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Finding the perfect dessert for your holiday gathering can feel like a real challenge. Between all the traditional cookies and fruitcakes, it’s nice to bring something different to the table that still captures the festive spirit of the season.
That’s where this Christmas peppermint cheesecake comes in – it combines the classic richness of cheesecake with the cool, refreshing taste of peppermint that everyone associates with the holidays.
Plus, you can make it ahead of time, which is a huge help during the busy Christmas season when you’re juggling decorating, shopping, and entertaining.

Suggestions for Ingredient Substitution
Crushed chocolate sandwich cookies can be replaced with gluten-free chocolate cookies or a mixture of almond flour and cocoa powder for a gluten-free crust. Adjust the butter quantity to achieve the right consistency.
For a lower-fat option, Greek yogurt can substitute some or all of the cream cheese. Use a 1:1 ratio, but strain the yogurt overnight to remove excess moisture. Sweetened condensed milk can be replaced with a homemade mixture of milk and sugar or a plant-based alternative like coconut condensed milk for a dairy-free version. Reduce the overall sugar content if using a homemade substitute.
Crushed peppermint candies can be swapped with peppermint extract for a sugar-free option. Start with 1/2 teaspoon of extract and adjust to taste. This substitution will change the texture, so consider adding chopped nuts for crunch if desired.
Preparation Time | 30-45 minutes |
Cooking Time | 0 minutes |
Total Time | 480-495 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 30-40 g
- Fat: 210-230 g
- Carbohydrates: 400-450 g
Ingredients
- 1 1/2 cups crushed chocolate sandwich cookies
- 4 tablespoons melted unsalted butter
- 1 pint heavy cream (or pre-made whipped toppings)
- 1 pound cream cheese (softened)
- 1 can (14 oz) sweetened condensed milk
- 1 cup crushed peppermint candies
Step 1: Prepare the Cookie Crust
Begin by crushing cookies using either a food processor or placing them in a bag and crushing with a meat pounder until fine crumbs are formed.
Add melted butter to the cookie crumbs and mix until completely incorporated.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form a firm base.
If the mixture sticks to your hand, use plastic wrap and the bottom of a flat measuring cup to press it evenly.
Once the crust is formed, set it aside.
Step 2: Whip the Cream
In the bowl of an electric mixer, whip the cream until it forms stiff peaks.
This usually takes about 2-3 minutes.
Once whipped, transfer the cream to another bowl and set aside for later use.
Step 3: Beat the Cream Cheese Mixture
In the same mixer bowl, without washing, beat the cream cheese until it becomes smooth and creamy, which should also take about 2-3 minutes.
Add the sweetened condensed milk to the cream cheese and mix well until there are no lumps and the mixture is fully combined and smooth.
Step 4: Incorporate the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture: first add half of the whipped cream to lighten the filling and fold gently, then add the remaining whipped cream and fold until everything is fully incorporated.
Be careful not to deflate the mixture.
Step 5: Add Candy and Freeze
Stir in the crushed candy of your choice into the creamy mixture.
Pour the completed mixture over the prepared cookie crust in the springform pan.
Cover the pan with plastic wrap and place it in the freezer to set for at least eight hours, allowing the dessert to firm up.
Step 6: Serve
Remove the dessert from the freezer about 20 minutes before serving to make slicing easier.
Carefully slice and serve the creamy delight to your guests.
Enjoy the refreshing, rich flavor combination!
Can this be put in a 9×13 pan? Want to travel with it- does it need to be frozen