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    Home » Dessert » Mint Chocolate Chip Cheesecake Recipe

    Mint Chocolate Chip Cheesecake Recipe

    Published: Mar 13, 2012 · Modified: Apr 26, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This cheesecake is so festive and deliciously minty! Plus, what isn’t delicious when it’s drizzled with chocolate!

    I haven’t been outside yet today, but the weather looks incredible again. I will be making my way out soon to enjoy it. In the meantime, here I sit in my pajamas eating green cheesecake. At 10:00 in the morning. Don’t judge!

    Preheat your oven to 300 degrees F.

    In a food processor, combine:

    15 Oreo cookies

    10 Keebler Grasshoper fudge mint cookies

    Pulse until fine crumbs form. Add 5 tablespoons of melted butter and pulse a few more times, just until the crumbs become moistened.

    Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside.

    Place three 8-ounce packages of softened cream cheese into a large bowl. Using a hand-held mixer, beat on medium speed for about 3 minutes, or until the cream cheese is light and fluffy.

    Add a 14-ounce can of sweetened condensed milk and mix until fully incorporated.

    Add 3 eggs and mix until incorporated.

    Add:

    1 tablespoon Crème de Menthe

    1 teaspoon peppermint extract

    1/2 teaspoon green food coloring (you can tailor this amount to your liking)

    Mix well.

    In a small bowl, combine:

    1 cup miniature semi-sweet chocolate chips

    1 teaspoon flour

    Stir to coat.

    Using a spoon, stir the chocolate chips into to the cream cheese mixture.

    Pour the mixture into the prepared springform pan. Top with 1/2 cup miniature chocolate chips.

    Bake in the preheated oven for 1 hour.

    To avoid cracking, immediately run a knife along the edge of the cheesecake to separate it from the pan. Do not remove the side of the pan, however, until it has completely cooled.

    Let the cheesecake cool at room temperature and then refrigerate it until it is ready to serve.

    In a small bowl, combine:

    1/2 cup chocolate chips

    1 tablespoon milk

    Heat in the microwave for 30 seconds and stir until creamy. Heat in additional 15-second intervals, if needed, stirring after each interval, until creamy.

    Drizzle the melted chocolate over each slice before serving.

    Mint Chocolate Chip Cheesecake

    This cheesecake is so festive and deliciously minty! Plus, what isn’t delicious when it’s drizzled with chocolate!
    4 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Servings: 12 servings
    Calories: 715kcal
    Author: Megan Porta

    Ingredients

    • 15 oreo cookies
    • 10 keebler grasshopper mint fudge cookies
    • 5 tbsp butter melted
    • 24 oz cream cheese softened
    • 14 oz sweetened condensed milk
    • 3 large eggs
    • 1 tbsp creme de menthe
    • 1 tsp peppermint extract
    • 1/2 tsp green food coloring
    • 2 cups miniature semi-sweet chocolate chips divided
    • 1 tsp flour
    • 1 tbsp milk

    Instructions

    • Preheat oven to 300 degrees F. In a food processor, combine the Oreo and Grasshopper cookies. Pulse until fine crumbs form. Add the butter and pulse a few times, just until crumbs become moistened. Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside
    • In a large bowl, using a hand-held mixer, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the sweetened condensed milk and mix until just incorporated. Add the eggs and mix until incorporated. Add the Crème de Menthe, peppermint extract and food coloring and mix well.
    • In a small bowl, combine 1 cup of the chocolate chips with the flour. Stir to coat. Add the flour-coated chocolate chips to the cream cheese mixture and stir. Pour the mixture into the prepared springform pan. Top with ½ cup of chocolate chips. Place the pan on a baking sheet and bake in the preheated oven for one hour.
    • Remove pan from oven and immediately use a knife to separate the cheesecake from the edge of the pan all the way around. Let cool. Refrigerate until ready to serve. Just before serving, in a small bowl, combine ½ cup of the chocolate chips with the milk and microwave on high for 30 seconds. Stir until smooth. Microwave in 15-second intervals, if needed, stirring after each interval, until smooth. Drizzle the melted chocolate over each slice of cheesecake, and serve.

    Nutrition

    Calories: 715kcal | Carbohydrates: 59g | Protein: 12g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 141mg | Sodium: 405mg | Potassium: 498mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1092IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 5mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Kody

      July 10, 2021 at 9:15 pm

      4 stars
      Try adding dark chocolate pudding to the top instead of all the chocolate chips. Excellent receipts otherwise.

      Reply
      • Megan Porta

        July 11, 2021 at 8:44 pm

        Thank you for the ideas!

        Reply
    2. Lee_68

      December 29, 2015 at 10:13 pm

      Used mint oreos and added a dozen andes mints to it in food processor for the crust turned out great.

      Reply
    3. Em

      June 18, 2015 at 5:29 am

      Made this as my birthday cake, yum, yum.
      Great recipe

      Reply
    4. Minty lover

      May 25, 2015 at 12:13 am

      Australian equivalent to Keebler Grasshopper fudge mint cookies
      Please!!! Mayb arnotts mint slice?? I am also in Australia & don't want 2 order biscuits online

      Reply
    5. Kat

      March 06, 2015 at 4:01 am

      Incredible! I have never made a cheesecake before and I thought I would give this a crack and it was a winner! Thank you – my work mates loved it!

      Reply
    6. Homer J Simpson

      November 04, 2014 at 3:39 pm

      no

      Reply
    7. Emily Racette

      August 12, 2014 at 8:51 pm

      This looks absolutely fantastic! Mint chocolate chip is my favorite ice cream flavor and I love it as a cheesecake, too. I included it in my cheesecake blog post I wrote last week. http://www.recipechatter.com/cheesecake-breakfast-elis-cheesecake-company-headquarters/

      Reply
    8. Barbara

      July 28, 2014 at 8:50 am

      Where can I get Keebler Grasshoper fudge mint cookies? Or what is the substitute I live in Australia?

      Reply
    9. Marion

      May 30, 2014 at 10:56 am

      Can you make this in the microwave? How long would you cook it?
      Assistance would be appreciated

      Reply
    10. gabes

      March 14, 2013 at 4:18 am

      i cant wait to make it! it looks amazing!

      Reply
    11. Rachel

      January 20, 2013 at 7:52 pm

      Made this yesterday for a dinner, without the creme de menthe. It was great!! Fantastic!! Dinner guests loved it! Thank you!

      Reply
    12. Alyy

      October 02, 2012 at 5:17 pm

      Just baked this now for my friends birthday. Can't wait to dig in! 😀

      Reply
    13. SjC

      March 19, 2012 at 10:10 am

      Wow, what a great looking cheesecake. It is 6:00AM and I could go for a slice right now. Thanks for posting the recipe.

      Reply
    14. Lori @ RecipeGirl

      March 15, 2012 at 1:54 pm

      I am wishing this for breakfast this AM. Looks absolutely perfect!

      Reply
    15. Carol

      March 13, 2012 at 10:45 pm

      This looks divine!!!!

      Carol

      Reply

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