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Mint Chocolate Cheesecake Recipe

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★★★★★

5 from 145 reviews

This Mint Chocolate Cheesecake combines a rich, creamy vanilla-mint flavored filling studded with chopped Andes mints on a crunchy Oreo cookie crust. Topped with a smooth chocolate ganache and a fluffy mint whipped cream, it offers a refreshing twist on classic cheesecake that’s perfect for mint and chocolate lovers alike.

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

Chocolate Ganache

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

Mint Whipped Cream

  • 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

For Decorating

  • Andes Chocolate Mints or Oreos, as desired

Instructions

  1. Make the crust: Preheat your oven to 350 °F. Crush the Oreo cookies finely using a food processor or by hand and mix with the melted butter until well combined. Press the crumb 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 and reduce the oven temperature to 325 °F.
  2. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar using an electric mixer with a whisk attachment until creamy and smooth, about 2 to 3 minutes. Add in the sour cream, vanilla extract, mint extract, and salt, mixing until well combined. Beat the eggs lightly in a separate bowl, then gradually add them to the cream cheese mixture in portions, mixing slowly to avoid over-beating and cracking. Add green food coloring a few drops at a time to achieve desired color, mixing gently on low speed. Fold in the chopped Andes mints with a rubber spatula, scraping the bowl’s sides and bottom.
  3. Prepare the springform pan for baking: Wrap the pan with three layers of aluminum foil to prevent water from seeping in or place the pan inside a larger pan for a water bath. Pour the cheesecake batter evenly over the prepared crust.
  4. Bake the cheesecake: Place the springform pan into a larger roasting pan with high sides. Pour hot water into the larger pan until it reaches halfway up the springform pan’s sides. Bake at 325 °F for about 70 minutes until the edges are set but the center of the cheesecake still jiggles slightly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes. Remove from the oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Make the chocolate ganache: Combine chocolate chips and 3/4 cup heavy cream in a microwave-safe bowl. Microwave at 50% power for one minute, stir well, and repeat until smooth and fully melted. Allow the ganache to cool for 5 minutes, then pour it over the chilled cheesecake and spread evenly with an offset spatula. Chill the cheesecake for an additional 30 minutes to set the ganache.
  6. Prepare the mint whipped cream: Using a hand mixer or stand mixer, whip 3/4 cup heavy cream with confectioners’ sugar, mint extract, and green food coloring until stiff peaks form. Pipe or spread the whipped cream atop the ganache layer and decorate the cheesecake with additional Andes mints or Oreo cookies as desired.

Notes

  • Use room temperature ingredients for a smooth, lump-free cheesecake batter.
  • Water bath baking helps prevent cracking and ensures even cooking.
  • Do not overmix the eggs into the batter to avoid cracks on your cheesecake.
  • Chilling the cheesecake overnight improves flavor and texture.
  • Food coloring is optional and can be adjusted to your preferred shade of green.
  • Carefully wrap the pan to avoid water seeping into the crust during baking.

Keywords: mint cheesecake, chocolate cheesecake, Oreo crust, mint chocolate dessert, Andes mints cheesecake

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