If you are looking for a delightful dessert that perfectly captures the spirit of the season, then this Peppermint Cheesecake Recipe is about to become your new favorite. Imagine a luxuriously creamy cheesecake with a refreshing peppermint swirl that adds just the right holiday cheer and a beautiful hint of pink. It’s rich, festive, and surprisingly simple to make, offering that perfect balance of sweetness and coolness in every bite. Whether you’re entertaining guests or indulging in a cozy night at home, this Peppermint Cheesecake Recipe is sure to impress and warm hearts with its classic yet refreshing flavors.
Ingredients You’ll Need
For this Peppermint Cheesecake Recipe, the ingredients are straightforward, but each one plays an essential role, building layers of texture, taste, and that gorgeous festive color. From the creamy softness of the cream cheese to the bright punch of peppermint extract, this list ensures every forkful is pure delight.
- Cream cheese (16 oz, softened): The rich, velvety base that makes the cheesecake irresistibly smooth.
- Sweetener (½ cup, or sugar): Adds perfect sweetness and balances the peppermint flavor beautifully.
- Eggs (2): These bind and give structure so your cheesecake sets just right.
- Sour cream (¼ cup): Adds extra creaminess and a slight tang that brightens the dessert.
- Peppermint extract (½ tsp): The star ingredient for that cool, refreshing holiday twist.
- Low-carb cookie crust or almond flour base: Creates a firm and flavorful foundation, keeping it gluten-free and complementing the creamy filling.
How to Make Peppermint Cheesecake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325 °F (165 °C). While it warms up, make sure your cream cheese is softened to avoid any lumps, which keeps your cheesecake super smooth and creamy.
Step 2: Mix the Filling
In a large bowl, blend the softened cream cheese with the sweetener and eggs until the mixture is perfectly smooth. Then, stir in the sour cream and peppermint extract gently, ensuring the peppermint is evenly distributed for that refreshing flavor in every bite.
Step 3: Pour Over Crust
Pour this luscious peppermint cheesecake batter over your prepared low-carb cookie crust or almond flour base. This crust gives the cheesecake a delightful crunch that contrasts perfectly with the creamy filling.
Step 4: Bake to Perfection
Place the cheesecake in the oven and bake for 35 to 40 minutes, or until the edges are set, but the center still has a subtle jiggle to it. This ensures a creamy texture once cooled.
Step 5: Chill and Set
After baking, let your cheesecake cool to room temperature. Then chill it in the refrigerator for at least 2 hours. This resting time helps it fully set and develop that iconic dense, smooth cheesecake texture.
How to Serve Peppermint Cheesecake Recipe
Garnishes
Elevate your Peppermint Cheesecake Recipe by topping it with a dollop of freshly whipped cream and sprinkling crushed sugar-free peppermints on top. The whipped cream adds extra fluff and richness, while the peppermint pieces provide a playful crunch and festive look.
Side Dishes
Serve this cheesecake alongside fresh raspberries or a simple berry compote to complement the cool peppermint with a hint of natural tartness. A hot cup of coffee or peppermint tea also pairs wonderfully, balancing the richness of the dessert.
Creative Ways to Present
Try layering this peppermint cheesecake into parfait glasses with crushed crust and whipped cream for individual servings that wow your guests. You can also drizzle some dark chocolate sauce over the top for a beautiful glaze and an extra dose of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover peppermint cheesecake keeps beautifully in an airtight container in the refrigerator for up to 4 days. Keeping it chilled allows the flavors to settle and intensify even more, so every bite remains creamy and vibrant.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap it tightly with plastic wrap and aluminum foil to protect it from freezer burn. When ready, thaw it overnight in the refrigerator to preserve its creamy texture.
Reheating
Peppermint cheesecake is best enjoyed chilled, so reheating is usually not necessary. If you prefer it slightly less cold, just let slices sit at room temperature for about 15 minutes before serving to bring out those flavors perfectly.
FAQs
Can I use regular sugar instead of a sweetener?
Absolutely, regular sugar works wonderfully in this Peppermint Cheesecake Recipe. Just keep in mind that the texture and sweetness level might be slightly different depending on the sweetener you choose.
Is peppermint extract necessary, or can I substitute it?
Peppermint extract is the key flavor for this recipe, giving that unmistakable holiday flair. However, if you prefer, you can substitute with vanilla extract for a different but still delicious twist.
Can I make this cheesecake dairy-free?
While traditional cream cheese and sour cream are used here, you can experiment with dairy-free cream cheese and coconut cream. Just know that the texture might differ slightly, but it will still taste fantastic.
What’s the best way to prepare the crust?
Using a low-carb cookie crust or almond flour base keeps this dessert gluten-free and complements the creamy filling with a pleasant crunch. Simply press the crust mixture firmly into your pan before adding the filling for the best results.
Can I double this recipe for a larger cheesecake?
Yes! Doubling the ingredients and using a larger pan works beautifully. Just keep an eye on the baking time, as it might need a bit longer to set completely in a larger pan.
Final Thoughts
There is something incredibly heartwarming about making and sharing a Peppermint Cheesecake Recipe that brings seasonal joy right to your table. This recipe pairs indulgent creaminess with refreshing peppermint in a way that celebrates the holidays without any fuss. So go ahead, gather your ingredients, and dive into making this festive dessert—you’ll love every single bite, and your friends and family will too.
Print
Peppermint Cheesecake Recipe
- Total Time: 2 hr 50 min
- Yield: 8 slices
- Diet: Low Carb, Gluten Free
Description
A creamy holiday peppermint cheesecake featuring a cool peppermint swirl, offering a festive and rich dessert option with a beautiful pink hue.
Ingredients
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup sweetener (or sugar)
- 2 eggs
- ¼ cup sour cream
- ½ tsp peppermint extract
Crust
- Low-carb cookie crust or almond flour base
Instructions
- Preheat Oven: Preheat your oven to 325 °F (165 °C) to prepare for baking the cheesecake.
- Prepare Filling: In a mixing bowl, blend the softened cream cheese, sweetener, eggs, sour cream, and peppermint extract until the mixture is smooth and fully combined.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the prepared low-carb cookie crust or almond flour base in your baking pan.
- Bake: Bake the cheesecake in the preheated oven for 35 to 40 minutes, until the filling is set but still slightly jiggly in the center.
- Chill: Remove the cheesecake from the oven and let it cool slightly before refrigerating. Chill for at least 2 hours to allow it to fully set and chill.
- Serve: Optionally top with whipped cream and crushed sugar-free peppermints before serving for added festive flair.
Notes
- Top the cheesecake with whipped cream and crushed sugar-free peppermints for a festive presentation and extra flavor.
- Use a low-carb cookie crust or almond flour base to keep the dessert keto-friendly and gluten-free.
- Ensure the cream cheese is softened for a smooth filling texture.
- Do not overbake to avoid cracks; the cheesecake should be set but slightly jiggly in the center when done.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
