When it comes to creating the perfect dessert for your holiday gatherings or a special occasion, few things can compete with the indulgent delight that is white chocolate peppermint cheesecake. This luscious dessert combines the rich, creamy texture of cheesecake with the refreshing flavor of peppermint and the sweetness of white chocolate. Picture this: a buttery Oreo crust, a velvety filling infused with peppermint and smooth white chocolate, topped with fluffy whipped cream, and garnished with festive Andes mints. It’s not just a dessert; it’s a celebration on a plate!
Why We Love This White Chocolate Peppermint Cheesecake Recipe
The beauty of this white chocolate peppermint cheesecake lies in its versatility and universal appeal. It’s a masterpiece that brings together the flavors of the holiday season while being decadent enough to please any dessert lover year-round. The creamy filling is balanced perfectly with the crunchy crust, and the peppermint overlay will make your taste buds dance with joy. This cheesecake is not only a visual feast but also an explosion of flavors that encapsulate the essence of both comfort and festivity. Whether you’re serving it at a festive dinner or sharing a slice with someone special, this cheesecake is bound to leave a lasting impression.
Ingredients for White Chocolate Peppermint Cheesecake
To create this masterpiece, gather the following ingredients:
For the crust:
- 1 package (14.3 oz) Oreos
- 1/2 cup (113g) unsalted butter, melted
For the filling:
- 8 ounces Ghirardelli white chocolate bar, chopped (or white chocolate chips)
- 1 1/2 cups (413ml) heavy whipping cream, plus 4 tablespoons, divided
- 1/2 cup (65g) powdered sugar
- 16 ounces (452g) full-fat cream cheese
- 1/2 cup (95g) granulated sugar
- 1/2 teaspoon peppermint extract
- 1 cup Andes mints, chopped
For the topping:
- 1 cup (236ml) heavy whipping cream
- 1/2 cup (65g) powdered sugar
How to Make White Chocolate Peppermint Cheesecake
Creating this cheesecake involves several simple steps, but the results are nothing short of spectacular. Here’s how you can bring this festive dessert to life:
- Prepare the crust: Start by greasing a 9-inch springform pan lightly with cooking spray. For added ease, line the bottom with parchment paper. Next, take your Oreos and grind them into fine crumbs. You can do this using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Combine the Oreo crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Once done, refrigerate the crust while you prepare the filling.
- Make the filling: In a microwave-safe bowl, melt the chopped white chocolate with 4 tablespoons of heavy cream. Heat it in 20-second increments, stirring well until it becomes smooth and completely melted. In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks develop. In a separate large bowl, beat the cream cheese until smooth, then add the granulated sugar and peppermint extract. Mix well. Fold in the melted white chocolate gently to incorporate, being careful not to deflate the whipped cream. Finally, add in the chopped Andes mints, folding them into the mixture until combined.
- Combine the layers: Pour the creamy filling into the chilled Oreo crust, spreading it evenly to ensure a smooth surface. Cover the cheesecake with plastic wrap and place it in the refrigerator to set for at least 3-4 hours, but overnight is even better!
- Prepare the topping: When you’re ready to serve, whip the heavy cream until soft peaks form, then add the powdered sugar and whip to stiff peaks again. Pipe this fluffy cream around the edges of the cheesecake for an elegant finish. If desired, garnish the top with additional Andes mints or a drizzle of hot fudge sauce for extra flair.
How to Serve White Chocolate Peppermint Cheesecake
Serving this delightful cheesecake is as simple as it is rewarding. Once you remove the cheesecake from the refrigerator, carefully unlatch the springform pan and peel away the parchment paper from the bottom. Place it on a decorative cake stand or a lovely serving plate. Slice it into wedges using a sharp, warm knife for clean cuts—this allows each piece to hold its shape beautifully. The cheesecake can be presented as is, or you take it up a notch by embellishing it with colorful sprinkles for a festive look.
Pairing this cheesecake with a cup of steaming coffee or a hot chocolate can create the perfect ending to any meal. This dessert is equally impressive when served at holiday gatherings or simply as a special treat for yourself. Regardless of the occasion, you’re sure to impress your family and friends!
