Mint Chocolate Cheesecake

This vibrant Mint Chocolate Cheesecake is a dream for any chocolate mint lover, featuring a mint chocolate Oreo crust, a creamy green mint cheesecake filling with milk chocolate bits, making it the perfect festive treat for St. Patrick’s Day!

Mint Chocolate Chip Cheesecake

Do you know someone that’s crazy for a mint chocolate dessert? It’s one of my favorite flavor combinations!

Then get ready to celebrate with this show-stopping, homemade Mint Chocolate Cheesecake! This decadent, from-scratch cheesecake features a rich mint chocolate Oreo crust, a creamy, bright green mint filling studded with delicious milk chocolate chunks, all crowned with a luscious chocolate ganache and a swirl of airy mint whipped cream. Every bite is pure minty bliss, with rich chocolate on the finish!

The bright green color is so fun and festive, making it the perfect green sweet treat for St. Patrick’s Day or even Christmas! (And you can use plant-based food coloring to make it!) Yes, since this is a REAL baked cheesecake, it does take a little time and TLC to make it, but I promise the end result is SO worth it!!

Ingredients

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For the Crust:

• 14 Original Oreo Cookies
• 8 Mint Oreo Cookies
• 4 TB butter (melted)

For the Filling:

• 24 oz Cream cheese (room temperature)
• 1 1/4 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon mint extract
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 6 Hershey’s 1.55 ounce milk chocolate bars (chopped)
• 2-4 drops green gel food color

For the Chocolate Ganache:

• 3/4 cup milk chocolate chips
• 1/2 cup heavy cream

For the Mint Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon mint extract
• 2 to 3 drops green gel food coloring
• Andes Chocolate Mints (for garnish)

Helpful Kitchen Tools

• Stand Mixer
• 9-inch Springform Pan

Instructions

To Make the Crust:

1. Add the Oreos to a food processor and pulse to get a fine crumb.
2. Add melted butter to the crumbs and pulse until the crumbs are coated with the butter.
3. Firmly press the crumbs into the bottom of the springform pan.
4. Bake at 325°F for 10 to 13 minutes, then remove from oven and allow to cool and set while you prepare the filling.

To Make The Mint Chocolate Cheesecake Filling:

1. Add the sugar and softened cream cheese to the bowl of a stand mixer or a large bowl with a hand mixer. Scrape the sides and bottom of the bowl as you mix. Add in the vanilla and mint extracts, and one egg at a time. Scrape bowl after adding the eggs. Add in the gel food color, sour cream, and heavy cream and mix until combined.
2. Stir in the chopped candy bars, mini chocolate chips, or creme de menthe baking chips. We used chopped milk chocolate bars, but use whatever you prefer.
3. Spray down the sides of the springform pan with nonstick cooking spray and add the batter to the pan on top of the already baked crust. You may want to use a water bath to help prevent cracking – more detailed instructions are in the recipe card at the bottom of the post.
4. Pop it in the oven and bake for 1 hour and 20 minutes, or until done in the center. Open the oven door a crack, turn off the heat, and allow the cheesecake to cool slowly to room temperature. Finish cooling in the fridge.

To Make The Mint Whipped Cream:

I really love how the green mint whipped cream looks on top of the ganache. It gives a nice color contrast and the minty flavor really brings the whole dessert together.

1. To make the mint whipped cream, beat the heavy cream with a hand mixer until soft peaks form. Add in the powdered sugar, mint extract, and green gel food color and continue to beat until stiff peaks form.
2. Add the whipped cream to a piping bag fitted with a 1M piping tip and pipe swirls on top of the cheesecake. That’s all it takes!

