Mint Chocolate Homemade Cheesecake for the Coolest Dessert Ever
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.
Servings: 12 slices
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)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Mix the chocolate graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form a crust. Pop it in the fridge to chill while you work on the filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until fully combined.
- Add eggs one at a time, beating after each addition. Stir in peppermint extract, vanilla extract, and food coloring if using.
- Fold in the mini chocolate chips.
- Pour the filling over the chilled crust and smooth the top.
- Bake for about 55–60 minutes until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then refrigerate for at least 4 hours (or overnight).
- Before serving, top with whipped cream and crushed peppermint if you're feeling extra fancy.