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Mint Chocolate Cheesecake Recipe

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★★★★★

4.7 from 57 reviews

This Mint Chocolate Cheesecake is a decadent dessert combining a rich Oreo cookie crust with a creamy mint-infused cheesecake filling. Topped with a luscious chocolate ganache and mint-flavored whipped cream, it’s perfect for holidays or special occasions where a refreshing chocolate-mint flavor is desired.

Ingredients

Scale

Crust

  • 30 Oreo cookies (340 grams)
  • 1/4 cup (56.5 grams) unsalted butter, melted

Cheesecake Filling

  • 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 of green food coloring
  • 1 cup (150 grams) finely chopped Andes mints

Ganache

  • 1 cup (170 grams) chocolate chips or chopped chocolate
  • 3/4 cup (170 grams) heavy cream
  • Pinch of salt

Whipped Cream Topping

  • 3/4 cup (170 grams) heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon mint or peppermint extract
  • 2 to 3 drops green food coloring
  • Andes Chocolate Mints or Oreos, for decorating

Instructions

  1. Make the crust: Preheat oven to 350 °F. Crush the Oreos into fine crumbs using a food processor or by hand. Combine with melted butter until well mixed. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan, compacting firmly. Bake for 10 minutes then remove from the oven. Reduce oven temperature to 325 °F.
  2. Prepare the cheesecake filling: Using an electric mixer fitted with a whisk attachment, beat cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes. Add sour cream, vanilla extract, mint extract, and salt; mix until combined. Lightly beat eggs in a separate bowl, then gradually add them into the cream cheese mixture in quarters, mixing gently after each addition to avoid overmixing. Add green food coloring drop by drop until desired color is reached, mixing on low speed. Fold in the chopped Andes mints with a rubber spatula.
  3. Prepare the springform pan for water bath: Wrap the springform pan with 3 layers of aluminum foil to prevent leaks or nest it inside a larger 10-inch cake pan. Pour the cheesecake batter into the prepared Oreo crust.
  4. Bake the cheesecake: Place the springform pan inside the larger pan and add hot water to the outer pan until the water height reaches halfway up the sides of the springform pan. Bake at 325 °F for 70 minutes, or until the edges are set but the center jiggly within a 3 to 4-inch diameter circle. Turn off the oven, crack the door and let the cheesecake cool inside for 30 minutes. Remove from oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Make the ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, and repeat at 30-second intervals until smooth and lump-free. Cool for 5 minutes before pouring over the chilled cheesecake, spreading evenly with an offset spatula. Chill for 30 minutes to set.
  6. Make the whipped cream topping: Whisk heavy cream, confectioners’ sugar, mint extract, and green food coloring using a hand mixer, stand mixer, or immersion blender until stiff peaks form. Pipe or spread whipped cream on top of the ganache. Decorate with additional Andes mints or Oreo cookies as desired. Keep chilled until serving.

Notes

  • Using room temperature ingredients ensures a smooth, crack-free cheesecake texture.
  • Wrapping the pan with foil or using a water bath prevents water from seeping into the crust during baking.
  • Be careful not to overmix eggs into the batter to reduce the risk of cracking.
  • The cheesecake is best served after chilling overnight for full flavor development.
  • For a more intense mint flavor, adjust the mint extract to taste, but avoid overuse as it can become overpowering.
  • You can substitute Andes mints with any favorite mint chocolate candies if desired.
  • Allow ganache to cool slightly before pouring to avoid melting the whipped cream topping.

Keywords: mint chocolate cheesecake, Oreo crust cheesecake, mint cheesecake, chocolate ganache cheesecake, no crack cheesecake

Find it online: https://ricoloranz.com/mint-chocolate-cheesecake-recipe/