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+ servings
mint chocolate cheesecake topped with whipped cream, chocolate and sauce
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5 from 29 votes

Mint Chocolate Cheesecake with Oreo Crust

This unique Mint Chocolate Cheesecake is rich, creamy and colored green and flavored with mint using peppermint extract, green creme de menthe liqueur and white chocolate. It has a sweet and delicious oreo crust and makes a wonderful festive dessert for the holiday season!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Resting Time5 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: christmas cheesecake recipes, holiday dessert, st. patrick's day
Servings: 16 slices
Calories: 466kcal
Author: Kristina Tipps

Equipment

Ingredients

For Crust

  • 1 ½ cups oreo cookies crushed, without the cream
  • cup butter melted
  • ¼ cup white sugar

For Cheesecake

  • 32 oz cream cheese softened
  • 1 ⅓ cups white sugar
  • 1 teaspoon peppermint extract
  • 1 cup white chocolate chips melted
  • 4 tbsps creme de menthe liqueur *see notes for non-alcoholic substitution
  • 4 eggs room temperature

Instructions

  • Preheat the oven to 350° Fahrenheit. Place a small pan filled with 1 inch of water at the bottom of the oven to create a water bath. Grease the bottom and sides of the springform pan generously with melted butter or cooking spray. Wrap the bottom of the pan with aluminum foil to prevent leaking.
  • In a small bowl mix the crushed oreo crumbs, ¼ cup of white sugar, and melted butter to make the oreo crust. Line the bottom of the cheesecake pan with the cookie crumble. Press down with your fingers so that it is packed firm. You can also press some of the crust up the sides of the pan.
  • Use an electric hand mixer or stand mixer to beat the sugar and softened cream cheese on medium speed until smooth, about 60-90 seconds.
  • Add the peppermint extract, melted white chocolate chips and 4 tablespoons of the creme de menthe. Beat on medium speed until smooth, about 60 seconds. Taste, and add the remaining 1 or 2 tablespoons of creme de menthe if desired. (see notes if not using the creme de menthe liqueur)
  • Add the eggs and beat on low until they are just incorporated, about 20 seconds. Be careful not to overmix or mix on a higher speed, as this could put too much air into the cake.
  • Pour the filling into the springform pan and put into the oven uncovered. Bake until the center no longer wiggles, approximately 60-75 minutes. When done, turn off the oven and crack open the door. Keep the cheesecake in the oven until it comes to room temperature, about 1 hour.
  • Transfer cheesecake to the counter and open the side of the pan carefully. Cover with plastic wrap. Allow to chill in the fridge for at least 4 hours (preferably overnight) before adding your toppings and serving.

Notes

*If you aren't using the creme de menthe, use 1 tablespoon of green food coloring and 1 tablespoon of peppermint extract. You can also use creme de menthe baking chips here in place of the white chocolate chips, in the same quantity.
Yield: This recipe yields a large cheesecake perfect for serving at large holiday gatherings or parties. It can be cut into 16 pieces, with each one being about 4 ounces. It can be scaled down by cutting all ingredients in half, except those used for the crust Use a 7 inch springform pan when making a smaller cheesecake.
Serving: Top with whipped cream, chocolate ganache or syrup, and/or chocolate shavings. Toppings are perfect for covering any cracks, too!
Fridge Storage: To keep it from drying out, wrap the cake in plastic wrap or foil and store for up to 5 days. 
Freezer Storage: Place the cheesecake whole or cut into slices on a piece of cardboard. Wrap in plastic wrap, then foil and freeze for up to 1 month for optimal flavor. Discard after 2 months.
 
 

Nutrition

Serving: 4oz | Calories: 466kcal | Carbohydrates: 41g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 311mg | Potassium: 160mg | Fiber: 1g | Sugar: 36g | Vitamin A: 943IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg