This mint chocolate cheesecake is so gorgeous and delicious, that it will keep you dreaming about it until you make it, and I assure you that it’s totally worth it. The chocolate chips on the inside make a great surprise in addition to its decadent texture and minty flavor.
Mint Chocolate CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Classic Oreo cookies – 14 cookies
Butter, melted – 4 tablespoons
Mint oreo cookies – 8 cookies
- For The Filling:
Cream cheese, at room temperature – 24 ounces
Granulated sugar – 1 ¼ cup
Sour cream – 1 cup
Heavy cream – ½ cup
Chocolate chops, finely chopped – 7 ounces
Eggs – 4
Mint extract – 1 teaspoon
Vanilla extract – ½ teaspoon
Green food coloring – 3 drops
- Start by preheating the oven to 325 F.
- To prepare the crust, place the classic oreo cookies and mint oreo cookies in a food processor then pulse them several times until they become crumbled.
- Add the butter then process the mixture again until it resembles wet sand.
- Line a 9 inches springform pan with some parchment paper, then grease it with some butter.
- Pour into it the crust mixture into the springform pan, then press it down until it covers the whole bottom of the pan.
- Transfer the crust to the oven and bake it for 9 minutes, then place it aside and let it cool down completely. After it cools down, place it in the fridge to chill while preparing the cheesecake filling.
- Place the cream cheese in a large mixing bowl, then beat with a hand mixer or a stand mixer until it becomes light and creamy.
- Add to it the granulated sugar then beat them again until they are well combined while scraping down the sides with a spatula.
- Pour the heavy cream into the mixture with the green food coloring drops and sour cream, then beat them again until the mixture becomes creamy and smooth.
- Add the chopped Hershey’s milk chocolate candy bars to the mixture, then fold it gently using a spatula.
- Double wrap the cheesecake pan bottom with a piece of foil tightly to prevent water from seeping into it, then place it in a large roasting dish.
- Fill 1 inch of the roasting dish with hot water then pour the cheesecake filling mixture on top of the crust and smooth it down.
- Transfer the cheesecake to the oven, and bake it for 1 hour 22 minutes.
- Once the time is up test the cheesecake to make sure it’s cooked by inserting a toothpick into it. If it comes out clean or slightly smudged, then it’s cooked, and if it’s wet, then bake it for another 10 minutes until it’s done.
- Once the cheesecake is done, open the oven door slightly then allow the cheesecake to cool down in it for 30 minutes.
- Once the time is up, transfer it to the fridge and let it chill for at least 5 hours overnight.
- Garnish your cheesecake with some whipping cream then serve it and enjoy!
9 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 27.06g 136%
- Cholesterol 179.65mg 60%
- Sodium 356.79mg 15%
- Amount Per Serving% Daily Value *
- Potassium 272.67mg 8%
- Total Carbohydrate
- Dietary Fiber 1.62g 7%
- Sugars 50.43g
- Protein 9.17g 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it with a rolling pin several times until the biscuits are crushed.
- Another simple way to test if this cheesecake is cooked or not is by jiggling it. If the whole cheesecake moves, that means it’s not cooked, you need to let it bake for a few more minutes. If the top of the cheesecake is the only one that moves, that means your cheesecake is perfectly cooked.
- The best way to make sure that your cheesecake will bake accordingly and not crack, you need to make sure that all your ingredients are at room temperature by letting them sit on the kitchen counter for at least 2 hours before using them.
How Can I Store This Mint Chocolate Cheesecake?
You can store this mint chocolate cheesecake in the fridge for up to 3 days. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it for up 3 months. Make sure to consume it before the 3 months are up because its quality will start to degrade.
I highly recommend that you don’t leave the toppings on if you want to freeze this mint chocolate cheesecake or any other cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw.
Can I Substitute Mint Extract With Peppermint Extract For The Mint Chocolate Cheesecake?
Absolutely! Please bear in mind though that the peppermint extract will give you a slightly different flavor. You can also feel free to try out other flavors and extracts after you try the mint extract because it tastes incredible!
How To Prevent The Mint Chocolate Cheesecake From Cracking?
The best way to make sure your cheesecake won’t crack after you bake it is by making sure all the ingredients are at room temperature before you use them, when beating the filling do not overbeat it because will create air pockets in it and cause it to crack after you bake it, and finally, make sure to crack the oven door slightly only and leave it like that for 10 minutes before you pull it out.
Whether it’s a holiday or a normal day, you can’t go wrong with this mint chocolate cheesecake. It’s an all-rounded cheesecake that will look beautiful and taste amazing at the same time!