Chocolate mint cheesecake


  • 1 1/2 cups chocolate cookie crumbs (such as Oreos)
  • 1/4 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 1 cup semi-sweet chocolate chips, melted
  • Green food coloring (optional)
  • Whipped cream, for garnish
  • Chocolate shavings or mint leaves, for garnish



  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

  2. In a bowl, combine the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan to form the crust. Place it in the refrigerator while you prepare the filling.

  3. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the peppermint extract and mix well.

  4. Add the eggs, one at a time, beating well after each addition. Stir in the melted chocolate until fully combined. If desired, add a few drops of green food coloring to achieve a minty green color.

  5. Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula.

  6. Place the springform pan on a baking sheet and bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.

  7. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool completely on a wire rack.

  8. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

  9. Before serving, garnish the cheesecake with whipped cream and chocolate shavings or mint leaves.


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