A rich and creamy baked mint cheesecake with a chocolate cookie crust, vibrant green mint filling, and a smooth chocolate topping. Perfect for St. Patrick’s Day or any mint chocolate dessert craving.
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Step 1
Prepare the crust
Mix crushed Oreos with melted butter, press into a springform pan, and bake briefly to set. Let cool.
Step 2
Make cheesecake filling
Beat cream cheese and sugar until smooth, then mix in eggs, sour cream, peppermint extract, vanilla, and green food coloring.
Step 3
Assemble and bake
Pour filling over crust and bake until edges are set and center is slightly wobbly. Allow to cool gradually.
Step 4
Add chocolate layer
Pour or drizzle melted chocolate ganache over the cooled cheesecake for a rich topping.
Step 5
Chill and serve
Refrigerate for at least 4 hours or overnight. Garnish with whipped cream and chocolate or mint toppings before serving.
Avoid cracks
Do not overmix the batter and bake in a water bath if possible to prevent cracking.
Perfect mint flavor
Start with a small amount of peppermint extract and adjust carefully, as it can quickly become overpowering.
No-bake version
Skip baking and use gelatin or whipped cream to set the cheesecake in the fridge.
Extra chocolate version
Add chopped mint chocolate or Andes mints into the batter for a richer texture.
Refrigeration
4-5 days
Store covered in the fridge to maintain freshness and texture.
Freezing
up to 2 months
Freeze slices individually wrapped and thaw overnight in the fridge.
Q: Can I use peppermint extract instead of fresh mint?
A: Yes, peppermint extract is the standard flavoring for mint cheesecakes and gives a stronger, more consistent taste.
Q: Why is my cheesecake cracking?
A: Cracks usually come from overmixing, overbaking, or sudden temperature changes during cooling.
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