Mint Chocolate Chip Cheesecake
Indulge your sweet tooth with this show-stopping Mint Chocolate Chip Cheesecake, a heavenly fusion of creamy cheesecake, refreshing mint, and decadent chocolate chips. Built on a buttery graham cracker crust, this dessert features a luscious mint-infused filling, tinted a festive green and studded with melty mini chocolate chips for the perfect bite. Baked to perfection with a smooth, velvety texture, the cheesecake is then chilled to achieve its signature richness. Garnish with fluffy whipped cream and extra chocolate chips for a professional touch, and serve this minty masterpiece for holidays, birthdays, or any special occasion. Perfectly balanced in flavor and an absolute delight to look at, this cheesecake is guaranteed to impress every chocolate-mint lover at the table!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 1.5 teaspoons Mint extract
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 4 drops Green food coloring
- 150 grams Mini chocolate chips
- Whipped cream (optional, for garnish)
- Additional chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easy removal.
In a mixing bowl, combine the graham cracker crumbs and melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
Add the sour cream, heavy cream, mint extract, and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs, one at a time, mixing just until incorporated after each addition to avoid overmixing.
Gently stir in the green food coloring (adjust the amount for desired shade) until the filling is evenly colored.
Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed.
Pour the filling into the cooled crust, spreading it out evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to a wire rack to cool completely, then refrigerate it for at least 4 hours or overnight to set.
Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Garnish with whipped cream and additional chocolate chips, if desired.
Slice, serve, and enjoy your Mint Chocolate Chip Cheesecake!
Nutrition Facts
Calories |
6160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.1 g | 587% | |
| Saturated Fat | 266.4 g | 1332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1694 mg | 565% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 466.2 g | 170% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 323.1 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1162 mg | 89% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1264 mg | 27% | |
*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.
