Mint Chocolate Cheesecake

Introduction

You’ll adore the perfect balance of cool mint and rich chocolate in this decadent cheesecake. It features a double-Oreo crust, a velvety mint-chocolate filling, and a glossy chocolate ganache. It’s an impressive dessert that’s sure to become a requested favorite.

Prep & Cook Time

• Prep Time: 35 minutes
• Cook Time: 80 minutes
• Total Time: About 115 minutes (plus chilling)
• Servings: 8

Ingredients

• 14 oreo cookies
• 8 mint oreo cookies
• 4 tablespoons butter (melted)
• 24 ounces cream cheese (room temperature)
• 1 1/4 cups granulated sugar
• 1/2 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 teaspoon mint extract
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 6 Hershey's 1.55 ounce Milk Chocolate Candy Bars (chopped)
• 2 to 4 drops green gel food coloring
• 3/4 cup milk chocolate chips
• 1/2 cup heavy cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon mint extract
• 2 to 3 drops green gel food coloring
• Andes Chocolate Mints

Instructions

1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water seepage.
2. Make the crust: Crush the 14 regular oreo cookies and 8 mint oreo cookies (including their fillings) into fine crumbs using a food processor. Mix the crumbs with the 4 tablespoons of melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
3. Make the filling: In a large bowl, beat the 24 ounces of room-temperature cream cheese until smooth and creamy. Gradually add the 1 1/4 cups granulated sugar, beating until combined. Mix in the 1/2 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) and 1 teaspoon mint extract.
4. Add the 4 large eggs one at a time, beating on low speed just until each is incorporated. Scrape down the bowl as needed. Gently stir in the 1 cup sour cream and 1/2 cup heavy cream until just blended.
5. Fold in the chopped Hershey’s milk chocolate bars (about 9.3 ounces total). Add 2 to 4 drops of green gel food coloring and fold until the desired minty green color is evenly distributed.
6. Pour the filling over the prepared crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
7. Bake for 70 to 80 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. Remove from the oven and water bath, then run a knife around the edge of the pan to loosen it. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
8. Make the chocolate ganache: Place the 3/4 cup milk chocolate chips in a heatproof bowl. Heat the 1/2 cup heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate chips and let it sit for 2 minutes, then whisk until smooth. Let it cool slightly until it thickens but is still pourable. Pour over the chilled cheesecake and spread evenly. Return to the fridge to set, about 30 minutes.
9. Make the mint whipped cream: Using a hand mixer, whip the 1 cup heavy cream with the 2 tablespoons powdered sugar and 1/4 teaspoon mint extract until soft peaks form. Add 2 to 3 drops of green gel food coloring and whip until stiff peaks form.
10. Pipe or dollop the mint whipped cream onto the finished cheesecake and garnish with Andes Chocolate Mints before serving.

Variations

• Cookie Crumbles: Instead of a smooth ganache top, sprinkle crushed mint Oreos over the whipped cream garnish for extra crunch.
• Individual Servings: Bake the cheesecake filling in a muffin tin lined with parchment cups for adorable personal desserts, adjusting the bake time to about 25-30 minutes.
• Dark Chocolate Twist: Swap the milk chocolate ganache for a dark or semi-sweet chocolate ganache using the same technique for a less sweet, more intense flavor.
• Peppermint Swirl: Before baking, dot the top of the filling with extra green food coloring and use a toothpick to create a marbled swirl pattern.

Tips for Success

• Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent a lumpy batter and ensure even baking.
• Avoid over-mixing the batter after adding the eggs to prevent incorporating too much air, which can cause the cheesecake to crack.
• The water bath is crucial for gentle, even heating; make sure your foil wrap is secure to keep water out.
• Use gel food coloring instead of liquid for vibrant color without thinning the filling.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight. This dessert is best served chilled directly from the fridge.

FAQ

Can I use just one type of Oreo?

Yes, you can use 22 regular Oreos for the crust, but using both adds a nice extra hint of mint.

Why did my cheesecake crack?

Over-baking or a sudden temperature change are the most common causes. The water bath and gradual cooling method in the instructions help prevent this.

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal. A deep 9-inch cake pan lined with parchment paper can work, but unmolding will be trickier.

What can I use instead of mint extract?

You can use finely chopped fresh mint (use a small amount; adjust to taste), but it is often stronger. Start with 1/2 teaspoon and adjust to taste.

Do I have to use the food coloring?

No, the food coloring is purely for visual effect. The mint flavor comes from the extract.

My ganache is too runny/thick. How do I fix it?

If too runny, chill it briefly. If too thick to pour, gently reheat it in a double boiler or in 5-second bursts in the microwave, stirring between each.