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Mint Chocolate Cheesecake
Creamy mint chocolate cheesecake with a rich chocolate cookie crust. Three fantastic flavors, mint, chocolate, and cheesecake, come together in one dessert.
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Sweet and creamy mint chocolate cheesecake with a rich chocolate cookie crust is an impressive dessert. It doesn’t get much better than chocolate, mint, and cheesecake all in one delicious bite.
MORE RECIPES: Mint Chip Dessert Lasagna | Mini Cherry Cheesecake | Chocolate Chip Cheesecake Bars
Mint Chocolate Cheesecake
Three fantastic flavors, mint, chocolate, and cheesecake, come together in one decadent dessert. Perfect for serving for the holidays, or anytime you want a rich, refreshing cheesecake recipe.
A mint chocolate lover's dream. Mint chocolate cheesecake features a classic OREO cookie crust, topped with a vibrant green peppermint-flavored cheesecake filling, and covered in an Andes mint-flavored ganache.
This luscious dessert needs at least 3 hours to chill, so it’s an ideal cake to make ahead of time. Make it extra indulgent by adding a dollop of whipped cream to the top of each slice when you serve. Serve your cheesecake with a glass of spiced ice coffee or Bailey’s and Coffee Ice Cubes.
Mint Chocolate Cheesecake Ingredients
- Cookie crumbs - OREO cookie crumbs about ⅔ of a standard 20 oz. package
- Sugar - granulated sugar
- Butter - salted butter
- Chocolate chips - white chocolate chips, melted and cooled
- Cream cheese - softened
- Flour - all-purpose flour
- Peppermint extract
- Eggs
- Sour cream
- Green food coloring - gel-based green food coloring
Chocolate chips - semi-sweet chocolate chips - Andes mints - removed from wrapper and broken into pieces
- Heavy whipping cream
The combination of classic OREOS, peppermint extract, and Andes mints in the ganache achieves an excellent balance of chocolate and mint flavors. If you want to slightly increase the mint flavor you could use mint-flavored OREO cookies for the crust or sprinkle them into the cheesecake center.
Create a smooth and creamy cheesecake, and avoid creating cracks, by not overbearing the cheesecake and by using the water bath. Overbeating the cheesecake can add too much air into the batter. This can cause it to puff up during baking and then crack while cooling.
Use an offset spatula, or a butter knife if you don’t have one, to spread the ganache to the edges of the cheesecake. When you are ready to slice and serve your cheesecake, dip your knife into hot water for easy cutting.
How to Make Mint Chocolate Cheesecake
FIRST STEP: Preheat the oven to 325°F.
SECOND STEP: Line the bottom of a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
THIRD STEP: Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to prepare the crust.
FOURTH STEP: Pulverize Oreo cookies in a food processor until fine crumbs form.
FIFTH STEP: Add sugar and melted butter and pulse a few more times until the mixture is fully combined.
SIXTH STEP: Set aside 1 cup of cookie crumb mixture.
SEVENTH STEP: Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling Instructions:
EIGHTH STEP: To the cooled white chocolate (it should no longer be warm to the touch, but still liquid), use a hand mixer to beat in sugar, cream cheese, and flour until smooth.
NINTH STEP: Add peppermint extract and mix in - taste and add additional mint flavoring if you’d like.
TENTH STEP: Add in one egg at a time, stirring gently by hand until fully incorporated.
ELEVENTH STEP: Gently stir in sour cream and food coloring. Adjust food coloring until the desired color is achieved.
TWELFTH STEP: Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
THIRTEENTH STEP: Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1” deep layer of water to form a “water bath”.
FOURTEENTH STEP: Bake for 60-70 minutes. Cheesecake should appear slightly dull (no longer shiny across the top), but still jiggly. Turn off the oven, leaving the door closed for 20-30 minutes. Crack the door to the oven, leaving the cheesecake inside for an additional hour. Chill in the refrigerator for 2-3 hours before adding ganache.
