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Light Peppermint Cheesecake Recipe with Chocolate Crust

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A light and creamy peppermint cheesecake with a chocolate cookie crust, made with cottage cheese and Greek yogurt for a healthier twist. Under 250 calories per slice, this indulgent dessert is perfect for holiday baking.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos, filling included)
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 2 cups full-fat cottage cheese (drained)
  • 1 cup plain Greek yogurt (2% or full-fat)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2–3 drops red food coloring (optional)
  • 1/2 cup light whipped topping (optional)
  • 2 tablespoons crushed peppermint candies (optional)
  • Chocolate shavings (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, going up the sides at least 2 inches.
  2. Make the crust: Pulse chocolate sandwich cookies in a food processor until fine crumbs. Add melted butter and a pinch of salt; pulse until mixture resembles wet sand.
  3. Press crust into the foil-wrapped springform pan using the bottom of a measuring cup. Bake for 10 minutes. Set aside to cool.
  4. Blend cottage cheese and Greek yogurt in a food processor or blender for a full 60 seconds until completely smooth. Scrape down sides halfway through.
  5. In a large bowl, whisk eggs and sugar together until pale and sugar dissolves, about 2 minutes. Add vanilla and peppermint extracts; whisk again.
  6. Pour cottage cheese mixture into egg mixture. Use a hand mixer on low speed to combine. Add cornstarch and mix until just incorporated. Do not overmix.
  7. Optional: Remove 1/2 cup of filling, add red food coloring, and stir. Pour plain filling into cooled crust. Drop spoonfuls of pink filling on top and swirl gently with a knife or skewer.
  8. Place foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 45-55 minutes. Edges should be set and slightly puffed, center should jiggle like Jell-O. If top browns too quickly, tent with foil after 30 minutes.
  10. Turn off oven, crack door open, and leave cheesecake inside for 1 hour. Remove from water bath, take off foil, and cool on counter for another hour.
  11. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  12. To serve: Run a thin knife around the edge of the pan before releasing the springform latch. Slice with a sharp knife, wiping clean between cuts. Top with whipped topping, crushed peppermint, and chocolate shavings if desired.

Notes

For best results, use room temperature ingredients. Do not skip the water bath to prevent cracking. Blend cottage cheese for a full minute to ensure smooth texture. Chill overnight for clean slices and best flavor.

Nutrition

Keywords: light peppermint cheesecake, chocolate crust, healthy cheesecake, cottage cheese cheesecake, Greek yogurt cheesecake, holiday dessert, mint chocolate

Find it online: https://forkifyfun.com/light-peppermint-cheesecake-recipe-with-chocolate-crust/