Hello everyone! Today I am sharing a recipe for a rich, decadent mint cheesecake made on a chocolate crust, and topped with a dark chocolate mint ganache.
Although it may sound complicated, this recipe is actually relatively easy. You will only need 2 ingredients for the crust, and no water bath whatsoever!
In place of a water bath, we will use an insulated cake strip around the outside. For directions, check out my Raspberry Lemon Cheesecake recipe: https://milkbreadandhoney.com/2024/08/08/raspberry-lemon-cheesecake/
Other than making the insulated strip, the remaining components are pretty straightforward. Make sure to use full-fat cream cheese, and I would recommend beating the eggs before adding to make it a smoother process.
Also, you can 100% use full-fat greek yogurt in place of the sour cream, in a 1-to-1 ratio.
Without further ado, here is the recipe!
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Chocolate Mint Cheesecake
Difficulty: Medium16
servingsRich, decadent mint cheesecake filled with chocolate pieces and topped with dark mint ganache, all on a chocolate cookie crust.
Ingredients
Crust:
12oz (340g/about 30 cookies) chocolate sandwich cookies
1/4 cup (56g/0.5 stick) salted butter, melted
Filling:
4 8oz blocks (907g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
2/3 cup (152g) full-fat sour cream, room temperature
2 tsp vanilla extract
1/2 tbsp mint extract
1/4 tsp salt
4 eggs, beaten
green food coloring, optional
1 cup (150g) chopped mint chocolate, or chocolate chips
Ganache:
1 cup (170g) heavy cream
1 cup (170g) chopped chocolate/chocolate chips of choice*
Directions
- Preheat oven to 350F. Add cookies to a gallon bag, seal it and crush into fine crumbs using a rolling pin. You can also blitz them in a food processor. Combine the crumbs and melted butter in a medium bowl, then pour into a 9″ springform pan. Press into the bottom and partially up the sides using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove and set oven to 325F.
- In the bowl of a stand mixer (or a large bowl, if mixing by hand) beat together the cream cheese and sugar, scraping down the sides at least once, until smooth. Add in the salt, plus the vanilla and mint extracts. Add in the beaten eggs 1/4 at a time with the mixer running on low, stopping to scrape down the sides halfway through. Add in the food coloring a couple drops at a time until the color is what you’d like. Fold in the chocolate pieces, then transfer into the crust.
- Wrap the pan with an insulated cake strip (see notes) and bake for 55-65 minutes or until just the center is slightly jiggly. Turn off the heat and leave it in the oven with the door cracked for 30 minutes. Remove and let cool to room temp, then cover and chill at least 4 hours.
- For the ganache, simply heat the cream in a microwave-safe measuring cup until it just begins to bubble. Add in the chocolate and let it sit for 3 minutes, then whisk until smooth. Let cool to room temperature, then cover and chill until it reaches the desired thickness. Spread over the cooled cheesecake once ready, before removing the cheesecake from the springform pan.
- Slice and enjoy! Remember to keep it chilled at all times.
Recipe Video
Notes
- *I used a blend of 2/3 chopped mint chocolate and 1/3 70% dark chocolate, but feel free to use whatever sounds good to you!
- For the insulated cake strip: get a sheet of aluminum foil that is equal to the diameter of your pan (in inches), multiplied by 3.14, then add 6″. Then Take enough wet paper towels to cover almost the full surface of the foil, and fold them in half. Then fold them into thirds, and fold the foil over them. Make sure there is foil over all edges of the towels. Wrap it around the pan, seam side in, and twist the ends together. Finally, push the excess up against the pan.
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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