If you love the classic pairing of chocolate and mint, this cheesecake is a dream come true. It offers a luxurious texture, deep chocolate flavor, and just the right hint of mint for a refreshing finish. The visually stunning green-and-chocolate contrast makes it a showstopper for parties, and it tastes even better the next day, making it perfect for preparing ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cookie crumbs (such as Oreos, without the filling)
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Peppermint extract
Heavy cream or sour cream
Semi-sweet or dark chocolate, melted
Green food coloring (optional)
Whipped cream and chocolate shavings (optional, for garnish)
Directions
Preheat oven to 325°F (160°C).
In a bowl, combine chocolate cookie crumbs and melted butter. Press mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in the peppermint extract and heavy cream (or sour cream).
Divide the batter in half. Stir melted chocolate into one half, and green food coloring into the other half (if using).
Pour the chocolate batter into the crust, followed by the mint batter. Swirl gently with a knife for a marbled effect or layer them evenly.
Bake for 50–60 minutes or until the center is set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before slicing. Garnish with whipped cream and chocolate shavings if desired.
Servings and timing
This recipe makes 10–12 servings. Prep time: 20 minutes Cook time: 60 minutes Chill time: 4 hours (minimum) Total time: 5 hours 20 minutes (including chilling)
Variations
White Chocolate Mint Cheesecake: Use white chocolate instead of dark chocolate for a sweeter twist.
Andes Mint Topping: Add chopped Andes mints on top for an extra layer of minty chocolate.
Crust Options: Use a brownie crust or graham cracker base with cocoa powder for variation.
No-Bake Version: Make a no-bake cheesecake using gelatin and chill instead of baking.
Extra Minty: Add crushed mint candies into the batter for bursts of texture and flavor.
Storage/Reheating
Store Chocolate Mint Cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Do not microwave to reheat—this dessert is best served chilled or at room temperature.
FAQs
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is much more concentrated. Use it sparingly—only a few drops are needed.
Can I make this cheesecake without food coloring?
Absolutely. The green color is optional and does not affect the flavor.
Do I need a water bath for baking?
While not required, a water bath can help prevent cracking by providing even heat.
Can I use low-fat cream cheese?
Yes, but the texture may not be as rich or creamy as with full-fat cream cheese.
How can I tell when the cheesecake is done?
The edges should be set and the center should still jiggle slightly. It will firm up as it cools.
Can I add chocolate chips to the batter?
Yes, mini chocolate chips make a great addition to the mint batter for extra texture.
What kind of chocolate works best?
Use a good quality semi-sweet or dark chocolate for a deep, balanced flavor.
Can I skip the crust?
Yes, but the crust provides structure and contrast. If skipping, bake the batter in a parchment-lined pan.
Is it okay to make this a day ahead?
Yes, in fact, it’s recommended! Cheesecake tastes better after chilling overnight.
How do I prevent the top from cracking?
Don’t overmix the batter, use a water bath if possible, and let it cool gradually in the oven before chilling.
Conclusion
Chocolate Mint Cheesecake is the ultimate dessert for anyone who loves the irresistible combination of rich chocolate and refreshing mint. With its creamy texture, striking presentation, and crowd-pleasing flavor, this cheesecake is sure to become a favorite at your next celebration or family dinner. It’s as elegant as it is comforting—a truly unforgettable treat.
Chocolate Mint Cheesecake is a rich and creamy dessert that blends dark chocolate with cool peppermint in a luscious cheesecake filling, layered over a crunchy chocolate cookie crust. It’s a festive and elegant treat perfect for any celebration.
Whipped cream and chocolate shavings (optional, for garnish)
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix chocolate cookie crumbs with melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in peppermint extract and heavy cream (or sour cream) until fully incorporated.
Divide the batter in half. Stir melted chocolate into one half, and green food coloring into the other half (if using).
Pour chocolate batter into the crust, then top with mint batter. Swirl gently with a knife for a marbled effect or layer as desired.
Bake for 50–60 minutes or until center is set but slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with whipped cream and chocolate shavings if desired.
Notes
Use a water bath to reduce the chance of cracking.Use high-quality chocolate for the best flavor.Food coloring is optional and purely for presentation.Let the cheesecake chill overnight for best texture and flavor.Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
