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Homemade Mint Chocolate Cheesecake photo

Mint Chocolate Cheesecake

This Mint Chocolate Cheesecake is a show-stopping dessert! Creamy, minty, and rich with chocolate, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 1/4 cups Oreo Cookie Crumbs for a rich, chocolatey crust.
  • 1 tablespoon granulated sugar to sweeten the crust.
  • 4 tablespoons salted butter melted and cooled
For the Cheesecake Filling:
  • 16 ounces cream cheese room temperature
  • 1/3 cup granulated sugar to sweeten the cheesecake filling.
  • 1 large egg at room temperature
  • 1/2 teaspoon mint extract for that signature minty flavor.
  • 3 teaspoons green food coloring adjust to your desired shade.
  • 1 cup semi-sweet chocolate chips for a rich chocolate flavor.
  • 1/3 cup heavy whipping cream to create a smooth chocolate ganache.
  • 3/4 cup Andes Mints chopped for added minty goodness.
  • 12 whole Andes Mints for garnish
  • whipped cream for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Measuring cups
  • Offset spatula

Method
 

Build Mint Chocolate Cheesecake Step by Step
  1. Step 1: Prepare the Crust
    In a medium bowl, combine the Oreo cookie crumbs with 1 tablespoon of granulated sugar and the melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture into the bottom of a greased 9-inch springform pan, packing it tightly. Bake in a preheated oven at 350°F (175°C) for about 8 minutes. Allow it to cool while you prepare the filling.
  2. Step 2: Make the Cheesecake Filling
    In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add 1/3 cup of granulated sugar and continue to mix until well combined. Add the egg, mint extract, and green food coloring, mixing until smooth and fully incorporated.
  3. Step 3: Add the Chocolate
    In a small saucepan over medium heat, combine the semi-sweet chocolate chips and heavy whipping cream. Stir until melted and smooth. Allow to cool slightly, then fold the chocolate mixture into the cheesecake batter until fully mixed.
  4. Step 4: Incorporate the Andes Mints
    Gently fold in the chopped Andes Mints into the cheesecake batter. This will add delightful chunks of minty chocolate throughout your cheesecake.
  5. Step 5: Bake the Cheesecake
    Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
  6. Step 6: Chill
    Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
  7. Step 7: Prepare the Ganache
    When you’re ready to serve, make the chocolate ganache by melting 1 cup of semi-sweet chocolate chips with 1/3 cup of heavy whipping cream, stirring until smooth. Pour the ganache over the chilled cheesecake and spread evenly with an offset spatula.
  8. Step 8: Garnish and Serve
    Top with whole Andes Mints and whipped cream for a beautiful presentation. Slice, serve, and enjoy the incredible flavors of your homemade Mint Chocolate Cheesecake!

Notes

  • Make sure all your ingredients are at room temperature for the best texture.
  • Feel free to adjust the amount of food coloring based on your preference.
  • If you want to add an extra layer of mint flavor, consider drizzling some mint syrup on top before serving.
  • This cheesecake can be made a day in advance, making it an ideal dessert for gatherings!