Mint Chocolate Cheesecake

4.43 from 7 votes

Mint Chocolate Cheesecake

Mint chocolate cheesecake is rich, indulgent and creamy, with a hit of peppermint to brighten things up! It's a beautiful special occasion cake.

Prep Time25

Cook Time2

Chilling Time6

Total Time8 25

Course: Afternoon Tea, Dessert

Cuisine: American, Australian, Western

Keyword: choc mint cheesecake, chocolate cheesecake, mint cheesecake, mint chocolate cheesecake

Servings:

Calories: 757kcal

Ingredients

For the crust

30 Oreo cookies
1/4 cup unsalted butter melted

For the filling

32 oz cream cheese full fat brick style (4 x 8oz packages), softened
1 cup granulated sugar
8 oz white chocolate melted and cooled (a cup and a half of chips)
1 ½ teaspoons peppermint extract
4 eggs large, at room temperature
2-3 drops green food coloring optional

For the topping

6 oz bittersweet chocolate chips or chopped chocolate (a cup of chips)
3/4 cup heavy cream
2 Peppermint Crisp candy bars (2 x 35 g) roughly chopped, or other peppermint chocolate candies, chopped

US Customary - Metric

Instructions

Make the crust

Preheat oven to 175°F (80°C), steam setting, 100% humidity. Line the base of a 9” (22cm) springform pan with parchment paper, sealing the collar of the pan around the paper and leaving an overhang sticking out at the sides.
Put the Oreos in a food processor and pulse until they form crumbs. Pour in melted butter and mix using the food processor. Press the crumbs into the bottom and up the sides of the prepared pan, compacting as much as possible. Put the pan in the freezer for 20 minutes.
30 Oreo cookies, 1/4 cup unsalted butter

Make the filling and cook

Make the filling. Rinse and dry your food processor bowl. Put the cream cheese and sugar into the processor and run until well mixed and smooth. Add the remaining filling ingredients. Run the processor again, just until the mixture is smooth. Don’t overmix because your cheesecake will end up with air bubbles.
32 oz cream cheese, 1 cup granulated sugar, 8 oz white chocolate, 1 ½ teaspoons peppermint extract, 4 eggs, 2-3 drops green food coloring
Pour the filling over the chilled crust and tap the pan lightly on the counter to remove excess air. Cover the top of the pan with aluminum foil, then place in the oven and cook for 2 hours.
At the end of the cooking time, the cheesecake should be set but with a wobble in the center. Let it cool in the switched-off oven for an hour, then carefully remove the foil so you don’t get condensation on top of your cake. Refrigerate overnight or up to 3 days.
When you’re ready to serve, carefully run a thin-bladed knife around the edge of the cake to loosen, then remove the collar from the pan and transfer the cheesecake to a serving plate. Spread or drizzle the ganache over the cake and top with chopped peppermint candy.
2 Peppermint Crisp candy bars
To make ganache topping: Put the chocolate into a bowl and set aside. In a small saucepan, bring cream just to a boil. Pour hot cream over the chocolate. Let it sit for a couple of minutes, then stir with a whisk until smooth. Allow to cool to room temperature before spreading it onto the cake.
6 oz bittersweet chocolate chips, 3/4 cup heavy cream

Notes

You can use other cream-filled chocolate cookies for the crust, but Oreos are easy to find in most places so that’s what I’ve specified.
The green color of this cake comes from food coloring. It’s optional but does add to the minty visual.
I decorate this cheesecake with crushed/chopped Peppermint Crisp bars, which are an easily found candy bar in Australia. If you can’t find them, or want something different, any peppermint candy is fine. After Eight mints in the UK or Andes mints in the USA are good options.

Nutrition