If you’re searching for a holiday dessert that’s decadent, creamy, and absolutely unforgettable, this Brownie Peppermint Cheesecake is the showstopper you need on your Christmas table.
Imagine a thick, fudgy brownie base topped with a silky peppermint cheesecake layer, finished with whipped cream, chocolate drizzle, and crushed candy canes. Every slice delivers rich chocolate, cool peppermint, and creamy cheesecake goodness — a luxurious combination that tastes like Christmas wrapped in a dessert.
This is the perfect dessert for Christmas Eve, holiday parties, potlucks, or anytime you want a dessert that feels both elegant and indulgent. One bite and everyone will ask for the recipe.
Why You’ll Love Brownie Peppermint Cheesecake
This cheesecake is rich, festive, and stunning on any dessert table.
- Combines cheesecake + brownies — the ultimate duo
- Creamy, smooth peppermint cheesecake filling
- Thick, fudgy, chocolatey base
- Perfect holiday mint flavor
- Gorgeous presentation with candy cane crunch
- Make-ahead friendly
- Ideal for Christmas gatherings, potlucks & parties
Why You Should Try This Recipe
Brownie bases are easier than traditional crusts — no crumbly edges, no guesswork, and extra brownie richness in every bite. The peppermint cheesecake layer is cool, creamy, and perfectly balanced with the fudgy chocolate base. It’s festive without overpowering, and the texture is unbelievably smooth. This dessert feels gourmet but uses basic ingredients and simple steps.
Ingredients You’ll Need
Brownie Layer
- 1 box brownie mix (plus ingredients on box)
- OR homemade brownies (your favorite recipe)
Peppermint Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½–1 tsp peppermint extract (adjust to taste)
- 2 tbsp all-purpose flour
- Optional: a few drops of pink or red gel food coloring
Topping
- Whipped cream
- Hot fudge or melted chocolate drizzle
- Crushed candy canes
- Mini chocolate chips (optional)
How to Make Brownie Peppermint Cheesecake (Detailed)
1. Bake the Brownie Base
Prepare brownie mix according to box instructions.
Pour into a greased 9-inch springform pan.
Bake for 20–25 minutes, removing slightly underbaked (it finishes in oven later).
Let cool 10–15 minutes.
2. Make the Cheesecake Filling
Beat softened cream cheese until smooth and fluffy.
Add sugar and beat until creamy.
Mix in eggs one at a time.
Add sour cream, vanilla, peppermint extract, and flour.
(Optional: add a few drops red gel coloring for a pink peppermint look.)
Mix until silky and smooth.
3. Add Cheesecake Over Brownie Layer
Pour cheesecake mixture gently over the cooled brownie base.
Smooth the top.
4. Bake the Peppermint Cheesecake
Bake at 325°F (163°C) for 50–60 minutes.
Edges should be set; center slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
5. Chill
Refrigerate at least 4 hours, preferably overnight.
6. Add Toppings
Before serving, top with:
- Whipped cream swirls
- Chocolate drizzle
- Crushed candy canes
- Mini chocolate chips
7. Slice & Serve
Use a hot knife for clean slices.
Enjoy chilled for best flavor.
Nutritional Information (Estimated per slice)
- Calories: 420
- Carbs: 44g
- Fat: 24g
- Sugar: 36g
- Protein: 7g
Tips for the Best Brownie Peppermint Cheesecake
- Use room-temperature cream cheese for a silky filling.
- Don’t overbake — cheesecake should have a slight jiggle.
- Cool slowly to prevent cracks.
- Refrigerate overnight for perfect slices.
- Add peppermint extract gradually — it’s very strong.
- Use a springform pan for easy release.
- Line bottom with parchment to prevent sticking.
Variations & Substitutions
- Chocolate-Mint Oreo Layer: Add crushed mint Oreos on top of brownie before adding cheesecake.
- White Chocolate Peppermint: Add melted white chocolate into the cheesecake batter.
- Double Chocolate: Add chocolate chips into brownie layer.
- Candy Cane Crunch: Fold crushed candy canes into the cheesecake.
- Gluten-Free: Use gluten-free brownie mix.
What to Serve With This Recipe
- Hot cocoa or peppermint mocha
- Christmas lattes
- Vanilla ice cream
- Holiday dessert boards
- Chocolate-mint cocktails
- Fresh berries for a lighter touch
Common Mistakes to Avoid
- Beating too fast: Causes cracks — mix gently.
- Adding too much peppermint: Start with ½ tsp and adjust.
- Using cold cream cheese: Creates lumps.
- Skipping chill time: Cheesecake won’t set properly.
- Baking brownie layer too long: It will become dry later.
Storing Tips
- Refrigerate up to 5 days.
- Freeze slices for 2 months — wrap tightly.
- Thaw overnight in fridge.
- Keep covered to prevent absorbing fridge odors.
Conclusion
This Brownie Peppermint Cheesecake is the ultimate Christmas dessert — rich, smooth, festive, and layered with decadent chocolate and peppermint flavor. Whether you’re making it for a cozy December night or a big holiday gathering, this cheesecake brings magic to every bite. It’s beautiful, indulgent, and guaranteed to become a new holiday tradition.
Recipe FAQ’s
Can I use homemade brownies?
Absolutely — any fudgy brownie works perfectly.
Can I make this ahead?
Yes — cheesecake is even better made 24 hours in advance.
Does it taste very minty?
It’s perfectly balanced — adjust peppermint extract to taste.
How do I prevent cracks?
Use room-temperature ingredients and cool slowly in the oven.
Can I freeze the whole cheesecake?
Yes — wrap tightly and freeze up to 2 months.