January 8, 2024
Review RecipeChocolate Mint Cheesecake
This decadent chocolate mint cheesecake recipe combines Oreo cookie crumbs with a cool, minty cheesecake filling and a rich and chocolatey ganache topping.
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Table of Contents
For lovers of mint chocolate, cheesecake, or decadent desserts, this chocolate mint cheesecake recipe is a perfect choice! A classic Oreo crust is topped with a peppermint-flavored cheesecake filling and slathered in rich, Andes mint-flavored ganache!
Mint Chocolate Cheesecake Ingredients
With every bite, you’ll experience a wonderful melding of cool mint and rich, velvety chocolate.
The cheesecake filling is creamy and smooth, complemented perfectly by the crunchy chocolate cookie crust.
The combination of flavors is both sweet and refreshing, making it the perfect dessert.
You will need:
For The Crust:
- 2 cups of classic Oreo cookie crumbs, about 22 cookies from a standard 20-ounce package
- ¼ cup of granulated sugar
- 2 tablespoons of salted butter, melted
For The Filling:
- 1 cup of white chocolate chips, melted and cooled
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup of granulated sugar
- 3 tablespoons of all-purpose flour
- 2 teaspoons of peppermint extract
- 4 eggs
- 1 cup of sour cream
- ¼ teaspoon (or preference) of gel-based green food coloring (this is optional)
For The Ganache
- 1 cup of semi-sweet chocolate chips
- 5 ounces of Andes mints, removed from the wrapper and broken into pieces
- 1 cup of heavy whipping cream
Substitutions And Additions
MINT OREOS: You could also use mint-flavored Oreo cookies instead of regular Oreos for the crust or sprinkled into the cheesecake center.
If you use mint-flavored Oreos, you may want to reduce the peppermint extract or substitute all chocolate chips for the Andes mints in the ganache.
You can also use Oreo crumbs or a store-brand version of the cookies.
HEAVY WHIPPING CREAM: Substitute one part of melted butter and three parts of milk and whisk together well.
SOUR CREAM: Sour cream can be replaced by plain yogurt in a 1:1 ratio.
FOOD COLORING: If you only have liquid food coloring, you will need to add a few more drops to achieve the desired green color.
Gel coloring is more pigmented and requires less.
How To Make This Mint Chocolate Cheesecake Recipe
While making a full cheesecake takes time, it is worth the effort. You will be rewarded with a creamy, decadent dessert.
Here’s how to make this mint cheesecake.
For The Crust
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
STEP THREE: Melt the white chocolate in a large bowl by microwaving in 30-second increments.
Continue stirring as needed until the chocolate is smooth and fully melted.
Set melted chocolate aside to begin to prepare the crust.
STEP FOUR: Pulverize the Oreo cookies in a food processor until fine crumbs form.
OUR RECIPE DEVELOPER SAYS
If you want to skip this step, use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
STEP FIVE: Add sugar and melted butter and pulse a few more times until the mixture is thoroughly combined.
Set aside one cup of the cookie crumb mixture.
STEP SIX: Press the remaining crumb/crust mixture into the bottom of the springform pan, coming up the sides of the pan about halfway.
Set the chocolate crust aside.
For The Cheesecake Filling
PRO TIP:
The easiest way to melt the white chocolate chips is in the microwave in 30-second increments until smooth.
STEP ONE: Put the cooled white chocolate in a large mixing bowl.
Use a hand mixer to beat in the sugar, cream cheese, and flour until smooth.
PRO TIP:
For the ideal mixture, the white chocolate should no longer be warm to the touch, but still liquid.
STEP TWO: Add the peppermint extract and mix in thoroughly.
PRO TIP:
To get your desired flavor, taste and add additional mint flavoring if you’d like.
STEP THREE: Add one egg at a time, stirring gently by hand until they are fully incorporated.
STEP FOUR: Gently stir in sour cream and then the food coloring.
Adjust the food coloring until the desired green color is achieved.
The food coloring is optional. It just gives your cake a minty green color.
PRO TIP:
Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
STEP FIVE: Pour half of the cream cheese mixture into your prepared pie crust.
Sprinkle the reserved one cup of cookie crumbs over the cheesecake filling.
Top it with the remaining cheesecake filling and spread to smooth out.
STEP SIX: Wrap the springform pan in a layer or two of aluminum foil and place it into a second pan.
Fill the second pan with a one-inch deep layer of water to create a “water bath”.
The water bath helps the cheesecake cook into a nice smooth and creamy cheesecake and helps prevent cracking.
STEP SEVEN: Bake the cheesecake for 60 to 70 minutes.
The cheesecake should appear slightly dull, no longer shiny across the top, and still slightly jiggly.
STEP EIGHT: Turn off the oven, leaving the oven door closed for 20 to 30 minutes.
STEP NINE: Crack the door to the oven, leaving the cheesecake inside for an additional hour.
STEP TEN: Allow the cheesecake to chill in the refrigerator for two to three hours before adding ganache.
For The Ganache
STEP ONE: Combine chocolate chips and chopped Andes mints in a small mixing bowl.
STEP TWO: Heat heavy cream in a heatproof container until steaming.
Pour the cream over the chocolate and place a plate over the bowl to trap the heat.
Leave for five minutes.
STEP THREE: Remove the lid from the mixing bowl and whisk the chocolate/cream mixture until it is entirely smooth and thick, glossy chocolate.
STEP FOUR: Whisk occasionally while allowing the ganache to cool and thicken for about 15 minutes.
