Mint Chocolate Cheesecake

Table of Contents

1. Mint Chocolate Cheesecake Ingredients
2. Substitutions and Additions
3. How to Make Mint Chocolate Cheesecake
4. How to Serve Mint Chocolate Cheesecake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Mint chocolate cheesecake is a decadent dessert that combines your favorite flavors like Andes Mints, Oreos, and cheesecake into one irresistible dessert. This silky smooth mint chocolate chip cheesecake is so rich and creamy that it’s perfect for any celebration! 

If you adore mint chocolate chip desserts then you’ll also want to make Mint Chip Dessert Lasagna, Mint Chocolate Chip Milkshake, and Mini Mint Cheesecake. 

Mint Chocolate Cheesecake Ingredients

You will need:

FOR THE CRUST

• 2 cups classic Oreo cookie crumbs about 2/3 of a standard 20 ounce package
• ¼ cup granulated sugar
• 2 tablespoons salted butter melted

FOR THE CHEESECAKE FILLING

• 1 cup white chocolate chips melted and cooled
• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons peppermint extract
• 4 eggs
• 1 cup sour cream
• ¼ teaspoon gel-based green food coloring or preference

FOR THE GANACHE

• 1 cup semi-sweet chocolate chips
• 5 ounces of Andes mints removed from the wrapper and broken into pieces
• 1 cup heavy whipping cream

Substitutions and Additions

Mint Oreos: You could also use mint-flavored Oreo cookies instead of regular Oreos for the crust or sprinkled into the cheesecake center, but you may need to reduce the peppermint extract or substitute all chocolate chips for the Andes mints in the ganache so the mint isn’t overpowering. You can also use Oreo crumbs or a store-brand version of the cookies. 

Heavy Whipping Cream: Substitute 1 part melted butter and 3 parts milk and whisk together well. 

Sour Cream: Sour cream can be replaced by plain yogurt in a 1:1 ratio.

How to Make Mint Chocolate Cheesecake

FOR THE CRUST 

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.

STEP THREE: Melt the white chocolate in a large mixing bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to prepare the crust.

STEP FOUR: Pulverize Oreo cookies in a food processor until fine crumbs form.

PRO TIP: You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter.

STEP FIVE: Add sugar and melted butter and pulse a few more times until the mixture is fully combined.

STEP SIX: Set aside 1 cup of cookie crumb mixture.

STEP SEVEN: Press the remaining crumb/crust mixture into the prepared springform pan, coming up the sides of the pan about halfway. Set aside.

FOR THE CHEESECAKE FILLING

STEP EIGHT: To the cooled white chocolate, it should no longer be warm to the touch, but still liquid. Use a hand mixer to beat in sugar, cream cheese, and flour until smooth.

PRO TIP: For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid.

STEP NINE: Add peppermint extract and mix in thoroughly.

PRO TIP: To get your desired flavor, taste and add additional mint flavoring if you’d like.

STEP TEN: Add in one egg at a time, stirring gently by hand until fully incorporated.

STEP ELEVEN: Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.

PRO TIP: Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. 

STEP TWELVE: Pour half of the filling mixture into the prepared pie crust. Sprinkle the reserved 1 cup of cookie crumbs over the cheesecake filling. Top with remaining cheesecake filling and spread to smooth out.

STEP THIRTEEN: Wrap the springform pan in a layer or two of aluminum foil and place the pan into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”.

STEP FOURTEEN: Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.

STEP FIFTEEN: Turn off the oven, leaving the door closed for 20 to 30 minutes.

STEP SIXTEEN: Crack the door to the oven, leaving the cheesecake inside for an additional hour.

STEP SEVENTEEN: Chill in the refrigerator for 2 to 3 hours before adding ganache.

FOR THE GANACHE

STEP EIGHTEEN: Combine chocolate chips and chopped Andes mints in a small mixing bowl.

STEP NINETEEN: Heat heavy cream in a heat-proof container until steaming. Pour cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.

STEP TWENTY: Remove the lid from the mixing bowl and whisk the chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.

STEP TWENTY-ONE: Whisk occasionally while allowing the ganache to cool and thicken for about 15 minutes.

STEP TWENTY-TWO: Pour thickened ganache over the top of the chilled cheesecake.

PRO TIP: Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.

STEP TWENTY-THREE: Use an offset spatula to spread ganache to the edges of the cheesecake, allowing a little to spill over the edges if you’d like. Use the spatula to form swirls in the cooling ganache.

STEP TWENTY-FOUR: Serve immediately or return the cheesecake to the refrigerator to chill until serving.

How to Serve Mint Chocolate Cheesecake

This luscious cheesecake is a mint chocolate lover’s dream. If you are feeling extra indulgent, add a scoop of vanilla ice cream on the side or add a dollop of whipped cream to the top of each slice when you serve. Pair your cheesecake with a cup of coffee or some spiked hot chocolate. This impressive dessert needs time to chill, so it’s an ideal cake to make ahead of time.

Storage

IN THE FRIDGE: This mint Oreo cheesecake can be stored loosely covered with plastic wrap and will keep in the refrigerator for up to a week. 

IN THE FREEZER: Storing the cheesecake in the freezer will allow it to keep for up to 2 months.

Mint chocolate cheesecake combines mint, chocolate, and cheesecake together in one incredible dessert. A classic Oreo cookie crumb crust is topped with a cool, minty cheesecake filling and then covered with rich and chocolatey ganache. If you love the iconic chocolate Andes Mints, then you’ll be head over heels for this rich and creamy cheesecake. 

FREQUENTLY ASKED QUESTIONS

How do you prevent your cheesecake from cracking? 

To prevent your cheesecake from cracking, don’t overmix your batter as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

Can this mint chocolate cheesecake be made ahead? 

Absolutely! Since this cheesecake needs time to chill and set, it is actually best to make it ahead of time. Make it 24 hours in advance of serving for the best results.

Can this cheesecake be frozen? 

This cheesecake will freeze very well. Wrap in plastic wrap and store in the freezer in an airtight container. Thaw in the fridge overnight.

How to bake a cheesecake in a water bath? 

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture. Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking? 

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

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