This Peppermint Pattie Cheesecake is one of those show-stopping Christmas desserts that will become a family tradition every holiday season. Unlike traditional cheesecake, this one is made with lighter ingredients so that it is lower in calories, but still very creamy and pepperminty too!

Healthy Peppermint Cheesecake on a cake stand

This post was originally published on December 14th, 2010. I have updated the text and images.

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Why We Love This Recipe For Peppermint Pattie Cheesecake

Today I have the perfect special holiday dessert for you. It is a cheesecake that looks and tastes just like a giant peppermint pattie.

I topped the velvety mint-spiked cheesecake with a shiny chocolate layer, then I finished it off with crushed candy canes and fresh mint. Have fun with the garnish though. You could also try using junior mints or York Peppermint Patties cut into triangles.

This healthy peppermint cheesecake really is an amazing holiday dessert. I usually make it a few times every season, and it’s gone within a day every time. I love finding festive winter cocktail recipes to make alongside when serving it to guests.

Recipe Highlights

  • Only 277 calories per serving.
  • Each serving has almost 7 grams of protein.
  • Cottage cheese is high in protein and is a good source of calcium.
  • A pound of pureed cottage cheese has 1320 fewer calories than 1 pound of regular full-fat cream cheese!

Key Ingredients For This Recipe

Chocolate cookies

For the crumb layer, I used ground-up chocolate cookies mixed with a little butter. I found Mi Del Chocolate Snaps at the market. You can use any, but make sure to read the ingredient list/nutrition label.

1/3 less fat cream cheese

1/3 less fat cream cheese (or neufchatel cheese–NOT to be confused with the French Neufchatel) is used to make this cheesecake a bit healthier than full-fat cheesecake.

Non-fat cottage cheese

I pureed non-fat cottage cheese in a food processor and used it to replace some of the cream cheese that’s in a traditional cheesecake recipe.

Peppermint extract

To give this a minty taste you’ll need a little peppermint extract. Look for it in the spice section of large supermarkets.

A slice of Peppermint Cheesecake on a plate

Step-by-Step Instructions to Make This Recipe

Step 1: Preheat oven & Grease pan

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. See note*. Put a kettle of water on to boil for the water bath.

Step 2: Prepare cake bottom

Grind cookies to a fine meal in a food processor. Drizzle in butter and process until crumbs are moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Set the springform pan into a roasting pan and set aside.

Step 3: Make cream cheese mixture

Beat cream cheese, sugar and cornstarch in an electric mixer fitted with the paddle attachment until completely smooth, stopping and scraping down sides occasionally. Beat in eggs one at a time, scraping down sides occasionally. Beat in vanilla and peppermint extracts.

Step 4: Puree cottage cheese and add to batter

Clean the food processor and add cottage cheese. Process the cottage cheese in the food processor until completely smooth, about 2 minutes. Scraping down sides once. Gradually beat the cottage cheese into the cream cheese mixture.

Step 5: Bake cake in water bath

Pour the batter into the springform pan over the crumb crust. Pour the boiling water into the roasting pan to create a hot water bath for the cake and carefully transfer the pan to the oven. Bake until set but not cracked, 70 to 80 minutes.

Step 6: Cool cake & refrigerate

Remove the roasting pan from the oven and let the cake cool in the water bath until the water is room temperature. Remove the springform pan from the water bath and refrigerate until completely cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.

Step 8: Prepare glaze:

Heat evaporated milk in a small saucepan over medium-high heat. Place cocoa powder, chocolate chips and honey in a large heat-proof bowl. As soon as the milk starts to bubble pour it over the chocolate chip mixture and whisk until completely smooth, about 1 minute. Whisk in confectioners sugar until smooth.

Step 9: Garnish cake & serve

To garnish and serve: Remove the sides of the springform pan. Transfer the cake to a cake stand if desired or just leave it on the pan bottom. Spread the glaze over the cake. Garnish with Junior Mints, Peppermint patties, fresh mint, or candy cane pieces.

A Healthy Mint Cheesecake on a cake stand.
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FAQs and Expert Tips

Is the chocolate layer on top similar to a chocolate ganache?

The lightened-up chocolate glaze is different from traditional ganache, which is typically heavy cream and chocolate. However, this glaze is still really rich and fudgy because I used chocolaty-tasting, but lower-fat, cocoa powder and non-fat evaporated milk.

What gives the chocolate glaze its shine?

I added honey which is a natural liquid sugar (aka inverted sugar) to keep the glaze shiny just like a Peppermint Pattie. You’ll see that this glaze is just as shiny and decadent as those that include heavy cream.

How do you keep the cheesecake mixture thick and creamy without as much cream cheese?

Because 1/3 less fat cream cheese and cottage cheese is less thick than regular cream cheese, I added cornstarch to keep the texture creamy and not too soft.

