Description
This delicious Mint Chocolate Cheesecake combines the rich flavors of chocolate and mint for a refreshing dessert. Featuring a chocolate cookie crust, a creamy mint-flavored cheesecake filling, and a luscious chocolate ganache topping, this recipe is perfect for special occasions or any time you crave a decadent treat. The cheesecake is smooth, fluffy, and topped with crushed mint fudge cookies and a drizzle of chocolate, making it a delight for both mint and chocolate lovers.
Ingredients
Scale
Crust
- 1 cup butter, melted
- ½ cup unsweetened cocoa powder
- 15 mint fudge cookies, roughly chopped
Cheesecake Filling
- 16 oz. cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt (omit if using salted butter)
- 2 teaspoons vanilla extract
- 1 teaspoon mint extract
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- Green food coloring, a few drops
Topping and Garnish
- 16 oz. Cool Whip, thawed
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
- 15 mint fudge cookies, roughly chopped (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the melted butter, cocoa powder, and roughly chopped mint fudge cookies until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Add the granulated sugar and powdered sugar, then continue to mix until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, mint extract, and a few drops of green food coloring to achieve a soft minty green color.
- Add dry ingredients and chocolate chips: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the cream cheese mixture until just combined. Gently fold in the semi-sweet chocolate chips being careful not to overmix.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing out the top. Bake at 350°F (175°C) for 40-45 minutes or until the center is mostly set but still slightly jiggly. Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
- Prepare the chocolate ganache topping: In a small saucepan, heat the heavy whipping cream over medium-low heat until it begins to simmer. Remove from heat and pour it over the ½ cup of chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Allow ganache to cool slightly before topping.
- Add toppings and chill: Spread the thawed Cool Whip evenly over the chilled cheesecake. Drizzle the cooled chocolate ganache over the Cool Whip layer. Sprinkle the chopped mint fudge cookies on top for added texture and decoration. Refrigerate for an additional 30 minutes to set the topping before serving.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 10 portions, and enjoy the refreshing mint chocolate flavors.
Notes
- You can substitute mint fudge cookies with thin mint cookies or any mint-flavored chocolate cookies for a similar effect.
- Be cautious not to overbake the cheesecake; it should have a slight jiggle in the center to avoid cracks and maintain creaminess.
- For a stronger mint flavor, add an extra ½ teaspoon of mint extract, but avoid overdoing it to prevent bitterness.
- If you prefer a less sweet dessert, reduce the granulated sugar to 1 ½ cups and powdered sugar to ¾ cup.
- Ensure the cream cheese is softened to room temperature before mixing to prevent lumps.
