the mixture into the pan, going halfway up the sides. Firmly press down the base using the flat bottom of a measuring cup. Bake for 11 minutes, then set aside.
Step 2: Make the White Chocolate Filling
Melt the white chocolate in the microwave in 20-second intervals, stirring between each until smooth.
In a mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the bowl. Add the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until well combined.
Add eggs one at a time, gently mixing on low speed just until each is fully incorporated. Fold in Andes peppermint chips.
Step 3: Assemble and Bake
Pour the filling into the baked crust. Choose one of two water bath methods:
- Place the springform pan inside a 10-inch cake pan, then into a roasting pan. Add hot water halfway up the cake pan.
- Wrap the springform pan in two layers of aluminum foil, place in roasting pan, and add hot water halfway up the pan.
Bake for 75-85 minutes, until edges are set and the center jiggles slightly. Once done, switch off the oven, slightly open the door, and allow the cheesecake to cool inside for 30 minutes. Transfer to a wire rack and cool completely.
Wrap and chill for at least 6 hours or overnight.
Step 4: Make and Add the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla in a metal bowl using a whisk attachment until medium peaks form. Remove cheesecake from pan and parchment. Spread whipped cream on top and garnish with crushed candy canes.
Helpful Tips
- Bring dairy ingredients to room temperature for smoother mixing.
- Avoid overmixing once the eggs are added to minimize air bubbles.
- Choose premium white chocolate for superior melting and flavor.
- Baking the cheesecake in a water bath ensures even cooking and helps prevent cracks.
- Letting the cheesecake chill overnight enhances its flavor and texture.
Substitutions and Variations
- Swap Andes peppermint chips with crushed candy canes for a more intense peppermint flavor.
- Use gingersnap cookies instead of Oreos for a spiced crust.
- Add a few drops of peppermint extract to the batter for a mintier kick.
- Try topping with chocolate ganache for a richer dessert.
- For a no-bake version, use a chilled cheesecake base and skip the oven.
Storage Instructions
Refrigerate the cheesecake, covered, for up to 5 days. For extended storage, tightly wrap in plastic wrap followed by foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Apply whipped cream topping after thawing for best results.
Nutritional Information
- Calories: 289 kcal
- Carbohydrates: 13g
- Protein: 3g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 177mg
- Sugar: 12g
- Calcium: 60mg
- Iron: 0.1mg
Serving Suggestions
Serve slices chilled, garnished with extra peppermint chips or candy cane pieces. Pair with a hot cup of cocoa, peppermint mocha, or festive spiced tea. This cheesecake also makes a beautiful addition to a dessert table alongside cookies, fudge, and other holiday treats. Add some sparkling cranberries on the side for extra flair.
Frequently Asked Questions About White Chocolate Peppermint Cheesecake
Can I make this cheesecake ahead of time? Yes! This cheesecake is perfect for making ahead. It needs at least 6 hours to chill, but overnight is ideal.
What if I don’t have Andes peppermint chips? You can substitute with crushed candy canes or peppermint bark chopped into small pieces.
How do I prevent cracks in my cheesecake? Using a water bath, not overbaking, and letting the cheesecake cool slowly in the oven all help prevent cracking.
Can I use white chocolate chips instead of bars? White chocolate bars melt more smoothly and have better flavor. Chips often contain stabilizers that resist melting.
Is this cheesecake overly sweet? No, the balance of tangy cream cheese, rich white chocolate, and peppermint makes it flavorful but not cloying.
Final Thoughts
Thank you for joining me in celebrating the holiday season with this delightful white chocolate peppermint cheesecake. It’s one of my favorite desserts to make for Christmas gatherings because it’s both stunning and satisfying. The creamy texture, refreshing peppermint, and beautiful presentation never fail to bring smiles. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe is easy to follow and absolutely worth it. I hope it becomes a cherished tradition in your home, too. Happy baking and happy holidays!
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White Chocolate Peppermint Cheesecake
- Total Time: 8 hours 5 minutes
- Yield: 16 slices 1x
- Diet: Vegetarian
Description
White chocolate peppermint cheesecake is the perfect festive dessert. Creamy filling, Oreo crust, peppermint chips, and whipped cream topping make it a holiday favorite. A Christmas-worthy showstopper that’s easy to make ahead. Try it now!
Ingredients
Oreo Crust
3 cups Oreo crumbs (about 35 Oreos)
6 tablespoons unsalted butter, melted
White Chocolate Cheesecake
24 oz cream cheese, room temperature
3/4 cup white granulated sugar
8 oz white chocolate bars, melted (Lindt recommended)
1/2 cup sour cream, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
1 1/2 cups Andes peppermint chips
Whipped Cream Topping
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Garnish
Crushed candy canes (optional)
Instructions
Step 1: Prepare the Pan and Crust
Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again.
Use a food processor to pulse Oreos into fine crumbs. Mix the crumbs with melted butter until evenly coated. Press the mixture into the pan, going halfway up the sides. Firmly press down the base using the flat bottom of a measuring cup. Bake for 11 minutes, then set aside.
Step 2: Make the White Chocolate Filling
Melt the white chocolate in the microwave in 20-second intervals, stirring between each until smooth.
In a mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape down the bowl. Add the melted white chocolate, sour cream, vanilla, and salt. Mix on medium speed until well combined.
Add eggs one at a time, gently mixing on low speed just until each is fully incorporated. Fold in Andes peppermint chips.
Step 3: Assemble and Bake
Pour the filling into the baked crust. Choose one of two water bath methods:
- Place the springform pan inside a 10-inch cake pan, then into a roasting pan. Add hot water halfway up the cake pan.
- Wrap the springform pan in two layers of aluminum foil, place in roasting pan, and add hot water halfway up the pan.
Bake for 75-85 minutes, until edges are set and the center jiggles slightly. Once done, switch off the oven, slightly open the door, and allow the cheesecake to cool inside for 30 minutes. Transfer to a wire rack and cool completely.
Wrap and chill for at least 6 hours or overnight.
Step 4: Make and Add the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla in a metal bowl using a whisk attachment until medium peaks form. Remove cheesecake from pan and parchment. Spread whipped cream on top and garnish with crushed candy canes.
Notes
Use room temperature ingredients for a smooth batter.
Avoid overmixing after adding eggs to prevent cracks.
Chill overnight for best texture.
Substitute crushed candy canes for Andes chips if needed.
Freeze without whipped cream for up to 2 months.
- Prep Time: 45 minutes + Time (Chilling): 6 hours
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American