If you adore the magical blend of rich chocolate and refreshing mint, you’re going to fall head over heels for this Chocolate Mint Cheesecake. It combines a luscious Oreo crust with a creamy, mint-infused cheesecake filling, all topped with a decadent chocolate ganache studded with Andes mints. This dessert is not only visually stunning with its vibrant green hue, but each bite delivers a perfect harmony of cool mint and velvety chocolate that’s pure bliss. Whether it’s a holiday celebration or a special treat for yourself, this Chocolate Mint Cheesecake is guaranteed to wow your taste buds and become an instant favorite.

Chocolate Mint Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chocolate Mint Cheesecake lies in its straightforward ingredients, each playing a key role in creating a dessert that’s creamy, flavorful, and visually appealing. From the crunchy Oreo crust to the smooth white chocolate-mint filling and the indulgent ganache topping, these essentials come together effortlessly to deliver a spectacular result.

2 cups classic Oreo cookie crumbs: Provides a rich, chocolatey base with just the right crunch.
¼ cup granulated sugar: Adds sweetness to the crust for perfect balance.
2 tablespoons salted butter, melted: Binds the crust together with a subtle salty note.
1 cup white chocolate chips, melted and cooled: Brings smooth, creamy sweetness to the cheesecake filling.
24 ounces cream cheese, softened: The creamy heart of the cheesecake for that luscious texture.
1 cup granulated sugar: Sweetens the filling to perfection.
3 tablespoons all-purpose flour: Helps stabilize the filling so it sets beautifully.
2 teaspoons peppermint extract: Infuses the filling with refreshing mint flavor.
4 eggs: Adds richness and structure to the cheesecake.
1 cup sour cream: Adds tanginess and creaminess that lightens the cheesecake.
¼ teaspoon gel-based green food coloring: Gives the filling that festive minty hue, adjust to your liking.
1 cup semi-sweet chocolate chips: Essential for making the silky chocolate ganache topping.
5 ounces Andes mints, broken into pieces: Adds bursts of classic minty chocolate within the ganache.
1 cup heavy whipping cream: Makes the ganache rich and smooth.

How to Make Chocolate Mint Cheesecake

Step 1: Prepare the Crust

The crust is the foundation of your cheesecake and starts with Oreo cookie crumbs for that signature chocolate crunch. By pulverizing these cookies to a fine crumb and mixing them with melted butter and sugar, you’ll create a crust that not only holds together beautifully but also bursts with familiar, comforting flavors.

Step 2: Melt the White Chocolate

Before forming the crust in the pan, melt the white chocolate in a microwave-safe bowl by heating in short increments and stirring until creamy and smooth. This white chocolate will later become an indulgent part of your cheesecake filling, adding a subtle sweetness and velvety texture.

Step 3: Press the Crust Into the Pan

After pulsing the Oreos with sugar and butter, set aside a cup of the crumb mixture — this will add texture inside the cheesecake. Press the rest firmly into your lined springform pan, coming halfway up the sides for a sturdy, delicious base.

Step 4: Make the Cheesecake Filling

Now the fun really begins. Beat the sugar, cream cheese, and flour into the cooled white chocolate until glossy and smooth. Add the peppermint extract for that unmistakable mint flavor and adjust to taste. Incorporate eggs one by one gently to keep the texture light and silky, then stir in sour cream and green food coloring until you achieve that perfect minty shade.

Step 5: Assemble and Bake

Pour half the cheesecake filling over the crust, sprinkle the reserved cookie crumbs evenly on top, then cover with the remaining filling. Wrapping the springform pan in foil and baking it in a water bath ensures the cheesecake cooks evenly without cracking. Patience is key — the cheesecake is done when the surface looks set but still slightly jiggly in the center.

Step 6: Let the Cheesecake Cool Slowly

Leave the cheesecake in the turned-off oven with the door closed, then cracked, which helps it cool gently and prevents cracking. After an extra hour in the oven, chill it in the fridge for a couple of hours. This slow cooling process makes your Chocolate Mint Cheesecake creamy and dense with that signature cheesecake feel.

