This Mint Chocolate Chip Cheesecake offers the perfect balance of creamy richness and refreshing mint, enhanced with bursts of chocolate in every bite. With a crisp Oreo crust, a two-tone cheesecake filling, and a silky ganache topping, it’s a striking dessert both visually and in flavor.
Why You’ll Love This Recipe
This cheesecake is a delightful twist on the classic mint chocolate chip flavor. It’s creamy, indulgent, and perfectly refreshing. The two-tone mint and vanilla layers add a beautiful presentation, while the Oreo crust and chocolate ganache give it depth and richness. Whether for a holiday, birthday, or just a special treat, this dessert never fails to impress.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Oreo Crust:
24 Oreo cookies (about 2 ½ cups finely crushed)
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract (adjust to taste)
Green food coloring (optional)
½ cup sour cream or full-fat plain Greek yogurt
¾ cup mini chocolate chips
For the Chocolate Ganache Topping:
½ cup heavy cream
½ cup semi-sweet chocolate chips or chopped chocolate
For Garnish:
Whipped cream or mint frosting
Additional chocolate chips
Fresh mint leaves
Equipment:
9-inch springform pan
Heavy-duty aluminum foil
Large roasting pan
Electric mixer
Rubber spatula
directions
Prepare the Crust
Preheat oven to 350°F (175°C). Crush Oreo cookies finely and mix with melted butter. Press into the bottom of a springform pan. Bake for 8–10 minutes, then let cool. Reduce oven temperature to 325°F (160°C).
Prepare the Water Bath
Wrap the springform pan with 2–3 layers of heavy-duty foil to prevent leaks. Place the wrapped pan inside a large roasting pan.
Make the Cheesecake Filling
Beat softened cream cheese until smooth. Gradually add sugar, mixing until fluffy. Beat in eggs one at a time, then stir in vanilla, peppermint extract, and sour cream.
Divide the batter in half. Tint one half with green food coloring and fold in ¼ cup chocolate chips. Fold the remaining chocolate chips into the untinted batter.
Assemble and Bake
Pour the plain batter over the crust. Carefully layer the green batter on top. Place the roasting pan in the oven and pour hot water into it until it reaches halfway up the springform pan.
Bake for 60–75 minutes, until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Cool and Chill
Remove from the water bath, discard foil, and cool on a wire rack. Once completely cool, cover and refrigerate for at least 6 hours or overnight.
Make the Ganache
Heat heavy cream until just simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth. Let cool slightly.
Garnish and Serve
Remove chilled cheesecake from pan. Pour ganache over the top and let it drip down the sides. Garnish with whipped cream, chocolate chips, and mint leaves before serving. Use a warm, dry knife for clean slices.
Servings and timing
Yields: 12–16 servings
Prep time: 30 minutes
Bake time: 60–75 minutes
Chill time: At least 6 hours (preferably overnight)
Total time: Approximately 8–9 hours
Variations
Chocolate Crust Variation: Use chocolate graham crackers or thin mint cookies instead of Oreos.
Layered Effect: Swirl the two batters gently for a marbled effect instead of clean layers.
Extra Minty: Add finely chopped fresh mint leaves into the batter for a more herbal mint touch.
Thin Mint Version: Substitute Oreo crust with crushed thin mint cookies for a bolder mint flavor.
Mint Extract Only: Replace peppermint extract with spearmint or a mint blend for a different taste.
storage/reheating
Store cheesecake in the refrigerator, covered, for up to 5 days. For freezing, wrap slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Cheesecake should be served cold or at room temperature; reheating is not recommended.
FAQs
Can I skip the water bath?
It’s not recommended. The water bath helps bake the cheesecake evenly and prevents cracks.
What kind of mint extract should I use?
Peppermint extract is commonly used. Start with ¼ teaspoon and adjust to your taste.
Do I need to use food coloring?
No, it’s optional. It just gives the cheesecake a traditional mint chocolate chip look.
Can I use light cream cheese?
Full-fat cream cheese gives the best texture. Light versions can work but may be softer.
How do I avoid cracks in my cheesecake?
Use a water bath, avoid overmixing the eggs, and let the cheesecake cool slowly in the oven.
Can I use a different crust?
Yes, chocolate graham crackers or mint cookies are great alternatives.
Is it possible to make this ahead of time?
Yes, you can make it up to 2 days ahead and refrigerate until ready to serve.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts.
Can I use regular chocolate chips instead of mini?
Yes, but mini chips distribute more evenly throughout the batter.
How long should I let the ganache cool before using?
Let it sit for about 10–15 minutes until it reaches a pourable but slightly thickened consistency.
Conclusion
The Mint Chocolate Chip Cheesecake is a stunning, crowd-pleasing dessert with a perfect blend of cool mint, creamy cheesecake, and rich chocolate. Whether served at a festive gathering or as a personal indulgence, this cheesecake delivers a beautiful presentation and satisfying flavor in every bite.
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