Mint Chocolate Chip Cheesecake Pie with Chocolate Ganache
Indulge in the ultimate dessert fusion with this Mint Chocolate Chip Cheesecake Pie with Chocolate Ganache—a decadent masterpiece that combines the refreshing flavor of mint with creamy cheesecake and a luscious chocolate cookie crust. Enhanced with mini chocolate chips for bursts of texture and topped with a rich, glossy chocolate ganache, this pie is as stunning as it is delicious. The optional green food coloring gives it a playful, festive hue, making it perfect for holidays or special occasions. With just 30 minutes of prep, this show-stopping dessert can be chilled ahead of time, making it an effortless yet impressive treat to serve. Garnished with whipped cream and fresh mint leaves, each slice is a velvety, mint-chocolate dream come true!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Chocolate cookie crumbs
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.5 cup Sour cream
- 1.5 teaspoons Mint extract
- 3 drops Green food coloring (optional)
- 2 large Eggs
- 0.75 cup Mini chocolate chips
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
- 1 cup Whipped cream (optional, for garnish)
- 6 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 325°F (162°C).
In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand or stand mixer.
Add the sour cream, mint extract, and green food coloring (if using) to the cream cheese mixture. Mix until fully combined.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Fold the mini chocolate chips into the cheesecake mixture.
Pour the cheesecake filling into the prepared pie crust and smooth the top with a spatula.
Bake the cheesecake pie in the preheated oven for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the pie from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
To make the ganache, place the semisweet chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Then stir until the mixture is smooth and glossy.
Pour the chocolate ganache over the chilled cheesecake pie and spread it evenly with a spatula. Let it set for 10–15 minutes in the fridge.
Before serving, garnish with whipped cream and fresh mint leaves, if desired.
Slice and enjoy your Mint Chocolate Chip Cheesecake Pie with Chocolate Ganache!
Nutrition Facts
Calories |
7231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.6 g | 662% | |
| Saturated Fat | 306.2 g | 1531% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1443 mg | 481% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 594.4 g | 216% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 467.6 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1242 mg | 96% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1973 mg | 42% | |
*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.
