White Chocolate Peppermint Cheesecake

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There’s something magical about unwrapping candy canes while snow gently taps against the windows. That crisp peppermint smell, the crunch, the sparkle—it instantly feels like Christmas. This White Chocolate Peppermint Cheesecake takes all of that holiday joy and folds it into a creamy, cool dessert that’s easy to make ahead and even easier to love.

Why You’ll Love This White Chocolate Peppermint Cheesecake

This cheesecake is creamy and cool, with just the right amount of peppermint crunch. Smooth white chocolate melts into the filling while crushed candy canes add a festive bite.

It’s the kind of dessert that doesn’t just sit pretty on the table—it gets devoured.

Even better, it’s a make-ahead dream. You can bake it the night before and focus on holiday fun the next day. It’s also easy to slice, stores well, and looks like it belongs at the center of any Christmas celebration.

Slice of white chocolate peppermint cheesecake with whipped cream and candy

Key Tips for the Perfect Peppermint Cheesecake

Use the Right Pan

Always use a springform pan. It’s the best way to remove the cheesecake cleanly, and it makes serving much easier.

Room Temperature Ingredients

Let your cream cheese, eggs, and sour cream sit out until they’re fully at room temp. This helps the filling blend smoothly and prevents lumps.

Handling Peppermint Candy

Fold in the crushed candy canes or peppermint bits quickly and gently. If you stir too long, the red dye will tint your batter pink.

Baking & Cooling Technique

Place the pan on the middle oven rack. After baking, let it cool fully on a wire rack for 2 hours, then chill it in the fridge at least 6 hours (or overnight). This helps the cheesecake firm up beautifully.

Clean Slicing Trick

Dip your knife into hot water and wipe it clean between slices. This gives you those picture-perfect pieces.

White chocolate peppermint cheesecake with Hood sour cream in cozy kitchen setup

Ingredients You’ll Need

For the Crust

22 cream-filled chocolate sandwich cookies (not double-stuffed), broken in half
3 tablespoons unsalted butter, melted

For the Filling

3 (8 oz) packages cream cheese, softened
1¼ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup sour cream (preferably Hood)
4 oz white chocolate, chopped
⅓ cup crushed candy canes or peppermint candies (plus extra for topping)

For the Topping

1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons powdered sugar

Slice of white chocolate peppermint cheesecake with whipped cream and candy canes

Step-by-Step Instructions

Baked white chocolate peppermint cheesecake in a springform pan

Preheat your oven to 350°F and grease a 9-inch springform pan.
Make the crust:
Process the cookies in a food processor until finely ground. Stir in melted butter and press the mixture into the bottom of the pan.
Bake for 10 minutes, then cool.
Reduce the oven to 300°F.
Prepare the filling:
Beat cream cheese and sugar until smooth. Add eggs, one at a time, beating after each. Mix in sour cream, vanilla, and peppermint extract.
Gently fold in chopped white chocolate and crushed peppermint. Do this quickly to avoid pink batter.
Pour the batter over the cooled crust. Tap the pan lightly on the counter to release any air bubbles.
Bake for 1 hour 20–30 minutes, until the edges are set but the center jiggle
Cool on a wire rack for 2 hours, then chill in the fridge for at least 6 hours or overnight.
Remove from the pan. You can gently loosen the crust from the pan base with a thin spatula if needed.
Make the topping:
Beat the heavy cream, vanilla, and powdered sugar until stiff peaks form.
Decorate:
Spread half the whipped cream over the cheesecake. Pipe the rest around the edges and sprinkle with more crushed peppermint.
Let the cheesecake stand at room temperature for 30 minutes before serving. Store leftovers in the fridge for up to 4 days.