Mint Chocolate Cheesecake
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Mint Chocolate Cheesecake
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This amazing dessert combines delicious layer of brownie, a layer of Mint Chocolate Cheesecake and then all topped with whipped cream and cookies.
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Ingredients
Brownie Layer Ingredients:
- 1 cup butter melted
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt omit if you use salted butter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Cheesecake Layer Ingredients:
- 16 oz. cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 16 oz. cool whip container thawed
- Green food color
- 15 mint fudge cookies roughly chopped
Topping Ingredients:
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
- mint fudge cookies
Instructions
Instructions:
- Prepare an 8” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.
- Preheat your oven to 350 degrees F.
Brownie Layer:
- Add melted butter and unsweetened cocoa powder into a medium mixing bowl. Whisk until smooth and combined.
- In the bowl of a stand mixer equipped with a whisk attachment, add the sugar and eggs and whisk on med-high speed until light and fluffy, about 3-4 minutes.
- And vanilla and salt and mix until just combined.
- Sift in the flour and baking powder and mix until there are no dry spots remaining. Be careful not to over mix.
- Fold in the chocolate chips last.
- Pour batter into prepared springform pan and smooth.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the brownie comes out clean.
- Remove from the oven and allow to cool completely on a wire rack.
- Once cool, remove the dome top using a large, serrated knife.
Cheesecake Filling:
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes until smooth. Scrape the sides and bottom of the bowl.
- Add the powdered sugar and both extracts and mix until just combined.
- Add 4 cups of cool whip into the cream cheese mixture and use a rubber spatula to fold until completely combined.
- Add a couple drops of green food color and fold until the color is well distributed through the mixture.
- Fold in the chopped cookies last.
- Pour the cheesecake mixture on top of the cooled brownie and smooth evenly with a spatula.
- Refrigerate for at least 4 hours to overnight.
Topping:
- Add the chocolate and heavy cream into a microwave safe bowl and heat on 30 second increments, stirring in between, until the chocolate is completely melted and smooth.
- Allow to cool for 3-4 minutes.
- Remove the cheesecake from the springform* and carefully pour the ganache topping over the top and smooth.
- Top with whipped cream, sprinkles, and mint fudge cookies.
- Refrigerate until ready to serve.
Notes
- *I find the best way to do this with no bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform.
Nutrition Information
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Calories
869kcal
(43%)
Carbohydrates
99g
(33%)
Protein
11g
(22%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
177mg
(59%)
Sodium
592mg
(25%)
Potassium
517mg
(15%)
Fiber
4g
(16%)
Sugar
73g
(146%)
Vitamin A
1467IU
(29%)
Vitamin C
0.1mg
(0%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 99g | 33% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 592mg | 25% |
| Potassium | 517mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 73g | 146% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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