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Mint Chocolate Cheesecake
4.7 from 9 votes

Mint Chocolate Cheesecake

This vibrant colored Mint Chocolate Cheesecake is great for any chocolate mint lover. It has a mint chocolate oreo crust, a green mint cheesecake filling with bits of milk chocolate folded into it.

Prep Time
35 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs
Total Time
9 hrs 55 mins
Servings: 8 slices
Calories: 1077 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 14 Oreo cookies
  • 8 Oreo cookies mint flavor
  • 4 tablespoons butter melted
Cheesecake Filling
  • 24 ounces cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 4 egg large
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 6 Hershey chocolate candy bar chopped, milk chocolate, 1.55 ounce
  • 2 to 4 Green Gel Food Coloring
Ganache
  • 3/4 cup milk chocolate chips
  • 1/2 cup heavy cream
Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon mint extract
  • 2 to 3 Green Gel Food Coloring
  • Andes chocolate mints

Instructions

Crust
    Cup of Yum
  1. Preheat oven to 325 degrees.
  2. Lightly spray the sides and bottom of a 9-inch springform pan with nonstick baking spray. Place a 3-inch wide strip of parchment paper against the sides of the pan.
  3. In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb.
  4. Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter has coated all of the crumbs
  5. Dump the cookie crumbs into the prepared springform pan. Press the crumbs firmly and evenly into the bottom of the pan.
  6. Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
Cheesecake Filling
  1. In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
  2. Add the sugar in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.
  3. Add the vanilla extract, mint extract, and the eggs one at a time into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl.
  4. Add in the sour cream, heavy cream, and green gel food color and beat until the food color is evenly distributed.
  5. Stir in the chopped chocolate until evenly distributed.
  6. Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with 1 to 2 inches of hot water. Make sure the tin foil protects the cheesecake so water doesn’t leak into it.
  7. Spray the sides of the springform pan with nonstick cooking spray.
  8. Pour the cheesecake batter on top of the oreo cookie crust.
  9. Place in the oven. Let the cheesecake bake for 1 hour 20 minutes to 1 hour 40 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat, open the oven door, and leave it ajar. Let the cheesecake cool in the oven.
  10. Place into the fridge and chill overnight until firm.
Ganache
  1. In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
  2. Pour onto the cheesecake. Chill for at least 30 minutes. You can do this before it chills in the fridge for 4 hours or overnight as well.
Whipped Cream
  1. In a large mixing bowl, add in the heavy cream. Beat on medium until soft peaks form.
  2. Add in the powdered sugar, mint extract, and green gel food coloring and beat until stiff peaks form.
  3. Add the whipped cream in a piping bag fitted with the 1M tip.
  4. Pipe swirls on the top of the chilled cheesecake. Add the Andes chocolate mints on top of each swirl of whipped cream.
  5. Slice and serve! Store in the fridge.

Nutrition Information

Calories 1077kcal (54%) Carbohydrates 77g (26%) Protein 14g (28%) Fat 81g (125%) Saturated Fat 47g (235%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 21g (105%) Trans Fat 0.3g (15%) Cholesterol 270mg (90%) Sodium 466mg (19%) Potassium 438mg (9%) Fiber 3g (12%) Sugar 63g (126%) Vitamin A 2536IU (51%) Vitamin C 1mg (1%) Calcium 205mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 1077

% Daily Value*

Calories 1077kcal 54%
Carbohydrates 77g 26%
Protein 14g 28%
Fat 81g 125%
Saturated Fat 47g 235%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 21g 105%
Trans Fat 0.3g 15%
Cholesterol 270mg 90%
Sodium 466mg 19%
Potassium 438mg 9%
Fiber 3g 12%
Sugar 63g 126%
Vitamin A 2536IU 51%
Vitamin C 1mg 1%
Calcium 205mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.