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Homemade Chocolate Mint Cheesecake photo

Chocolate Mint Cheesecake

This Chocolate Mint Cheesecake is a showstopper! Enjoy a creamy filling with refreshing mint, all on a crunchy Oreo crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups classic Oreo cookie crumbs (about 22 cookies from a standard 20-ounce package)
  • ½ cup granulated sugar
  • 2 tablespoons salted butter (melted)
For the Filling:
  • 1 cup white chocolate chips (melted and cooled)
  • 24 ounces cream cheese (softened)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons peppermint extract
  • 4 large eggs
  • 1 cup sour cream
  • ½ teaspoon gel-based green food coloring (or preference)
  • 1 cup semi-sweet chocolate chips
  • 5 ounces Andes mints (removed from wrapper and broken into pieces)
  • 1 cup heavy whipping cream

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave
  • Whisk

Method
 

Step 1: Prepare the Crust
  1. In a medium bowl, combine the Oreo cookie crumbs, ½ cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then set aside to cool.
Step 2: Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar and mix until combined. Add the melted and cooled white chocolate, and blend until smooth.
Step 3: Add the Eggs and Flavorings
  1. Add the flour, peppermint extract, and eggs one at a time, mixing just until combined after each addition. Be careful not to overmix. Finally, stir in the sour cream and gel-based food coloring until incorporated.
Step 4: Fold in the Chocolate
  1. Gently fold in the semi-sweet chocolate chips and broken Andes mints into the cheesecake batter until evenly distributed.
Step 5: Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.
Step 6: Chill the Cheesecake
  1. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to set completely.
Step 7: Prepare the Whipped Cream Topping
  1. In a mixing bowl, whip the heavy cream until soft peaks form. Add a tablespoon of powdered sugar for sweetness and continue to whip until stiff peaks form.
Step 8: Serve and Enjoy
  1. Once the cheesecake has set, carefully remove it from the springform pan. Top with the whipped cream and garnish with additional Andes mints or chocolate shavings if desired. Slice and serve chilled!

Notes

  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • If freezing, wrap it well in plastic wrap and foil; it can be frozen for up to 2 months.
  • Thaw the cheesecake in the refrigerator overnight before serving.