This Peppermint Mocha Cheesecake is a festive showstopper, blending the richness of mocha with the cool zing of peppermint in one indulgent bite. The silky smooth chocolate cheesecake base sits atop a fudgy brownie crust, crowned with a decadent layer of glossy ganache. A swirl of whipped cream and crushed peppermint candy completes this irresistible dessert that’s both comforting and refreshing.

Perfect for the holidays or any time you want to impress, this cheesecake captures the joy of winter in every slice. Whether you’re hosting a cozy dinner party or simply treating yourself, this recipe delivers a gourmet bakery vibe with minimal stress in the kitchen.

What Kind of Crust Works Best for Peppermint Mocha Cheesecake?

A rich, brownie crust sets the perfect stage for the peppermint mocha flavor. Its deep cocoa flavor complements the creamy filling without overpowering it. You can also use a classic Oreo cookie crust for a slightly crunchier base—but the brownie crust adds an extra indulgent texture and depth.

Ingredients for the Peppermint Mocha Cheesecake

Brownie Mix or Homemade Brownie Base – Forms the dense, chocolatey foundation.
Cream Cheese – Softened to room temperature, it creates the smooth, luscious filling.
Granulated Sugar – Balances the tang of the cream cheese.
Eggs – Provide structure and silkiness to the cheesecake layer.
Sour Cream – Adds a subtle tang and ultra-creamy texture.
Espresso Powder – Enhances the chocolate and brings out mocha notes.
Semi-Sweet Chocolate – Melted into the batter for rich chocolate flavor.
Peppermint Extract – Infuses the cheesecake with cool, festive mint flavor.
Heavy Cream – Used in both the filling and the ganache.
Dark Chocolate (for ganache) – Provides the glossy topping that finishes the cheesecake.
Whipped Cream & Crushed Peppermint Candies – Optional toppings that add holiday flair and texture.

How To Make the Peppermint Mocha Cheesecake

Step 1: Prep the Brownie Crust

Prepare your favorite homemade brownie batter or use a boxed mix for ease. Line a 9-inch springform pan with parchment paper and grease the sides. Pour the batter into the pan and bake until just set—do not overbake. Let it cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add the sugar and beat until well combined. Mix in the sour cream, melted semi-sweet chocolate, espresso powder, and peppermint extract. Add eggs one at a time, beating on low speed until just combined to avoid overmixing.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled brownie crust and smooth the top. Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath. Bake at 325°F (160°C) for about 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let it sit for 1 hour.

Step 4: Chill Completely

Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight. This helps the flavors meld and the texture set perfectly.

Step 5: Make the Ganache Topping

Heat heavy cream until steaming (not boiling), then pour over chopped dark chocolate. Let it sit for a minute before stirring into a smooth, glossy ganache. Once the cheesecake is fully chilled, pour the ganache over the top and spread evenly. Refrigerate until the ganache is set.

Step 6: Garnish and Serve

Just before serving, pipe or dollop whipped cream onto each slice and sprinkle with crushed peppermint candies. Slice with a warm knife for clean cuts and enjoy every decadent, minty bite.

Serving and Storing Peppermint Mocha Cheesecake

This cheesecake shines brightest when served chilled with a fresh dollop of whipped cream and a sprinkle of peppermint crunch. The contrast of creamy, chocolatey richness with cool minty sweetness makes it a memorable dessert during the winter season—or any festive gathering.

To store, keep the cheesecake in the refrigerator, tightly covered or in an airtight container, for up to 5 days. You can also freeze individual slices by wrapping them well in plastic wrap and foil—great for make-ahead treats or midnight cravings. Just thaw overnight in the fridge before serving.

Frequently Asked Questions

What’s the best way to avoid cracks in the cheesecake?

Use a water bath and avoid overbaking. Letting the cheesecake cool slowly in the oven also helps prevent cracking.

Can I use instant coffee instead of espresso powder?

Yes, you can substitute instant coffee granules, but espresso powder provides a more intense mocha flavor.

How strong is the peppermint flavor?

It’s pleasantly noticeable but not overpowering. If you love a bolder mint flavor, feel free to add an extra 1/4 teaspoon of peppermint extract.

Can I make this recipe ahead of time?

Absolutely! This cheesecake is best made a day in advance to allow it to set fully and develop flavor. Add the ganache and toppings the day you serve.

What size pan should I use?

A 9-inch springform pan is ideal, but an 8-inch works as well—just increase the bake time slightly.

Can I use milk chocolate instead of dark for the ganache?

You can, but it will make the topping sweeter and less intense. For a balanced finish, dark chocolate is recommended.

Want More Cheesecake Ideas with a Twist?

If you love this Peppermint Mocha Cheesecake, you’ll definitely want to try these other creative dessert twists from Life with Jam:

Lemon Raspberry Swirl Cheesecake Cups for a fruity, tart contrast.
Caramel Cheesecake Cookies that bring creamy cheesecake to handheld form.
Strawberry Cheesecake Dump Cake for a no-fuss, crowd-pleasing dessert.
Cherry Cheesecake Puppy Chow to snack on your cheesecake obsession.
Shamrock Mint Milkshake Pie if you’re craving more cool, minty vibes.

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And let me know in the comments how yours turned out! Did you go classic or add your own twist—maybe crushed Oreos on top or a chocolate crust instead?

I love hearing how others make these recipes their own. Got a question? Leave it below and I’ll help however I can.

For even more creative dessert inspiration, check out my Pinterest board where I share new recipes daily: Life with Jam on Pinterest.