Mint Chocolate Cheesecake

By 7 m read

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Has there ever been a more perfect combination than chocolate and mint? No, there’s not. Smooth rich chocolate combined with refreshing mint is just delectable…oh, and then I decided to throw in some Oreos too for the crust.  

 

I’d like to introduce you to my latest baking creation: Mint Chocolate Cheesecake!

I served this Mint Chocolate Cheesecake to friends for dessert one night, and then to several more friends & neighbors who were happy to volunteer as additional taste testers…and they all agreed it was delicious!

 

With its minty green topping, this cheesecake is perfect for St. Patrick’s Day…or any day really. 

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients for Chocolate Cheesecake

  • 24 oz Philadelphia cream cheese, softened to room temperature
  • 1 c granulated sugar
  • 10 oz bittersweet chocolate
  • 1/4 c cocoa
  • 1/4 tsp salt
  • 4 extra-large eggs, at room temperature
  • 1-1/2 tsp vanilla extract
  • 1/2 c heavy cream, at room temperature

 

Ingredients for Oreo Crust

  • 1 package (1-lb 4-oz package) Mint Oreo cookie wafers
  • 6 Tbsp butter

Ingredients for Mint Topping

  • Cream filling from package of Mint Oreos
  • 1 c heavy cream
  • 1-1/2 tsp vanilla extract
  • 1/2 c granulated sugar

 

Making the Crust

The first step is to make the crust. Preheat oven to 325℉. Simply separate the cream filling from the cookie, for the entire package of Mint Oreos, and put in two separate bowls. Place all cookie wafers into a food processor and blend until fine crumbs…or, if you need to vent and take out some frustration, and want a little arm workout, place the cookies in a Ziplok bag and beat them and roll them with a rolling pin. I know that makes me feel better.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Melt 6 Tbsp of butter. In a bowl, pour the melted butter over the cookie crumbs, and mix together using a fork until the cookies and butter stick together a bit.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Grease the bottom and sides of a springform pan with butter and press the crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Remove crust from oven and let cool.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Making the Cheesecake

Melt the chocolate. You can either do this in a bowl in the microwave at 15-second increments or melt it over a double boiler. To melt the chocolate using the double-boiler method, place a pot in the stove, containing about 1 inch of water, and bring to a simmer. Place the chips in a metal bowl and, wearing oven mitts, hold it over top of the pot with the simmering water, stirring frequently, until the chocolate has melted. Let the melted chocolate cool for just a few minutes before moving on to the next step.

 

Using a hand mixer or stand mixer, cream the cream cheese until smooth. Add sugar, salt, and cocoa, and mix again. Then, add the heavy cream and vanilla and mix until the batter is smooth. Next, with the mixer turning, add the eggs one at a time, letting each incorporate into the batter before adding the next one. Finally, add the melted chocolate and mix one final time until all ingredients are incorporated into the batter and the color is consistent throughout.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Pour the batter into the crust and smooth the top so it’s level.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake at 325℉ for 1 hour or until there’s just a little jiggle left in the center when you shake it slightly.

 

When the cheesecake has finished baking, turn off the oven but leave the cheesecake in there for another hour before placing it in the fridge. This helps reduce the risk of cracking. Yes, my cake cracked but that’s because I picked it up and jostled it around to take photos as soon as it was done baking. Lesson learned. But the good news is that even if it does crack, we’ll be covering it with mint topping, so no one will ever know!

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Making the Topping

Again, using your mixer, whisk together heavy cream, sugar, vanilla, and cream filling from all Mint Oreos, and mix until firm peaks.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Place your finished mint chocolate cheesecake in the fridge and allow to set and firm up for several hours or overnight. Once the cheesecake has cooled in the fridge, remove the ring from the springform pan and spread the mint topping over the entire top of the cake. Drizzle with melted chocolate and top with a few dollops of homemade whipped cream. Garnish with mint leaves before serving.

