Name: The BEST Mint Chocolate Cheesecake Ever
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 14 Oreo cookies; 8 mint Oreo cookies; 4 tablespoons butter, melted; 24 ounces cream cheese, room temperature; 1 1/4 cups granulated sugar; 1/2 teaspoon vanilla extract; 1 teaspoon mint extract; 4 large eggs; 1 cup sour cream; 1/2 cup heavy cream; 6 Hershey’s Milk Chocolate Candy Bars, chopped; 2 to 4 drops green gel food coloring; 3/4 cup milk chocolate chips; 1/2 cup heavy cream; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/4 teaspoon mint extract; 2 to 3 drops green gel food coloring; Andes Chocolate Mints for garnish

A decadent dessert that combines the refreshing flavor of mint with rich chocolate in a creamy cheesecake. This showstopper features a chocolate cookie crust, mint-infused cheesecake studded with chocolate pieces, topped with silky chocolate ganache and mint whipped cream.

Why You’ll Love This Recipe

This Mint Chocolate Cheesecake is the perfect balance of refreshing mint and indulgent chocolate. The creamy texture of the cheesecake contrasts beautifully with the crunchy cookie crust, while the smooth ganache adds another layer of richness. Whether you’re celebrating a special occasion or simply want to treat yourself, this dessert is sure to impress. The striking green color makes it particularly festive for holidays like Christmas or St. Patrick’s Day, but it’s delicious enough to enjoy year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreo cookies create the perfect chocolatey base for our cheesecake. Regular and mint Oreos both contribute to the crust, enhancing the mint-chocolate theme from the bottom up. The cookies are crushed to a fine crumb to ensure a cohesive crust that holds together well.

Butter binds the cookie crumbs together and adds richness to the crust. When melted and mixed with the cookie crumbs, it creates a moldable mixture that sets firmly when baked.

Cream cheese is the star of any cheesecake. Make sure it’s at room temperature to avoid lumps in your filling. This creates the signature tangy, creamy base that makes cheesecake so irresistible.

Granulated sugar sweetens the filling without adding any competing flavors. It dissolves into the cream cheese for a perfectly smooth texture.

Vanilla extract provides a subtle background note that enhances the other flavors without overpowering them.

Mint extract is essential for achieving that refreshing mint flavor. A little goes a long way, so measure carefully to avoid an overpowering taste.

Eggs give structure to the cheesecake and contribute to its rich, custard-like texture. They help bind ingredients together and provide stability to the filling.

Sour cream adds moisture and a subtle tang that balances the sweetness. It’s a secret ingredient that gives cheesecake that professional bakery quality.

Heavy cream adds richness to the filling and creates a silky smooth texture. It’s also the base for both the ganache and the whipped cream topping.

Chocolate appears in multiple forms throughout this recipe. Chopped chocolate bars in the filling melt slightly during baking, creating pockets of chocolate goodness, while chocolate chips form the base of the ganache.

Green gel food coloring gives the cheesecake its distinctive mint color. Gel coloring is preferred over liquid as it provides vibrant color without adding excess moisture.

Powdered sugar stabilizes the whipped cream topping and adds just enough sweetness without being grainy.

Andes Chocolate Mints make for a beautiful and thematic garnish that immediately signals the flavor profile of the dessert.

Directions

Preheat the oven to 325°F (163°C).
Crust Preparation:
- In a food processor, pulse the Oreo cookies until they form fine crumbs.
- Add melted butter and pulse until fully coated.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling:
- Beat cream cheese until creamy.
- Add sugar and mix until combined.
- Add vanilla extract, mint extract, and eggs one at a time, mixing between each addition.
- Mix in sour cream, heavy cream, and green gel food coloring until evenly distributed.
- Stir in chopped chocolate.
Baking the Cheesecake:
- Wrap the bottom of the springform pan with heavy-duty tin foil.
- Place the pan in a larger pan and add hot water (1-2 inches deep).
- Spray the sides of the springform pan with nonstick cooking spray and pour the cheesecake batter over the crust.
- Bake for 1 hour and 20 minutes, or until the center slightly jiggles.
- Let cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.
Ganache:
- Microwave chocolate chips and heavy cream in a microwave-safe bowl for 1 minute. Stir and microwave for an additional 30 seconds. Stir until smooth.
- Pour ganache over the chilled cheesecake and let it set for at least 30 minutes.
Whipped Cream:
- Beat heavy cream until soft peaks form, then add powdered sugar, mint extract, and green gel food coloring.
- Continue beating until stiff peaks form.
- Pipe whipped cream onto the cheesecake and garnish with Andes Chocolate Mints.