Prep Tips

• Oreo Cookies – To make this mint chocolate Oreo crust, you’ll need both Original Oreos and Mint Oreos. If you don’t want to buy both kinds of Oreos (or can’t find the mint variety), you can simply use plain Oreos. There’s still going to be enough mint in the cheesecake filling to get that rich minty flavor.
• Cream Cheese – One of the most important things to remember when making a cheesecake is to have the cream cheese at room temperature. If you think it might still be slightly chilled, beat the cream cheese by itself with the hand mixer. Don’t add anything other than the cream cheese, not even the sugar! Then mix until it’s completely smooth and creamy. This will help prevent a lumpy cheesecake.
• Mint extract vs Peppermint extract – We recommend using “mint extract” or “sweet mint extract: otherwise you’ll have peppermint cheesecake rather than mint cheesecake. Mint extract is a blend of spearmint and peppermint, for a more balanced flavor profile.
• Chocolate – You can use any type of chocolate chip or baking chip you want. We used Hershey’s Milk Chocolate Candy bars.

Mint Chocolate Cheesecake Recipe (Printable Recipe Card)

If you tried this recipe and loved it too, please rate it! We’d love to hear your thoughts in the comments.

Mint Chocolate Cheesecake

Miranda

This vibrant Mint Chocolate Cheesecake is a dream for any chocolate mint lover, featuring a mint chocolate Oreo crust, a creamy green mint cheesecake filling with milk chocolate bits, making it the perfect festive treat for St. Patrick's Day!

4.41 from 35 votes

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 682 kcal

Equipment

• Electric Mixer
• 9-inch Springform Pan

Ingredients

  

1x2x3x

Crust

• ▢ 14 oreo cookies
• ▢ 8 mint oreo cookies
• ▢ 4 tablespoons butter melted

Cheesecake Filling

• ▢ 24 ounces cream cheese room temperature
• ▢ 1 1/4 cups granulated sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 teaspoon mint extract
• ▢ 4 large eggs
• ▢ 1 cup sour cream
• ▢ 1/2 cup heavy cream
• ▢ 6 Hershey's 1.55 ounce Milk Chocolate Candy Bars chopped
• ▢ 2 to 4 drops green gel food coloring

Ganache

• ▢ 3/4 cup milk chocolate chips
• ▢ 1/2 cup heavy cream

Whipped Cream

• ▢ 1 cup heavy cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1/4 teaspoon mint extract
• ▢ 2 to 3 drops green gel food coloring
• ▢ Andes Chocolate Mints garnish

Instructions

 

• Preheat oven to 325 degrees Fahrenheit.

Crust

• In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb.
• Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter has coated all of the crumbs
• Dump the cookie crumbs into a 9-inch springform pan. Press them firmly into the bottom of the pan.
• Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Cheesecake Filling

• In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
• Add the sugar in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.
• Add the vanilla extract, mint extract, and the eggs one at a time into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl.
• Add in the sour cream, heavy cream, and green gel food color and beat until the food color is evenly distributed.
• Stir in the chopped chocolate.
• Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with 1 to 2 inches of hot water. Make sure the tin foil protects the cheesecake so water doesn’t leak into it.
• Spray the sides of the springform pan with nonstick cooking spray.
• Pour the cheesecake batter on top of the oreo cookie crust.
• Place in the oven. Let the cheesecake bake for 1 hour 20minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and open oven door a crack. Let it cool in the oven.
• Place into the fridge and chill for at least 4 hours but I recommend overnight.

Ganache

• In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
• Pour onto the cheesecake. Chill for at least 30 minutes. You can do this before it chills in the fridge for 4 hours or overnight as well.

Whipped Cream

• In a large mixing bowl, add in the heavy cream. Beat on medium until soft peaks form.
• Add in the powdered sugar, mint extract, and green gel food coloring and beat until stiff peaks form.
• Add the whipped cream in a piping bag fitted with the 1M tip.
• Pipe swirls on the top of the chilled cheesecake. Add the Andes chocolate mints on top of each swirl of whipped cream.
• Slice and serve! Store in the fridge.

Notes

Nutrition information is provided as an estimate only.

Recipe time includes prep and baking time, but does not include cooling time. Please allow several hours for proper cooling time to prevent cracks in the cheesecake.

 

Nutrition

Calories: 682kcalCarbohydrates: 52gProtein: 8gFat: 51gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 179mgSodium: 333mgPotassium: 243mgFiber: 1gSugar: 43gVitamin A: 1660IUVitamin C: 0.4mgCalcium: 127mgIron: 3mg

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