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A festive Christmas Peppermint Cheesecake, elegantly garnished with crushed candy canes and fresh mint leaves, sits ready to be served.

Christmas Peppermint Cheesecake Soup

A festive and uniquely delightful dessert soup that captures the essence of Christmas peppermint cheesecake in a warm, creamy bowl. This velvety smooth soup features a refreshing peppermint-infused cheesecake base, topped with a delightful cookie crumble and a white chocolate peppermint drizzle, making it a perfect holiday treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Soup
Cuisine: American, Festive
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crumble Topping
  • 1.5 cup chocolate wafer cookies finely crushed (about 15-18 cookies)
  • 3 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
For the Peppermint Cheesecake Soup Base
  • 16 oz cream cheese full-fat, softened
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 4 cups whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract or to taste
  • 3-5 drops red food coloring optional, for festive color
For the Peppermint White Chocolate Drizzle & Garnish
  • 1/2 cup white chocolate chips
  • 1/8 tsp peppermint extract
  • 1/4 cup candy canes crushed

Equipment

  • Medium saucepan
  • Whisk
  • Small microwave-safe bowl
  • Serving bowls

Method
 

Prepare the Cookie Crumble Topping
  1. In a medium bowl, combine the finely crushed chocolate wafer cookies, melted butter, and 1 tablespoon of granulated sugar. Mix until crumbly and well combined. Set aside.
Make the Peppermint Cheesecake Soup Base
  1. In a large saucepan, combine the softened cream cheese, 1/2 cup granulated sugar, cornstarch, and salt. Whisk vigorously until smooth and no lumps remain.
  2. Gradually pour in the whole milk, whisking continuously to ensure a smooth mixture. Place the saucepan over medium heat.
  3. Cook, stirring frequently with a whisk, until the soup begins to thicken and coats the back of a spoon, about 10-15 minutes. Do not allow it to boil vigorously; a gentle simmer is ideal.
  4. Remove from heat and stir in the vanilla extract, 1/2 teaspoon peppermint extract, and optional red food coloring. Whisk until the color is evenly distributed and the soup is smooth.
Prepare the Drizzle and Assemble
  1. In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each, until smooth. Stir in 1/8 teaspoon peppermint extract.
  2. Ladle the warm peppermint cheesecake soup into individual serving bowls. Drizzle generously with the peppermint white chocolate. Sprinkle with the cookie crumble topping and crushed candy canes.
  3. Serve immediately, or chill for at least 2 hours to serve cold. If serving chilled, stir the soup before serving as it may thicken further.

Notes

For an extra smooth soup, you can use an immersion blender after removing it from heat. This soup can be made a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop if serving warm, whisking well. Adjust peppermint extract to your preference; start with less and add more if desired.