Chocolate Mint Cheesecake Recipe

Introduction

This Chocolate Mint Cheesecake combines a creamy white chocolate filling with refreshing peppermint flavor and a crunchy Oreo crust. Topped with a rich Andes mint ganache, it’s a perfect dessert to impress at any gathering.

Ingredients

• Crust: 2 cups classic Oreo cookie crumbs (about 22 cookies), ¼ cup granulated sugar, 2 tablespoons salted butter, melted
• 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 to preference)
• Ganache: 1 cup semi-sweet chocolate chips; 5 ounces Andes mints, chopped; 1 cup heavy whipping cream

Instructions

1. Step 1: 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.
2. Step 2: Melt the white chocolate in a large bowl by microwaving in 30-second increments, stirring between each until smooth. Set aside to cool.
3. Step 3: Pulverize Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter, pulsing until fully combined.
4. Step 4: Set aside 1 cup of the cookie crumb mixture. Press the remaining mixture into the prepared pan, coming up the sides about halfway. Set aside.
5. Step 5: To the cooled white chocolate, use a hand mixer to beat in sugar, cream cheese, and flour until smooth. Add peppermint extract and mix; taste and adjust if needed.
6. Step 6: Add eggs one at a time, stirring gently by hand until incorporated. Stir in sour cream, then add green food coloring gradually until desired color is reached.
7. Step 7: Pour half of the filling into the crust. Sprinkle reserved cookie crumbs over the filling, then top with remaining filling. Smooth the surface.
8. Step 8: Wrap the springform pan with aluminum foil and place it inside a larger pan. Add about 1 inch of water to create a water bath.
9. Step 9: Bake for 60 to 70 minutes, until the top is dull and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 20 to 30 minutes.
10. Step 10: Crack the oven door open and keep the cheesecake inside for another hour. Then chill it in the refrigerator for 2 to 3 hours before adding ganache.
11. Step 11: For the ganache, combine chocolate chips and chopped Andes mints in a bowl. Heat heavy cream until steaming and pour over the chocolate. Cover and let sit 5 minutes.
12. Step 12: Whisk the mixture until smooth and glossy. Let the ganache cool and thicken for about 15 minutes, whisking occasionally.
13. Step 13: Pour the ganache over the chilled cheesecake. Use an offset spatula to spread to the edges, allowing some to drip down the sides if desired. Create swirls in the ganache.
14. Step 14: Serve immediately or refrigerate for 2 hours to overnight before serving for a firmer ganache topping.

Tips & Variations

• Use peppermint extract sparingly at first; it’s easy to add more but hard to fix if too strong.
• Substitute the Oreo crust with chocolate graham cracker crumbs for a different flavor.
• For a lighter touch, replace sour cream with Greek yogurt.
• Allow the ganache to set fully overnight for clean slices when serving.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Reheat slices briefly at room temperature for a few minutes before serving to soften the ganache slightly. Avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate for the filling?

Yes, you can substitute white chocolate with regular or dark chocolate, but the flavor and color will change significantly. Adjust peppermint extract accordingly to balance flavors.

How do I prevent cracks in my cheesecake?

Use the water bath method as described to provide moisture and gentle heat during baking. Also, avoid overbaking and allow the cheesecake to cool gradually inside the oven.

Chocolate Mint Cheesecake Recipe

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★★★★★

4.4 from 93 reviews

Indulge in a luscious Chocolate Mint Cheesecake featuring a classic Oreo crust, a creamy white chocolate and peppermint-infused filling, and a decadent chocolate ganache topping studded with Andes mints. This rich dessert is perfect for mint and chocolate lovers and makes a stunning centerpiece for any special occasion.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20-ounce package)
• ¼ cup granulated sugar
• 2 tablespoons salted butter, melted

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 to preference

Ganache

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

Instructions

1. Prepare the Crust: Preheat your oven to 325°F. Line the bottom of a 9-inch round springform pan with parchment paper and spray it with non-stick cooking spray. Melt the white chocolate chips in a large mixing bowl by microwaving in 30-second increments, stirring between each until smooth. Set aside to cool. Pulverize Oreo cookies in a food processor until fine crumbs form. Add sugar and melted butter, pulsing a few more times until fully combined. Set aside 1 cup of this mixture for topping, and press the rest firmly into the prepared pan, coming up about halfway on the sides. Set the crust aside.
2. Make the Cheesecake Filling: To the cooled (but still liquid) white chocolate, use a hand mixer to beat in the sugar, softened cream cheese, and flour until the mixture is smooth. Mix in the peppermint extract and taste—add more if desired. Incorporate the eggs one at a time by gently stirring by hand until fully combined. Stir in the sour cream, then add green food coloring incrementally until your preferred shade is reached.
3. Assemble and Bake: Pour half of the cheesecake filling into the crust. Sprinkle the reserved 1 cup of cookie crumbs evenly over it. Then pour the remaining filling on top, smoothing the surface. Wrap the springform pan with aluminum foil to prevent water ingress, and place it inside a second larger pan. Pour about one inch of water into the outer pan to create a water bath. Bake for 60 to 70 minutes until the top looks slightly dull, not shiny, and the cheesecake jiggles lightly when moved.
4. Cool the Cheesecake: Turn off the oven and leave the door closed for 20 to 30 minutes. Then crack the oven door open and let the cheesecake cool inside for another hour. Afterward, chill the cheesecake in the refrigerator for 2 to 3 hours before adding the ganache.
5. Prepare the Ganache: Place the semi-sweet chocolate chips and chopped Andes mints in a small mixing bowl. Heat the heavy cream in a heatproof container until steaming. Pour the hot cream over the chocolate and cover the bowl with a plate to trap heat. Let sit for 5 minutes, then whisk until the mixture is smooth and glossy. Continue whisking occasionally as the ganache cools and thickens over about 15 minutes.
6. Finish the Cheesecake: Pour the thickened ganache evenly over the chilled cheesecake. Use an offset spatula to spread it to the edges and create swirls. Allow some ganache to gently drip over the sides if desired. Serve immediately or refrigerate for an additional 2 hours up to overnight before serving.

Notes

• Ensure the white chocolate is cooled before mixing it with cream cheese to avoid lumps.
• The water bath helps the cheesecake bake evenly and prevents cracking.
• You can adjust the peppermint extract to taste for stronger or milder mint flavor.
• Using gel-based food coloring prevents the filling from becoming too watery.
• The cheesecake can be made a day ahead; just add ganache before serving or chill after adding it.
• Wrap the springform pan tightly in foil to prevent water from leaking into the cheesecake during baking.

Keywords: chocolate mint cheesecake, Oreo crust cheesecake, peppermint cheesecake, white chocolate cheesecake, mint chocolate dessert