This Mint Cheesecake Recipe has an oreo cookie crust, a creamy green mint cheesecake filling, and is topped with a chocolate ganache and swirls of chocolate mint whipped cream! It's great for chocolate mint lovers and St. Patrick's Day!
If you are a fan of cheesecake, this is one of my favorites. Great for around St. Paddy's Day, but also, don't box it in. We make this cheesecake all year round.
How to Make Mint Cheesecake
Oreo Crust | Crush up your Oreos and mix with the butter. Press firmly down in the springform pan. I use the bottom of a cup to help press tightly into the pan to pack down.
Mint Cheesecake Filling | This is a standard cheesecake, that you add mint to.
You'll start by beating the cream cheese in a large bowl. Add in the granulated sugar and flour. Mix until incorporated.
Add the vanilla extract, mint extract, green food coloring and then the eggs one at a time. Beat in each egg just until incorporated and scrape down the bowl before adding the next egg.
Lastly, beat in the heavy cream and sour cream. Once mixed up, pour over the crust, and bake as directed.
Chocolate Ganache | First allow your cheesecake to cool to room temperature and set up. Then you will combine the chocolate chips and heavy cream in a microwave-safe container and microwave in short bursts. Once the ganache is creamy and smooth, pour over the top of the cheesecake.
Mint Whipped Cream | Whip up the mint whipped cream and pipe it on top of your cheesecake to decorate!
Can you freeze Mint Cheesecake?
You can freeze the whole cheesecake if you're making it ahead of time. If you plan on freezing cheesecake this way, first allow it to cool to room temperature and then place it in the freezer until it's frozen solid.
Then you'll remove the cheesecake from the pan and wrap it well with plastic wrap and place it in a freezer container. You can store the cheesecake for 3 months in the freezer.
To thaw, unwrap the cheesecake and place it back in the airtight container. Place it in the fridge overnight. Add the mint chocolate whipped cream, slice, and serve the next day.
To freeze individual slices, place the slices in the freezer until firm. Wrap each slice in plastic wrap or with parchment paper/wax paper between the slices and place in a freezer bag or freezer container for up to 3 months.
You can quickly thaw the slices on the counter at room temperature or slowly in the fridge overnight.
How long does Mint Cheesecake last?
If the cheesecake is stored in an airtight container in the fridge it should last up to 5 days.
Can I use fresh mint leaves?
You can infuse the heavy cream with fresh mint leaves by heating it up, letting it simmer, and removing it from the heat and letting it steep until the heavy cream reaches room temperature. Remove the leaves and add the heavy cream to the recipe as directed.
You'll still need to add mint extract to the recipe to give it the punch of flavor that's needed so the cream cheese doesn't overpower it.
As far as just adding mint leaves directly into the cheesecake, I haven't tried but I think it could add additional liquid to the cheesecake and making it take even longer to set up. So I would say, I don't recommend it.
Can I add chocolate chips to the cheesecake filling?
Yes! Chocolate chips, chopped milk chocolate or dark chocolate bars, peppermint patties or Junior mints, chopped chocolate Oreos or regular Oreos would all be amazing.
Can I use peppermint extract?
Yes! I liked to use mint extract because it's a combination of spearmint and peppermint, but peppermint extract will be just as tasty.
What does adding sour cream to cheesecake do?
This recipe uses sour cream which helps in adding a creamy texture to the cheesecake. But, most importantly, it adds a nice tang to the cheesecake that will make it stand out.
Sour cream is wonderful in cheesecake and will give it a whole new flavor.
Do I need to cover cheesecake in fridge?
When you refrigerate cheesecake it is very important to ensure it is fully covered in the fridge. Otherwise, you will find your cheesecake takes on other flavors.
Use plastic wrap or aluminum foil to wrap your cheesecake tightly. Or opt for an airtight container.
Craving More Cheesecake Recipes
- 22 Oreos crushed
- 4 tablespoons butter melted
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Chocolate Mint Whipped Cream
- ½ cup semi-sweet chocolate chips
- 1 cup plus 2 tablespoons heavy cream
- ¼ teaspoon mint extract
- Preheat oven to 325 degrees F. Lightly spray the sides of a 9-inch springform pan with nonstick baking spray. Place a 3-inch wide parchment strip against the greased sides of the pan.
- Add the Oreos to a food processor and pulse until the cookies are all crumbs.
- Pour in the melted butter and pulse until the crumbs are coated with butter.
- Pour the crumbs into the prepared pan and firmly and evenly press them into the bottom of the pan.
- Place the crust in the freezer or fridge to firm up while preparing the batter.
- Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until smooth.
- Add in the granulated sugar and flour. Beat until incorporated. Scrape down the sides of the bowl.
- Add in the mint extract, vanilla extract, green food color, and then the eggs one at a time. Beat in each egg just until incorporated before adding the next. Scrape down the sides and bottom of the bowl before each addition. Add additional food coloring with the next egg if you aren't happy with the green.
- Add the sour cream and heavy cream. Beat just until combined.
- Before adding the cheesecake mixture to the pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan that's filled with about 1 inch of hot water.
- Pour the cheesecake batter on top of the crust.
- Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is jiggled back and forth. The cook time may vary so always give it the jiggle test and bake longer if the center moves like wet batter instead of jello that’s set up.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted and smooth.
- Pour the ganache on top of the cooled cheesecake.
- Place the cheesecake in the refrigerator overnight to set up.
- Add the chocolate and 2 tablespoons of heavy whipping cream to a microwave-safe bowl. Microwave for 30 seconds and stir until smooth. If there are some tiny bits, microwave an additional 15 seconds and stir. Let cool for 10 to 15 minutes.
- Pour the ganache into a large mixing bowl.
- Add the heavy cream in ¼ cup increments into the ganache and stir until incorporated each time.
- Beat the heavy cream mixture with a hand mixer on medium until soft peaks form.
- Add in the mint extract and beat until stiff peaks form.
- Add the whipped cream to a piping bag fitted with the Wilton 1M tip and pipe swirls along the edge of the top of the cheesecake.
- Cut and serve.
- Store in an airtight container in the refrigerator.