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Slice of creamy mint cocoa cheesecake with chocolate and mint garnishes
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Mint Chocolate Cheesecake

A creamy, velvety cheesecake infused with vibrant mint flavor and rich chocolate, perfect for any celebration.
Course Dessert
Cuisine American
Keyword Chocolate Dessert, Mint Cheesecake, Mint Chocolate Cheesecake, No-Bake Cheesecake, Special Occasion Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings 12 servings
Calories 450kcal

Ingredients

For the crust

  • 1.5 cups chocolate cookie crumbs These will form the crunchy base.
  • 0.25 cups melted butter Adds richness and helps bind the cookie crumbs.

For the cheesecake filling

  • 3 cups cream cheese, softened The star ingredient for creaminess.
  • 1 cup granulated sugar Balances the flavors beautifully.
  • 3 large eggs Helps to create a firm texture.
  • 1 cup sour cream Adds tanginess to the dessert.
  • 2 teaspoons peppermint extract Gives the cheesecake its minty flavor.

For the ganache and topping

  • 0.5 cups heavy cream Used to create the smooth ganache.
  • 8 oz semisweet chocolate, chopped Adds depth to the flavor of the cheesecake.
  • 0.5 cups chopped mint chocolate candies For a crunchy texture and minty bursts.
  • 1 pinch salt Enhances all other flavors.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form a crust and bake for 10 minutes. Allow to cool completely.

Cheesecake filling

  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add eggs one at a time, mixing well after each addition.
  • Stir in sour cream and peppermint extract, then pour this mixture over the cooled crust.

Baking

  • Bake the cheesecake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside with the door ajar.

Ganache

  • In a saucepan, heat heavy cream until simmering. Remove from heat and stir in chopped semisweet chocolate until melted and glossy.
  • Allow the ganache to cool for about 10 minutes.

Finishing touches

  • Pour the ganache over the cooled cheesecake and sprinkle with chopped mint chocolate candies.
  • Chill in the fridge for at least 4 hours or overnight before serving.

Notes

Ensure all dairy ingredients are at room temperature for easier blending. Chill time is essential for flavor development and texture.