Mint Chocolate Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This mint chocolate cheesecake is my go to dessert when I want something impressive but don't want to spend all day in the kitchen. With just 20 minutes of prep and 35 minutes in the oven, you'll have a stunning dessert ready faster than you'd think. The dark chocolate provides wonderful antioxidants while the fresh mint adds that bright, refreshing flavor that makes each bite feel special. What I love most is how simple it really is to pull together, and the ingredients are things you likely already have at home, so it won't break the bank either.
Ella x
Ingredients
- 200 ggraham cracker crust
- 100 gmelted butter
- 50 gground almonds
- 400 gdark chocolate chips
- 400 ggranulated sugar
- 200 gunsalted butter
- 4large eggs
- 600 gcream cheese
- 200 gconfectioner's sugar
- 10 gfresh mint leaves
- 400 mlheavy whipping cream
- 20 mlmint extract
- 10 gespresso powder
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and line the bottom with parchment paper.
Tip: For easy removal.
- 2
Make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and ground almonds until well combined.
Tip: Press mixture into the prepared pan.
- 3
Bake the crust: Place the pan on a baking sheet and bake for 10 minutes. Let cool completely.
Tip: Don't skip this step!
- 4
Melt the chocolate: In a double boiler or in the microwave in 30-second increments, stirring between each interval, melt the dark chocolate chips.
Tip: Let cool slightly.
- 5
Beat the cream cheese: In a large bowl, beat the cream cheese until smooth, then add confectioner's sugar and beat until combined.
Tip: Don't overbeat!
- 6
Add the eggs and whipped cream: Beat in the large eggs one at a time, then stir in the heavy whipping cream.
Tip: Don't overmix!
- 7
Mix in the chocolate and mint: Stir in the melted chocolate, confectioner's sugar, and mint extract.
Tip: Adjust the mint to taste.
- 8
Pour the filling into the crust: Pour the cheesecake batter into the prepared pan over the crust.
Tip: Don't overfill!
- 9
Bake the cheesecake: Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake!
- 10
Let it cool: Let the cheesecake cool completely in the pan on a wire rack.
Tip: Don't skip this step!
- 11
Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: For best results.
- 12
Serve and enjoy: Slice the cheesecake and serve with a sprinkle of confectioner's sugar and a few fresh mint leaves.
Tip: Optional but recommended!
Recipe Variations
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