Mint Chocolate Chip Cheesecake

$- 1 ½ cups chocolate cookie crumbs - ⅓ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 teaspoons peppermint extract - 3 large eggs - 1 cup heavy cream - ½ cup mini chocolate chips - Green food coloring (optional) - Extra mini chocolate chips for topping To make mint chocolate chip cheesecake, gather these fun ingredients. The chocolate cookie crumbs create a tasty crust. Melt the unsalted butter to mix with the crumbs. Cream cheese gives the filling its smooth texture. Granulated sugar adds the right sweetness. Vanilla and peppermint extracts bring wonderful flavors. Eggs help bind everything together. Heavy cream makes the filling rich and creamy. Mini chocolate chips add extra chocolate goodness. If you want a minty color, use green food coloring. Finally, save some mini chocolate chips to top the cheesecake for a sweet finish. Enjoy selecting these ingredients and get ready to bake! {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). This step is key to getting the cheesecake just right. In a medium bowl, mix 1 ½ cups of chocolate cookie crumbs with ⅓ cup of melted unsalted butter. Stir until all the crumbs are coated. Next, press this mixture into the bottom of a 9-inch springform pan. Make it even and firm. Bake this crust for 10 minutes. Once done, let it cool. In a large bowl, beat 2 packages of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar. Keep mixing until they blend well. Now, add 1 teaspoon of vanilla extract and 2 teaspoons of peppermint extract. Add 3 large eggs one at a time. Mix on low speed after each egg until just combined. Next, pour in 1 cup of heavy cream. Mix it until the batter is smooth. If you want, add a few drops of green food coloring to give it a minty look. Gently fold in ½ cup of mini chocolate chips. Make sure they are evenly spread in the batter. Now, pour this batter over the cooled crust in the springform pan. Bake it in your preheated oven for about 50-60 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour. Then, remove it and refrigerate for at least 4 hours, or better yet, overnight. Before serving, add extra mini chocolate chips on top for garnish. Slice the cheesecake into wedges. You can serve it with a dollop of whipped cream beside it and a sprig of fresh mint for a nice touch. Enjoy your Mint Chocolate Chip Cheesecake! To get smooth cheesecake, use softened cream cheese. Beat it well to remove lumps. Mix in sugar slowly for a creamy blend. Add eggs one at a time. This keeps the batter light and fluffy. When you add heavy cream, do it gently. Mix until smooth, but don’t overdo it. Overmixing can create cracks in your cheesecake. While peppermint is a star, you can play with flavors. Try adding a bit of orange zest for a citrus twist. Almond extract can also add a nice touch. If you enjoy dark chocolate, swap mini chocolate chips for dark ones. For a fun surprise, add crushed mint candies. You can even make it fun with different colored food dye. Slice the cheesecake into neat wedges. A sharp knife helps get clean cuts. Serve with whipped cream on the side. A sprig of fresh mint makes each plate pop with color. For a touch of elegance, drizzle chocolate sauce on the plate. A sprinkle of extra mini chocolate chips on top adds a delightful crunch. Pro Tips Use Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature before mixing. This helps achieve a smooth and creamy texture without lumps. Don’t Overmix: Once you add the eggs, mix on low speed just until incorporated. Overmixing can lead to cracks in your cheesecake. Check for Doneness: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Chill Overnight: For the best flavor and texture, allow your cheesecake to chill overnight before serving. This enhances the mint flavor and makes it easier to slice. {{image_2}} You can make a gluten-free mint chocolate chip cheesecake easily. Just swap regular chocolate cookie crumbs for gluten-free ones. Look for brands that use rice flour or almond flour. Make sure your other ingredients, like cream cheese and butter, are also gluten-free. This way, everyone can enjoy this yummy treat! If you want a no-bake version, skip the oven altogether! Just mix the crust with chocolate cookie crumbs and melted butter. Press it into your pan as usual. For the filling, blend cream cheese, sugar, and extracts. Fold in whipped cream and chocolate chips. Chill it in the fridge for at least four hours. This version is cool and creamy, perfect for hot days! You can play with different types of chocolate in this recipe. Try using dark chocolate cookie crumbs instead of regular ones for a richer flavor. You can also use dark chocolate chips instead of mini chocolate chips. This adds a nice contrast to the mint flavor. For a sweeter treat, use white chocolate chips. Each choice gives a unique twist to your cheesecake! After you make the mint chocolate chip cheesecake, let it cool. Cover the cheesecake with plastic wrap or foil. Store it in the fridge. It stays fresh for up to a week. If you want to keep it longer, freezing is a great option. To freeze your cheesecake, first, let it cool fully. Then, wrap it tightly in plastic wrap. Place the wrapped cheesecake in a freezer-safe container or bag. It can last for up to three months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. If you want to enjoy it warm, you can reheat individual slices. Place a slice on a microwave-safe plate. Heat it in the microwave for about 10 to 15 seconds. This warms it without cooking it further. For a fresh taste, top it with whipped cream or extra chocolate chips before serving. The best way to serve this cheesecake is chilled. Slice it into wedges and place them on plates. Add a dollop of whipped cream on the side. A sprig of fresh mint on top adds a nice touch. You can also sprinkle extra mini chocolate chips for added fun. Yes! You can use any type of cookie you like. Oreos are a great choice, but you can also try graham crackers or even vanilla wafers. Each cookie will give a unique flavor to the crust. Just crush them into crumbs and mix with melted butter. This cheesecake can last in the fridge for about 5 days. Make sure to cover it well to keep it fresh. If you want to enjoy it later, you can freeze it for up to 2 months. Absolutely! Light cream cheese works well as a substitute. It keeps the cheesecake creamy while reducing some calories. Just make sure it is softened for easy mixing. If you don't have peppermint extract, you can use mint extract. It has a similar flavor. You can also use vanilla extract for a different taste, just keep in mind it won’t have that minty zing. You learned how to make a delicious Mint Chocolate Chip Cheesecake. We covered simple ingredients and step-by-step instructions. Remember the tips for perfect texture and flavor. You can even try fun variations like gluten-free or no-bake options. Don't forget the best ways to store and serve your cheesecake. Creating this treat can be easy and fun. I hope you feel inspired to bake. Enjoy every bite of your creamy dessert!$

A deliciously creamy cheesecake infused with mint and chocolate flavors, perfect for dessert lovers.

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Prep Time 30

Cook Time 1

Total Time 5

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

1.5 cups chocolate cookie crumbs
⅓ cup unsalted butter, melted
2 packages cream cheese, softened (8 oz each)
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons peppermint extract
3 large eggs
1 cup heavy cream
½ cup mini chocolate chips
to taste green food coloring (optional)
to taste extra mini chocolate chips for topping

Instructions

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes and then let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to mix until well combined.
Mix in the vanilla extract and peppermint extract. Add the eggs one at a time, mixing on low speed after each addition until just combined.
Next, gradually mix in the heavy cream until the batter is smooth. If desired, add a few drops of green food coloring to achieve a minty hue.
Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter over the cooled crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.
Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. Remove and refrigerate for at least 4 hours, preferably overnight.
Before serving, top the cheesecake with extra mini chocolate chips for garnish.

Notes

Slice the cheesecake into wedges and plate with a dollop of whipped cream on the side. Garnish with a sprig of fresh mint for added freshness.

Keyword cheesecake, chocolate, dessert, mint