Servings and Timing

This recipe yields approximately 12 servings, making it perfect for gatherings or special occasions. The preparation takes about 30 minutes, and baking time is 1 hour and 20 minutes. Remember to allow at least 4 hours of cooling and chilling time, bringing the total preparation time to about 6 hours. Each serving contains approximately 460 calories.

Variations

White Chocolate Mint Cheesecake: Substitute white chocolate for the milk chocolate in both the filling and ganache for a different but equally delicious flavor profile.
Chocolate Mint Cookie Crust: Use only mint Oreos for the crust for an extra punch of mint flavor.
Grasshopper Cheesecake: Add a tablespoon of crème de menthe liqueur to the filling for an adult version.
Chocolate Mint Marble Cheesecake: Divide the filling in half, add mint and green coloring to one half, and chocolate to the other. Swirl together for a beautiful marbled effect.
Mini Mint Chocolate Cheesecakes: Use the same recipe but bake in a muffin tin lined with paper cups for individual servings. Reduce baking time to approximately 20-25 minutes.

Storage/Reheating

This Mint Chocolate Cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing other flavors from the refrigerator.

For longer storage, you can freeze the cheesecake (without the whipped cream topping) for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving and add fresh whipped cream if desired.

Cheesecake is best served cold and doesn’t require reheating. However, if you prefer a slightly softer texture, allow individual slices to stand at room temperature for about 10-15 minutes before serving.

FAQs

Why did my cheesecake crack?

Cheesecakes typically crack from overmixing (incorporating too much air), overbaking, or cooling too quickly. Use the water bath as directed, mix just until ingredients are combined, and allow the cheesecake to cool gradually in the oven with the door cracked.

Can I make this cheesecake without the water bath?

While you can skip the water bath, it’s highly recommended as it regulates temperature and creates steam, which helps prevent cracking and ensures even baking. If you don’t use one, you might need to adjust baking time and expect a greater chance of cracking.

How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken. It will continue to firm up as it cools. An overcooked cheesecake will be dry and might crack.

Can I use peppermint extract instead of mint extract?

Yes, peppermint extract can be substituted, but use slightly less as it tends to be more potent. Start with about 3/4 of the amount called for and adjust to taste.

Do I need to use green food coloring?

No, the food coloring is purely for visual appeal and doesn’t affect the flavor. You can omit it for a white cheesecake with the same delicious mint chocolate flavor.

Can I make this recipe without a springform pan?

A springform pan is ideal as it allows for easy removal, but you could use a deep dish pie plate or cake pan lined with parchment paper. Keep in mind that serving might be more challenging.

Why do the cream cheese and eggs need to be at room temperature?

Room temperature ingredients blend more smoothly, preventing lumps in the batter. Cold cream cheese will remain lumpy no matter how long you beat it.

Can I substitute the sour cream?

Full-fat Greek yogurt is the best substitute for sour cream in cheesecake. It provides a similar tanginess and texture.

My ganache is too thick to pour. What should I do?

If your ganache is too thick, add a little more warm heavy cream, a teaspoon at a time, and stir until it reaches a pourable consistency.

How far in advance can I make this cheesecake?

This cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add the whipped cream topping and garnishes shortly before serving for the best presentation.

Conclusion

This Mint Chocolate Cheesecake is a stunning dessert that balances refreshing mint flavor with rich chocolate in every bite. From the cookie crust to the creamy filling, decadent ganache, and fluffy whipped cream topping, each element complements the others perfectly. While it requires some time and patience, the results are well worth the effort. Whether you’re an experienced baker or trying your hand at cheesecake for the first time, this recipe offers clear directions to help you create a showstopping dessert that will impress family and friends at any gathering.