Friends, I have an absolutely fantastic recipe for you today!! This Easy Mint Chocolate Cheesecake is SO easy to make and it’s just the show-stopping dessert you need for all your holiday parties. I don’t know about you, but for me a mint chocolate dessert just has to make an appearance during the holidays – I always need a break from the pumpkin and gingerbread desserts that are on almost every holiday table and mint chocolate is the perfect alternative.
This easy mint chocolate cheesecake is creamy and smooth with a deliciously minty Oreo biscuit base and creamy chocolate and mint cheesecake filling, this cheesecake is an ideal make-ahead festive dessert! And this mint chocolate cheesecake is so indulgent yet unbelievably easy to make! So if you love mint chocolate desserts you have to try this!
For the crust
4 tablespoons unsalted butter, melted
24 Oreo cookies
1/2 tsp peppermint extract
For the filling
24 ounces full fat cream cheese
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 cup granulated sugar
4 large eggs plus 1 egg yolk
1/4 cup unsweetened cocoa powder
1 teaspoon peppermint extract
50 g white chocolate melted
200 ml double cream cold
green gel food colouring
Make the crust
Place a large square of heavy-duty aluminum foil underneath a 9-inch springform pan. Fold the edges up and around the pan gently. Repeat the process two more times. Fold the top of the foil around the pan’s edge gently. Using nonstick frying spray, coat the pan.
Crush your Oreo cookies into fine crumbs. You can do this by pulsing them in a food processor, or placing them into a sandwich bag and bashing them with a rolling pin.
Add to a medium bowl along with the melted butter and peppermint extract then fold it all together with a rubber spatula until evenly combined.
Pour this mixture into the pre-prepared pan and press down into the bottom and halfway up the sides of the pan.
Bake for 10 minutes, or until fragrant. Let cool to room temperature while making the filling.
Make the filling
In a microwave-safe bowl, add the chopped chocolate. Microwave in 30-second bursts, stirring after each burst, until melted and smooth. Allow to cool.
Using the bowl of your stand mixer or a large bowl if using an electric hand mixer, whisk the cream cheese on medium speed until completely smooth and free of lumps.
Beat in the sugar, cream, and cocoa powder until well combined. Scrape down the sides of the bowl to make sure all cream cheese is being incorporated.
Add the eggs and yolk; beat on low speed just until smooth.
Add the peppermint extract and melted chocolate and beat until well combined.
Pour the batter into the cooled crust.
Place the pan in a larger roasting pan. Fill the roasting pan with boiling water until the water is about halfway up the sides of the cheesecake pan. Bake for 1 hour to 1 hour 15 minutes at 325°F, or until the top looks slightly dry but the middle is still wobbly like Jell-O.
Turn off the oven and crack the oven door open and allow to cool for 45 minutes.
Remove the cheesecake from the oven and place it on a wire rack to cool completely. Refrigerate for at least 4 hours, or until thoroughly cooled.
In the microwave, melt white chocolate and colour it green with a little green gel food colouring. Then drizzled this across the cheesecake with a fork.
Whip up some more double cream, colour it green with a little green gel food colouring and piped swirls around the edge of the cheesecake.
Serve or store in the fridge for up to 5 days.