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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 Time15 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Servings: 16


Ingredients for Chocolate Cheesecake

  • 24 oz Philadelphia cream cheese, softened to room temp
  • 1 c granulated sugar
  • 10 oz bittersweet chocolate
  • ¼ c cocoa
  • ¼ teaspoon salt
  • 4 extra-large eggs, at room temperature
  • 1-½ teaspoon vanilla extract
  • ½ c heavy cream, at room temperature

Ingredients for Oreo Crust

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

Ingredients for Mint Topping

  • Cream filling from package of Mint Oreos
  • 1 c heavy cream
  • 1-½ teaspoon vanilla extract
  • ½ c granulated sugar


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 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. 
  • 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.