Chocolate Mint Cheesecake

Okay, confession time, I have a serious weakness for anything chocolate and mint together. Like, if there’s a dessert that combines rich chocolate with that cool, refreshing minty kick? I’m absolutely making it. And let me tell you, this Chocolate Mint Cheesecake? It’s the one that gets requested over and over at family gatherings. Seriously, my cousin once asked me to make it for her birthday instead of a cake!

What makes this cheesecake so special is how perfectly balanced it is. The chocolate crust gives that deep, almost bittersweet contrast to the creamy filling, which has just enough peppermint to make your taste buds sing without overpowering everything. And here’s my little secret, I always add a tiny splash more peppermint extract than the recipe calls for because I love that little extra “wow” moment when people take their first bite.

Now, I know cheesecakes can seem intimidating if you’ve never made one before, but trust me, this recipe breaks it down into simple steps. The water bath? Not as scary as it sounds. The ganache? Easier than you think. After baking cheesecakes for over a decade (yes, I might be slightly obsessed), I’ve learned all the little tricks to make sure yours turns out perfectly smooth and crack-free every time.

So grab your springform pan and let’s make some magic happen!

Table of Contents

Why You’ll Love This Chocolate Mint Cheesecake

Okay, let me count the ways you’re going to adore this dessert (because honestly, I have a list):

• The texture is everything: that velvety smooth filling against the crisp chocolate crust? Pure heaven in every bite.
• Perfect flavor balance: enough mint to make it refreshing but not toothpaste-y, with rich chocolate that doesn’t overpower.
• Showstopper looks: that glossy ganache topping with a hint of green peeking through? People will think you bought it from a fancy bakery.
• Make-ahead dream: tastes even better the next day, so no stress when you’re entertaining.
• Secretly easy: looks fancy but comes together with simple steps (water bath is way less scary than it sounds!).

Honestly, I’ve yet to meet someone who didn’t ask for seconds. The combo of cool mint and deep chocolate just works every single time.

Ingredients for Chocolate Mint Cheesecake

For the Crust

You’ll need just three simple things for the crust, and trust me, it’s worth making from scratch:

• 1 1/2 cups chocolate cookie crumbs: I use Oreos (with the filling scraped out) because they give that perfect chocolatey base.
• 1/4 cup granulated sugar: this adds just the right amount of sweetness to balance the crust.
• 6 tablespoons unsalted butter, melted: this is what holds everything together. Don’t skimp here!

Press this mixture firmly into the bottom of a 9-inch springform pan; it’ll bake up into a crisp, chocolatey foundation for your cheesecake.

For the Cheesecake Filling

This is where the magic happens. Make sure all your ingredients are at room temperature (yes, even the cream cheese and eggs!) for the smoothest filling:

• 24 oz cream cheese, softened: this is about three standard blocks. Softened cream cheese is key to a lump-free filling.
• 1 cup granulated sugar: sweetens the deal without being overwhelming.
• 3 large eggs: add them one at a time for the best texture.
• 1 cup sour cream: this gives the cheesecake its signature tang and creaminess.
• 1 teaspoon vanilla extract: a must for that classic cheesecake flavor.
• 1 teaspoon peppermint extract: This is what gives it that refreshing minty kick. (Psst – I sometimes add an extra 1/4 tsp because I love it bold!)
• 1 cup semi-sweet chocolate chips, melted: Use good-quality chocolate for the best taste.
• Green food coloring (optional): a few drops make it look festive, but skip it if you prefer.

For the Ganache

This glossy topping is the cherry on top (or, well, the chocolate on top!):

• 1 cup heavy cream: heat it just until it simmers, but don’t let it boil.
• 1 cup semi-sweet chocolate chips: the same quality chocolate you used in the filling works great here.

Let the ganache cool slightly before pouring it over your chilled cheesecake, it’ll set into a beautiful, shiny layer that’s impossible to resist.

How to Make Chocolate Mint Cheesecake

Prepare the Crust

First things first – preheat that oven to 325°F (163°C). While it’s warming up, grab your springform pan (that’s the one with the removable sides) and get ready to make the chocolatey foundation of your dreams.

Mix those chocolate cookie crumbs with sugar and melted butter until it looks like wet sand – you’ll know it’s right when you can squeeze a handful and it holds its shape.

Press this mixture firmly into the bottom of your pan – I use the bottom of a measuring cup to really pack it down evenly.

Pop it in the oven for just 10 minutes – this quick bake helps set the crust so it won’t crumble when you add the filling later. Let it cool while you work on the good stuff!

Make the Filling

Now for the creamy magic! Start by beating that softened cream cheese (I can’t stress enough how important room temp is here – cold cream cheese = lumpy filling) until it’s completely smooth, about 2-3 minutes. Gradually add the sugar and beat until fluffy – this is where you’re building that light texture.

