This festive, amazing Christmas Cheesecake is perfect for your holiday celebrations! It's creamy, rich, and full of peppermint flavor. The Oreo crust is delicious and the buttercream topping is decorated with holiday candy and sprinkles. Everyone will love this festive treat!
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Why you'll love this recipe
- This creamy cheesecake is colorful and festive, which makes it perfect for the holiday season.
- Perfect for family get-togethers or potlucks at work during the holiday season!
- You can never go wrong with a rich mint Oreo crust.
- Family-friendly, easy, and a delicious decadent cheesecake.
- A festive dessert for any holiday table.
- This will quickly become a favorite Christmas cheesecake recipe. It has a hint of peppermint to the cheesecake for a festive touch.
Ingredient List
Cheesecake Ingredients
- mint chocolate sandwich cookies
- unsalted butter
- cream cheese
- granulated sugar
- vanilla extract
- peppermint extract
- peppermint candies
- eggs
- Holiday sprinkles
Buttercream Topping
- unsalted butter
- confectioner' sugar
- vanilla extract
- M&M candy
- gum drops
- candy cane
- holiday sprinkles
Equipment
- 9-inch springform pan
- Hand Mixer
- Stand Mixer
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
How to make a Festive Holiday Cheesecake
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the cheesecake:
- Preheat the oven to 300°F.
- Combine cookie crumbs and melted butter; press to the bottom of the springform pan.
- In a large mixing bowl, beat cream cheese, sugar, and extracts until blended.
- Add eggs one at a time, low speed.
- Add sprinkles and pour the cheesecake mixture over the cookie crust.
- Bake for 1 hour 5 min or until the center is almost set but still slightly jiggly.
- Run the knife around the rim of the pan to loosen the cake. Cool completely before removing the rim of the springform pan.
How to make the Buttercream Frosting:
- Cream the butter until light and fluffy.
- Slowly mix in the confectioner's sugar and vanilla extract.
- If the frosting is too thick add a splash of milk.
- Use a pastry bag and a star tip to pipe frosting around the edge of the cake.
- Decorate the top of your cheesecake with the holiday candies and sprinkles.
Make-ahead, storage, and freezer tips
Storage - Store your cheesecake in the refrigerator. be sure to keep it tightly covered while you are storing it. Keep leftovers in an airtight covered container for up to 3 days.
Freezer Instructions: This cheesecake freezes well. Wrap the undecorated baked cheesecake tightly in plastic wrap. Then wrap it in foil to prevent freezer burn.
The cheesecake can be frozen for up to 2 months. Defrost in the refrigerator, overnight.
Then decorate the cheesecake with our buttercream frosting.
Eileen's Tips for Success
- Don't overmix the cheesecake filling. Mix until it is just combined to prevent a tough cheesecake
- If the frosting is too thick add a splash of coffee creamer to thin out the frosting.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Add-Ins: Mix in ¼ cup crushed candy cane to the cheesecake batter for an extra holiday treat. Use the food processor to crush them up or purchase crushed candy canes.
- Sprinkles: Be creative with your sprinkles, there are so many fun colors and shapes now that would be a great addition to this recipe.
- Chocolate fans: For a chocolate lovers' version, top with chocolate frosting or ganache.
- Flavors: If you're not into peppermint, omit it from the recipe and add extra vanilla extract.
Frequently Asked Questions
Any cookie crumb crust can be used such as a chocolate graham cracker crust, chocolate cookie crust, or vanilla wafer crumb crust would all work well.
Absolutely. Whipped topping can be used instead of the buttercream frosting.
Serving Suggestions
A holiday dessert table will be quite festive with these tasty treats:
White Chocolate Peppermint Bark
Chocolate Sandwich Cake Mix Cookies
Double Chocolate Peppermint Cookies
A holiday brunch would be great with these delicious recipes:
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Christmas Cheesecake
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Equipment Needed:
Ingredients
Cheesecake
- 18 cookies mint oreo cookie crushed
- 2 Tablespoons unsalted butter melted
- 4 (8) ounce blocks, cream cheese room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 4 large eggs
- 2 Tablespoons holiday sprinkles
Cheesecake Topping
- 1 cup unsalted butter softened
- 6 cups confectioners' sugar
- ½ teaspoon pure vanilla extract
- mini candy canes garnish
- peppermint candies garnish
- holiday sprinkles garnish
Instructions
Christmas Cheesecake
- Preheat oven to 300°F.
- Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
- In a large mixing bowl, using an electric hand mixer, beat cream cheese, sugar, peppermint and vanilla extract until well blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in some sprinkles and pour over crust.
- Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
- Run knife around rim of pan to loosen cake and cool completely before removing the rim of the springform pan.
- Refrigerate for 4 hours.
Buttercream Topping
- In the bowl of an electric stand mixer or use a large mixing bowl and use an electric hand mixer, beat the butter until fluffy.
- On low speed, mix in the confectioners sugar and vanilla extract.
- If the frosting is too thick add a splash of milk.
- Spread the frosting on the top of the cheesecake.
- Use a pastry bag and a star tip to pipe some of the frosting around the edge.
- Decorate with candies and sprinkles.
- Serve and enjoy!
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