This baked chocolate peppermint cheesecake is rich in mint chocolate flavour, with a bourbon base, creamy filling and smooth mint chocolate ganache topping.
It's incredible decadent, making it perfect for a dinner party, holiday celebration or simply as a family treat!
And while this peppermint chocolate cheesecake looks and tastes luxuriant, it's actually really easy to make.
To start, you'll crush bourbon biscuits and mix with melted butter, then press into the base of a tin and bake for just 5 minutes to firm up.
To make the chocolate peppermint cheesecake filling, you'll measure cream cheese, cream, eggs, peppermint extract, sugar and flour into a large bowl, whisk together and then then stir in cocoa and melted dark chocolate.
You'll the spoon the irresistible mixture into the tin and bake gently until set before chilling overnight.
The next day, you'll decorate your cheesecake by melting dark and milk chocolate together and then whisking in double cream and peppermint extract to give a thick int chocolate ganache.
To complete your chocolate peppermint cheesecake, you'll simply spread the ganache in the tin and top with candy canes before it sets.
I'm certain you'll be delighted with the results of this beautiful peppermint chocolate cheesecake.
Below, you'll find a detailed recipe with ingredients, recommended equipment and step by step instructions. You'll also find a photo for every step, along with plenty of tips and tricks. Have fun!
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
For The Base
- 200 g (7.1 oz) bourbon biscuits
- 100 g (3.5 oz) slightly salted butter
- 1 tbsp white caster sugar (superfine sugar) superfine sugar
For The Filling
- 400 g (14.1 oz) full fat cream cheese
- 100 g (3.5 oz) dark chocolate
- 100 ml (3.4 floz) double cream
- 115 g (4.1 oz) white caster sugar (superfine sugar)
- 2 medium free-range eggs
- ½ tsp (0.5 tsp) peppermint extract
- 20 g (0.7 oz) plain white flour (all purpose flour)
- 50 g (1.8 oz) cocoa powder (dutch processed)
For the topping
- 250 g (8.8 oz) milk chocolate
- 250 g (8.8 oz) double cream
- ½ tsp (0.5 tsp) peppermint extract
- 12 mini candy canes
Instructions
Make the bourbon biscuit base
Set the oven to 180C (160C fan). Crumble the bourbon biscuits until sandy. Add the melted butter.
Mix well then tip the mixture into a 20cm loose-bottomed nonstick tin and press down with the back of a spoon or base of a tumble until even and firm.
Cook in the oven for just 5 minutes, then set aside.
Make the chocolate peppermint cheesecake filling
In a small bowl, melt the chocolate in the microwave in 30-second blasts. Set aside.
Put the cream cheese, cream, eggs, peppermint extract, sugar and flour in a large bowl.
Whisk together.
Add the cocoa and melted chocolate.
Whisk again.
Pour the mixture on top of the biscuit base and gently level off.
Bake in the oven for 45-60 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature, then place in the fridge overnight.
Make the peppermint chocolate ganache topping
The next day, put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
Add the cream and peppermint extract.
Gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.
Retrieve the cheesecake from the refrigerator.
Spoon the ganache on top of the cheesecake. Spread to the edges, leaving some swirls and texture on top.
Arrange the candy canes in a circle around the cheesecake, standing then up in the ganache.
Pop the cheesecake back in the fridge for 30 minutes for the ganache to set.
Serve
Run a knife around the inside of the tin again and release, letting the sides fall away.
Slice the cheesecake with a sharp knife, wiping with a warm, damp cloth between cuts for a perfect finish.
Enjoy!
Print this chocolate peppermint cheesecake recipe
Chocolate Peppermint Cheesecake Recipe
Ingredients
For The Base
- 200 g (7.1 oz) bourbon biscuits
- 100 g (3.5 oz) slightly salted butter
- 1 tbsp white caster sugar (superfine sugar) superfine sugar
For The Filling
- 400 g (14.1 oz) full fat cream cheese
- 100 g (3.5 oz) dark chocolate
- 100 ml (3.4 floz) double cream
- 115 g (4.1 oz) white caster sugar (superfine sugar)
- 2 medium free-range eggs
- ½ tsp (0.5 tsp) peppermint extract
- 20 g (0.7 oz) plain white flour (all purpose flour)
- 50 g (1.8 oz) cocoa powder (dutch processed)
For the topping
- 250 g (8.8 oz) milk chocolate
- 250 g (8.8 oz) double cream
- ½ tsp (0.5 tsp) peppermint extract
- 12 mini candy canes
Instructions
Make the bourbon biscuit base
- Set the oven to 180C (160C fan). Crumble the bourbon biscuits until sandy. Add the melted butter.
- Mix well then tip the mixture into a 20cm loose-bottomed nonstick tin and press down with the back of a spoon or base of a tumble until even and firm.
- Cook in the oven for just 5 minutes, then set aside.
Make the chocolate peppermint cheesecake filling
- In a small bowl, melt the chocolate in the microwave in 30-second blasts. Set aside.
- Put the cream cheese, cream, eggs, peppermint extract, sugar and flour in a large bowl. Whisk together.
- Add the cocoa and melted chocolate and whisk again.
- Pour the mixture on top of the biscuit base and gently level off.
- Bake in the oven for 45-60 minutes until firm but slightly wobbly.
- Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
- Allow to cool completely in the tin at room temperature, then place in the fridge overnight.
Make the peppermint chocolate topping
- The next day, put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
- Add the cream and peppermint extract and gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.
- Retrieve the cheesecake from the refrigerator.
- Spoon the ganache on top of the cheesecake. Spread to the edges, leaving some swirls and texture on top.
- Arrange the candy canes in a circle around the cheesecake, standing then up in the ganache.
- Pop the cheesecake back in the fridge for 30 minutes for the ganache to set.
Serve
- Run a knife around the inside of the tin again and release, letting the sides fall away.
- Slice the cheesecake with a sharp knife, wiping with a warm, damp cloth between cuts for a perfect finish.
Nutrition
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