This Peppermint Mocha Cheesecake is the ultimate winter indulgence. I love how it layers rich chocolate with bold coffee and finishes with a refreshing hint of peppermint. Each bite is creamy, decadent, and festive—making it the perfect centerpiece for holiday gatherings or a cozy weekend treat. Topped with whipped cream and crushed peppermint candies, it looks as stunning as it tastes.

Why You’ll Love This Recipe

I always find myself coming back to this recipe during the holidays because it checks all the right boxes: it’s rich, festive, and surprisingly simple to make. The combination of chocolate and coffee creates a mocha base that’s incredibly satisfying, and the peppermint adds just enough freshness to balance it all out. It’s an impressive dessert that doesn’t require professional baking skills, and the flavor gets even better the next day. I also love how versatile it is—you can easily dress it up or down depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• melted butter

• cream cheese, softened

• granulated sugar

• large eggs

• sour cream

• unsweetened cocoa powder

• brewed coffee (cooled)

• crushed peppermint candies

• peppermint extract

• vanilla extract

• whipped cream (for garnish)

Directions

1. I preheat the oven to 325°F (163°C), then grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, I mix the graham cracker crumbs and melted butter, then press the mixture into the pan to form a crust. I bake it for 10 minutes and let it cool.

3. Using a large mixing bowl, I beat the cream cheese and sugar until smooth and creamy. Then, I add the eggs one at a time, mixing well after each.

4. I stir in the sour cream, cocoa powder, cooled coffee, peppermint extract, and vanilla extract until everything is fully incorporated.

5. I pour the batter into the cooled crust and tap the pan gently to release air bubbles.

6. I bake the cheesecake for 55–60 minutes, or until the edges are set and the center has a slight jiggle. After baking, I let it cool at room temperature, then refrigerate it for at least 4 hours or overnight.

7. Just before serving, I top it with whipped cream and a generous sprinkle of crushed peppermint candies.

Servings and timing

This cheesecake serves 12 people. From start to finish, it takes about 6 hours total, including chill time:

• Prep time: 25 minutes

• Cook time: 55–60 minutes

• Cooling & chilling time: 4 hours or more

Variations

I like experimenting with different crusts—chocolate wafer cookies or Oreo crumbs give it a more intense chocolate base. For a more subtle peppermint flavor, I sometimes reduce the peppermint extract to ½ teaspoon. If I want a stronger mocha punch, I’ll use espresso instead of brewed coffee. And for a festive look, I’ve swirled melted chocolate or mocha syrup on top before chilling.

Storage/Reheating

I keep leftovers refrigerated in an airtight container for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and foil, then freeze them for up to 2 months. To serve from frozen, I just let the slices thaw overnight in the fridge. Since it’s a cheesecake, I never reheat it—I enjoy it chilled or at room temperature.

FAQs

How do I know when the cheesecake is done baking?

I look for set edges and a slightly jiggly center. It shouldn’t slosh, but a gentle wobble in the middle means it’s perfect—it’ll finish setting as it cools.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day or two in advance because the flavor and texture improve after chilling.

What if I don’t have a springform pan?

I’ve used a deep 9-inch cake pan in a pinch, lining it well with parchment for easier removal, but a springform pan gives the cleanest results.

Can I use instant coffee instead of brewed coffee?

Yes, I’ve done this by dissolving 1 tablespoon of instant coffee in 1 cup of hot water. Just be sure it cools before adding to the batter.

Can I skip the peppermint candies on top?

Of course. Sometimes I leave them off or replace them with chocolate shavings or crushed candy canes for a different texture and look.

Conclusion

This Peppermint Mocha Cheesecake is one of my favorite ways to celebrate the season. It’s rich, creamy, and full of festive flavor. Whether I’m serving it at a holiday party or treating myself to a slice with a hot drink, it always hits the spot. I love how easy it is to make, yet it always impresses. Give it a try—I promise it’ll become a seasonal staple.