Introduction

This Mint Chocolate Cheesecake is a delightful twist on a classic favorite, combining the refreshing flavor of mint with rich chocolate and creamy cheesecake. With a crunchy Oreo crust and a smooth, minty filling, it’s perfect for any celebration or indulgent treat.

The image shows a slice of three-layered cake on a white plate with gold geometric lines, placed on a white marbled surface. The bottom layer is dark brown and looks like a chocolate crust with a crumbly texture. The middle layer is thick and bright mint green with a smooth, creamy texture. The top layer is a shiny dark chocolate glaze that drips slightly down the sides. On top of the cake slice is a swirl of light green whipped cream with a small square of dark chocolate stuck into it. In the background, there is a blurred view of a white cake stand holding the rest of the cake and a glass milk bottle with a pink straw. 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 of green food coloring
1 cup (150 g) 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 the oven to 350 °F. Crush the Oreo cookies into fine crumbs using a food processor or by hand. Mix the crumbs with melted butter, then press evenly along the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and reduce the temperature to 325 °F.
Step 2: Beat cream cheese and granulated sugar with an electric mixer until creamy, about 2 to 3 minutes. Add sour cream, vanilla, mint extract, and salt, mixing until combined. Lightly beat the eggs in a separate bowl, then gradually add them to the cream cheese mixture, mixing gently after each addition. Add green food coloring one drop at a time until the desired color is reached. Fold in the chopped Andes mints with a rubber spatula.
Step 3: Prepare the springform pan for baking by wrapping it in three layers of aluminum foil or placing it inside a larger 10-inch cake pan for a water bath. Pour the cheesecake batter into the Oreo crust.
Step 4: Place the springform pan into the larger pan and add hot water until it comes halfway up the sides of the springform pan. Bake at 325 °F for 70 minutes, until the edges are set but the center jiggles slightly. Turn off the oven, slightly open the door, and let the cheesecake cool inside for 30 minutes. Remove from oven, let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
Step 5: To make the ganache, heat chocolate chips and 3/4 cup heavy cream in a microwave-safe bowl at 50% power in 1-minute intervals, stirring after each until smooth. Cool for 5 minutes, then pour over the chilled cheesecake and spread evenly. Chill for 30 minutes to set.
Step 6: Whisk the remaining 3/4 cup heavy cream with confectioners’ sugar, mint extract, and green food coloring until stiff peaks form. Pipe or spread the whipped cream over the ganache. Decorate with Andes mints or Oreo cookies as desired before serving.

Tips & Variations

Use a water bath to prevent cracking and promote even baking for a smooth cheesecake texture.
Adjust the amount of mint extract depending on your preference for mint intensity.
For a dairy-free option, substitute cream cheese and sour cream with plant-based alternatives.
Add extra chocolate chips inside the batter for more chocolate bursts throughout the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as it can affect texture.

How to Serve

A three-layer round cake on a white cake stand features a dark, crumbly bottom layer, a thick middle layer of light green mint cream with tiny dark specks, and a top layer covered in shiny dark chocolate glaze that drips slightly over the edges. On the top, there are eight swirls of bright green whipped cream evenly spaced around the edge, each topped with a small rectangular dark chocolate piece. The background has a soft peach tone, and the cake stand sits on a white marbled surface with scattered pieces of chocolate and a white plate with a gold geometric pattern in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of peppermint?

Yes, regular mint extract works well and provides a similar refreshing flavor, but peppermint extract tends to have a stronger, more distinct taste, so adjust amounts accordingly.

How do I prevent my cheesecake from cracking?

Baking the cheesecake in a water bath and avoiding over-mixing the batter helps prevent cracks. Also, allow it to cool gradually with the oven door slightly open to reduce temperature shock.