close up of mint whipped cream on mint chocolate cheesecake
Print Recipe
5 from 1 vote

Mint Chocolate Cheesecake

Prep Time35 mins
Cook Time1 hr 20 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Keyword: Mint cheesecake, Mint Chocolate Cheesecake, Mint Chocolate Chip Cheesecake, Mint whipped cream, St. Patrick's Day Dessert
Servings: 8 slices
Author: Miranda

Ingredients

Crust

  • 14 oreo cookies
  • 8 mint oreo cookies
  • 4 tbsp. butter melted

Cheesecake Filling

  • 24 oz. cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 tsp. vanilla extract
  • 1 tsp. mint extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 6 Hershey's Milk Chocolate Candy Bars chopped

Ganache

  • 3/4 cup milk chocolate chips
  • 1/2 cup heavy cream

Whipped Cream

  • 1 cup heavy cream
  • 2 T. powdered sugar
  • 1/4 tsp. mint extract
  • 2 to 3 drops green gel food color
  • Andes Chocolate Mints

Instructions

  • Preheat oven to 325 degrees.

Crust

  • In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb.
  • Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter has coated all of the crumbs
  • Dump the cookie crumbs into a 9-inch springform pan. Press them firmly into the bottom of the pan.
  • Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Cheesecake Filling

  • In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
  • Add the sugar in with the cream cheese. Beat on medium until incorporated. Scrape down the sides of the bowl.
  • Add the vanilla extract, mint extract, and the eggs one at a time into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl.
  • Add in the sour cream, heavy cream, and green gel food color and beat until the food color is evenly distributed.
  • Stir in the chopped chocolate.
  • Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with 1 to 2 inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
  • Spray the sides of the springform pan with nonstick cooking spray.
  • Pour the cheesecake batter on top of the oreo cookie crust.
  • Place in the oven. Let the cheesecake bake for 1 hour 20minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and open oven door a crack. Let it cool in the oven.
  • Place into the fridge and chill for at least 4 hours but I recommend overnight.

Ganache

  • In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
  • Pour onto the cheesecake. Chill for at least 30 minutes. You can do this before it chills in the fridge for 4 hours or overnight as well.

Whipped Cream

  • In a large mixing bowl, add in the heavy cream. Beat on medium until soft peaks form.
  • Add in the powdered sugar, mint extract, and green gel food coloring and beat until stiff peaks form.
  • Add the whipped cream in a piping bag fitted with the 1M tip.
  • Pipe swirls on the top of the chilled cheesecake. Add the Andes chocolate mints on top of each swirl of whipped cream.
  • Slice and serve! Store in the fridge.