Mint Chocolate Cheesecake (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

How to cut a cheesecake

The best way to cut a cheesecake into smooth slices is to use a sharp knife dipped in hot water. If you don’t have a container large enough to dip a large knife into, then run the knife under hot tap water. Carefully rinse or wipe off the blade between each slice.

How long does a cheesecake last?

In the refrigerator, a cheesecake wrapped in plastic wrap or aluminum foil will last 5 to 7 days.

 

Can you freeze cheesecake?

Absolutely! After the cheesecake has cooled on the counter, simply wrap it in plastic wrap, then aluminum foil, and keep in the freezer for up to 1 month. I can’t speak for the topping, however, so just freeze the cheesecake itself, then make the topping after you’ve defrosted it. To defrost a cheesecake, just remove the foil (but leave the plastic wrap on) and place it in the fridge for 8 to 12 hours.

 

Love cheesecake? Check out my other delicious cheesecake recipes!

And more desserts too!

 

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Mint Chocolate Cheesecake (Photo by Viana Boenzli)

Mint Chocolate Cheesecake

Has there ever been a more perfect combination than chocolate and mint?  No, there’s not.  Smooth rich chocolate combined with refreshing mint is just delectable...oh, and then I decided to throw in some Oreos too for the crust.
I’d like to introduce you to my latest baking creation: Mint Chocolate Cheesecake!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 16

Ingredients
  

Ingredients for Chocolate Cheesecake

  • 24 oz Philadelphia cream cheese, softened to room temp
  • 1 c granulated sugar
  • 10 oz bittersweet chocolate
  • 1/4 c cocoa
  • 1/4 tsp salt
  • 4 extra-large eggs, at room temperature
  • 1-1/2 tsp vanilla extract
  • 1/2 c heavy cream, at room temperature

Ingredients for Oreo Crust

  • 1 package (1-lb 4-oz) Mint Oreo cookie wafers
  • 6 Tbsp butter

Ingredients for Mint Topping

  • Cream filling from package of Mint Oreos
  • 1 c heavy cream
  • 1-1/2 tsp vanilla extract
  • 1/2 c granulated sugar

Instructions
 

Cheesecake Crust

  • Preheat oven to 325℉
  • Separate cream filling from cookie, for the entire package of Mint Oreos, and put in two separate bowls. Place all cookie wafers into a food processor and blend until fine crumbs…or roll them with a rolling pin. 
  • Melt 6 Tbsp of butter. In a bowl, pour melted butter over cookie crumbs, and mix together using a fork until the cookies and butter stick together a bit.
  • Grease the bottom and sides of a springform pan with butter and press the crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Remove crust from oven and let cool.

Cheesecake Batter

  • Melt the chocolate. You can either do this in a bowl in the microwave at 15-second increments or melt it over a double boiler. 
  • Using a hand mixer or stand mixer, cream the cream cheese until smooth. 
  • Add sugar, salt, and cocoa, and mix again.
  • Then, add the heavy cream and vanilla and mix until the batter is smooth.
  • Next, with the mixer turning, add the eggs one at a time, letting each incorporate into the batter before adding the next one. 
  • Finally, add the melted chocolate and mix one final time until all ingredients are incorporated into the batter and the color is consistent throughout.
  • Pour the batter into the crust and smooth the top so it’s level.
  • Bake at 325℉ for 1 hour or until there’s just a little jiggle left in the center when you shake it slightly.
  • When the cheesecake has finished baking, turn off the oven but leave the cheesecake in there for another hour before placing it in the fridge. 

Mint Topping

  • Again, using your mixer, whisk together heavy cream, sugar, vanilla, and cream filling from all Mint Oreos, and mix until firm peaks.

Putting It All Together

  • Place your finished mint chocolate cheesecake in the fridge and allow to set and firm up for several hours or overnight.
  • Once the cheesecake has cooled in the fridge, remove the ring from the springform pan and spread the mint topping over the entire top of the cake. 
  • Drizzle with melted chocolate and top with a few dollops of whipped cream.
  • Garnish with mint leaves before serving.

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