Festive Christmas Cheesecake with a Mint Oreo Crust and Peppermint Buttercream

Festive Christmas Cheesecake

This festive Christmas cheesecake is creamy, rich, and full of peppermint flavor. A mint Oreo crust sits under a silky baked filling, and a buttercream topping decorated with holiday candy and sprinkles turns the whole dessert into the star of the holiday table.

I bake it every December for our family get together, and it never lasts long. It is the kind of dessert that looks fancy but stays simple to put together.

If you want to skip ahead, the table of contents on this page lets you jump to the section you need, whether that is the ingredient list, the method, or the storage tips.

Why you’ll love this recipe

This creamy cheesecake is colorful and festive, which makes it perfect for the holiday season. I take it to family get togethers, and it has also become my go to for work potlucks because it travels well and feeds a crowd.

Here is what makes it a keeper:

• A rich mint Oreo crust that gives every bite a chocolate and mint base.
• A cheesecake filling with a hint of peppermint that stays smooth and decadent.
• A buttercream topping that is easy to pipe and even easier to decorate.
• A family friendly dessert that looks impressive without being fussy.

If you are new to cheesecake, do not worry. The method is straightforward, and I have added plenty of tips below to help you get a beautiful result on your first try.

Ingredient List

The ingredient list is split into two parts, the cheesecake and the buttercream topping, so you can shop and set up in one go.

For the cheesecake:

• Mint chocolate sandwich cookies
• Unsalted butter
• Cream cheese
• Granulated sugar
• Vanilla extract
• Peppermint extract
• Peppermint candies
• Eggs
• Holiday sprinkles

For the buttercream topping:

• Unsalted butter
• Confectioners’ sugar
• Vanilla extract
• Candy cane
• Holiday sprinkles

Exact amounts are listed in the recipe card at the bottom of this page, so you can measure everything before you begin.

Equipment

You do not need much special equipment for this cheesecake. Here is what I keep on the counter:

• A 9 inch springform pan
• A hand mixer
• A stand mixer
• Stainless steel mixing bowls
• Measuring spoons and measuring cups

How to make a Festive Holiday Cheesecake

Below is a quick overview of how the recipe comes together. The complete instructions with all the details are in the recipe card further down the page.

How to make the cheesecake:

Preheat the oven to 300°F. Mix the cookie crumbs with the melted butter and press the mixture into the bottom of the springform pan.

In a large bowl, beat the cream cheese, sugar, and the extracts until combined. Add the eggs one at a time on low speed, then stir in the sprinkles.

Pour the cheesecake mixture over the cookie crust and bake for 1 hour 5 minutes, until the center is nearly set but still slightly jiggly. Run a knife around the pan rim to loosen the cake, then let it cool completely before you remove the springform rim.

How to make the Buttercream Frosting:

Cream the butter until it is light and fluffy, then gradually mix in the confectioners’ sugar and the vanilla extract. If the frosting feels too thick, add a splash of milk.

Pipe the frosting around the edge of the chilled cake with a pastry bag fitted with a star tip, then decorate the top with holiday candies and sprinkles. I usually do this right before serving so everything stays crisp and bright.

Make ahead, storage, and freezer tips

This dessert is a dream for planning ahead, which is one reason I make it for the holidays.

• Refrigerator: Store the cheesecake tightly covered in the refrigerator. Keep leftovers in an airtight covered container for up to 3 days.
• Freezer: The cheesecake freezes well. Wrap the undecorated baked cheesecake tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months.
• To serve: Defrost in the refrigerator overnight, then decorate with the buttercream frosting just before serving.

If you are hosting, bake the cheesecake a day or two before the party, keep it chilled, and finish it with the frosting on the day you serve it. That way the sprinkles and candies stay looking fresh.

Eileen’s Tips for Success

Mix the cheesecake filling only until the ingredients are just combined. Overmixing adds air and can leave you with a tough texture instead of a creamy one.

If the frosting turns out too thick, thin it with a splash of milk. A splash of seasonal coffee creamer from the refrigerator works just as well if that is what you have on hand.

Variations

This recipe is easy to adapt once you have made it a time or two. Here are the versions I come back to.

• Candy cane cheesecake: Fold 1/4 cup of crushed candy cane into the batter. You can crush them in a food processor or buy pre crushed candy canes to save time.
• Sprinkle play: Use sprinkles in assorted colors and shapes. This is a fun one to hand off to kids at the table.
• Chocolate version: Finish the cheesecake with chocolate frosting or ganache instead of the buttercream for a chocolate forward dessert.
• No peppermint: If peppermint is not your favorite, leave it out and add extra vanilla extract instead.

Each of these swaps still gives you the same creamy cheesecake base, so you can pick the one that fits your crowd.

Serving Suggestions

For a festive holiday dessert table, serve this cheesecake alongside White Chocolate Peppermint Bark, Chocolate Sandwich Cake Mix Cookies, Rugelach, Spritz Cookies, and Double Chocolate Peppermint Cookies.

