This decadent mint chocolate cheesecake recipe combines Oreo cookie crumbs with a cool, minty cheesecake filling and a rich and chocolatey ganache topping.
For lovers of mint chocolate, cheesecake, or decadent desserts, this mint chocolate cheesecake recipe is a perfect choice! For such a tasty cheesecake, this recipe is quite simple to bake; no more running to the bakery for expensive, pre-made cheesecake! A classic Oreo crust is topped with a peppermint-flavored cheesecake filling, and slathered in rich, Andes mint-flavored ganache!
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 Filling
- 1 cup white chocolate chips, melted and cooled
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons peppermint extract
- 4 eggs
- 1 cup sour cream
- ¼ teaspoon (or preference) gel-based green food coloring (this is optional)
For the Ganache
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints, removed from 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 THIS MINT CHOCOLATE CHEESECAKE RECIPE
For the Crust
STEP ONE: Preheat the oven to 325°F.
STEP TWO: To make sure the cake doesn’t stick to the pan, 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 bowl by microwaving in 30-second increments. Continue stirring as needed until the chocolate is smooth and fully melted. Set melted chocolate aside to begin to prepare the crust.
STEP FOUR: Pulverize Oreo cookies in a food processor until fine crumbs form.
PRO TIP: If you want to skip this step, 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 thoroughly combined, and then set aside 1 cup of the cookie crumb mixture.
STEP SIX: Press the remaining crumb/crust mixture into the bottom of the springform pan, coming up the sides of the pan about halfway. Set chocolate crust aside.
For the Cheesecake Filling
STEP ONE: Put the cooled white chocolate in a large mixing bowl and use a hand mixer to beat in sugar, cream cheese and flour until smooth.
PRO TIP: For the ideal mixture, the white chocolateshould no longer be warm to the touch, but still liquid.
STEP TWO: 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 THREE: Add in one egg at a time, stirring gently by hand until they are fully incorporated.
STEP FOUR: Gently stir in sour cream and then the food coloring. Adjust food coloring until the desired green color is achieved. The food coloring is optional, it just gives your cake a minty green color.
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 FIVE: Pour half of the cream cheese mixture into your prepared pie crust. Sprinkle the reserved one cup of cookie crumbs over the cheesecake filling. Top it with the remaining cheesecake filling and spread to smooth out.
STEP SIX: Wrap the springform pan in a layer or two of aluminum foil and place it into a second pan. Fill with a 1-inch deep layer of water to form a “water bath”. The water bath helps the cheesecake cook into a nice smooth and creamy cheesecake and helps prevent cracking.
STEP SEVEN: Bake cheesecake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still slightly jiggly.
STEP EIGHT: Turn off the oven, leaving the oven door closed for 20 to 30 minutes.
STEP NINE: Crack the door to the oven, leaving the cheesecake inside for an additional hour.
STEP TEN: Allow the cheesecake to chill in the refrigerator for 2 to 3 hours before adding ganache.
For the Ganache
STEP ONE: Combine chocolate chips and chopped Andes mints in a small mixing bowl.
STEP TWO: Heat heavy cream in a heatproof container until steaming. Pour the cream over the chocolate and place a plate over the bowl to trap the heat. Leave for 5 minutes.
STEP THREE: Remove the lid from the mixing bowl and whisk the chocolate/cream mixture until it is entirely smooth and thick, glossy chocolate.
STEP FOUR: Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
STEP FIVE: Pour thickened ganache over the top of the chilled cheesecake and spread.
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 SIX: Serve immediately or return cheesecake to the refrigerator to chill until serving.
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.
This rich and creamy mint chocolate chip cheesecake is so easy to make, you’ll never need to buy store-bought again! Andes chocolate ganache and minty cheesecake filling add a delicious twist to a classic cheesecake recipe.
Mint Chocolate Cheesecake
This decadent mint chocolate cheesecake recipe combines Oreo cookie crumbs with a cool, minty cheesecake filling and a rich and chocolatey ganache topping.
PREP TIME : 40 minutes
COOK TIME : 1 hour 15 minutes
TOTAL TIME : 6 hours 10 minutes
SERVINGS : 10
Ingredients 1x2x3x
FOR THE CRUST
- 2 cups classic Oreo cookie crumbs about 2/3 of a standard 20 ounce package
- 1/4 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
- 1/4 teaspoon gel based green food coloring or preference
FOR THE GANACHE
- 1 cup semi-sweet chocolate chips
- 5 ounces Andes mints removed from wrapper and broken into pieces
- 1 cup heavy whipping cream
Instructions
FOR THE CRUST
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
- 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 crust.
- Pulverize Oreo cookies in food processor until fine crumbs form.
- Add sugar and melted butter and pulse a few more times until mixture is fully combined.
- Set aside 1 cup of cookie crumb mixture.
- 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
- 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.
- Add peppermint extract and mix in. Taste then add additional mint flavoring if you’d like.
- Add in one egg at a time, stirring gently by hand until fully incorporated.
- Gently stir in sour cream then food coloring. Adjust food coloring until the desired color is achieved.
- 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.
- 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”.
- Bake for 60 to 70 minutes. The cheesecake should appear slightly dull, no longer shiny across the top, and still jiggly.
- Turn off the oven, leaving the door closed for 20 to 30 minutes.
- Crack the door to the oven, leaving the cheesecake inside for an additional hour.
- Chill in the refrigerator for 2 to 3 hours before adding ganache.
FOR THE GANACHE
- Combine chocolate chips and chopped Andes mints in a small mixing bowl.
- 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.
- Remove lid from mixing bowl and whisk chocolate/cream mixture until it is fully smooth and a thick glossy chocolate.
- Whisk occasionally while allowing ganache to cool and thicken for about 15 minutes.
- Pour thickened ganache over the top of the chilled cheesecake.
- 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.
- Serve immediately or return cheesecake to the refrigerator to chill until serving.
Notes
TIP: You can also use premade Oreo cookie crumbs. These won’t include the Oreo filling, so you may need a touch more butter. TIP: For the ideal mixture, the melted white chocolate should no longer be warm to the touch, but still liquid. TIP: To get your desired flavor, taste and add additional mint flavoring if you’d like.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. 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.
Nutrition
Calories: 937kcal | Carbohydrates: 82g | Protein: 12g | Fat: 64g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 396mg | Fiber: 3g | Sugar: 66g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg
