Mint Chocolate Cheesecake
Inspired by Andes mints, this Mint Chocolate Cheesecake is perfect for mint chocolate chip lovers! With an Oreo cookie crust, mint cheesecake batter with chopped Andes mints, layer of chocolate ganache, and mint whipped cream, this is the perfect cheesecake for any birthday or celebration!
Are you a mint lover? Oh hi there – me too. I know chocolate and peanut butter is a super popular combination but personally, I’ll always take mint and chocolate.
If you also love mint chocolate chip ice cream or are delighted to find an Andes mint on your pillow at a hotel, this is the cheesecake for you.
This cheesecake has it all. Oreo cookie crust! Minty cheesecake with chopped Andes mints! Chocolate ganache drips! Mint whipped cream swirls!
And it can be made ahead of time, making it truly the perfect entertaining or celebratory dessert.
Plus, as always, all the tips and tricks you need for a picture-perfect cheesecake every time – no cracks, never over-baked. Just pure creamy, dreamy, minty cheesecake deliciousness.
Oreo Crust for Cheesecake
First up, we need a crust. And since mint and chocolate pair so perfectly together, we’ll make an Oreo crust!
I have an entire post dedicated to making an Oreo cookie crust to answer any questions you may have, or find the simple instructions in the recipe card below.
We’re just going to increase the number of Oreos a little, since the sides of a springform pan come up higher than a pie plate.
As you can see from my pictures, I try to press the Oreos about halfway up the sides of the springform pan. You can, of course, go the whole way up if you prefer.
Because all the ingredients in the cheesecake itself are gluten free, this entire mint chocolate cheesecake can easily be made gluten free by using gluten free Oreo cookies for the crust.
Want an EXTRA minty Oreo mint cheesecake? Use the mint-flavored Oreos for the crust!
Mint Cheesecake Filling
The flavor for this cheesecake is inspired by the classic Andes mints – and we’re even going to chop some up and add them to the cheesecake batter!
You’ll find the ingredient list is nearly identical to my funfetti cheesecake, except we’re adding some mint extract and chopped Andes mints instead of almond extract and sprinkles.
(When you have a great thing – in this case, the perfect cheesecake base – there’s no need to mess with it. We’ll just adjust the flavors for a new and different experience!)
And of course, we’ll add a few drops of green food coloring. If you prefer your mint chocolate chip ice cream to be white, then you’ll probably want to leave out the food coloring.
But if, like me, it’s neon green or bust – add a few drops for that classic green color! I prefer to use gel food coloring – a little goes a long way and yields a rich, vibrant green color.
Mint Extracts vs Peppermint Extract
One of the most common questions I receive on all my mint baked good recipes is whether to use mint extract or peppermint extract.
The truth: you can use either! It’s all personal preference. We can dive a little deeper with some simple kitchen chemistry!
Peppermint extract is made from pure peppermint oil, which has a strong minty zing. Mint extract is made from a blend of mint oils, including peppermint and spearmint. Spearmint is responsible for the cooling sensation of experienced after eating mint.
For classic mint chocolate chip flavor, use mint extract. For mint flavor like a candy cane, use peppermint extract. For mint flavor like toothpaste or gum, use spearmint extract.
While I LOVE the strong mint flavor that peppermint brings, I find that I really associate mint desserts with the cooling sensation of spearmint. So I prefer to use mint extract in all of my baking.
Irish Cream Cheesecake
Because mint = green and green is often associated with St. Patrick’s Day, mint chocolate recipes tend to be very popular in March.
(Although personally, I recommend eating them all year round!)
To make this an even more St. Patrick’s Day themed cheesecake, you can easily substitute in Irish cream for some of the heavy cream in both the ganache and the whipped cream on top!
For the chocolate ganache, replace 2 tablespoons of the heavy cream with 2 tablespoons of Irish cream (either my homemade Irish cream recipe or Bailey’s Irish Cream works perfectly!).
For the whipped cream, replace 2-3 tablespoons of the heavy cream with 2-3 tablespoons of Irish cream, depending on how boozy you’d like the flavor to be.
Tips and Tricks for the Best Mint Chocolate Cheesecake
- Use all room temperature ingredients! If the cream cheese is too firm, the batter will not be smooth and lumps are likely to cause cracks.
- Don’t over-mix the batter! Mixing the batter incorporates air, which can lead to cracks in the cheesecake.
- Scrape the bowl frequently while mixing the cheesecake. This ensures there isn’t a pocket of unmixed cream cheese left in the bottom of the bowl. Changes in texture in the batter lead to cracks!
- Bake the cheesecake in a water bath. While cheesecakes can be baked without one, a water bath helps ensure the cheesecake doesn’t overcook and maintains the creamiest texture. Either wrap the springform pan with three layers of aluminum foil or place the 9-inch springform pan inside a 10-inch round cake pan, and place this pan inside a larger pan filled with water.
- Bake until the cheesecake reaches an internal temperature of 145°F or until there is roughly a 2-3 inch diameter circle in the center that still jiggles.
- Cool slowly and gently. Abrupt changes in temperature can cause a cheesecake to deflate and crack. One easy way to do this is to turn off the oven, leave the door open partway, and let it cool. Alternatively, take the cheesecake out of the oven and let it cool inside a closed microwave or invert a large bowl overtop the cheesecake.
FAQs About Andes Mint Cheesecake
Aside from the Oreo cookie crust, there are no gluten free ingredients in the cheesecake batter. Use gluten free chocolate sandwich cookies.
Once the cheesecake fully cools to room temperature, it should be refrigerated for at least 4 hours, but preferably overnight. The cheesecake will continue to set in the refrigerator. Once made, cheesecake can be stored in the refrigerator for up to a week.
If there are water droplets on top of the cheesecake after refrigeration, this is due to condensation (and totally normal!). Press a paper towel gently on top of the cheesecake to absorb any water droplets.
To freeze the whole cheesecake, leave off the whipped cream. Wrap the chilled cheesecake in a layer of plastic wrap, followed by a layer of aluminum foil. Thaw overnight in the refrigerator and add the whipped cream before serving. To freeze individual slices, place the slice on a cookie sheet and freeze until the whipped cream on top is frozen. Then wrap in plastic wrap and aluminum foil. Unwrap before thawing in the refrigerator to help the whipped cream peaks hold their shape. Cheesecake can remain frozen for up to 3 months.
2022 Cheesecake of the Month Series
More Mint Chocolate Recipes:
- Mint Chocolate Chip Layer Cake
- No Bake Mint Chocolate Chip Pie
- Chewy Chocolate Mint Cookies
- Mint Irish Cream Brownies
- Mint Chocolate Chip Ice Cream
For the Crust:
- 30 Oreo cookies (340 grams)
- 1/4 cup (56.5 grams) unsalted butter, melted
For the Cheesecake:
- 32 ounces (908 grams) cream cheese, room temperature
- 1 cup (198 grams) granulated sugar
- 2/3 cup (151 grams) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons mint or peppermint extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- several drops of green food coloring
- 1 cup (150 g) finely chopped andes mints
For the Ganache:
- 1 cup (170 grams) chocolate chips or chopped chocolate
- 3/4 cup (170 grams) heavy cream
- Pinch of salt
For the Whipped Cream:
- 3/4 cup (170 grams) heavy cream
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon mint or peppermint extract
- 2 to 3 drops green food coloring
- Andes Chocolate Mints or Oreos, for decorating
- Make the crust. Preheat oven to 350 °F. Add Oreos to a food processor and chop or crush into fine crumbs by hand. Pour in melted butter and mix using the food processor. Press the crumbs along the bottom and extending up the sides of a 9-inch springform pan, compacting the crumbs as much as possible. Bake for 10 minutes, then remove from oven. Reduce oven temperature to 325 °F.
- Make the cheesecake. Using an electric mixer with the whisk attachment, beat together the cream cheese and sugar until creamy and well combined, 2 to 3 minutes. Mix in the sour cream, vanilla extract, mint extract, and salt, stirring until well combined. Crack the four eggs into a small bowl and mix with a fork to break up the yolks. Slowly pour roughly a quarter of the eggs into the cream cheese mixture, mix to combine, and repeat until all egg has been added. Do not over-mix the cheesecake - this make it more likely to crack. Add in the food coloring, one drop at a time, and mix on low speed until fully incorporated and color is as desired. Using a rubber spatula, fold in the chopped Andes mints, scraping down the sides and along the bottom of the bowl.
- Prepare the springform pan. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath (recommended) by placing the 9-inch springform pan inside a 10-inch cake pan (both pans together will be placed inside the water bath). Pour the cheesecake batter into the prepared Oreo crust.
- Bake the cheesecake. Place the springform pan inside a larger pan with high sides and add in hot water until the water level comes approximately halfway up the sides of the springform pan (or the outer cake pan). Bake at 325 °F for 70 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles. Turn off the oven and open the door slightly; cool in warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing in the refrigerator to chill for at least 4 hours, preferably overnight.
- Make the ganache. Once cheesecake has cooled for at least 4 hours, top with the ganache. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for one minute on 50% power and stir well; repeat this process until the mixture is smooth and no lumps of chocolate remain. Set aside to cool for 5 minutes, then pour onto the cheesecake and spread to the sides using an offset spatula. Chill for 30 minutes to set the ganache.
- Make the whipped cream. Using a hand mixer, stand mixer, or immersion blender with a whisk attachment, whisk together the heavy cream, confectioners' sugar, mint extract, and food coloring until stiff peaks form. Pipe the whipped cream onto the cheesecake and decorate with additional Andes mints or Oreo cookies, if desired.
- Use room temperature ingredients to ensure proper mixing with no lumps.
- Mix the batter thoroughly, but do not overmix or mix on high speed which incorporates additional air into the batter.
- Scrape the sides and bottom of the bowl frequently while mixing the batter.
- Bake until the center of the cheesecake still jiggles, or reaches a temperature of 145 °F on an instant read thermometer.
Cheesecake can be refrigerated for up to 5 days or frozen for up to 3 months.
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