Name: Mint Chocolate Homemade Cheesecake for the Coolest Dessert Ever
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1½ cups chocolate graham cracker crumbs; ½ cup melted butter; 3 (8-ounce) packages cream cheese, room temperature; 1 cup sugar; 3 large eggs; 1 teaspoon peppermint extract; ½ teaspoon vanilla extract; 1-2 drops green food coloring (optional); 1 cup mini chocolate chips; Whipped cream and crushed peppermint candies for topping (optional)

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If you’re anything like me, cheesecake holds a very special spot in your fridge and in your heart. Now, imagine that classic creamy richness swirled with cool peppermint and a deep chocolatey crunch. Sounds like a dream, right? That’s this mint chocolate homemade cheesecake. Inspired by Cheesecake Factory favorites and a tiny bit of my own obsession with all things green and minty, this dessert isn’t just eye candy. It’s a full-on flavor explosion. And the best part? You don’t have to be a pro baker to pull this off. The steps are straightforward, and the results? Honestly, you’ll feel like you’ve hacked dessert. Whether you’re into healthy cheesecake recipes, always chasing high protein cheesecake options, or curious about vegan cheesecake recipes, this one’s got something for everyone. It also happens to be the perfect bridge between your fall love of pumpkin cheesecake recipes and your winter craving for peppermint desserts. So hey, let’s make Junior’s Cheesecake Recipe sweat a little.

1) Key Takeaways
2) Easy Mint Chocolate Homemade Cheesecake Recipe
3) Ingredients for Mint Chocolate Homemade Cheesecake
4) How to Make Mint Chocolate Homemade Cheesecake
5) Tips for Making Mint Chocolate Homemade Cheesecake
6) Making Mint Chocolate Homemade Cheesecake Ahead of Time
7) Storing Leftover Mint Chocolate Homemade Cheesecake
8) Try these dessert recipes next!
9) Mint Chocolate Homemade Cheesecake
10) Nutrition

1) Key Takeaways

Rich and creamy with a refreshing mint twist
No fancy tools or tricky techniques required
Perfect make-ahead dessert for holidays or celebrations
Chocolate crust and chips make it extra indulgent

2) Easy Mint Chocolate Homemade Cheesecake Recipe

If I had to pick just one dessert to impress the neighbors, this mint chocolate homemade cheesecake would win every single time. It’s cool, creamy, and has that hint of mint that makes you feel like maybe you’re eating something grown-up—like dessert in a black dress. You know what I mean.

We start with a simple chocolate crust. Nothing fancy, just crushed chocolate graham crackers and melted butter doing their thing. Then the filling comes in, silky and dreamy with a bit of peppermint extract for a cool breeze in every bite. This is where I always sneak in a drop of green food coloring, not because it’s necessary, but because it makes the whole thing look like the holidays showed up early.

This easy recipe stands up to Cheesecake Factory inspired recipes, and I dare say it’s better chilled overnight. That texture? It’s melt-on-your-tongue creamy. I’ve tested it against high protein cheesecake options too, and while it’s indulgent, it still feels surprisingly balanced. Homemade cheesecake doesn’t need to be stressful. It just needs heart—and maybe a few chocolate chips.

3) Ingredients for Mint Chocolate Homemade Cheesecake

Chocolate Graham Cracker Crumbs These give the crust its deep, chocolatey base. I love using the pre-crushed kind for ease, but smashing your own in a zip-top bag works too.

Melted Butter It binds the crust together and adds richness. I use unsalted, so the flavors stay balanced and don’t overpower the mint filling.

Cream Cheese The backbone of any good homemade cheesecake. I use full-fat blocks and let them sit at room temp for about an hour so they blend easily.

Granulated Sugar This keeps things sweet but not overwhelming. The peppermint balances it out beautifully, so it’s not cloying.

Large Eggs These help firm up the filling as it bakes. Add them one at a time to avoid curdling or overmixing.

Peppermint Extract Go easy here. It’s strong, and a little gives you that minty kiss without tasting like toothpaste.

Vanilla Extract It softens the sharp edge of the mint. I always add it because it rounds out the flavor.

Green Food Coloring Totally optional, but I think it adds a playful vibe—especially if you’re making this for St. Patrick’s Day or Christmas.

Mini Chocolate Chips These add little bursts of chocolate in every bite. I fold them in last to keep them from sinking to the bottom.

Whipped Cream & Crushed Peppermint Candies Optional toppings, but they bring texture and a festive finish if you’re feeling a little extra.

4) How to Make Mint Chocolate Homemade Cheesecake

Step 1 Preheat your oven to 325°F. Lightly grease a 9-inch springform pan. I sometimes line the bottom with parchment for easy slicing later.

Step 2 Mix the chocolate graham cracker crumbs and melted butter. Press that mixture firmly into the pan. Chill it in the fridge while you make the filling.

Step 3 Beat cream cheese in a large bowl until smooth. Add sugar and mix until creamy. Scrape the bowl if you need to; no lumps here.

Step 4 Add eggs one at a time, beating well after each. Mix in the peppermint and vanilla extracts. Add a drop or two of green food coloring if you want that minty look.

Step 5 Gently fold in the mini chocolate chips. Don’t overmix or they’ll sink to the bottom.

Step 6 Pour the filling over your crust. Smooth the top with a spatula.

Step 7 Bake for 55 to 60 minutes. It should be mostly set with a slight jiggle in the center.

Step 8 Turn off the oven, crack the door, and let the cheesecake cool for an hour inside. This helps it set without cracking.

Step 9 Refrigerate for at least 4 hours—or better yet, overnight. Before serving, top with whipped cream and crushed peppermint if you’d like.

5) Tips for Making Mint Chocolate Homemade Cheesecake

Let your cream cheese sit out before you do anything. Cold cream cheese is a one-way ticket to lumpsville. We want smooth, not bumpy.

Don’t overbeat the filling. It might feel tempting to whip it into oblivion, but too much air leads to cracks and puffiness. Mix until things are just combined.

If your crust feels dry, add a bit more butter. If it’s too wet, add a touch more crumbs. It should hold together when pressed between your fingers but not feel greasy.

I always place the springform pan on a baking sheet. If any butter leaks out, it doesn’t hit the bottom of the oven and smoke up the kitchen.

Lastly, homemade cheesecake loves patience. Chill it overnight if you can. It slices cleaner and tastes better the next day.

6) Making Mint Chocolate Homemade Cheesecake Ahead of Time

Homemade cheesecake is one of those desserts that actually improves with time. I often make mine a day ahead and let it sit overnight in the fridge. The flavor settles in, and the texture becomes even silkier.

If you want to prep even earlier, you can bake the cheesecake, cool it fully, then wrap it tightly in plastic and refrigerate for up to three days. No toppings yet—wait until serving to add whipped cream or crushed peppermint.

I’ve also frozen this cheesecake (wrapped well) for up to a month. Just thaw in the fridge overnight before serving. The main keyword here is patience—and trust me, it’s worth the wait.

7) Storing Leftover Mint Chocolate Homemade Cheesecake

Got leftovers? Lucky you. I store mine in an airtight container in the fridge. It stays good for about five days, though let’s be honest—it never lasts that long.

If you’ve topped it with whipped cream, it might deflate a little by day two. You can scrape it off and refresh with a new dollop if you like.

For longer storage, wrap individual slices in plastic, then foil, and freeze. Pop one out when the mood strikes. Homemade cheesecake, on demand.

8) Try these dessert recipes next!

9) Mint Chocolate Homemade Cheesecake