Lucky Mint Cheesecake
Indulge in the creamy, minty decadence of Lucky Mint Cheesecake—a show-stopping dessert perfect for holidays, celebrations, or any time you need a touch of green charm! This luxurious cheesecake begins with a rich chocolate cookie crust that’s baked to perfection, providing the perfect base for a velvety filling infused with refreshing peppermint extract and a hint of vanilla. Vibrantly colored with a touch of green food coloring, this dessert truly pops at the center of your table. Topped with a glossy layer of smooth chocolate ganache and optionally garnished with fresh mint leaves, this cheesecake is both visually stunning and irresistibly delicious. With its perfectly balanced flavors and creamy texture, Lucky Mint Cheesecake is a must-try recipe that will leave your guests enchanted.
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 5 drops green food coloring
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 10 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan lightly with butter or non-stick spray.
In a food processor, crush the chocolate sandwich cookies until finely ground. Combine the cookie crumbs with the melted butter and mix thoroughly.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer.
Add the sour cream, peppermint extract, and vanilla extract to the cream cheese mixture, beating again until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix.
Mix in the green food coloring until the desired shade of mint green is achieved.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for one hour.
Once the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight for best results.
For the chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Let the mixture sit for 2–3 minutes, then whisk until smooth and shiny. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Spread the ganache evenly over the top of the cheesecake. Garnish with fresh mint leaves if desired.
Return the cheesecake to the refrigerator for 30 more minutes to allow the ganache to set before serving. Slice and enjoy your Lucky Mint Cheesecake!
Nutrition Facts
Calories |
9929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 660.8 g | 847% | |
| Saturated Fat | 346.7 g | 1734% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1852 mg | 617% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 976.4 g | 355% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 674.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1336 mg | 103% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