How do you store fresh cheesecake?

Keep the cheesecake refrigerated. You can use a cake box or dome or poke a few skewers into the cake to hold the wrap off of the surface of the glaze. Then wrap it in saran wrap.

How long does cheesecake last in the fridge once made?

Homemade cheesecake can last (if stored properly) for 3 to 5 days. You can also freeze the cheesecake for up to 2 months.

What if your spring-form pan leaks?

If you have an older spring-form pan that may leak, wrap the outside of the pan with a few layers of aluminum foil.

Healthy Christmas Cheesecake on a cake stand

Additional Holiday Dessert Recipes to Try

a slice being lifted out of the cake

Cranberry Christmas Cake (with Sugared Cranberries)
a slice of the cake with a fork cutting into it

Healthier Gingerbread Cake with Cream Cheese Frosting
overhead ofthe bars cut and spread out on a baking sheet

Cranberry Crumb Bars with Clementines
Mini Fruitcakes are the perfect tiny whole wheat and dairy free sweet treat to take to a cookie exchange or add to your Holiday cookie platter! | Healthy Seasonal Recipes | Katie Webster

Mini Fruitcakes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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This Light and Creamy Peppermint Patty Cheesecake is perfect for Christmas dessert. Recipe and tips on Healthy Seasonal Recipes by Katie Webster

Peppermint Pattie Cheesecake

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5 from 1 review

  • Author: Katie Webster
  • Total Time: 6 hours
  • Yield: 16 servings 1x
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Description

This creamy, peppermint and chocolate cheesecake is made with pureed cottage cheese and reduced fat cream cheese to lighten it up, and save on calories. It tastes just like a York Peppermint Pattie candy.

Ingredients

Units Scale

For the Cake

  • 6 ounces chocolate cookies such as Mi Del Chocolate Snap (about 2 cups)
  • 2 tablespoons unsalted butter melted
  • 2 8– ounce packages Neufchatel cheese 1/3 less fat cream cheese
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons peppermint extract
  • 1 16– ounce container non-fat cottage cheese

For the Glaze

  • 1/4 cup non-fat evaporated milk
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup bittersweet or semi-sweet chocolate chips
  • 2 tablespooons honey
  • 1/4 cup confectioner’s sugar

For Garnish (optional)

  • 3/4 cup Junior Mints,Peppermint Patties, fresh mint sprigs or candy cane for garnish, optional

Instructions

  1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. See note*. Put a kettle of water on to boil for the water bath.
  2. Prepare cake: Grind cookies to a fine meal in food processor. Drizzle in butter and process until crumbs are moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Set the springform pan into a roasting pan and set aside.
  3. Beat cream cheese, sugar and cornstarch in an electric mixer fitted with the paddle attachment until completely smooth, stopping and scraping down sides occasionally. Beat in eggs one at a time, scraping down sides occasionally. Beat in vanilla and peppermint extracts.
  4. Clean food processor and add cottage cheese. Process the cottage cheese in the food processor until completely smooth, about 2 minutes. Scraping down sides once. Gradually beat the cottage cheese into the cream cheese mixture.
  5. Pour the batter into the springform pan over the crumb crust. Pour the boiling water into the roasting pan to create a hot water bath for the cake and carefully transfer the pan to the oven. Bake until set but not cracked, 70 to 80 minutes.
  6. Remove the roasting pan from the oven and let cake cool in the water bath until the water is room temperature. Remove the springform pan from the water bath and refrigerate until completely cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
  7. Prepare glaze: Heat evaporated milk in a small saucepan over medium-high heat. Place cocoa powder, chocolate chips and honey in a large heat-proof bowl. As soon as the milk starts to bubble pour it over the chocolate chip mixture and whisk until completely smooth, about 1 minute. Whisk in confectioners sugar until smooth.
  8. To garnish and serve: Remove sides of the springform pan. Transfer cake to a cake stand if desired or just leave it on the pan bottom. Spread the glaze over the cake. Garnish with Junior Mints, Peppermint patties, fresh mint, or candy cane pieces.

Notes

Cooking Tip: If you have an older spring-form pan that may leak, wrap the outside of the pan with a few layers of aluminum foil. 0 mg cholesterol, 19 g added sugars

  • Prep Time: 45 minutes
  • Cook Time: 70 minutes
  • Category: dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/16th cake
  • Calories: 277.2 cal
  • Sugar: 22.47 g
  • Sodium: 277.84 mg
  • Fat: 14.6 g
  • Saturated Fat: 7.35 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 30.81 g
  • Fiber: 1.2 g
  • Protein: 6.94 g
  • Cholesterol: 72.02 mg

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.

Here are the old photos from the post back in 2010! My how times have changed. This cake however, is still amazing!!

Peppermint Patty Cheesecake