Peppermint Cheesecake Brownies (peppermint Brownies)

By Becky Hardin

Updated Jul 29, 2025

Peppermint Cheesecake Brownies (Peppermint Brownies) - 2

Peppermint Cheesecake Brownies (Peppermint Brownies) - 3

Peppermint Brownies are a MUST MAKE recipe for Christmas! Holiday baking has never been so easy or delicious. These Peppermint Cheesecake Brownies are the perfect Christmas brownies, but I make them year round. They're amazingly delicious! - 4

These Peppermint Brownies are a Christmas must in my kitchen! Rich chocolate, creamy cheesecake, and cool peppermint come together in one decadent bite. They’re festive, fun, and surprisingly easy to make. Honestly, I love them so much I bake them all year long—why wait for the holidays when they’re this good?

Peppermint Cheesecake Brownies stacked on top of each other. - 5

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5-Star Review

“I made these last year and am back for the recipe again. They are super festive and delicious. Everyone loved them.” -Christine

Easy Peppermint Cheesecake Brownies

Though Peppermint Brownies are the perfect festive treat for Christmas, I can’t get enough of them, no matter what time of year it is! They are the perfect mix of two amazing desserts, and though nothing says Christmas quite like peppermint, I still serve them for other holiday celebrations and get-togethers.

When the holiday chaos hits and I’m short on time, I’ll cheat with a boxed brownie mix for the base. It’s my little shortcut, and no one’s ever guessed—they still taste absolutely amazing. Whether it’s Christmas, a winter party, or just a cozy weekend, these Peppermint Cheesecake Brownies always hit the spot.

Ingredients1x2x3x

FOR THE BROWNIE LAYER (SEE NOTE)

▢ 4 large eggs 200 grams, room temperature
▢ 2 cups granulated sugar 400 grams
▢ ¾ cup unsalted butter 170 grams, melted (1½ sticks)
▢ 1 tsp pure vanilla extract 4 grams
▢ 1½ cups all-purpose flour 180 grams
▢ ⅓ cup unsweetened cocoa powder 28 grams
▢ ½ tsp baking powder 2 grams
▢ ¼ tsp kosher salt
▢ ½ cup peppermint crunch baking chips 85 grams (or crushed candy canes)

FOR THE PEPPERMINT CHEESECAKE LAYER

▢ 16 oz. low-fat cream cheese 454 grams, room temperature (2 bricks)
▢ ¼ cup sour cream 57 grams, room temperature
▢ ½ cup granulated sugar 100 grams
▢ ½ tbsp fresh lemon juice 7 grams, from ¼ lemon
▢ 1 tsp peppermint extract 4 grams
▢ 2 large eggs 100 grams, room temperature
▢ 1½ cups peppermint crunch baking chips 255 grams (or crushed candy canes), divided

Video

Instructions

Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined. 4 large eggs, 2 cups granulated sugar, ¾ cup unsalted butter, 1 tsp pure vanilla extract
In a separate bowl, combine the flour, cocoa, baking powder, and salt. 1½ cups all-purpose flour, ½ tsp baking powder, ¼ tsp kosher salt, ⅓ cup unsweetened cocoa powder
Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips. ½ cup peppermint crunch baking chips
Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
Bake for approximately 20 minutes. This won’t fully cook the brownies, but a film will begin to bake on top.
While brownies are baking, prepare the cheesecake layer.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined. 16 oz. low-fat cream cheese, ½ cup granulated sugar, ¼ cup sour cream, ½ tbsp fresh lemon juice, 1 tsp peppermint extract
While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined. 2 large eggs, 1½ cups peppermint crunch baking chips
Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.
Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned.
Remove from oven and let cool completely.
Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!

Equipment

Kitchen Scale (optional)
9×13 Baking Pan
Stand Mixer

Becky’s Tips

If you used a boxed brownie mix in place of homemade brownies, add the ½ cup peppermint crunch baking chips to the batter.
To crush candy canes, place whole candy canes in a sealed Ziplock bag and crush with a rolling pin.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Peppermint Cheesecake Brownies Step by Step

Get the oven going: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.

Cream butter and sugar: Either by hand or in the bowl of a stand mixer fitted with the paddle attachment, beat 4 eggs, 2 cups sugar, ¾ cup butter, and 1 tsp vanilla together. Stir until completely combined.

Combine dry ingredients : In a separate bowl, combine 1½ cups all-purpose flour, ½ tsp baking powder, ¼ tsp kosher salt, and ⅓ cup unsweetened cocoa powder.

Combine wet and dry mixture : Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in ½ cup peppermint chips.

Brownie batter in glass baking dish. - 9

Transfer to baking dish : Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges. Bake for approximately 20 minutes. This won’t fully cook the brownies, but a film will begin to bake on top.

Creaming cream cheese in a stand mixer. - 10

Make cream cheese mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat 16 oz. cream cheese until smooth. Add in ½ cup granulated sugar, ¼ cup sour cream, ½ tbsp fresh lemon juice, and 1 tsp peppermint extract.

While the mixer is on, add 2 eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.

Cheesecake mixture over the brownie mixture in a glass baking dish. - 11

Pour and bake: Pour the cheesecake mixture on top of pre-baked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.

Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned. Remove from oven and let cool completely.

Refrigerate and serve: Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!

How to Store

Keep these in the refrigerator both before and after serving. Leftovers can be kept for up to 1 week. You can also freeze leftovers in individual servings or whole for up to 2 months. Thaw in the fridge overnight before serving.

Peppermint Brownies on a wooden table with a fork. - 13

Serving Suggestions

I love to go all out with my holiday desserts, as it gives me a good excuse to indulge a little. You’ll usually find a batch of rum balls for the adults and Christmas sugar cookies for the kids. And, no holiday dessert table of mine is complete without red velvet cupcakes .

more christmas desserts

Chocolate Pecan Pie

Apple Cupcakes

French Silk Pie

A plate of powdered sugar snowball cookies. one had a bite taken out of it to reveal a Nutella filling. - 20

A plate of powdered sugar snowball cookies. one had a bite taken out of it to reveal a Nutella filling. - 21

Snowball Cookies (Nutella Stuffed)

Peppermint Cheesecake Brownies (Peppermint Brownies)

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Stand Mixer