Indulge in the perfect balance of rich chocolate, refreshing mint, and creamy cheesecake with this Easy Chocolate Mint Cheesecake. Whether you’re celebrating the holidays, hosting a dinner party, or simply craving a decadent dessert, this show-stopping treat is sure to impress. Picture a velvety chocolate crust, a luscious mint-infused cheesecake filling, and a smooth chocolate ganache topping—finished with a sprinkle of crushed peppermint candies for the ultimate flavor burst.

This recipe is both elegant and effortless, making it accessible to bakers of all skill levels. With just a handful of ingredients and simple steps, you’ll create a dessert that looks like it came from a gourmet bakery. The classic chocolate-mint combination never fails to delight, and when blended with the creamy richness of cheesecake, it’s nothing short of irresistible.

One of the best things about this Easy Chocolate Mint Cheesecake is its versatility. It’s the perfect centerpiece for a holiday feast, a refreshing summer treat, or a decadent birthday cake. The cool, crisp mint makes it especially refreshing in warm weather, while the rich chocolate and creamy texture provide a cozy, comforting indulgence all year long. Plus, it can be made ahead of time, so you can enjoy stress-free entertaining and savor every bite without the hassle of last-minute baking.

Why This Easy Chocolate Mint Cheesecake?

Selling Points:

• Decadent and Refreshing: Combines rich chocolate, creamy cheesecake, and cool mint for a perfect flavor balance.
• Easy to Make: Simple ingredients and straightforward steps make it accessible for bakers of all levels.
• Make-Ahead Friendly: Perfect for preparing in advance, making it ideal for parties and gatherings.
• Customizable: Adjust the mint flavor or add toppings to suit your preferences.

What You Need for Easy Chocolate Mint Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (like Oreos)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp peppermint extract
• 3 large eggs
• 1/2 cup semi-sweet chocolate chips, melted

For the Chocolate Ganache:

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

Optional Garnish:

• Crushed peppermint candies
• Fresh mint leaves

How to Make Easy Chocolate Mint Cheesecake

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream and peppermint extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the melted chocolate until the mixture is evenly swirled.
3. Bake the Cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to set.
5. Prepare the Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
6. Finish and Serve: Pour the ganache over the chilled cheesecake, spreading it evenly. Garnish with crushed peppermint candies and mint leaves if desired. Slice and serve chilled.

Tips for the Perfect Chocolate Mint Cheesecake

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
• Don’t Overmix: Overmixing can introduce air bubbles, which may cause cracks.
• Water Bath: For a crack-free cheesecake, bake it in a water bath by placing the springform pan in a larger pan filled with hot water.
• Chill Thoroughly: Allow the cheesecake to chill completely before adding the ganache for clean slices.

Substitutions and Variations

• Gluten-Free Crust: Use gluten-free chocolate cookies for the crust.
• White Chocolate Ganache: Swap semi-sweet chocolate with white chocolate for a sweeter topping.
• Mint Chocolate Chips: Add mint chocolate chips to the filling for extra minty flavor.
• Vegan Option: Use vegan cream cheese, dairy-free chocolate, and coconut cream for the ganache.

Make a Healthier Version

• Low-Fat Cream Cheese: Substitute regular cream cheese with a low-fat version.
• Less Sugar: Reduce the sugar to 1/2 cup or use a natural sweetener like honey or maple syrup.
• Dark Chocolate: Use dark chocolate for the ganache to reduce sugar content.

Closing for Easy Chocolate Mint Cheesecake

This Easy Chocolate Mint Cheesecake is a dessert that’s sure to impress. With its rich chocolate crust, creamy mint filling, and luxurious ganache topping, it’s a treat that’s as delightful to make as it is to eat. Whether you’re serving it at a party or enjoying it as a special treat at home, this cheesecake is guaranteed to be a hit. Don’t forget to let us know how your cheesecake turns out, and consider checking out some of our other recipes for more inspiration. Happy baking!

Frequently Asked Questions for Easy Chocolate Mint Cheesecake

Can I make this ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Store it in the fridge until ready to serve.

Can I freeze this cheesecake?
Absolutely! Freeze the cheesecake (without garnishes) for up to 2 months. Thaw in the fridge overnight before serving.

Can I use a different extract?
Yes, try vanilla or almond extract for a different flavor profile.

How do I prevent cracks?
Avoid overmixing the batter and use a water bath during baking.

Can I use a store-bought crust?
Yes, but homemade crust is recommended for the best flavor and texture.

What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream.

Can I make this without chocolate?
Yes, omit the chocolate in the filling and use a vanilla wafer crust instead.

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.

Can I make mini cheesecakes?
Yes, use a muffin tin and adjust the baking time to 20-25 minutes.

What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water for clean, smooth slices.

This Easy Chocolate Mint Cheesecake is a dessert that’s sure to become a favorite. With its perfect balance of flavors and stunning presentation, it’s a treat that’s as fun to make as it is to enjoy. So, gather your ingredients, preheat your oven, and get ready to create a dessert that’s truly unforgettable. Happy baking!

Easy Chocolate Mint Cheesecake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Crust:

• 1 1/2 cups chocolate cookie crumbs (like Oreos)

• 1/4 cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 3/4 cup granulated sugar

• 1/2 cup sour cream

• 1 tsp peppermint extract

• 3 large eggs

• 1/2 cup semi-sweet chocolate chips, melted

• For the Chocolate Ganache:

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

• Optional Garnish:

• Crushed peppermint candies

• Fresh mint leaves

Directions

• Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
• Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream and peppermint extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the melted chocolate until the mixture is evenly swirled.
• Bake the Cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
• Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to set.
• Prepare the Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
• Finish and Serve: Pour the ganache over the chilled cheesecake, spreading it evenly. Garnish with crushed peppermint candies and mint leaves if desired. Slice and serve chilled.