Chocolate Covered Mint Cheesecake


For the crust:
1 1/2 cups crushed chocolate chip cookies (such as Oreos)
1/4 cup granulated sugar
6 tablespoons melted butter
For the cheesecake:
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon peppermint extract
1 cup sour cream
1 cup whipped cream
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh mint leaves
For the chocolate ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup cream

For the chocolate glaze:
1 cup semisweet chocolate chips
Chocolate Covered Mint Cheesecake


  1. Heat oven to 165° C (325° F).
  2. Prepare the dough: Combine the crushed cookies, sugar, and melted butter in a bowl and mix well. Press mixture into a 9-inch springform pan.
  3. Make the cheesecake: Beat the cream cheese until smooth, then add the sugar and beat until well combined. Beat in the eggs, one at a time, followed by the peppermint extract.
  4. In a separate bowl, combine the sour cream and whipped cream. Add chopped fresh mint leaves and mix.
  5. Add sour cream mixture to cream cheese mixture and mix well. Add chocolate mint leaves and mix.
  6. Pour cheesecake batter into bottom of prepared pan.
  7. Bake cake for 55 to 60 minutes or until edges are set and center is slightly jiggly.
  8. Allow cheesecake to cool completely in pan.
  9. Prepare the chocolate ganache: Melt the chocolate chips in a water bath or microwave for 30 seconds at a time, stirring halfway through until a smooth mixture forms. Stir in the cream.
  10. Pour the chocolate ganache over the cooled cheesecake.
  11. For the chocolate icing, melt the chocolate chips in a water bath or microwave for 30 second increments, stirring halfway through, until smooth.
  12. Pour the melted chocolate over the cheesecake, spreading evenly to cover the top and sides.
  13. Refrigerate cheesecake for at least 4 hours or overnight before serving.

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