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Irresistible Chocolate Mint Cheesecake

A rich and creamy no-bake chocolate mint cheesecake that combines refreshing mint and luscious chocolate, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups chocolate cookie crumbs (Oreos work wonders!)
  • 0.5 cups ½ cup unsalted butter, melted
For the filling
  • 16 ounces 16 ounces cream cheese, softened to room temperature
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup heavy whipping cream
  • 2 tablespoons 2 tablespoons peppermint extract (don’t get too excited here—at a certain point, it can turn minty fresh into minty overpowering!)
  • 1 pinch A pinch of salt
For the chocolate ganache
  • 6 ounces 6 ounces semi-sweet chocolate, chopped
  • 0.75 cups ¾ cup heavy cream
  • 1 tablespoon 1 tablespoon unsalted butter

Method
 

Make the crust
  1. In a bowl, mix your chocolate cookie crumbs with the melted butter until combined.
  2. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
Prepare the filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar, mixing until silky smooth.
  3. Stir in the vanilla extract and a pinch of salt.
Add the fresh mint
  1. In another bowl, whip the heavy cream until soft peaks form.
  2. Gently fold in the whipped cream and peppermint extract into the cream cheese mixture.
Assemble the cheesecake
  1. Carefully pour the filling over the chocolate cookie crust and smooth it out with a spatula.
  2. Cover with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Make the ganache
  1. In a microwave, heat the heavy cream until it just starts to bubble.
  2. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
  3. Stir until you have a silky ganache and mix in the butter for shine.
Finish the cheesecake
  1. Once the cheesecake has set, pour the chocolate ganache on top and spread it evenly.
  2. Let it drip over the edges if desired and refrigerate for an additional hour.

Notes

Don’t stress about presentation! Imperfections add character. Use store-bought crust for a quicker version. For a festive touch, sprinkle crushed mint candies or chocolate shavings on top before serving.