Introduction

This Mint Chocolate Cheesecake is a refreshing twist on a classic dessert, blending creamy cheesecake with the cool flavor of mint and rich chocolate. The Oreo crust adds a delightful crunch, while a smooth ganache topping completes this indulgent treat. Perfect for holidays or any special occasion.

A round cake with three visible layers sits on a white cake stand against a white marbled texture background. The bottom layer is a dark, crumbly chocolate crust, topped by a thick middle layer of light green mint filling mixed with small chocolate bits. The top layer is a smooth, shiny dark chocolate ganache that drips slightly over the edges. On top of the ganache, there are eight evenly spaced swirls of bright green whipped cream, each crowned with a small rectangular piece of dark chocolate. The overall look is clean and colorful with a focus on the contrast between green and dark brown. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies (340 grams)
1/4 cup (56.5 grams) unsalted butter, melted
32 ounces (908 grams) cream cheese, room temperature
1 cup (198 grams) granulated sugar
2/3 cup (151 grams) sour cream, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons mint or peppermint extract
1/4 teaspoon salt
4 large eggs, room temperature
Several drops green food coloring
1 cup (150 grams) finely chopped Andes mints
1 cup (170 grams) chocolate chips or chopped chocolate
3/4 cup (170 grams) heavy cream (for ganache)
Pinch of salt
3/4 cup (170 grams) heavy cream (for whipped cream)
2 tablespoons confectioners’ sugar
1/4 teaspoon mint or peppermint extract (for whipped cream)
2 to 3 drops green food coloring (for whipped cream)
Andes Chocolate Mints or Oreos, for decorating

Instructions

Step 1: Preheat oven to 350 °F. Crush the Oreos into fine crumbs using a food processor or by hand. Mix the crumbs with melted butter. Press the mixture firmly along the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and reduce oven temperature to 325 °F.
Step 2: Using an electric mixer with a whisk attachment, beat cream cheese and sugar until creamy, about 2 to 3 minutes. Add sour cream, vanilla extract, mint extract, and salt; stir until combined. Lightly beat eggs in a separate bowl. Gradually mix eggs into the cream cheese mixture, adding about a quarter at a time. Avoid over-mixing to prevent cracks. Add green food coloring drop by drop, mixing on low until desired color is reached. Fold in chopped Andes mints gently with a rubber spatula.
Step 3: Prepare the springform pan by wrapping it in three layers of aluminum foil or place it inside a larger pan to create a water bath. Pour cheesecake batter into the Oreo crust.
Step 4: Place the springform pan in a larger pan with hot water reaching halfway up its sides. Bake at 325 °F for 70 minutes, until edges are set but the center slightly jiggles. Turn off oven, open door slightly, and let cheesecake cool inside for 30 minutes. Remove and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Step 5: To make ganache, heat chocolate chips and 3/4 cup heavy cream in a microwave-safe bowl at 50% power for 1 minute. Stir well and repeat until smooth with no lumps. Cool for 5 minutes, then pour over cheesecake, spreading to edges. Chill for 30 minutes to set.
Step 6: Whip 3/4 cup heavy cream with confectioners’ sugar, mint extract, and green food coloring until stiff peaks form. Pipe or spread whipped cream on top and decorate with Andes mints or Oreos as desired.

Tips & Variations

For a stronger mint flavor, increase the peppermint extract slightly but use cautiously to avoid bitterness.
If you prefer a nutty twist, add finely chopped toasted pistachios to the crust or as decoration.
To avoid cracks, use room temperature ingredients and do not over-mix the batter.
Make sure to wrap the springform pan well if using a water bath to prevent water from leaking in.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to retain moisture and flavor. When ready to serve, allow it to sit at room temperature for 15-20 minutes. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator and re-whip the topping if needed.

How to Serve

A slice of mint chocolate cheesecake is shown on a white plate with a golden geometric pattern. The cheesecake has three clear layers: a dark brown chocolate cookie crust at the bottom, a thick, light green mint cheesecake layer with small chocolate pieces throughout, and a smooth, shiny dark chocolate ganache layer on top. On the ganache sits a swirl of bright green whipped cream, topped with a small stick of chocolate placed vertically. A gold spoon with a small piece of cheesecake rests on the plate. The background is a white marbled surface with a blurred whole cheesecake on a white stand and a bottle of milk in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with chocolate wafer cookies or any other sturdy chocolate cookie. Just crush and prepare the same way.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, mix eggs in gradually, avoid over-mixing, and bake in a water bath to create gentle, even heat that reduces cracking.