Step 7: Prepare the Chocolate Ganache Topping

Combine your semi-sweet chocolate chips with the chopped Andes mints, then pour hot cream over them. Cover and let the heat work its magic before whisking to a smooth, thick ganache. The Andes mints melt down imparting bursts of minty-chocolate flavor that perfectly complement the cheesecake base.

Step 8: Apply and Chill the Ganache

Spread the cooled ganache over the chilled cheesecake with a spatula, creating elegant swirls. You can even let a little ganache spill over the edges for a decadent look. Pop your masterpiece back into the refrigerator to set the ganache firmly before serving.

How to Serve Chocolate Mint Cheesecake

Garnishes

A Chocolate Mint Cheesecake deserves a gorgeous presentation! Consider topping slices with fresh mint leaves for a pop of color and extra freshness. Crushed Oreos or a sprinkle of finely chopped Andes mints can add texture and visual appeal. For an added flourish, a dusting of cocoa powder or a few white chocolate curls creates an elegant finishing touch.

Side Dishes

Keep things simple and let the cheesecake shine by pairing it with a light side. Fresh berries, especially raspberries or strawberries, complement the mint and chocolate beautifully, cutting through the richness with a pleasant tang. A scoop of vanilla bean ice cream or a small glass of cold milk is always a classic companion that guests will love.

Creative Ways to Present

For a fun twist, serve mini individual portions in elegant glasses layered with whipped cream and crushed Oreos, turning your Chocolate Mint Cheesecake into stunning parfaits. Alternatively, slice the cheesecake into bite-sized squares, freeze, and serve as chilled cheesecake bites at your next party. These presentation ideas elevate the experience and make sharing this favorite even more special.

Make Ahead and Storage

Storing Leftovers

After indulging, wrap leftover Chocolate Mint Cheesecake tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and creamy for up to 4 days, making it just as delightful the next time you reach for a sweet treat.

Freezing

If you want to save this cheesecake for longer, freezing is your best bet. Wrap it securely to prevent freezer burn, either whole or pre-sliced, and store for up to 2 months. Thaw overnight in the fridge before serving to retain its luscious texture and flavor.

Reheating

Cheesecake is best enjoyed chilled, so rather than reheating, bring your slices to room temperature by sitting out for 10-15 minutes if you want the flavors to shine through even more. Reheating can alter the texture, so keeping it cold preserves the creamy experience you love.

FAQs

Can I use a different cookie for the crust?

Absolutely! While classic Oreos provide great flavor and structure, you can experiment with chocolate graham crackers or even peppermint-flavored cookies for an extra minty twist. Just make sure to crush them finely and adjust the sugar to your taste.

How do I prevent my cheesecake from cracking?

Using a water bath during baking keeps the temperature gentle and even, which is key to preventing cracks. Also, allow the cheesecake to cool slowly inside the oven with the door closed and then slightly open to avoid sudden temperature changes.

Can I substitute peppermint extract with fresh mint?

Fresh mint can add a lovely flavor but is less concentrated than peppermint extract. To keep the intensity of mint flavor, combining fresh mint infusion with a smaller amount of extract might give the best result.

Is it necessary to use gel food coloring?

Gel food coloring is preferred because it adds vibrant color without thinning the batter. Liquid food coloring can work but may affect the texture slightly, so use sparingly or opt for natural colorants like spinach powder if you prefer.

How long should I chill the cheesecake before serving?

For the best texture and flavor, chill your Chocolate Mint Cheesecake for at least 2 to 3 hours after baking and cooling. Once the ganache is added, an additional 2 hours or overnight chilling helps everything set perfectly and lets the flavors meld beautifully.

