Mint Chocolate Cheesecake
Indulge in this creamy, festive Green Swirled Mint Chocolate Cheesecake! Made with a Mint Oreo crust, rich mint cheesecake filling, and Andes chocolate topping — perfect for St. Patrick’s Day celebrations. Make ahead, easy to slice, and irresistibly delicious!
Ingredients
Mint Oreo Crust
- 20 Mint Oreo sandwich cookies, pulverized
- 1/4 cup butter melted
Mint Cheesecake Filling
- 24 ounces cream cheese room temperature
- 3/4 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 tsp mint extract
- 1/2 teaspoon salt
- 1 Neon Green Gel Food Coloring
Andes Mint Topping
- 4 oz Andes mint chocolates.. plus more for garnish
- 1/3 cup cream
Instructions
- Preheat oven & prep pan: Preheat your oven to 325°F. Double wrap the bottom and sides of a 9-inch springform pan with foil to prevent leaks. Lightly spray the inside of the pan with non-stick spray.
- Make Mint Oreo crust: Pulse 20 Mint Oreo sandwich cookies in a food processor until finely pulverized. No processor? Place cookies in a large zip-top bag, remove extra air, seal, and crush with a rolling pin or heavy pan.
- Combine crust ingredients: In a mixing bowl, combine the cookie crumbs with 1/4 cup melted butter. Stir until the mixture is fully coated and press evenly into the bottom and slightly up the sides of the prepared springform pan using your fingers or the back of a spoon. Set aside while you prepare the filling.
- Beat cream cheese: In a large mixing bowl, beat 24 ounces of room-temperature cream cheese until creamy and smooth. This ensures a lump-free cheesecake filling.
- Add sugar and eggs: Mix in 3/4 cup sugar until combined. Beat in 3 large eggs, one at a time, making sure each is fully incorporated before adding the next.
- Add remaining filling ingredients: Fold in 3/4 cup sour cream, 1/2 teaspoon salt, and 1 teaspoon mint extract until smooth.
- Prepare green swirl portion: Scoop out about 1/3 cup of the cheesecake filling into a separate small bowl. Add a few drops of Neon Green gel food coloring and mix until evenly combined.
- Assemble cheesecake: Pour the remaining white cheesecake filling over the Oreo crust and smooth with a spatula. Drop spoonfuls of the green filling across the top in alternating lines. Use a knife or chopstick to gently swirl the green into the white filling, creating a marbled pattern. Don’t over-swirl; a little swirl goes a long way.
- Prepare water bath: Boil about 2 cups of water on the stove or in a microwave-safe container. Place the springform pan in a larger roasting pan. Carefully pour boiling water into the roasting pan so it comes about halfway up the sides of the springform pan.
- Bake cheesecake: Bake at 325°F for 75 minutes, or until the center is just set (it will still slightly jiggle). Turn off the oven, open the door, and let the cheesecake sit in the oven for 1 hour.
- Cool and chill: Remove the springform pan from the water bath and carefully unwrap the foil. Run a thin-bladed knife around the edges to loosen the cheesecake. Let it cool completely on a cooling rack, then refrigerate overnight to fully set and develop flavor.
- Make Andes mint topping: In a small saucepan, combine 4 oz chopped Andes mint chocolates with 1/3 cup cream over low heat. Stir until smooth. Let cool for 5 minutes, then pour evenly over the chilled cheesecake. Garnish with additional chopped Andes mints as desired. Chill in the refrigerator until ready to serve.
Notes
Tips From Heather
- Prep ahead: Make your cheesecake the day before you need it. Chilling overnight lets the flavors deepen and the texture firm up perfectly.
- Water bath is a must: Don’t skip it! Baking the cheesecake in a water bath prevents cracks and ensures a silky, creamy filling.
- Check your springform pan: Make sure the bottom is snug and the pan is properly fastened. You don’t want your cheesecake leaking onto the oven floor (trust me… I’ve learned the hard way).
- Swirl carefully: A little swirl goes a long way. Don’t overmix the green and white cheesecake fillings — you want distinct, beautiful marbling.
- Room temp ingredients: Use cream cheese, eggs, and sour cream at room temperature. They blend easier, giving you a smooth, lump-free cheesecake.
- Beat cream cheese thoroughly: Don’t rush this step. Beat until light and fluffy to avoid lumps in your filling.
- Use gel food coloring: Neon green works best for a vibrant, festive swirl without affecting the cheesecake’s consistency.
- Messy swirls are fine: Uneven green lines don’t matter — they bake beautifully, and the swirl adds charm.
- Mint vs peppermint extract: Make sure you use mint extract, not peppermint. Mint gives the creamy spearmint flavor that pairs perfectly with chocolate.
- Topping timing: Chill your cheesecake completely before adding the Andes mint chocolate topping to prevent it from sliding off.