Ganache Instructions:
FIFTEENTH STEP: Combine chocolate chips and chopped Andes mints in a small mixing bowl.
SIXTEENTH STEP: Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
SEVENTEENTH STEP: Remove the lid from the mixing bowl and the whisk chocolate/cream mixture until it is fully smooth and resembles thick glossy chocolate.
EIGHTEENTH STEP: Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
NINETEENTH STEP: Pour thickened ganache over the top of the chilled cheesecake.
TWENTIETH STEP: Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
TWENTY-FIRST STEP: Serve immediately or return cheesecake to the refrigerator to chill until serving.
Can I freeze mint chocolate cheesecake?
You can store cheesecake in the freezer for up to two months.
Can I use mint cookies for the crust?
You could use mint-flavored OREO cookies instead of regular OREOS. You can also use OREO crumbs or a store-brand version of the cookies.
What if I don’t have heavy whipping cream?
You can substitute 1 part melted butter and 3 parts milk and whisk together well. You can also replace sour cream with plain yogurt in a 1:1 ratio.
How to Store Mint Chocolate Cheesecake
IN THE FRIDGE: Store leftover cheesecake covered loosely in the refrigerator for up to 1 week
IN THE FREEZER: Mint chocolate cheesecake can be frozen in a freezer-safe container for up to 2 months. Defrost in the refrigerator before serving.
Mint Chocolate Cheesecake
Creamy mint chocolate cheesecake with a rich chocolate cookie crust. Three fantastic flavors, mint, chocolate, and cheesecake, come together in one dessert.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 10 minutes
Servings 10 servings
Ingredients
Crust Ingredients
- 2 cups classic OREO cookie crumbs about ⅔ of a standard 20 oz. package
- ¼ cup granulated sugar
- 2 tablespoons salted butter, melted
Filling Ingredients
- 1 cup white chocolate chips melted and cooled
- 3 packages cream cheese, softened 8 oz.
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 eggs
- 1 cup sour cream
- ¼ teaspoon peppermint extract
Ganache Ingredients
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints removed from wrapper and broken into pieces
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F.
- Line the bottom of a 9” round springform pan with parchment paper and spray with non-stick cooking spray
- Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to prepare the crust.
- Pulverize Oreo cookies in a food processor until fine crumbs form.
- Add sugar and melted butter and pulse a few more times until the mixture is fully combined.
- Set aside 1 cup of cookie crumb mixture.
- Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.
Cheesecake Filling Instructions:
- To the cooled white chocolate (it should no longer be warm to the touch, but still liquid), use a hand mixer to beat in sugar, cream cheese, and flour until smooth.
- Add peppermint extract and mix in - taste and add additional mint flavoring if you’d like.
- Add in one egg at a time, stirring gently by hand until fully incorporated.
- Gently stir in sour cream and food coloring. Adjust food coloring until the desired color is achieved.
- Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.
- Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1” deep layer of water to form a “water bath”.
- Bake for 60-70 minutes. Cheesecake should appear slightly dull (no longer shiny across the top), but still jiggly. Turn off the oven, leaving the door closed for 20-30 minutes. Crack the door to the oven, leaving the cheesecake inside for an additional hour. Chill in the refrigerator for 2-3 hours before adding ganache.
Ganache Instructions:
- Combine chocolate chips and chopped Andes mints in a small mixing bowl.
- Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
- Remove the lid from the mixing bowl and the whisk chocolate/cream mixture until it is fully smooth and resembles thick glossy chocolate.
- Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
- Pour thickened ganache over the top of the chilled cheesecake.
- Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.
- Serve immediately or return cheesecake to the refrigerator to chill until serving.
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Nutrition
Calories: 660kcal | Carbohydrates: 82g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 244mg | Potassium: 303mg | Fiber: 3g | Sugar: 63g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 5mg
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