Brownie Peppermint Cheesecake (Video)

Catalina Castravet
By Catalina Castravet
5 from 5 reviews

Cheesecakes Christmas recipes Desserts Recipes

Cook time Cook time: 50 minutes

Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique! Watch the bonus video tutorial attached and see how amazing this recipe is!

I love cheesecakes and I even have an entire gallery for this kind of dessert! Check out my recipes for Cranberry Cheesecake, Apple Snickers Cheesecake, and Pumpkin Cheesecake!

Brownie Peppermint Cheesecake Recipe

Peppermint Cheesecake has a brownie base, peppermint-flavored filling, and topped with our favorite whipped cream and white chocolate ganache. It is velvety smooth and the layers may seem complex, but really, this recipe is a breeze to make.

The candy cane, the menthol-flavored candy, is a Christmas symbol that we are all familiar with. And in desserts, it is the most common form of peppermint. And this plays a great role in decorating the top.

The white and red stripes are simply iconic. I just find it so refreshing that it is turned into a dessert in this recipe and not just a candy.

I must say that the peppermint flavor suits anything chocolaty. It is not your usual cheesecake flavor but delicious, nonetheless. And the holiday season is the perfect time to serve this one-of-a-kind dessert!

How to Make Peppermint Cheesecake:

  1. Make the crust: Spray the springform pan with a thin coating of nonstick spray on the inside then, cover the outside with foil. Get the brownie mix and follow the package instructions. Pour the batter in the pan, then, freeze for at least one hour.
  2. Prep for baking: Set the oven temperature to 325 degrees Fahrenheit.
  3. Make the filling: In a bowl, beat together the cream cheese, sugar, and the other dry ingredients until smooth. Then, add in the eggs slowly and avoiding overbeating. Add the dairy as well as the peppermint extract.
  4. Assemble: Spread the filling on top of the crust. It is now ready for baking. Put the pan inside a larger roasting pan filled halfway with water.
  5. Bake: Cook the cheesecake for about 45 to 50 minutes just until the center looks jiggly and the edges firm and set. When done, open the door partly. This is to allow the dessert to start cooling without any abrupt change in temperature.
  6. Cool: Once done, insert a knife in between the pan and the sides to release the dessert. Then, refrigerate until ready to serve later.
  7. Decorate: Top with ganache. Make it by melting chocolate and corn syrup then, set aside. Let the cream simmer and melt the chocolate with it. Then, put the resulting ganache on top. Also, pipe out whipped cream and crush peppermint and sprinkles for additional toppings.

How long to bake Peppermint Cheesecake?

Whenever I make one, it takes me 45 to 50 minutes before the edges are set. But it highly depends on your oven as its temperature may be hotter or colder than mine.

Use a thermometer to verify the temperature. Do not underbake it or it may crack.

How to take it out from the springform pan?

The key here is to loosen the sides so that you can release the lock without ruining the whole thing. Use a knife or hard spatula dipped in hot water and wiped dry with a towel. Run it along the edges.

Then, if you feel that the sides are all released, slowly open the lock at the side of the pan. Then, run the knife or spatula at the bottom in between the pan and the crust to release. After this, chill the dessert.

Can you make the Peppermint Cheesecake in advance?

Yes! You can freeze the whole thing, wrapped tightly in foil. Then, simply decorate once you are ready to serve it.

How long is the Brownie Pepperment Cheesecake good for?

This dessert can last in the fridge for 5 days, tightly wrapped in plastic. You can also freeze it, wrapped and put in freezer bags, for up to 6 months.

White Chocolate Peppermint Cheesecake Recipe Tips:

  • To easily remove the bottom of the pan, you can put a parchment paper cut out into the shape and size of the bottom.
  • For a smooth and lump-free batter, make sure that all ingredients are at room temperature.
  • It is nice to invest in springform pans that are coated already so releasing the cheesecake will be a no-brainer.

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5 from 5 reviews

Brownie Peppermint Cheesecake

Brownie Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!

Author: Catalina Castravet Serves: 12 slices
Prep time: 1 hour Cook time: 50 minutes Total time: 4 hrs 50 mins


Brownie Layer:


White Chocolate Ganache:

Peppermint Whipped Cream:



Cheesecake Crust:

Cheesecake Filling:

White Chocolate Ganache:

Whipped Cream:

Nutrition information

1 Calories: 746 Carbohydrates: 94 Protein: 13 Fat: 36 Saturated Fat: 19 Cholesterol: 118 Sodium: 665 Potassium: 370 Fiber: 1 Sugar: 76 Vitamin A: 820 Vitamin C: 1 Calcium: 250 Iron: 2 slice
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This looks so bright and delicious! Definitely giving this a shot


Sara Welch

Love cheesecake and love it even more with a peppermint kick! Looking forward to enjoying this for Christmas this year!


Dorothy Reinhold

All of my favorite flavors in one treat! I can't wait to enjoy a big slice!


Tiffany La Forge-Grau

Oh my goodness, I LOVE chocolate and peppermint together! This is a FAB cheesecake idea!


Katerina @ diethood .com

WOW! This brownie peppermint cheesecake sounds ahhhmaaazing!! I would LOVE a slice! YUM!


jade manning

This looks so colorful and sounds so tasty! The kids will adore this!


Erin | Dinners,Dishes and Dessert

This Peppermint Cheesecake delicious and so easy to make!



Where does the cheesecake get the pink color ? I don't see anything in the ingredients


Updating, thank you for pointing that out. Its pink get food coloring.



It would help to suggest that a person should wrap their unbaked cheesecake in several layers of foil before placing it in water bath in oven. If a person does not do this it will be a disaster. You do not state what size of springform pan you use. Most of the pans are 9 or 10 inch but it helps to know for sure. This is a lovely recipe, cannot wait to give it a try!



I made this for Christmas dinner and my brownie batter wasn't baked at all. My cheesecake came out perfectly, but the base layer wasn't set. We opted to eat the top layer, and it was a small dinner, so all was not lost, but any idea what's going on??


Was the brownie layer too frozen maybe?



I like to make cheesecakes in my Instant Pot. Can the recipe be adjusted for that?


yes sure, you can make 2 cheesecakes in your IP if you keep the ingredients the same. Check the recipe for my Instant Pot Carrot Cake cheesecake to see the cooking time.



I had the same exact result. I’m going to give it another shot, but bake the brownie layer for a bit, then allow it to cool before putting the cheesecake fill in. The cheesecake itself turned out perfect.



I suggest you read the whole recipe and the parts of what goes where. Print it out instead of trying to read it on your phone


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