Has there ever been a more perfect combination than chocolate and mint? No, thereβs 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.
Iβd like to introduce you to my latest baking creation: Mint chocolate cheesecake!
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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. Patrickβs Day...or any day really.
π§Ύ Ingredients
Chocolate cheesecake
- Philadelphia cream cheese
- Granulated sugar
- Bittersweet chocolate
- Cocoa powder
- Salt
- Extra large eggs
- Vanilla extract
- Heavy cream
Oreo crust
- Mint Oreo cookie wafers
- Salted butter
Mint topping
- Cream filling from Mint Oreos
- Heavy cream
- Vanilla extract
- Granulated sugar
See the recipe card below for full list of ingredients and their measurements.
π₯ Making the crust
The first step is to make the crust.
Preheat oven to 325β.
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 ziploc bag and beat them and roll them with a rolling pin. I know that makes me feel better.
Melt 6 tablespoons 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.
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.
π₯£ 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.
Pour the batter into the crust and smooth the top so itβs level.
β²οΈ Baking
Bake at 325β 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!
πΏ 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.
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.
β FAQ
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.
In my house, about 30 minutes...just kidding! In the refrigerator, a cheesecake wrapped in plastic wrap or aluminum foil will last 5 to 7 days.
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!
- Irish Coffee Chocolate Mousse
- Chocolate Orange Cake
- Quick & Easy Blueberry Crisp Recipe
- Momβs Best Chocolate Chip Cookies
- Strawberry Shortcake Waffles with Nutella
- Boo-tifully Delicious Triple Chocolate Cupcakes
- Worldβs Best Apple Pie
Did you make this Mint Chocolate Cheesecake recipe? Let us know in the comments below!
π Recipe
Mint Chocolate Cheesecake
Ingredients
Chocolate Cheesecake
- 24 ounces Philadelphia cream cheese, softened to room temp
- 1 cup granulated sugar
- 10 ounces bittersweet chocolate
- ΒΌ cup cocoa powder
- ΒΌ teaspoon salt
- 4 extra large eggs, at room temperature
- 1 Β½ teaspoons vanilla extract
- Β½ cup heavy cream, at room temperature
Oreo Crust
- 1 package (1 pound 4 ounces) Mint Oreo cookie wafers
- 6 tablespoons salted butter
Mint Topping
- Cream filling from package of Mint Oreos
- 1 cup heavy cream
- 1 Β½ teaspoons vanilla extract
- Β½ cup granulated sugar
Instructions
Cheesecake Crust
- Preheat oven to 325β
- 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 crumbsβ¦or roll them with a rolling pin.
- Melt 6 tablespoon 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.Β
- Using a hand mixer or stand mixer, cream the cream cheese until smooth.Β
- 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.Β
- 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 itβs level.
- Bake at 325β for 1 hour or until thereβs 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.Β
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.Β
- Drizzle with melted chocolate and top with a few dollops of whipped cream.
- Garnish with mint leaves before serving.
Notes
- 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 my house, about 30 minutes...just kidding! 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.
- Suggestion: If you enjoyed this dessert, you're gonna love our lemon raspberry cheesecake bars and our pumpkin cheesecake too!
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Wanda
I just love mint chocolate chip ice cream AND cheesecake, so this is the best combination ever!
maplewoodroad
Thank you! π