Mint Chocolate Cheesecake
I first made this mint-chocolate cheesecake when I wanted something a little festive for a spring dinner party — and it immediately became the recipe I bring whenever friends ask for something rich but not fussy. It’s an Oreo-style chocolate cookie crust topped with a silky, mint-spiked cream cheese filling studded with mini mint chocolate chips. The texture is dense and creamy, the mint is refreshing (not overpowering), and it’s one of those desserts you can make a day ahead so you’re relaxed when guests arrive. If you like the combo of chocolate and mint, this is the cheesecake version you’ll keep coming back to — a great alternative to brownies like these chocolate mint brownies.
Why you’ll love this dish
This cheesecake checks a lot of boxes: it’s elegant enough for holidays, easy enough for weeknight baking, and forgiving for bakers who aren’t chasing perfection. The cookie crust gives a deep chocolate base, while sour cream keeps the filling smooth and just tangy enough to balance the mint. It’s also portable, makes a beautiful centerpiece, and can be dressed up or kept simple.
“Silky, minty, and surprisingly simple — everyone asked for seconds.” — a quick dinner-party review
Reasons people search for this recipe include wanting a make-ahead dessert for celebrations, a minty twist on a classic cheesecake, or a simple way to use mint chocolate chips without complicated tempering.
Step-by-step overview
Before you dig into the ingredients, here’s what you’ll do: press a chocolate cookie crust into a 9-inch springform pan, whip a smooth cream cheese filling (beat the cheese until lump-free), add eggs one at a time to maintain texture, fold in sour cream and mint chips, then bake at 325°F until the center is just set. Let the cheesecake cool slowly in the oven to reduce cracking, then chill for several hours. Finish with whipped cream and extra mint chips.
What you’ll need
- 2 cups crushed chocolate sandwich cookies (about 18–22 cookies). Substitution: use gluten-free chocolate cookies for GF.
- 1/2 cup butter, melted (unsalted preferred)
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream (full-fat keeps the best texture; Greek yogurt can work in a pinch)
- 1/4 cup mint chocolate chips (reserve a few tablespoons for garnish)
- Whipped cream for topping
- Additional mint chocolate chips for garnish
Note: If you prefer a different chocolate crust, see this Chocolate Oreo Cheesecake for another crust approach. (Internal link: https://quickhomemaderecipes.com/chocolate-oreo-cheesecake/)
Step-by-step instructions
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and, if you like, line the bottom with parchment for easier removal.
- In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust. Chill briefly while you make the filling.
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and free of lumps. Use medium speed and scrape the bowl sides frequently.
- Add the eggs one at a time, mixing just until each is incorporated. Overbeating after adding eggs can trap air and cause cracks.
- Stir in the sour cream and the mint chocolate chips until evenly distributed.
- Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake on the center rack for about 50–60 minutes, or until the edges are set and the center is just slightly jiggly (it will continue to set as it cools).
- Turn off the oven and crack the door; let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.
- Remove from the oven, finish cooling to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Serve with a dollop of whipped cream and additional mint chocolate chips on top.
Best ways to enjoy it
Slice with a thin, hot knife (dip the knife in hot water and wipe dry between cuts) for clean pieces. Plate each slice with a swirl of whipped cream and a few extra mint chips, or add a drizzle of chocolate sauce and a fresh mint sprig for a polished look. Pair it with a strong coffee, an espresso martini, creamy hot chocolate, or a minty herbal tea. For dessert spreads, offer small squares alongside other minty treats such as mint chocolate cookies to give guests different textures. (Internal link: https://quickhomemaderecipes.com/chocolate-mint-cookies/)
How to store & freeze
- Refrigerator: Keep the cheesecake covered and chilled for up to 4–5 days. Wrap the pan tightly with plastic wrap or store slices in an airtight container.
- Freezing whole: Wrap the cooled cheesecake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Freezing slices: Wrap slices individually in plastic wrap and place in a sealed container or freezer bag to prevent freezer burn.
Food safety: Do not leave cheesecake at room temperature for more than 2 hours. Cool completely before covering to avoid condensation.
Pro chef tips
- Bring cream cheese and eggs to room temperature — they incorporate more smoothly and reduce lumps.
- Beat the cream cheese and sugar until completely smooth before adding eggs to avoid overworking the batter.
- Add eggs one at a time and mix just until combined to prevent excess air.
- Slow cooling matters: letting the cheesecake sit in the turned-off oven with the door ajar helps prevent sudden temperature changes that cause cracks.
- Use a water bath (wrap the springform pan’s exterior in foil and place it in a larger pan with an inch of hot water) if you want extra protection against cracking — especially useful at high altitudes.
- If chips sink, toss them lightly in a teaspoon of flour before folding into the batter. This helps them stay suspended.
- For cleaner slices, chill the cheesecake well and run a hot knife through each cut, wiping the blade between slices.
Creative twists
- Andes/conditioned mint: Swap mint chips for chopped Andes® mints or peppermint bark for a different mint texture.
- Grasshopper swirl: Melt mint liqueur with a bit of chocolate and swirl into the batter for an adult version.
- Gluten-free: Use gluten-free chocolate sandwich cookies for the crust.
- Vegan: Make a cashew-based cheesecake filling and use dairy-free cream cheese and butter substitutes; bake or set in the fridge depending on the recipe.
- Extra chocolate: Fold mini semisweet chips in addition to mint chips, or add a chocolate ganache layer after chilling.
Common questions
Q: Can I make this cheesecake the day before serving?
A: Yes — in fact, chilling overnight improves texture and flavor. Make it a day ahead and keep it covered in the fridge.
Q: Why did my cheesecake crack and how can I prevent it?
A: Cracks usually come from overmixing (too much air) or sudden temperature changes. Avoid overbeating the batter, add eggs one at a time, and cool slowly in the oven with the door ajar. A water bath helps too.
Q: Can I swap sour cream for Greek yogurt or heavy cream?
A: Greek yogurt (full-fat) can replace sour cream 1:1 but may be a touch tangier. Heavy cream will add richness but may thin the texture; reduce other liquid if needed.
Q: How long does it take to bake and chill?
A: Bake time is 50–60 minutes. Then cool for 1 hour in the oven, cool to room temperature, and refrigerate at least 4 hours (overnight is best).
Q: Can I freeze slices and for how long?
A: Yes — wrapped well, slices keep up to 2 months. Thaw in the fridge overnight before serving.
Conclusion
If you want a tested, crowd-pleasing mint chocolate cheesecake to add to your recipe rotation, these versions and tips will help you nail the texture and flavor every time. For more inspiration and alternative techniques, check out these detailed recipes: Mint Chocolate Cheesecake Recipe: How to Make It, Mint Chocolate Cheesecake | Bunsen Burner Bakery, and Mint Chocolate Cheesecake – Cookie Dough and Oven Mitt. (External links: Mint Chocolate Cheesecake Recipe: How to Make It, Mint Chocolate Cheesecake | Bunsen Burner Bakery, Mint Chocolate Cheesecake – Cookie Dough and Oven Mitt)
Mint Chocolate Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan and, if you like, line the bottom with parchment for easier removal.
- In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust. Chill briefly while you make the filling.
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and free of lumps. Use medium speed and scrape the bowl sides frequently.
- Add the eggs one at a time, mixing just until each is incorporated. Overbeating after adding eggs can trap air and cause cracks.
- Stir in the sour cream and the mint chocolate chips until evenly distributed.
- Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake on the center rack for about 50–60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and crack the door; let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.
- Remove from the oven, finish cooling to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Serve with a dollop of whipped cream and additional mint chocolate chips on top.