If you are hosting a holiday brunch, it pairs nicely with a Cheesy Sausage Egg Casserole, Mini Quiches, and a Hot Toddy Recipe. I like to set the cheesecake out a few minutes before serving so the slices come out clean and the frosting softens just a little.

More Holiday Sweets and Treats

If this cheesecake earns a spot on your holiday table, the treats listed above make wonderful companions for a full dessert spread. I add new holiday sweets to the blog every season, so there is always something else to bake next.

Ingredients

Here are the exact amounts I use. This recipe makes 16 servings.

For the crust:

• 18 mint Oreo cookies, crushed
• 2 tablespoons unsalted butter, melted

For the filling:

• 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

For the buttercream topping:

• 1 cup unsalted butter, softened
• 6 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

For the garnish:

• Mini candy canes
• Peppermint candies
• Holiday sprinkles

Instructions

Make the cheesecake

1. Preheat the oven to 300°F.
2. Combine the cookie crumbs and melted butter, then press the mixture onto the bottom of a 9 inch springform pan.
3. In a large mixing bowl, use an electric hand mixer to beat the cream cheese, sugar, peppermint extract, and vanilla extract until well blended.
4. Add the eggs one at a time, mixing on low speed after each addition just until blended.
5. Stir in some sprinkles and pour the batter over the crust.
6. Bake for 1 hour 5 minutes, or until the center is almost set but still slightly jiggly.
7. Run a knife around the rim of the pan to loosen the cake, then cool it completely before removing the springform rim.
8. Refrigerate for 4 hours.

Make the buttercream topping

1. In the bowl of an electric stand mixer, or in a large bowl with an electric hand mixer, beat the softened butter until fluffy.
2. On low speed, mix in the confectioners’ sugar and the vanilla extract.
3. If the frosting is too thick, add a splash of milk.
4. Spread the frosting over the top of the cheesecake.
5. Use a pastry bag fitted with a star tip to pipe some of the frosting around the edge.
6. Decorate with candies and sprinkles.
7. Serve and enjoy.

Notes

For extra guidance, check the expert tips and the common questions on this page before you start baking.

If the frosting is too thick, a splash of seasonal coffee creamer from the refrigerator can be used to thin it.

Store the cheesecake tightly covered in the refrigerator, and keep leftovers in an airtight covered container for up to 3 days. The cheesecake freezes well, so wrap it tightly in plastic wrap and then in foil to prevent freezer burn.

Nutritional values are approximations. I am not a registered dietitian, and the actual dietary information varies with the ingredients and the portion sizes you use.

Approximate nutrition per slice

Recipe details

Prep time is 20 minutes, cook time is 1 hour 5 minutes, and chill time is 4 hours, for a total time of 5 hours 25 minutes. This recipe makes 16 servings.

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Christmas Cheesecake

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Festive Christmas Cheesecake This festive Christmas cheesecake is creamy, rich, and full of peppermint flavor. A mint Oreo crust sits under a silky baked filling, and a buttercream topping decorated with holiday candy and sprinkles turns the whole dessert into the star of the holiday table.

• Total Time: 325 min
• Yield: 16 servings 1x

Ingredients

Scale 1x2x3x

Cheesecake
18 cookies mint oreo cookie, crushed
2 Tablespoons unsalted butter, melted
4 cream cheese, room temperature, (8) ounce blocks
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
0.5 teaspoon pure vanilla extract
mini candy canes, garnish
peppermint candies, garnish
holiday sprinkles, garnish

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Instructions

Christmas Cheesecake
1-Preheat oven to 300°F: Preheat oven to 300°F.
2-Combine cookie crumbs and melted butter: Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.
3-In a large mixing bowl, using an: In a large mixing bowl, using an electric hand mixer, beat cream cheese, sugar, peppermint and vanilla extract until well blended.
4-Add eggs, 1 at a time, mixing: Add eggs, 1 at a time, mixing on low speed after each just until blended.
5-Stir in some sprinkles and pour over: Stir in some sprinkles and pour over crust.
6-Bake 1 hour 5 min or until: Bake 1 hour 5 min or until center is almost set but still slightly jiggly.
7-Run knife around rim of pan to: Run knife around rim of pan to loosen cake and cool completely before removing the rim of the springform pan.
8-Refrigerate for 4 hours: Refrigerate for 4 hours.

Buttercream Topping
9-In the bowl of an electric stand: 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.
10-On low speed, mix in the confectioners: On low speed, mix in the confectioners sugar and vanilla extract.
11-If the frosting is too thick add: If the frosting is too thick add a splash of milk.
12-Spread the frosting on the top of: Spread the frosting on the top of the cheesecake.
13-Use a pastry bag and a star: Use a pastry bag and a star tip to pipe some of the frosting around the edge.
14-Decorate with candies and sprinkles: Decorate with candies and sprinkles.
15-Serve and enjoy: Serve and enjoy!

Last Step:

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• Prep Time: 20 min
• Cook Time: 65 min
• Method: bake

Nutrition

• Calories: 439kcal
• Sugar: 63g
• Sodium: 228mg
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 68g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 83mg