This Peppermint Mocha Cheesecake is a decadent holiday showstopper that brings together the bold richness of mocha, the cool kiss of peppermint, and the creamy luxury of a classic cheesecake. It begins with a fudgy chocolate cookie crust, layered with a luscious mocha cheesecake filling, topped off with a silky chocolate ganache that drips beautifully down the sides.

Perfect for festive gatherings or simply satisfying a seasonal craving, this dessert is as stunning as it is indulgent. Crowned with whipped cream swirls and peppermint candies, each slice tastes like a peppermint mocha in dessert form – comforting, creamy, and impossibly good.

Why You’ll Love This Peppermint Mocha Cheesecake

Festive flavor combination: Chocolate, espresso, and peppermint make for a magical trio.
No water bath needed: This cheesecake is designed to bake beautifully without the fuss.
Make-ahead friendly: Chill overnight for the best texture and even richer flavor.
Visually impressive: The ganache drip and whipped cream topping turn it into a celebration centerpiece.

What Kind of Chocolate Should I Use?

For the best mocha flavor, go with semi-sweet or bittersweet chocolate for the cheesecake filling and ganache topping. Couverture chocolate melts smoothest, but high-quality chocolate chips will also work just fine. Avoid milk chocolate—it tends to be too sweet and doesn’t pair as well with the espresso notes.

Ingredients for the Peppermint Mocha Cheesecake

Each component of this cheesecake brings depth and harmony to the final bite. Here’s why each ingredient matters:

Chocolate cookie crumbs: Form the sturdy, chocolatey base that complements the mocha filling.
Unsalted butter: Binds the crust and adds a rich, buttery flavor.
Cream cheese: The heart of any cheesecake, providing creamy tang and structure.
Granulated sugar: Sweetens the filling just enough to balance the bitter espresso and chocolate.
Sour cream: Adds lightness and a slight tang to cut through richness.
Eggs: Provide stability and help the cheesecake set properly.
Espresso powder: Intensifies the chocolate flavor and adds depth.
Vanilla extract: Brings warmth and rounds out the overall flavor.
Peppermint extract: A little goes a long way to give that cool, fresh twist.
Semi-sweet chocolate: Melted into the batter for that mocha richness.
Heavy cream: Used in the ganache and whipped topping for luxurious texture.
Peppermint candies: Crushed on top for crunch, color, and festive flair.

How To Make the Peppermint Mocha Cheesecake

Step 1: Prepare the Crust

Combine chocolate cookie crumbs with melted butter. Press firmly into a springform pan, covering the bottom and slightly up the sides. Bake for 10 minutes at 325°F and let it cool.

Step 2: Make the Mocha Cheesecake Filling

Beat softened cream cheese with sugar until smooth. Add in sour cream, vanilla, espresso powder, and peppermint extract. Mix in eggs one at a time, then stir in melted chocolate until fully incorporated.

Step 3: Bake the Cheesecake

Pour the filling over the crust. Bake at 325°F for 55-65 minutes, until edges are set and the center has a slight jiggle. Cool completely, then refrigerate at least 6 hours or overnight.

Step 4: Add the Ganache

Heat heavy cream and pour it over chopped semi-sweet chocolate. Stir until silky. Pour the ganache over the chilled cheesecake, letting it drip down the sides.

Step 5: Decorate and Serve

Pipe whipped cream swirls on top and garnish with crushed peppermint candies. Slice and enjoy!

How to Serve and Store Peppermint Mocha Cheesecake

This cheesecake serves 10-12 people generously, making it ideal for dinner parties, potlucks, or holiday feasts. To serve, use a hot knife (run under hot water and wiped dry) for clean, smooth slices.

Store in the refrigerator, covered, for up to 5 days. You can also freeze individual slices for up to 2 months – just wrap tightly and thaw overnight in the fridge before serving.