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This Mint Chocolate Cheesecake is a showstopper dessert that brings together the refreshing brightness of mint and the richness of chocolate in a creamy cheesecake. Perfect for holidays, birthdays, or any special occasion, it combines an Oreo cookie crust, mint-infused cheesecake batter dotted with Andes mints, a luscious chocolate ganache, and mint whipped cream on top for that extra festive touch.
I first made this for a holiday party and everyone was amazed. It has become a favorite that guests ask for every year, especially because of the mint whipped cream topping that adds a light and fresh finish.
Ingredients
- Oreos: in the crust bring a crunchy texture and a classic chocolate flavor. Press crumbs firmly for the best base
- Unsalted butter: binds the crust and adds richness, use quality butter for a better taste
- Cream cheese: provides the creamy and tangy cheesecake foundation, room temperature cream cheese makes mixing effortless
- Granulated sugar: sweetens the cheesecake. Fine sugar blends in smoothly
- Sour cream: adds a slight tang and extra creaminess, choose full-fat for best results
- Vanilla extract: enhances depth and warmth in the filling. Pure vanilla gives the best flavor
- Mint or peppermint extract: gives that unmistakable mint flavor. Adjust quantity depending on how strong you want the mint note
- Large eggs: bind everything together. Room temperature eggs incorporate more smoothly
- Green food coloring: is optional but gives a fun festive look
- Finely chopped Andes mints: add bursts of minty chocolate crunch within the cheesecake
- Chocolate chips: and heavy cream combine to create a silky ganache. Pick good quality chocolate for richness
- Heavy cream and confectioners' sugar: whip into the mint-flavored topping. Look for fresh cream and pure extract for the best whip
- Extra Andes Chocolate Mints or Oreos: are perfect for decorating
Step-by-Step Instructions
- Make the Crust:
- Crush Oreos into fine crumbs using a food processor or by hand pressing inside a zip bag. Mix the crumbs thoroughly with melted unsalted butter so they hold together when pressed. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Bake at 350 degrees Fahrenheit for 10 minutes, then reduce oven temperature to 325 degrees Fahrenheit for the cheesecake.
- Prepare the Cheesecake Filling:
- Using a mixer with a whisk attachment, beat room temperature cream cheese and granulated sugar for 2 to 3 minutes until creamy and smooth. Add sour cream, vanilla, mint extract, and salt; blend until combined. Lightly beat the eggs in a separate bowl, then add them slowly in parts to the cream cheese mixture, mixing gently each time to avoid overbeating which can cause cracks. Add green food coloring drop by drop, mixing on low speed until the color is even. Finally, fold in the chopped Andes mints with a rubber spatula, scraping the mixture off the sides and bottom to fully incorporate.
- Set Up Water Bath and Bake:
- Wrap the outside of your springform pan with aluminum foil in three thick layers to prevent water leaks. Alternatively, place the springform pan inside a larger cake pan for a pan-in-pan method. Pour the cheesecake batter onto the crust in your pan. Place the pan into a larger pan with hot water reaching halfway up the sides of the cheesecake pan to create a gentle moist heat. Bake at 325 degrees Fahrenheit for 70 minutes. The cheesecake is done when the edges are set and only the center jiggles slightly in a three-inch circle. Turn off the oven, prop the door open and let the cheesecake cool inside for 30 minutes.
- Cool and Chill:
- After removing from the oven, allow the cheesecake to rest at room temperature for one hour. Then transfer to the refrigerator to chill for at least 4 hours or preferably overnight to set fully.
- Make and Add the Ganache:
- Heat chocolate chips and heavy cream together in short bursts in the microwave at 50 percent power, stirring between sessions until smooth with no lumps. Let cool for 5 minutes, then spread the ganache evenly over the chilled cheesecake. Refrigerate for 30 minutes until the ganache sets.
- Prepare the Mint Whipped Cream and Decorate:
- Whip cold heavy cream with confectioners' sugar, mint extract, and a few drops of green food coloring until stiff peaks form. Pipe or spread this whipped cream atop the cheesecake. Garnish with additional Andes mints or Oreo cookies for a festive presentation.
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My favorite ingredient is the Andes mints folded into the batter because they provide little pockets of mint and chocolate that melt pleasantly while eating. One holiday season, my niece was convinced the cheesecake was magically made of her favorite candy, which brought so much joy to our family gathering.
Storage Tips
Store any leftover cheesecake covered tightly in the refrigerator for up to five days. This keeps the ganache glossy and the whipped cream fresh. For freezing, tightly wrap slices or the entire cheesecake in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving.
Ingredient Substitutions
You can swap Oreos for any chocolate sandwich cookies to change the crust flavor. If Andes mints are not available, chopped peppermint bark or mint chocolate chips make great alternatives. For dairy-free options, use vegan cream cheese and coconut cream, but expect a slight texture difference.
Serving Suggestions
This cheesecake is rich and pairs wonderfully with a simple fresh berry salad or a drizzle of raspberry sauce. A hot cup of coffee or peppermint tea complements the mint chocolate flavors beautifully.
Cultural Context
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Mint and chocolate is a classic flavor duo that gained popularity in the United States through candies like Andes mints and mint chocolate chip ice cream. This cheesecake combines those nostalgic tastes into an elegant dessert form ideal for winter holidays and celebrations.
Frequently Asked Questions
- → How do I prevent cracks in the cheesecake?
To avoid cracks, mix the batter gently and avoid high-speed mixing that incorporates air. Baking in a water bath helps maintain even heat and moisture.
- → Can I substitute Andes mints with another candy?
Yes, finely chopped peppermint bark or chocolate chips can be used, but Andes mints add a unique texture and flavor that's hard to replicate.
- → What is the purpose of the water bath during baking?
The water bath provides gentle, even heat that cooks the cheesecake slowly to prevent cracking and ensure a creamy texture.
- → How long should the cheesecake chill before serving?
Chilling for at least 4 hours or preferably overnight allows the flavors to meld and the texture to set firmly.
- → Can I prepare this dessert ahead of time?
Yes, it can be refrigerated for up to 5 days or frozen for up to 3 months, making it convenient for celebrations.
- → Why is food coloring used in the batter and whipped cream?
A few drops of green food coloring enhance the visual appeal, highlighting the mint theme without affecting flavor.