• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

Peppermint Brownie Cheesecake

November 15, 2018 by thedomesticrebel | 11 Comments

9397 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Slice of peppermint brownie cheesecake on a plate next to two sparkly silver ornamentsThis Peppermint Brownie Cheesecake is such a show-stopping dessert for the holidays! Creamy, no-bake, peppermint-y cheesecake tops a fudge brownie base in this delectable wintertime dessert!

You guys.

I am a woman possessed by the Christmas spirit.

My house has been decorated for Christmas since the first week of November and I can’t stop staring at my gorgeous tree, the twinkling lights outside, and all my little tchochkes. Yes, I’m extra AF. No, I don’t care 🙂

You may not know this about me, but I tend to dress very vintage and retro with a pinup twist. It’s how I’ve always felt most comfortable! And now I’m trying to phase mid-century and vintage things into my home, so decorating for a vintage Christmas has been fun every step of the way. From bottle brush trees to cutesy Lefton figurines, it’s finally a space that matches how much I love my fashion style. Plus, women in the 50’s were not shy about color, so I love all the mid-century inspired Christmas decor in pinks, jade greens, yellows, and turquoise blues.

But enough about my home decor: let’s talk about this dreamy cheesecake!

When I was thinking of the idea of this recipe, I was married to the idea of a no-bake peppermint cheesecake but was torn on the foundation for the cheesecake. Oreos are a classic, of course – but I wanted something a little more special for my favorite time of year. When I scoured my pantry for ideas, I found a lone box of fudge brownie mix and knew it had to be the base for this fantastic Peppermint Brownie Cheesecake!

Aerial view of the whole peppermint brownie cheesecake on a pink cake standThis cheesecake couldn’t be simpler to make, which is great for a busy holiday season. You could literally make the brownie days ahead of time until you’re pretty much ready to serve, and the cheesecake can be saved for the last minute, too. (Just give it about 6 hours to set in the fridge before serving!)

You start with the fudge brownie, which as the name suggests, is ultra fudgy and rich! I used my fave box mix because it’s the best one I’ve tried and always bakes up perfect. Prepare your brownie mix according to package directions, then pour it into a greased and parchment-lined springform pan. This pan is necessary because the sides of the pan detach, so you have a pretty presentation and it’s so much easier to serve! You can find springform pans literally anywhere, from places like Sur La Table, to Amazon, and even discount home stores like HomeGoods and TJ Maxx.

Bake the brownie for around 35-45 minutes or until a toothpick or cake tester comes out clean or with moist, not wet, crumbs. Cool it completely (like I said, you could totally make this days in advance or even weeks if you froze it! Just let it come to room temperature if frozen).

Slice of peppermint brownie cheesecake missing a biteOnce the brownie is ready to go, you’ll make your peppermint cheesecake! The key components to this cheesecake are: cream cheese, sugar, peppermint and vanilla extracts, whipped topping, and Andes Peppermint Crunch Baking Chips! These are a seasonal chocolate-chip type product that taste like peppermint and are usually found on the baking aisle or seasonal aisle near the chocolate chips. Because they’re white and red, they’ll turn your cheesecake the most delightful shade of pink and impart so much creamy, cool peppermint flavor.

A bag of Andes Peppermint Crunch Baking Chips next to a slice of peppermint brownie cheesecakeYou’ll make your cheesecake and spread it over the cooled brownie in the pan in an even layer, then cover and refrigerate until set – about 6 hours or overnight. Just before serving, garnish with fresh whipped cream and sprinkles, or crushed candy canes!

Whole peppermint brownie cheesecake missing one slice I love how easy, impressive, and show-stopping this delectable pink peppermint cheesecake is! And more importantly, I LOVE the flavor! The combination of a cool, creamy peppermint cheesecake with a fudgy, rich brownie is incredible.

Enjoy!