Crack in the eggs one at a time, letting each fully incorporate before adding the next (this prevents overmixing which can cause cracks). Stir in the sour cream, vanilla, and that glorious peppermint extract – if you’re using food coloring, add a few drops now until you get that perfect minty green shade.

Here’s my favorite part – gently fold in the melted chocolate (cooled slightly so it doesn’t cook the eggs). I use a spatula and make big, slow folding motions until no streaks remain.

The batter should be silky smooth with tiny chocolate flecks throughout. Pour this luscious mixture over your cooled crust – it’ll be thick, so spread it evenly with your spatula.

Bake the Cheesecake

Time for the secret weapon – the water bath! Wrap the bottom of your springform pan in aluminum foil (this keeps water out), then place it in a larger roasting pan.

Carefully pour hot water into the larger pan until it comes about halfway up the sides of your cheesecake pan. This gentle, even heat is what gives you that perfect creamy texture without cracks.

Bake for 55-65 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O when you tap the pan). Turn off the oven, crack the door open with a wooden spoon, and let it cool gradually inside for 1 hour – this slow cooling prevents sudden temperature changes that cause cracks. Then transfer to a wire rack to cool completely before refrigerating (at least 4 hours, but overnight is best).

Add Ganache & Serve

When you’re ready to serve, make that gorgeous ganache topping. Heat the cream just until tiny bubbles form around the edges (don’t let it boil!), then pour over your chocolate chips in a heatproof bowl.

Let it sit for 2 minutes – this melts the chocolate gently – then stir until glossy and smooth. Let it cool until it’s thick but still pourable (about 5 minutes), then pour over your chilled cheesecake, letting some drip down the sides decoratively.

Chill again for about 30 minutes to set the ganache. When you’re ready to serve, run a thin knife under hot water, dry it, and use it to slice clean pieces (wiping between cuts). That first bite of cool mint, rich chocolate, and creamy cheesecake? Absolute perfection!

Tips for the Perfect Chocolate Mint Cheesecake

After making this Chocolate Mint Cheesecake more times than I can count, I’ve picked up some foolproof tricks to guarantee success every time:

• Room temp is non-negotiable: Cold cream cheese equals lumpy filling. Take everything out 2 hours before baking (eggs too!).
• Don’t peek! That oven door stays shut for the first 45 minutes – sudden temperature drops cause cracks.
• The jiggle test: It’s done when the edges are set but the center wobbles slightly like Jell-O when gently shaken.
• Slow cooling is key: That hour in the turned-off oven prevents dramatic shrinking as it cools.
• Chill time matters: Cutting into it too soon? Disaster! Wait at least 4 hours (overnight is magic).

Follow these, and you’ll get that perfect creamy texture with minty chocolate bliss in every bite!

Serving and Storing Chocolate Mint Cheesecake

Here’s the best part: this Chocolate Mint Cheesecake actually gets better with time! I always make it the day before serving (that overnight chill lets the flavors really sing).

When you’re ready to slice, run your knife under hot water and dry it between cuts for picture-perfect pieces. Leftovers? Just cover the pan with plastic wrap or transfer slices to an airtight container, they’ll stay dreamy creamy in the fridge for up to 5 days (though let’s be real, it never lasts that long in my house!).

Nutritional Information

Okay, let’s be real, we’re not eating Chocolate Mint Cheesecake for its health benefits, but in case you’re curious (or tracking), here’s the breakdown per generous slice:

• Calories: About 450 kcal (hey, it’s a special occasion dessert!)
• Fat: 30g (most from the cream cheese, butter, and chocolate – the good stuff!)
• Carbs: 40g (that’s the sugar and cookie crust working together)
• Protein: 6g (thank you, cream cheese and eggs!)
• Sugar: 30g (it’s dessert, after all)

Now, here’s my little disclaimer: These numbers can vary slightly depending on the exact brands you use (like full-fat vs reduced-fat cream cheese) and how big you slice your pieces (no judgment if you go for that extra-large slice!). I calculated this based on standard ingredients, but if you’re watching specific dietary needs, definitely check your own product labels.

Personally? I believe in enjoying treats like this in moderation while savoring every single bite. That rich chocolate, cool mint, and creamy texture? Worth every calorie in my book!

FAQs About Chocolate Mint Cheesecake

More Sweet Recipes You’ll Love

If you enjoyed this Chocolate Mint Cheesecake, try a few of my other favorite recipes:

• Black Bottom Chocolate Chip Cheesecake
• No Bake Turtle Mini Cheesecakes
• Chocolate Strawberry Cheesecake
• No-Bake Mini Caramel Pecan Cheesecakes

Final Thoughts

There you have it, my absolute favorite Chocolate Mint Cheesecake recipe that never fails to impress! I’d love to hear how yours turns out – tag me in your photos @recipesbycharlotte, or leave a comment below. Happy baking, and enjoy every delicious bite of that minty chocolate goodness!

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