STEP FIVE: Pour the thickened ganache over the top of the chilled cheesecake and spread.
PRO TIP:
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.
STEP SIX: Serve immediately, or you can return the cheesecake to the refrigerator to chill for two hours up to overnight until serving.
How To Serve
This cheesecake is a mint chocolate lover’s dream. If you know someone who loves this flavor combination, it would be a perfect cake for their birthday.
If you are feeling extra indulgent, add a scoop of whipped cream on top and perhaps a scoop of vanilla ice cream on the side.
Our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side would be the ideal refreshing drink to wash the cheesecake down.
While this decadent cheesecake is fantastic, you can never go wrong with a little more chocolate!
Our cookies and cream cheesecakes, hot chocolate on a stick, or mint chocolate fudge all make for amazing desserts for chocoholics like me!
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Storage
In this section, we’ll guide you through the steps to ensure your cheesecake stays fresh and delicious for as long as possible.
MAKE AHEAD: If you want to plan ahead, you can make your mint chocolate cheesecake a day or two in advance.
Once it has cooled completely and set in the fridge, cover it tightly with plastic wrap or aluminum foil to prevent any air from getting in.
However, hold off on adding any whipped cream or garnishes until just before serving to keep them looking their best.
IN THE FRIDGE: This mint Oreo cheesecake can be stored loosely covered with plastic wrap and will keep in the refrigerator for up to a week.
IN THE FREEZER: Storing the cheesecake in the freezer will allow it to keep for up to two months.
Allow the cheesecake to thaw overnight in the fridge before serving.
Why We Love This Recipe
IRRESISTIBLE FLAVOR COMBO: This cheesecake combines the rich, indulgent taste of chocolate with the refreshing kick of mint.
CREAMY TEXTURE: The texture of this cheesecake is pure bliss. It’s incredibly creamy and velvety, with each bite melting in your mouth. The smoothness of the filling complements the crunchy chocolate crust.
FESTIVE AND FUN: The vibrant green color of the mint layer adds a festive touch to any occasion. It’s a great dessert choice for St. Patrick’s Day, Christmas, or any gathering where you want to add a pop of color to the table.
This rich and creamy chocolate mint cheesecake is so easy to make, that you’ll never need to buy store-bought again! Andes chocolate ganache and minty cheesecake filling add a delicious twist to a classic cheesecake recipe.
Frequently Asked Questions
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.
Also, don’t overbake your cheesecake, and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
Can this mint chocolate cheesecake be made ahead?
Absolutely! Since this cheesecake needs time to chill and set, it is actually best to make it ahead of time. Make it 24 hours in advance of serving for the best results.
How to bake a cheesecake in a water bath?
Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.
Place the wrapped springform pan in a large roasting pan, fill the pan with one inch of water, and place it in the oven. You don’t want any higher than one inch, or you risk water getting into the cheesecake.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, wrap the pan in two layers of aluminum foil. You could also place the springform pan in an oven-safe turkey bag or slow cooker liner bag. Roll down the top of the bag. Then, place the wrapped pan inside the roasting pan and fill it with water.
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Chocolate Mint Cheesecake
This decadent chocolate mint cheesecake recipe combines Oreo cookie crumbs with a cool, minty cheesecake filling and a rich and chocolatey ganache topping.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 10 minutes
Servings 10
Ingredients
Crust
- 2 cups classic Oreo cookie crumbs, about 22 cookies from a standard 20 ounce package
- ¼ cup granulated sugar
- 2 tablespoons salted butter, melted
Cheesecake Filling
- 1 cup white chocolate chips, melted and cooled
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 eggs
- 1 cup sour cream
- ¼ teaspoon gel based green food coloring, or preference
Ganache
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints, removed from wrapper and broken into pieces
- 1 cup heavy whipping cream
Instructions
Crust
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch 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 crust.
- Pulverize Oreo cookies in food processor until fine crumbs form.
- Add sugar and melted butter and pulse a few more times until 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
- 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 then 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 then 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-inch deep layer of water to form a “water bath”.
- Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
- Turn off the oven, leaving the door closed for 20 to 30 minutes.
- Crack the door to the oven, leaving the cheesecake inside for an additional hour.
- Chill in the refrigerator for 2 to 3 hours before adding ganache.
Ganache
- 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 lid from mixing bowl and whisk chocolate/cream mixture until it is fully smooth and a 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 you can return the cheesecake to the refrigerator to chill for 2 hours up to overnight until serving.
Video
Notes
- You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.
- For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.
- To get your desired flavor, taste and add additional mint flavoring if you’d like.
- Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
- 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.
- The easiest way to melt the white chocolate chips is in the microwave in 30-second increments until smooth.
Nutrition
Calories: 937kcal | Carbohydrates: 82g | Protein: 12g | Fat: 64g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 396mg | Fiber: 3g | Sugar: 66g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Hope Sheppard says
I’ve never had mint chocolate cheese cake, but I’ve had mint chocolate ice cream and if it’s anything like that then I will love it. My favorite cheesecake is cherry or turtle.
Erin N. says
I served this at a lunch today for my co-workers. Everyone loved it. I use silicone pans in water baths as opposed to springform pans for my cheesecakes. Other than that, I followed the recipe as written. I was able to make two 7-inch cheesecakes. They baked for one hour, cooked in oven with the door cracked, and then refrigerated. I would make this again.
Brian Broten says
Delicious bars
karen says
Cheesecake and mint together! Yummmmmmmmy!