Chocolate Mint Cheesecake
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This chocolate mint cheesecake has a creamy mint cheesecake with a chocolate ganache topping, and an Oreo cookie crust! Made with peppermint extract, chocolate chips, and garnished with Andes candies, this cheesecake is bursting with mint and chocolate flavor. It’s a great make ahead dessert!
Would you believe that I used to hate anything mint and chocolate? Well not chocolate. Just the mint part. But then I grew up, got wise, and realized what I was missing out on. All those years. Just gone.
But now being the wiser I’m finding all sorts of wonderful ways to put mint and chocolate together. Like Andes mint chocolate cookies. Or Andes Mint brownies. Or mint chocolate chip ice cream (no churn! Promise me you’ll try that soon too). And now of course mint chocolate dessert. Oh this decadent dessert.
This creamy mint-flavored cheesecake starts with a simple Oreo crust you can mix up in the food processor. The mint cheesecake filling you can mix up in a bowl with your electric mixer and then simply bake in a springform pan with a water bath (this is crucial so you don’t get cracks!).
I added a little green gel food coloring but you can totally skip that if you want. Once it’s baked and cooled I topped with a chocolate ganache and chopped Andes mints.
It’s a mint chocolate lover’s dream!
As March roars in, it’s time for green treats, minty desserts, and a touch of Baileys’ and Guinness! Check out this roundup of over 15 must-make St. Patrick’s Day Desserts for your celebration.
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See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why You Will Love This Cheesecake
- This cheesecake needs time to set up so I love making this the night before, making for a great make ahead dessert!
- Creamy cheesecake filling with lots of peppermint flavor! I’ll even give you a few options to add even more of a minty kick!
- Has a crunchy chocolate cookie crust that mixes up easily
- This minty cheesecake also freezes well to enjoy for months to come!
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
For the crust:
- Oreo cookies – Can use regular Oreos or try using Mint oreos for more flavor!
- Unsalted butter– You can also use salted butter
For the cheesecake filling:
- Cream cheese – Use block style cream cheese for best texture. And make sure to soften the cream cheese before using.
- Granulated white sugar
- Salt
- Peppermint extract
- Eggs – Make sure your eggs are at room temperature so you get a smooth filling.
- Sour cream – Can also use plain full fat Greek yogurt.
- Heavy cream
- Mini chocolate chips – Can also use regular semi-sweet chocolate chips
- Green food coloring – optional
For the ganache topping:
- Semi-sweet or bittersweet chocolate
- Heavy cream
- Whipped cream – Optional for serving
- Andes mint candies – chopped for garnish
How To Make This Chocolate Peppermint Cheesecake
Make cookie crust
Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put the cookie crumbs in a large bowl, and stir in the melted butter.
Assemble the cookie crust. Press the Oreo crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
Add remaining ingredients. Add the salt and peppermint extract , beating after each addition.
Add the eggs, one at a time, beating for one minute after each addition.
Add the sour cream and heavy cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Using a rubber spatula, fold in mini chocolate chips and food coloring if using.
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much lightly tent the top with foil.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator overnight.
Make chocolate ganache:
Chop chocolate into fine pieces and place into a heatproof bowl.
Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.
After 5 minutes, whisk until smooth.
Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
Cut into slices and serve with whipped cream.
Recipe Tips
- Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don’t use tub type.
- Use softened soften cream cheese. You need the cream cheese at room temperature before you start mixing ingredients.
- Wrap the cheesecake pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option.
- Bake in a water bath. A water bath allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake.
- Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.
Recipe Variations
- Add more mint flavor to the ganache – Stir in 1/2 teaspoon peppermint extract to make an Andes-mint flavored ganache.
- Use mint Oreos – Instead of regular Oreos use Mint flavored Oreo cookies for more mint flavor in the chocolate crust.
- Top with candy canes – Instead of Andes mints, you can use candy canes for a fun festive Christmas dessert!
- Make a white chocolate version – Add white chocolate chips instead of regular chocolate chips, and skip the food coloring. You can even top with a white chocolate ganache!
- Top with chocolate sauce – Instead of the ganache, you can simply top with hot fudge sauce!
Recipe FAQs
Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Chocolate Mint Cheesecake
Ingredients
For the crust:
- 35 Oreo cookies (regular or Mint)
- 5 Tablespoons (71 g) unsalted butter melted
For the cheesecake filling:
- 32 ounces (four 8-ounce) blocks cream cheese softened to room temperature
- 1 ½ cups (300 g) granulated white sugar
- pinch salt
- 2 teaspoons peppermint extract
- 4 large eggs room temperature
- ⅔ cup (152 g) sour cream room temperature
- ⅔ cup (160 ml) heavy cream
- 1 cup (170 g) mini chocolate chips
- Green food coloring: optional
For the ganache topping:
- 4 ounces semi-sweet or bittersweet chocolate chopped
- ½ cup (120 ml) heavy cream
- Whipped cream optional
- Andes mint candies chopped for garnish
Instructions
Make cookie crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make the cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 35 Oreo cookies 5 Tablespoons (71 g) unsalted butter
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes. 32 ounces (four 8-ounce) blocks cream cheese 1 ½ cups (300 g) granulated white sugar
- Add remaining ingredients. Add the salt and peppermint extent , beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and heavy cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. Using a rubber spatula, fold in mini chocolate chips and food coloring if using. pinch salt 2 teaspoons peppermint extract 4 large eggs ⅔ cup (152 g) sour cream ⅔ cup (160 ml) heavy cream 1 cup (170 g) mini chocolate chips Green food coloring: optional
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much lightly tent the top with foil.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator overnight.
Make chocolate ganache:
- Chop chocolate into fine pieces and place into a heatproof bowl. 4 ounces semi-sweet or bittersweet chocolate
- Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir. ½ cup (120 ml) heavy cream
- After 5 minutes, whisk until smooth.
- Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
- Cut into slices and serve with chopped andes candies. I also love serving with some whipped cream.
Notes
- Storage: Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they’re stored in the fridge.
- Freezing: Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you’re freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
- Cream Cheese: I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don’t use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients.
I am always too afraid to make cheesecakes, but this one looks so good I have to make it! Thank you so much for sharing this recipe 🙂
I’m thrilled to hear you’re inspired to give it a try! Don’t worry, you’ve got this! And if you need any tips or encouragement along the way, just let me know. Happy baking! 🍰
This recipe is perfect, delicious and easy to make. Thanks for sharing
Thank you so much, Charah! I’m happy to hear that you enjoyed it!
This is my new favorite cheesecake recipe! The perfect balance of decadent chocolate and cool mint!
Yea!🥳 Thank you so much, Tayler! I’m so happy to hear that you love my cheesecake recipe! Thank you for letting me know!
This cheesecake is dangerous!!! I wanted to eat the whole thing in one sitting. YUMMMMMM
LOL, it really is that good! Thank you, Paula, I am so happy to hear that you loved it!
This chocolate mint cheesecake recipe looks so delicious and creamy, I can’t wait to make it over the vacations for the kiddos. Thanks for sharing 🙂
Thank you, Elisa! I know you and your kiddos will love it, please let me know how it turns out for you!