Slice of peppermint brownie cheesecake on a white plate next to ornaments

This Peppermint Brownie Cheesecake is such an impressive, show-stopping, EASY dessert for the holidays! Cool, creamy, minty no-bake peppermint cheesecake sits atop a fudgy baked brownie in this decadent and beautiful dessert! Can be made ahead and feeds a crowd!
Print Recipe

Peppermint Brownie Cheesecake

This Peppermint Brownie Cheesecake is one of my newest favorite desserts! Cool and creamy peppermint no-bake cheesecake sits atop a fudge brownie in this delectable mash-up! Perfect for the holidays when you need an easy, show-stopping dessert!
Prep Time6 hrs
Cook Time45 mins
Total Time6 hrs 45 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 10 -12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE BROWNIE:
  • One box (15.25 ounce box) fudge brownie mix, plus ingredients on back of box
  • FOR THE CHEESECAKE:
  • 16 ounces (Two 8-ounce packages) cream cheese at room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/3 cup heavy whipping cream
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 8 ounces (One 8-ounce tub) whipped topping thawed
  • Additional fresh whipped cream for garnish
  • Sprinkles or crushed candy canes for garnish

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray. Place a parchment paper round in the bottom of the pan, then liberally grease the bottom and sides of the pan once more with cooking spray. Set aside.
  • Prepare the brownie mix according to package directions. Pour the brownie batter evenly into the springform pan and bake for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist crumbs. Cool completely.
  • In the bowl of a stand mixer, cream together the two packages of cream cheese and the confectioners' sugar until light and fluffy, scraping the sides of the bowl as needed. Add in the vanilla and peppermint extracts until combined. Meanwhile, combine the heavy cream and peppermint chips in a small bowl. Microwave 30 seconds, stir, and melt another 10-15 seconds or until melted and smooth. Add the melted peppermint chip mixture and mix well. Lastly, fold in the whipped topping until smooth, thick and creamy.
  • Spread the peppermint cheesecake mixture evenly on top of the fudge brownie layer. Cover and refrigerate for 6 hours, up to overnight, until set and chilled. Just before serving, garnish with whipped cream, sprinkles, and/or crushed candy canes.

A bite of peppermint brownie cheesecake on a fork in front of a sliceCool, creamy, minty perfection!

Peppermint Brownie Cheesecake collage

Have a super sweet day!

xo, Hayley

Disclaimer: this post contains an Amazon affiliate link. If a purchase is made using my link, I will receive a small commission at no additional cost to you. Thanks for supporting the brands that keep my blog alive! 

Print Friendly, PDF & Email

Comments

  1. Jennell says

    December 17, 2020 at 9:21 pm

    Can this be made with the Andes chocolate mint baking chips instead? The peppermint ones are so hard to find sometimes! Thanks!

    Reply
    • thedomesticrebel says

      December 18, 2020 at 7:49 pm

      Hi Jennell, absolutely! That’d be delicious. Just note that the cheesecake layer would be brown, not pink 🙂

      Reply
  2. Tiffany says

    December 23, 2020 at 10:39 am

    If I still want the pink color for the cheesecake but I can’t find any peppermint baking chips, is there anything else I can use?

    Reply
    • thedomesticrebel says

      December 24, 2020 at 7:07 pm

      Hi Tiffany, unfortunately there’s not much you can do since the only other alternative are the Andes creme de menthe chips and that will turn the mixture brown.

      Reply
  3. Danielle Bjorling says

    December 4, 2021 at 3:08 pm

    Do you have a recipe for brownies from scratch that would be similar in texture to one from a box? I know a box is much easier but I love to make them from scratch ☺️

    Reply
    • thedomesticrebel says

      December 4, 2021 at 7:22 pm

      Hi Danielle, for a thinner crust you could try my One Bowl Fudge Brownie recipe! Or double that recipe to use as the base for this.

      Reply
      • Danielle+Bjorling says

        December 5, 2021 at 12:37 pm

        Amazing thank you! ?

        Reply
  4. Laurie says

    December 5, 2021 at 5:29 am

    Do you think I could make this in a 9×13 pan and call cheesecake bites?

    Reply
    • thedomesticrebel says

      December 5, 2021 at 3:40 pm

      Hi Laurie, yes you could! Maybe adjust the baking time for the brownies, as they will be thinner in a 9×13 than they are in the springform. Go by the package instructions for a 9×13 on the back of the brownie mix – usually 20 minutes or so.

      Reply
  5. AMBER PARRY says

    April 18, 2022 at 1:12 pm

    Could you use Graham crackers in place of brownies if you’re allergic to chocolate?

    Reply
    • thedomesticrebel says

      April 19, 2022 at 1:46 pm

      Hi Amber, yes, you could use a graham cracker crust (either pre-made or make your own) in place.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

sugar pie squares stacked on a white plate and a green towel

Sugar Pie Squares

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

9397 shares