Cheesecake Stuffed Peppermint Chocolate Cookies
The Best Festive Holiday Treat
If you’re craving something extra special this holiday season, these Cheesecake Stuffed Peppermint Cookies are pure Christmas magic. Imagine a rich, fudgy chocolate cookie made with black cocoa and almond butter — then stuffed with a creamy peppermint cheesecake filling that melts in your mouth.
They’re festive, indulgent, and surprisingly easy to make. Whether you’re baking for a cookie exchange, a holiday party, or just because, these peppermint cheesecake cookies will absolutely steal the show.
Why You’ll Love These Cheesecake Stuffed Peppermint Cookies
These cookies are everything you love about the holidays wrapped up in one perfect bite — rich chocolate, creamy filling, and a hint of cool peppermint. Here’s why you’ll want to bake them again and again:
Fudgy and soft: The black cocoa gives these cookies a deep chocolate flavor and brownie-like texture.
Creamy cheesecake center: The peppermint cream cheese filling adds the perfect balance of tang and sweetness.
Festive and fun: A little candy cane crumble or crushed peppermint on top makes them holiday-ready.
Vegan-friendly: Made without dairy or eggs — but no one will ever guess!
Impressive but easy: They look fancy, but the process is simple enough for beginner bakers.
Vegan butter: any vegan butter will work. You can also substitute for liquid oil. If you aren’t vegan, traditional butter should work.
Sugar: I used white sugar in my cookies. Any granulated sugar will work.
Vanilla extract: this is used for extra flavor. You can omit if you’d like.
Almond butter: any nut or seed butter will work (sunflower, cashew, peanut, etc.) I just prefer almond butter. I wouldn’t recommend peanut butter as it has a strong flavor and may overpower the other flavors. Be sure your nut or seed butter is on the runnier side.
Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.
Black cocoa powder: I used black cocoa powder in this recipe to get the super dark color and deeper chocolate flavor for these cookies. This is optional. If you don’t have this, you can just normal cocoa or cacao powder.
All-purpose flour: I haven’t tested any other flours in this recipe.
Vegan cream cheese: I used the brand Vio Life. Any vegan cream cheese will work. Be sure it is plain and not flavored.
Vegan yogurt: I used unsweetened cashew milk yogurt. Any vegan yogurt will work. Try to find one that is on the thicker side rather than super runny. If you aren’t vegan, you can use normal yogurt.
Chocolate: any chocolate will work.
Candy canes: these are optional, you can top with whatever you want.
Ingredients You’ll Need
For the Cookies:
¼ cup vegan butter, softened
⅓ cup sugar
1 teaspoon vanilla extract
¼ cup almond butter
3 tablespoons nondairy milk (oat, soy, or almond work great)
⅓ cup black cocoa powder (or regular cocoa powder for a lighter flavor)
½ teaspoon baking powder
½ teaspoon baking soda
½ cup all-purpose flour
½ cup chocolate chips (optional, for extra richness)
For the Cheesecake Filling:
⅓ cup vegan cream cheese
⅓ cup vegan yogurt (unsweetened or vanilla)
¼ cup sugar
Optional: ½ teaspoon peppermint extract or crushed candy canes for extra holiday flavor
How to Make Cheesecake Stuffed Peppermint Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
Step 2: Make the Cheesecake Filling
In a small bowl, mix together the vegan cream cheese, vegan yogurt, sugar, and peppermint extract (if using). Stir until smooth and creamy.
Scoop small spoonfuls of the filling onto a parchment-lined plate and freeze for at least 20–30 minutes while you make the cookie dough.
Step 3: Mix the Cookie Dough
In a medium mixing bowl, cream together the vegan butter, sugar, vanilla, and almond butter until smooth.
Add the nondairy milk and stir again until creamy.
Whisk in the black cocoa powder, baking powder, baking soda, and flour until a soft dough forms. Fold in the chocolate chips, if using.
The dough should be thick and slightly sticky — add another tablespoon of flour if needed to make it easier to handle.
Step 4: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small frozen cheesecake scoop in the center, then cover it with another small piece of dough. Roll gently to seal the edges.
Place the stuffed dough balls onto your prepared baking sheet, spacing them a few inches apart.
Step 5: Bake and Cool
Bake for 9–11 minutes, or until the edges are set and the tops are slightly cracked. The centers should look soft — that’s what makes them fudgy!
Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Optional Peppermint Topping
For a festive finish, melt a little extra chocolate and drizzle it over the cooled cookies. Sprinkle with crushed candy canesor peppermint pieces for that classic holiday sparkle.
Tips for Perfect Cheesecake Stuffed Cookies
Freeze the filling first. This helps it stay creamy and not melt out while baking.
Don’t overbake. They’ll continue to set as they cool.
Use black cocoa for a deep, Oreo-style flavor and color.
Add a peppermint drizzle. Mix powdered sugar with nondairy milk and peppermint extract for a quick glaze.
Make ahead. The cookie dough and filling can both be made a day in advance and stored in the fridge.
How to Store and Freeze
Store cookies in an airtight container in the refrigerator for up to 5 days — because of the cheesecake filling, they stay freshest when chilled.
You can also freeze the baked cookies for up to 2 months. Thaw overnight in the fridge before enjoying.
Why These Cookies Are Perfect for Christmas
Cheesecake and peppermint are two flavors that scream holiday season. Combine them in a fudgy chocolate cookie, and you’ve got a dessert that feels special enough for any Christmas celebration.
These cookies look beautiful on a dessert tray, make amazing edible gifts, and taste even better with a warm drink. Pair them with hot cocoa, peppermint tea, or your favorite latte for the ultimate cozy winter moment.
More Christmas Cookies to Try
If you loved these Cheesecake Stuffed Peppermint Cookies, try some of these other festive bakes next:
Final Thoughts
These Cheesecake Stuffed Peppermint Cookies are rich, creamy, and bursting with festive flavor — the perfect holiday indulgence. The contrast between the fudgy chocolate cookie and cool peppermint cheesecake filling makes every bite unforgettable.
They’re easy enough to make on a cozy afternoon and fancy enough to impress at any holiday party. So grab your whisk, crush some candy canes, and treat yourself to these decadent Christmas cookies — because you deserve a little sweetness this season.