Expert Tips: White Chocolate Peppermint Cheesecake
To ensure your cheesecake turns out perfectly every time, consider the following tips:
- Use room temperature ingredients: Allow the cream cheese to sit at room temperature for about 30 minutes before you begin; this will help it blend more easily, ensuring a smooth filling.
- Don’t over-mix the whipped cream: When folding the whipped cream into the filling, use gentle folding motions to maintain as much air as possible. This is crucial for achieving a light and fluffy texture.
- Chill fully: Be patient and let the cheesecake chill in the refrigerator for at least 3-4 hours, or overnight if possible. This helps the filling set properly and enhances the flavors.
- Garnish creatively: Use a mix of crushed Andes mints and chocolate drizzle for a beautiful and tasty presentation. You can even add a sprinkle of crushed peppermints for an artful touch.
How to Store White Chocolate Peppermint Cheesecake
If you happen to have leftover cheesecake (although it’s quite unlikely!), storing it properly can keep it fresh for days. Cover the cheesecake with plastic wrap or transfer slices into an airtight container. Keep it refrigerated, where it will stay good for about 5-7 days. If you want to store it for longer, you can freeze the cheesecake. It’s advisable to wrap it tightly in plastic wrap and foil before placing it in the freezer. When you’re ready to enjoy it again, let it defrost in the refrigerator overnight.
Variations of White Chocolate Peppermint Cheesecake
While the classic white chocolate peppermint cheesecake is a hit on its own, there are many variations that you can try to mix things up. Here are a few ideas:
- Chocolate Swirl: Incorporate a rich chocolate swirl into the filling by reserving a bit of the melted white chocolate and adding melted dark chocolate or cocoa powder to the mixture. This adds depth to the flavor and a gorgeous marbled effect.
- Fruit Infusion: For a refreshing twist, add pureed strawberries or raspberries to a portion of the filling for swirls of fruit flavor that pair perfectly with the creamy texture and peppermint.
- Nutty Crust: Blend ground almonds or pecans with the Oreo crust to add an exciting nutty flavor and texture. The nuttiness will beautifully complement the sweetness of the cheesecake.
FAQ: White Chocolate Peppermint Cheesecake
How do I make white chocolate peppermint cheesecake?
Creating white chocolate peppermint cheesecake involves preparing an Oreo crust, making a creamy filling with white chocolate and peppermint extract, and chilling before serving. Follow the detailed steps provided in the recipe above for the best results.
Can I prepare the cheesecake in advance?
Yes! This cheesecake actually benefits from chilling overnight. Make it a day ahead of your event, and it will be ready to serve when you need it.
What can I use instead of Andes mints?
If you can’t find Andes mints or prefer a different flavor, crushed peppermint candies or chocolate chips also work well as substitutes.
Can I freeze white chocolate peppermint cheesecake?
Absolutely! To freeze, wrap the cheesecake tightly and place it in the freezer. It will keep well for several months. Thaw it in the refrigerator overnight before serving.
White Chocolate Peppermint Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Microwave-Safe Bowl
Ingredients
- 1 package Oreos (14.3 oz) for crust
- 1/2 cup Unsalted Butter Melted for crust
- 8 oz White Chocolate Chopped (Ghirardelli recommended)
- 1 1/2 cups Heavy Whipping Cream Plus 4 tablespoons for melting chocolate
- 1/2 cup Powdered Sugar For filling
- 16 oz Full-Fat Cream Cheese Softened
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Peppermint Extract
- 1 cup Andes Mints Chopped, for filling and garnish
- 1 cup Heavy Whipping Cream For topping
- 1/2 cup Powdered Sugar For topping
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Grind Oreos into fine crumbs and mix with melted butter until it resembles wet sand. Press into the bottom of the prepared pan and refrigerate.
- Melt white chocolate with 4 tablespoons of heavy cream in a microwave-safe bowl in 20-second increments until smooth.
- Whip the remaining heavy cream until soft peaks form, then gradually add powdered sugar and whip to stiff peaks.
- In another bowl, beat cream cheese until smooth. Add granulated sugar and peppermint extract, mixing well.
- Gently fold in the melted white chocolate and then the whipped cream, being careful not to deflate it. Finally, fold in chopped Andes mints.
- Pour the filling into the chilled crust, smoothing the top. Cover and refrigerate for at least 3-4 hours or overnight.
- When ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Pipe around the edges of the cheesecake and garnish with additional Andes mints.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!