Mint and Chocolate Cheesecake

Name: Mint and Chocolate Cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: Digestive biscuits 7 oz; Butter 7 tbsp; Cream cheese 2 cups; Fresh liquid cream 1.67 cups; Dark chocolate 3.5 oz; Mint fresh, the leaves 2 cups; Powdered sugar ¾ cup; Gelatin in sheets 0.3 oz; Dark chocolate in flakes 0.9 oz; Mint fresh, leaves to taste

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510

Calories per serving

Energy Kcal 510
Carbohydrates g 35.2
of which sugars g 24.3
Protein g 7.6
Fats g 37.6
of which saturated fat g 22.19
Fiber g 0.5
Cholesterol mg 113
Sodium mg 229

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Serving: 10
Cost: Average
Note + 4 hours of mint leaf infusion; + 30 minutes to set the cookie base; + 4 hours to set the cheesecake

PRESENTATION

Mint chocolate cheesecake—it's one of those desserts that never seems to fade away. Really. The mix of cool mint and deep chocolate instantly brings up memories of sweet treats like ice cream or cupcakes. But here’s the thing: it’s all about that extra-creamy cheesecake texture. The mint cheesecake recipe totally stands out. Why? It balances the fresh mint flavor with the rich, almost decadent chocolate taste. People really really love that the base starts with crumbly sweet cookie crumbs—just imagine that crunchy layer at the bottom, which just works so so well with the silky filling. And you know what? This combo feels familiar yet kind of surprising too.

While you might see this flavor duo in things like Andes mints or grasshopper pies, putting it into a cheesecake gives you something that feels both classic and new at the same time. And look, when folks try a mint chocolate cheesecake, they’re often reminded of favorite desserts from birthday parties and summer hangouts. There’s something about the cool, creamy filling that sets it apart from the usual cakes or pies. It’s not tied to any old-school traditions—it's just pure American comfort food, made for sharing and celebrating.

Some versions, like a no-bake mint chocolate cheesecake, are awesome when you do not want to turn on the oven. Others might use chocolate chips, a chocolate swirl, or even a drizzle on top for that extra fudgy finish. The way the chilled cheesecake sets against the crunchy cookie base gives each bite a satisfying texture, and, truthfully, the burst of mint is always a crowd-pleaser. Whether you’re into baking or just want something special for dessert, the chocolate mint cheesecake is a fun way to change things up. It goes with pretty much any occasion, and each bite makes you think of other tasty chocolate mint desserts you’ve tried before. Only this time, it’s all wrapped up in that cheesecake style. For sure.

INGREDIENTS

510

Calories per serving

Ingredients for the base (for a 9-inch diameter cake pan): Digestive biscuits 7 oz (200 g); Butter 7 tbsp (100 g)

for the cream: Cream cheese 2 cups (500 g); Fresh liquid cream 1.67 cups (400 g); Dark chocolate 3.5 oz (100 g); Mint 2 cups (20 g) - fresh, the leaves; Powdered sugar ¾ cup (90 g); Gelatin in sheets 0.3 oz (10 g)

for garnish: Dark chocolate 0.9 oz (25 g) - in flakes; Mint to taste - fresh, leaves

Preparation

How to prepare Mint and Chocolate Cheesecake

To prepare the mint and chocolate cheesecake, begin with the mint leaf infusion. So, detach the leaves from the sprigs, rinse them under running water, and then gently pat them dry with a kitchen towel. Transfer the leaves to a saucepan, pour 12 oz of fresh liquid cream (keep 2 oz aside) and heat over low heat for 3-4 minutes 2. Then turn off the heat and let cool. Once cool, cover with plastic wrap and refrigerate for at least 4-6 hours 3.

Now you can prepare the cheesecake base, melt the butter in a saucepan over low heat; then pour the cookies into the mixer 4; finely chop and pour the sandy mixture into a large bowl; add the melted and now cooled butter 5, blending everything well with a spoon 6.

Butter and line with parchment paper a 9-inch springform pan. Pour the crumbled cookies into the cake pan and level them carefully with the back of a spoon 7; refrigerate for about half an hour 8 and take care of the cream. Soak the gelatin sheets in a bowl with cold water for 10 minutes 9.

After 4 hours, take the infusion from the refrigerator and strain the liquid, retaining the leaves in the strainer. Press well to collect all the mint-flavored cream 10. Then whip the infused cream with the sugar, using a stand mixer with a whisk attachment 11 (if you don't have one, you can comfortably use an electric hand mixer). With the mixers still running, also add the soft cheese, until you get a homogeneous mixture 12.

Heat the remaining 2 oz of fresh liquid cream 13, turn off the heat and dissolve the well-drained and squeezed gelatin: mix thoroughly with a whisk until it is completely dissolved 14, then let cool. Grate the dark chocolate 15.

and add it to the mixture, blending with a spatula 16, then also pour in the dissolved gelatin in the cream 17. Mix everything gently and pour over the base, distributing it carefully and leveling with a spatula 18.

Let it set in the refrigerator for at least 4 hours 19. After the time has passed, take your cheesecake, unmold it by first removing the springform ring and the parchment paper around it 20, and garnish by distributing the chocolate shavings both in the center and on the edges, finally decorating with a few mint leaves 21. Your mint and chocolate cheesecake is ready to be enjoyed!

Storage

The mint and chocolate cheesecake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. You can freeze it, already divided into portions if you prefer, in appropriate food containers. Then thaw the cheesecake in the refrigerator when needed.

Tip

If you want to make your mint and chocolate cheesecake truly unique, let the mint leaves infuse for 8-12 hours, after which continue as per the recipe. To color the cheesecake cream you could blend the mint leaves, but keep in mind they will take on a very dark color. A valid alternative is mint syrup... you can add 0.7 oz to the cream after removing the leaves and then proceed to whip it as per the recipe, but you will have to deal with its very sweet taste, so remember to slightly reduce the amount of sugar!

For the translation of some texts, artificial intelligence tools may have been used.