Creamy Mint Chocolate Chip Cheesecake made with real mint flavor, chocolate chips, and a buttery cookie crust. This refreshing baked cheesecake is perfect for holidays, celebrations, and mint chocolate lovers.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 15 minsTotal Time 1 hr 50 minsChocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Mint Chocolate Chip Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
1 tsp peppermint extract (adjust to taste)
Green food coloring (optional, 1–2 drops)
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
1 cup mini semi-sweet chocolate chips
Optional Toppings
Chocolate ganache or drizzle
Whipped cream
Chocolate curls or mint leaves
Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, peppermint extract, and food coloring (if using).
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Fold in chocolate chips with a spatula.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
Ingredients Chocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Mint Chocolate Chip Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
1 tsp peppermint extract (adjust to taste)
Green food coloring (optional, 1–2 drops)
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
1 cup mini semi-sweet chocolate chips
Optional Toppings
Chocolate ganache or drizzle
Whipped cream
Chocolate curls or mint leaves
Directions Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth and creamy.
Add sugar and cornstarch; mix gently.
Blend in vanilla, peppermint extract, and food coloring (if using).
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Fold in chocolate chips with a spatula.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
Mint Chocolate Chip Cheesecake