Final Thoughts

There is something truly special about this Chocolate Mint Cheesecake. It takes simple ingredients you probably already love and transforms them into a show-stopping dessert that’s creamy, cooling, and utterly indulgent. I can’t wait for you to make it and share it with friends and family — you might just discover your new holiday tradition or a go-to dessert for any occasion. Dive in, savor every bite, and enjoy every moment of creating and tasting this memorable treat!

Chocolate Mint Cheesecake Recipe

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★★★★★

4.9 from 25 reviews

A decadent and refreshing Chocolate Mint Cheesecake featuring a rich Oreo crust, creamy mint-infused filling, and a luscious white chocolate ganache topped with Andes mints for the perfect holiday dessert or special occasion treat.

Author: Rico
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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 to preference
1 cup semi-sweet chocolate chips
5 ounces Andes mints, removed from wrapper and broken into pieces

Ganache

1 cup heavy whipping cream
1 cup semi-sweet chocolate chips (same as above)
5 ounces Andes mints (same as above)

Instructions

Prepare the 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. Pulverize Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter and pulse until fully combined. Set aside 1 cup of the cookie crumb mixture. Press the remaining crumb mixture into the prepared pan, coming up the sides about halfway. Set aside.
Melt White Chocolate: In a large bowl, melt the white chocolate chips by microwaving in 30-second increments, stirring in between until smooth and fully melted. Set aside to cool until it is no longer warm to the touch but still liquid.
Make Cheesecake Filling: Beat sugar, cream cheese, and flour into the cooled white chocolate until smooth using a hand mixer. Mix in peppermint extract and adjust to taste for preferred mint flavor. Add eggs one at a time, stirring gently by hand after each until well incorporated. Stir in sour cream, then add food coloring gradually until desired green shade is achieved.
Assemble Cheesecake: Pour half of the cheesecake filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs evenly over the filling. Top with remaining cheesecake filling and smooth the surface.
Bake in Water Bath: Wrap the springform pan with aluminum foil to prevent leaks and place it in a larger pan. Pour about 1 inch of water into the larger pan to create a water bath. Bake for 60 to 70 minutes until the top looks dull and slightly jiggly but not shiny.
Initial Cooling: Turn off oven, keep door closed, and let cheesecake rest for 20 to 30 minutes. Then crack the oven door open slightly and leave cheesecake inside for an additional hour.
Refrigerate: Remove cheesecake from oven and water bath. Chill in the refrigerator for 2 to 3 hours before adding ganache.
Prepare Ganache: Combine semi-sweet chocolate chips and chopped Andes mints in a heatproof bowl. Heat heavy cream until steaming and pour over the chocolate mixture. Cover the bowl with a plate and let it sit for 5 minutes. Whisk until smooth and glossy. Let ganache cool and thicken for about 15 minutes, whisking occasionally.
Apply Ganache: Pour the thickened ganache over the chilled cheesecake. Use an offset spatula to spread evenly to the edges, allowing some to drip down if desired. Create swirls in the ganache with the spatula for decoration.
Final Chill and Serve: Serve immediately, or refrigerate for 2 hours to overnight to let ganache set fully before serving.

Notes

For best results, use full-fat cream cheese and sour cream to ensure creamy texture.
Make sure white chocolate is cooled before adding eggs to prevent scrambling.
Using a water bath helps prevent cracking and gives a smooth texture to the cheesecake.
You can adjust peppermint extract amount to make the mint flavor more or less intense.
Wrap the springform pan securely to avoid water seeping into the cheesecake during baking.
Allow the ganache to cool and thicken slightly for easier spreading and better presentation.
This cheesecake is best served chilled but can be stored in the refrigerator up to 3 days.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 460 kcal
Sugar: 32 g
Sodium: 190 mg
Fat: 33 g
Saturated Fat: 19 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: Chocolate Mint Cheesecake, Oreo Crust Cheesecake, Mint Cheesecake, Holiday Dessert, White Chocolate Cheesecake, Andes Mint Ganache