Mint Chocolate Chip Cheesecake

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Mint chocolate chip cheesecake with Oreo crust, garnished with whipped cream and chocolate.

Baking and Pastries, Desserts, Recipes

Mint Chocolate Chip Cheesecake is a refreshing twist on a classic dessert, featuring a velvety mint-flavored filling studded with chocolate chips, all atop a crisp Oreo crust.

Ingredients:

For the Oreo Crust:

  • 24 Oreo cookies (with filling, crushed into fine crumbs)
  • 1/4 cup unsalted butter, melted

For the Mint Cheesecake Filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 2 teaspoons pure peppermint extract
  • Green food coloring (gel works best for vibrant color)
  • 1 cup mini chocolate chips, plus extra for topping

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream

Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For Garnish:

  • Chocolate shards or pieces
  • Additional mini chocolate chips
  • Fresh mint leaves (optional)

Now that you’re all set with the ingredients for our Mint Chocolate Chip Cheesecake, why not bookmark this delectable Biscoff Butter Cheesecake for your next baking adventure? Now, let’s see how to whip up this minty treat.

How to Make Mint Chocolate Chip Cheesecake:

Make the Oreo Crust:

  1. Preheat your oven to 350°F (175°C). Combine the crushed Oreo cookies with the melted butter.
  2. Press the mixture into the bottom of a 9-inch springform pan, forming a slight edge up the sides.
  3. Bake for 10 minutes, then remove from the oven and let cool. Reduce the oven temperature to 325°F (160°C).

Make the Mint Cheesecake Filling:

  1. Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing just until combined.
  2. Stir in the sour cream and flour. Gradually add the heavy cream, peppermint extract, and enough green food coloring to achieve a minty color.
  3. Fold in the mini chocolate chips and pour the filling into the cooled crust.
  4. Bake for about 45-55 minutes, or until the center is set but still slightly jiggly.
  5. Turn off the oven, open the door slightly, and allow the cheesecake to cool for 1 hour. Then remove and chill in the fridge for at least 4 hours.

Prepare the Chocolate Ganache:

  1. Place the chocolate chips in a heat-proof bowl.
  2. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips.
  3. Let sit for a few minutes, then stir until smooth.
  4. Pour over the chilled cheesecake and spread into an even layer.
  5. Chill the cheesecake again to set the ganache, for about 30 minutes.

Make the Whipped Cream Topping:

  1. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Assemble the Cheesecake:

  1. Once the ganache is set, pipe the whipped cream around the edges of the cheesecake.
  2. Garnish with chocolate pieces, additional mini chocolate chips, and fresh mint leaves if desired.
  3. Use a hot knife (dipped in hot water and wiped dry) to slice the cheesecake for clean cuts.
  4. Serve each slice with the garnishes mentioned for a dessert that’s as beautiful as it is delicious.

Next Up: Taste Surprises!

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