Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours
Ingredients
For the Crust:
- 2 cups chocolate sandwich cookie crumbs (like Oreos, about 20 cookies)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ tsp salt
- A few drops of green food coloring (optional, for the minty look)
- 1 cup semisweet chocolate chips, melted and cooled slightly
For the Topping:
- ½ cup whipped cream (optional, for garnish)
- ¼ cup mini chocolate chips or chocolate shavings
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press it evenly.
- Bake the crust for 8–10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the heavy cream, vanilla extract, peppermint extract, and salt. If desired, add a few drops of green food coloring and mix until the color is uniform.
- Fold in the melted chocolate until fully incorporated.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and run a knife around the edges to loosen it. Allow it to cool to room temperature.
- Cover and refrigerate for at least 4–6 hours, or overnight for best results.
- Decorate and Serve:
- Just before serving, top the cheesecake with whipped cream, mini chocolate chips, chocolate shavings, and fresh mint leaves if desired. Slice, serve, and enjoy!
Do’s and Don’ts
DO:
- Use room temperature cream cheese for a smooth filling.
- Let the cheesecake cool gradually to avoid cracks.
- Use a water bath (placing the springform pan in a larger pan with hot water) if you’re worried about cracks or uneven baking.
DON’T:
- Overmix the batter—it can incorporate too much air and cause cracks.
- Skip chilling the cheesecake. The flavors and texture improve with proper chilling time.
- Forget to grease the sides of your springform pan for an easier release.
Optional Add-Ins and Variations:
- Mint Oreo Cheesecake: Use Mint Oreos for the crust for extra minty goodness.
- Dark Chocolate Mint: Replace semisweet chocolate chips with dark chocolate for a deeper chocolate flavor.
- Thin Mint Cheesecake: Crumble Thin Mint cookies on top for a fun, Girl Scout-inspired twist.
This Mint Chocolate Cheesecake is the perfect balance of creamy, chocolaty, and refreshing. Whether it’s for a holiday gathering or just because you deserve a treat, this dessert is guaranteed to impress! 🍫🌿✨
